Beer, BBQ’d meats, Boris, buying stuff

Not appreciated in Squirrel Hill, apparently.

The weekend was a blur. Just one of those stretches of days where they go so fast, and all of a sudden, it’s Monday again. I do recall finally getting my hands on a copy of Boris’ “Amplifier Worship” and listening to it in my car on the side of the road while waiting for my wife to return. I mean, you have to listen to that album on a high volume. It’s only right. Sadly, the families and other jerks walking past my car as I waited for my wife to return from the doctor’s office didn’t appreciate it.

And today also was a blur, what with responsibilities and deadlines for magazine work, going to therapy, and completing things around the house. I did receive my Tombs CD/T shirt dealie and the latest Death reissue (“Human,” of course) in my mailbox, which was nice. Funny, but I got my “your order is shipped” e-mail about two hours before the product showed up. That’s fast!

Tomorrow we’ll be back with a nice oversized look at some psyche-flavored, doom-friendly stuff, and it’ll be all over the map. Be sure to come back for that one, because all three records we’ll examine are pretty different from each other, and each band has its own story. One has been around for a while and has an interesting new album, another also has been around for a while but has a curiously small package and a fantastic new singer, and the third is the newest of the bunch, whose new effort differs greatly from the rest of their work. We’ll keep you waiting.

Until then, we’ll revisit some fun from this past weekend. As you know, the first two M’s in the site stand for meat and mead, and we don’t talk about them nearly enough. We’ll start with some refreshing beverages, namely Sam Adams’ Wee Heavy (my beer of the summer of 2011, and it isn’t even summer yet) and Dogfish Head’s Burton Baton, which is on their occasional rarities list of beers (only made three times a year), so it was cool to get my hands on a bottle. Clearly you can see both bottles in this graph, along with a lovely cantaloupe that muscled its way into the photo.

We’ll start with the Burton Baton, a brew that debuted in 2004 and claims to have flavor hints of vanilla, oak, brandied fruit cake, raisins and citrus. I can agree with all of that, but it also has an overwhelming hops presence, so it’ll depend whether that appeals to you when deciding if this beers for you (maybe it’ll make a fine drink to have over Christmas). I didn’t mind it, but I didn’t love it. The hops taste was a little bit too much for me, as I’m not one that tends to like those kinds of beers, and I actually poured out the last sip or two because it got too overbearing. But I know there are tons of hops heads out there who would consider my act of wasting the last few drops sacrilegious, and I understand that. Oh, and keep in mind the ABV is 10 percent, so if you’re a lightweight, beware.

For more on Burton Baton, go here:

Sam Adams’ Wee Heavy is part of the brewery’s Imperial series, one I always look forward to because the beers tend to be stronger and tastier. I’d never had this particular beer until Memorial Day weekend when I bought a case on a whim (this is its first year in production), and now I love it. The taste and the effect of the alcohol remind me a lot of Dragon’s Milk, another of my favorites, and it’s a very dark, tasty beverage. Sam Adams basically tried to brew something that was somewhere between Scottish ales and whiskeys, and this is what they came up with. I recommend it highly, though like the Burton Baton, its ABV also is 10 percent, so proceed with caution. It usually takes me about half a bottle to already begin to feel the buzz, so as long as you moderate, it’s a cool way to get the nice loopy effect without having to drink so much beer.

For more on Wee Heavy, go here:

As for the meal itself, it was BBQ pork roast in the crock pot, one of my favorite meals and one of the easiest to assemble. It’s this easy: Get a boneless pork roast, a can of jellied cranberry (don’t get the chunky kind), a bottle of chili sauce, and a bottle of liquid smoke. That’s it. Mix the cranberry and chili sauce in a bowl until it mixes together pretty thoroughly as a sauce. Add a few dashes of liquid smoke, some salt and pepper if you desire, some garlic power if you must, and then pour over the pork roast, which should already be waiting in your crock pot for this delicious bath. Cook on high for 4.5 hours or 6 hours on low heat. You’ll know it’s done when the meat is tender enough to shred. You can eat this as a sandwich, over rice or potatoes, by itself, in between pancakes, whatever you wish. We had it as is, with a baked potato and corn on the side. The pork is so easy to quick to put together, I didn’t even need to put a record on while preparing the meal.

Later in the night, once the beer set in and my belly was full, I went on to Willowtip’s site and ordered the new Gigan CD and the last Blut Aus Nord, which for some reason I couldn’t quite track down for a reasonable price locally. Try this meal and drink option out for yourself and see if you’re not ordering shit off the Internet yourself by the end of the night.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.