So, with a fridge full of turkey, stuffing, potatoes, assorted vegetables, ice cream, etc, I felt I should spend Friday cooking.
Well, low-n-slow cooking; 'twas a full pork shoulder in the barbecue smoker, for 11 hours. Saturday morning found me fork-pulling the meat apart, and whipping up a batch of macaroni and cheese. Once I got out of the way, Mrs. Cicerone stepped back into the kitchen and whipped up a batch of dirty rice. (Cue Homer drooling and moaning...)
The reason for this was real ale. My most recent batch of mild ale had been cask conditioned and tapped on Thanksgiving, and we needed to get some volunteers over to help finish it off. Lemmetellya about this beer: Chestnut colored, tight, creamy head that lasts to the bottom of the glass, gentle fine-bead carbonation. Malt, toffee, whiff of roastiness. Rich, but not sweet. Plus a tiny kiss of Fuggles dry hops. See?
Today, we will relax and eat leftovers....
No comments:
Post a Comment