I had been eyeing this recipe for a while and since I got a kettle smoker for Christmas – I decided to give it a shot. I used the Transporter from the Old Ivy Brewery for the brine. To go with the pork, I made the Not Your Mama’s Coleslaw with St. Agur bleu cheese and some Texas Toast with the beer bread that my wife had baked the night before using Orval.
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After much consternation, I decided to make it a night with Claim 52 Brewing – with bottles of Voyager, Olivia 9 and Glasgow Kiss.
Jouer avec le feu. 