Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Big Kahuna Barley Wine and "Gonzo for Gorgonzola".

Listen to the Show Here!
Like the North Shore in winter, this bad boy will crush you with its awesome flavor and power.
Folks, this is smashmouth hops at its best - yet extremely smooth and balanced!
I've broke the mold with this one - best extract kit barley wine I've ever done. Period! And I'm bein' modest. ;-)

Gonzo for Gorgonzola will go perfectly with this barley wine - and it's also perfect as an appetizer for this Thanksgiving. It's gonna be one of mine for sure.

These two heavyweights are gonna knock it out on my tastebuds. I'll be sure to let you know who wins the bout and how many rounds it takes!

God Bless!

BBQ Bob and Miss Claudia

Big Kahuna

Like the North Sore in winter, This bad boy will crush you with it's awsome flavor and power!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	Big Kahuna		Style:	Barley Wine
Type:	Extract w/grain		Size:	5.0 gallons
Color:	31 HCU (~16 SRM)		Bitterness:	120 IBU
OG:	1.122		FG:	1.028
Alcohol:	12.2% v/v (9.6% w/w)
Water:	2 T of gypsum
Grain:	3 lb. German Munich 1 lb. American crystal 40L 1 lb. Dextrine malt (Cara-Pils) 8 oz. Flaked wheat
Boil:	90 minutes	SG 1.087	7.0 gallons
	12 lb. Light malt extract 2 lb. Light dry malt extract
	Irish Moss at 15 to go in the boil
Hops:	1.5 oz. Simcoe (10.5% AA, 60 min.) 1.5 oz. Chinook (12% AA, 40 min.) 2.0 oz. Cascade (6% AA, 30 min.) 1.0 oz. Cascade (6% AA, 3 min.) 1.0 oz. Chinook (12% AA, 3 min.) .5 oz. Columbus (17.5% AA, 3 min.) 1.0 oz. Cascade (aroma) 1.5 oz. Chinook (aroma) 1.5 oz. Columbus (aroma)
Yeast:	WLP001 California Ale Yeast This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High

BBQ Bob's "Gonzo for Gorgonzola Tarts"

Bob's " Gonzo for Gorganzola Tarts"

24 Mini tart Shells
1lb. Gorgonzola
2 Cloves Garlic
2 Shallots
4T Fresh Basil, Chopped
2 Pears, Diced
2/3 Cup Toasted Walnuts
2T Olive Oil
4T Barley Wine


Combine crumbled blue cheese, garlic, shallots, basil & season with salt & pepper. Mix well and place in tart shells, 1T per shell.
Blend Pears,walnuts, olive oil & barley wine, mix well & place 1t on top of cheese tart, serve immediately

Watch the Show Here!

Our final show on cooking Thanksgiving Turkeys.

http://barbecuebob.podOmatic.com/entry/2006-11-12T00_13_48-08_00

This episode shows you how to smoke a turkey and drink too much Highlander Ale. Note how awful Bob looks by the end of smokin' his bird!
I'm not gonna let him live this one down.

Enjoy!

Miss Claudia

P.S.
Bob just passed out - and I'm left to edit and upload - plus I'm gnawing on a big ol' turkey drumstick. It IS outta this world!