Novi recepti

Kako roštilj izgleda (i ima ukus) u 20 zemalja (dijaprojekcija)

Kako roštilj izgleda (i ima ukus) u 20 zemalja (dijaprojekcija)

Roštilj ima mnogo više od hamburgera i hrenovki; evo kako 20 nacija u svijetu radi potpuno drugačije

Argentina - Asado

Asado, kao roštilj, odnosi se na tehniku ​​kuhanja, vrstu proizvedene hrane i društveni događaj povezan s njom. Kuhar ("asador" ili "parrillero") ne marinira meso - općenito govedinu, embutidos (suhe, suhe kobasice), i iznutrice (organi i utroba) - prije pečenja na žaru, ali koristi samo sol, koja se nanosi prije ili tokom procesa. Meso se zatim kuha na drvenom ugljenu, često od domaćeg drveća bez smole jakog mirisa. Može se kuhati al asador (ispružen preko vatre kao cijeli leš) ili a la parrilla (kuhan u komadima na roštilju). Često se meso ne zagrijava direktno preko ugljena kako bi se izbjegao pretjerano dimljeni okus, pa je obično potrebno nekoliko sati da se potpuno skuha. Pored Argentina, ovaj stil kuhanja posebno je popularan u Chile, Paragvaj, Urugvaj, i dijelovi Brazil.

Kliknite ovdje za naše najbolje recepte za asado da biste se sami okušali.

Australija - Kobasica Sizzle

Držite šale "škampi na Barbie" minutu, jer ćemo razgovarati o drugoj vrsti australskog roštilja: kobasica sizzle. Zagonetke se često događaju pri prikupljanju sredstava u dobrotvorne svrhe ili na drugim događajima u zajednici u Australija i Novi Zeland, a glavno jelo je očito kobasica - koji se nazivaju i "zamke". Najčešći preljevi su luk na žaru i začini poput kečapa ili sos sa roštilja, dok se meso poslužuje na kriški bijelog kruha (ostajete otmjeni, Australija). Bunnings Warehouse (najveći lanac hardvera u Australiji) i The Warehouse (lanac maloprodajnih robnih kuća) poznati su po svojim čestim kobasicama.

Kliknite ovdje za 5 činjenica "Samo u Australiji" koje bi vas mogle iznenaditi.

Brazil - Churrasco

Brazilski churrasco koristi različito meso poput govedine, svinjetine, piletine i kobasica koje se kuhaju na velikom roštilju na roštilj na drveni ugljen "churrasqueira". Ovaj se izraz može odnositi i na kuhara, a na njega se odnosi i sličan izraz, "churrascaria" odresku ili drugom restoranu s roštiljem. Sami roštilji obično imaju nosače za ražnjeve ili ražnjeve, a često nemaju ništa što razdvaja meso i žar. Govedina je najčešće pripremljeno meso, i to se obično radi marinirano u sokovima limete, limuna ili drugih miješano s češnjakom nekoliko sati prije nego što se začini solju.

Kina - Chuanr

In kina, "Chuan" ili "chuanr" odnosi se na male komade mesa pečene na ražnjevima preko drvenog ugljena, koji potječu iz provincije Xinjiang na sjeverozapadu Kine, gdje postoji velika populacija kineskih muslimana. Zbog vjerskih ograničenja, chuan se tradicionalno pravio od janjetine, ali sada se obično koriste piletina, govedina, plodovi mora, pa čak i svinjetina, te se četkaju ili posipaju sjemenkama kima, suhe pahuljice crvene paprike, sol, crni papar i susam ili sezamovo ulje. Chuan je često začinjen, ali slađa verzija napravljena od paste od crvenog graha također je obično opcija. Ova vrsta roštilja često se nalazi kao ulična hrana, posebno u popularnim turističkim područjima.

Kliknite ovdje za 27 čuvenih uličnih namirnica koje bi svaki svjetski putnik trebao probati.

Njemačka - Grillen

Kad dođe ljeto, Nijemci izvadite roštilj na ugljen i plin za kuhanje bratwurst, kobasice, odresci (posebno marinirani svinjski odrezak), knedle od mljevenog mesa tzv frikadelleni piletina - s regionalnim delicijama koje se kreću od patke do pastrve do jegulja. Također, uprkos tome što je hamburger dobio ime po gradu u Njemačkoj, ne očekujte da ćete ga pronaći na njemačkim roštiljima. S druge strane, vi can očekuju da će u Skandinaviji pronaći njemački roštilj, jer je njihova lokalna verzija gotovo identična kuhinji njihovih susjeda na jugu, pa čak ima i isto ime. Jedna značajna razlika je, međutim, dodavanje bobice kleke do mesa koje se služi u Skandinaviji.

Grčka - Souvlaki

Souvlaki je Grčka’S verzija brze hrane to postoji već hiljadama godina. Zapravo, iskopavanjima na Santoriniju otkriveni su kameni kompleti ražnjića za roštilj koji su se koristili oko sedamnaestog stoljeća prije nove ere Za pripremu jela, meso (obično svinjsko, ali i pileće i janjeće) nareže se na kockice od 1 cm, marinira se preko noći u limunovom soku i maslinovom ulju s začinskim biljem i začinima, te se nabode na drvene štapiće prije nego se prepeče na ugljenu i začini. obilno solju i biberom. Zatim se poslužuje direktno na ražnju ili unutar sendviča sa pita -često uz dodatak tzatziki umaka na bazi jogurta.

Kliknite ovdje za jednostavan recept za domaći tzatziki umak.

Hong Kong - Char Siu

Iako se nalazi tik uz kopno, hong kongRoštilj se prilično razlikuje od ovog kina samog sebe. Char siu, kantonska verzija roštilja, slađa je i slanija od chuana, zbog dodavanja praha s pet začina, meda, hoisin umaka, soja sosa, a ponekad i crvene boje za hranu. Meso (uglavnom tanke trake od svinjski but bez kostiju, trbuh, stražnjica, mast ili vrat) naboden je na dugačke metalne vilice umjesto na štapove, a osoba koja ga namjerava pojesti stavlja u zatvorenu pećnicu ili na otvoreni plamen, što iskustvo čini sličnijim hot pot ili fondue.

Mađarska - Szalonnasütés

Govedina ima puno ljubavi na ovoj listi, ali unutra mađarska postoji cijeli poseban naziv za slaninu na roštilju i zove se szalonnasütés. Ne brinite se ni za neku otmjenu opremu, jer jedino što je potrebno (osim debelog komada slanine) je luk, malo kruha, štap i vatra. Zamislite to kao pečenje marshmallowa, osim sa pola luka i komadom slanine na kraju. Dok se štap drži iznad vatre i okreće, kapljice se često skupljaju u kruhu kao grickalica tokom procesa kuhanja. Kruh se kasnije može upotrijebiti za smještaj luka i slanine nakon što je gotov, što ukupno čini brz, jednostavan i ukusan oblik roštilja.

Indija - Tandoor

U Indiji (a takođe i u Pakistan i Bangladeš), riječ tandoor odnosi se na cilindričnu glinenu ili metalnu pećnicu za kuhanje mesa, kruha, povrća i krumpira na izuzetno visokim temperaturama - ponekad i do 900 stupnjeva celzijusa! Tandir koristi živu vatru, kuvanje sa toplom toplotom, topli vazduh, konvekciju i dimljenje (kroz sokove koji kapljaju na ugalj iznutra), i često ostaje upaljen i održava se duže vreme. Jedno od najpoznatijih jela pripremljenih na ovaj način je tandoori piletina, koji se marinira u jogurtu začinjenom češnjakom, đumbirom, kimom, kajenskom paprikom i drugim začinima. Piletina poprimi crvenu boju ili žuto-narandžastu ako se koristi kurkuma.

Kliknite ovdje za recept za tandoori piletinu koja koristi samo 3 sastojka.

Indonezija - Satay

Satay je nastao godine Indonezija, ali je i prilično popularan u Thailand, Malaysia, Singapur, i Filipini. Jelo se sastoji od začinjenog mesa, na ražnju i pečenog na žaru ili drugih proteina posluženih s umacima, s brojnim varijacijama u svakom dijelu. Začini se uvelike razlikuju u zavisnosti od zemlje porijekla, ražnjići se mogu napraviti od kokosove palmine listića ili bambusa; meso uključuje piletinu narezanu na kockice, kozu, ovčetinu, govedinu, svinjetinu, ribu ili tofu; a najpopularniji umak je dip na bazi kikirikija napravljen od đumbira, češnjaka, šećera, soli, čilija i kikirikija, naravno.

Kliknite ovdje za zbirku naših najboljih recepata sa sata od piletine.

Jamajka - Kreten

Piletina kreten je najpoznatija hrana iz Jamajka, a sastoji se od piletine ili svinjetine suho utrljane ili mokro marinirane vrućom, začinskom mješavinom poznatom kao jamajčanski začin od trzaja (uglavnom papar i Škotske paprike na poklopcu motora s klinčićima, cimetom, mladim lukom, muškatnim oraščićem, majčinom dušicom, češnjakom, smeđim šećerom, đumbirom i soli kao moguće dodatke). Osim vrste kuhinje i začina, "kreten" se odnosi i na naziv stila kuhanja u kojem se u mesu prave male rupe (koje se, za razliku od mnogih roštilja u svijetu, kuhaju i serviraju u velikim komadima) za maksimalnu apsorpciju arome. Tradicionalno, najbolji način kuhanja kretena je u bačvi ili bubnju napunjenom ugljenom koji je prepolovljen i na kojem su pričvršćene šarke kako bi se omogućilo otvaranje i zatvaranje aparata. Izbušene su rupe kako bi se omogućila ventilacija dima.

Japan - Yakiniku

Znači "meso na žaru", yakiniku prvobitno je korišten u Japan da se odnosi na zapadni ili neki drugi strani roštilj, ali je na kraju došao do klasifikacije a Japanski stil kuhanja (s korejskim utjecajem) gdje se meso veličine zalogaja (obično govedina, svinjetina ili iznutrice) i komadići povrća pripremaju na rešetkama i tavama i umaču u umake (poznate kao „tara“) prije nego što se pojedu. Najčešća tara napravljena je s japanskim jezikom umak od soje, sake, mirin, šećer, češnjak, voćni sok i susam. 29. avgust je dan Yakinikua u Japanu, jer datum na japanskom zvuči vrlo slično yakiniku.

Koreja - Bulgogi

Bulgogi vjerojatno je vrući od bilo koje druge vrste roštilja u ovom trenutku, a ne mislimo na njegovu temperaturu ili začinjenost. Nedavno je postalo trend za ljude širom svijeta da traže nekog od svojih lokalnih (i stalno se proširuju) korejski roštilji za pečenje „gogi gui“ mesa te sami pripremite i skuhajte izbor tanko narezanog mesa, za svojim stolom, na roštilju na plin ili ugljen ugrađenom u središte. Najpopularnija vrsta mesa je goveđa pečenica ili pečenica, koja se često prethodno marinira u soja sosu, šećeru, susamovom ulju, bijelom luku, biberu, đumbiru, luku i drugim sastojcima. Meso se zatim umota u zelenu salatu ili neko drugo lisnato povrće, premaže začinskom pastom zvanom ssamjang i uživa.

Kliknite ovdje za recept za pileći bulgogi, plus 14 drugih jednostavnih recepata za pileću večeru.

Meksiko - Carne Asada

Carne asada je govedina (obično suknja, bok ili preklop), pečena na žaru i poslužena kao kriške. Meso se općenito peče na roštilju radi dodavanja ugljenisanog okusa, a drugi se okusi koriste pomoću začinskih mrvica soli, limuna, limete, papra, češnjaka ili čak piva. Meso se zatim jede kao glavno jelo ili kao dio burritoa, tacoa, gordite, quesadille ili tanjura nachosa. Kao što je slučaj u brojnim drugim zemljama, izraz za meso i društveno okupljanje povezano s njegovim kuhanjem jedno su isto.

Bliski istok - ćevapi

Možda nismo geografski stručnjaci ili kartografi, ali svjesni smo da „Bliski istok“ nije zemlja - ali kako drugačije možete odrediti osporavano porijeklo ćevap, koja je sada sveprisutna u regiji i rasprostranjena u cijeloj Evropi i ostatku svijeta? Uključena hrana i začini mogu se jako razlikovati od zemlje do zemlje, ali ćevap će sadržavati komade mesa, ribe i povrća koje se ili peku ili peku na žaru prije posluživanja na ražnju (kao šiš ćevap), preko pirinča, u pitu ili u sendviču ili omotu. Kasniji primjeri obično se nazivaju "döner kebab", barem u Turska.

Mongolija - Khorkhog

Fotografija izmijenjena: Wikimedia Commons / Brucke-Osteuropa / Javna domena

Iako je izraz „Mongolski roštilj ”je donekle poznato većini ljudi, mnogi restorani koji poslužuju ovu kuhinju zapravo pripremaju tajvansko jelo od tanko narezanog mesa brzo kuhanog na ravnoj kružnoj metalnoj površini. Autentični mongolski roštilj (pripremljen na selu, a ne u restoranu), međutim, zapravo bi uključivao khorkhog, jelo od mesa kuhano u posudi s vrućim kamenjem i vodom koja se zagrijava izvana. Komadi mesa srednje veličine gotovo su uvijek janjetina (ali koza se može zamijeniti) i kombiniraju se s mrkvom, kupusom ili krumpirom u gulašu sa soli i drugim začinima. Prije prekrivanja smjese, unutar vrča se stvara mjehurić pare koji olakšava kuhanje. Šezdeset do 90 minuta kasnije, khorkhog je spreman za jelo. Zanimljivo je da, osim što dijeli meso, kuhar obično prolazi oko vrućeg kamenja za sreću.

Filipini - Lechon

U Filipini, lechon je toliko uobičajen da bi bio neobičan ne da ga vidite u bilo kojoj posebnoj prilici. Priprema se slično kao i obrok u karipskim zemljama (s istom riječju i izgovorom), lechon je cijela svinja sporo pečena ili pečena na žaru na vatri nakon što su izvađeni organi i životinja stavljena na štap ili štap. Prije kuhanja svinja se također trlja soja sosom, solju i paprom izvana, a solju i paprom iznutra, čime se često puni limunska trava, poriluk, češnjak, jabuke, luk ili druge začine i začine. Obrok u stilu rotisserie nacionalno je jelo Filipina i Puerto Rico.

Rusija - Shashlik

The Ruski riječ shashlik znači "meso na ražnju", a jelo je od janjetine, svinjetine, piletine ili govedine (ovisno o preferencijama i vjerskim ograničenjima) marinirano u octu ili limunovom soku, koje se ponekad kombinira na štapićima s mašću ili povrćem, poput paprika, luk, gljive i paradajz. Iako je naveden na nekim jelovnicima restorana, šašlik se češće vidi kao raznolikost uličnog mesa kuhanog na drvu, drvenom ugljenu ili roštilju. Šalš je također vrlo popularno jelo na društvenim okupljanjima i događajima svih vrsta.

Južna Afrika - Braai

Iako je pogodnost posljednjih godina učinila ugljen, brikete i plinske peći popularnijim, tradicionalni Južnoafrički braai (roštilj) kuha se samo na drvenom žaru. Međutim, od tada se braai može prilično razlikovati. Meso se kuha od bifteka, piletine, svinjetine, janjećih kotleta do kobasica do ovčetina ražnjići, rebra i plodovi mora. Iako se hrana s ražnja može staviti na roštilj, štapići nisu potrebni jer roštilji već imaju metal ili mrežicu na vrhu pa se meso može staviti izravno na njih. Braai je toliko popularan u Južnoj Africi da nacija slavi ovo jelo svake godine 24. septembra, što je ujedno i njen dan baštine.

Sjedinjene Američke Države - Kalua

Niste valjda mislili da ćemo dobre SAD iz SAD -a potpuno izostaviti s popisa? Naravno da nije, pogotovo kada je 50. američka država zapravo dobila svoje roštilj od autohtonog stanovništva Polinezije. Tradicionalna havajska metoda kuhanja, nazvana kalua, koristi imu (vrstu podzemne peći dugačke oko šest stopa i visoke četiri stope) za kuhanje svinja ili puretine poznate luau gozbe. (Iako se, ako ste se pitali, "luau" zapravo naziv a taro list koji se kuha i jede poput špinata.) Imu koristi zagrijane stijene koje zadržavaju toplinu pri kuhanju dugo nakon što je plamen utihnuo, a meso koje se kuha slano je i umotano u lišće prije nego što se pokrije mokrim čičkom i pijeskom ili tlom, i ostavljeno da se kuha u dimu i na pari šest ili sedam sati.

Kliknite ovdje za 35 najboljih rebara u Americi za 2015.


Tri pivare koje ozbiljno jedu roštilj

Zanatsko dimljeno meso i zanatsko pivo prekrasno se slažu u ovim spojevima San Antonio, Garland i Corpus Christi.

Kretanje zanatskog piva i roštilja u Teksasu raslo je ruku pod ruku u posljednjoj deceniji. Unatoč sličnoj predanosti njihovih obožavatelja i predanosti njihovih praktičara, međutim, oni nisu baš imali simbiotski odnos, ali za povremeni kamion za roštilj parkiran ispred pivovare. San Antonio & rsquos Granary & rsquoCue & amp Brew, koji je otvoren 2012. godine, dobio je nacionalno priznanje za svoje ručno izrađeno pivo i roštilj prije zatvaranja 2019. godine. S godinama su se na sceni u Teksasu pojavile i druge značajne operacije koje poslužuju oba artikla, uključujući Cowtown Brewing Co., u Fortu Worth, i Brick Vault pivovara i roštilj, u Marathonu. Prirodni napredak se od tada nastavlja, a sve je više pivara uparilo svoje pinte s dimljenim mesom, djelomično potaknuto pandemijom. (Roštilj se pokazao posebno izdržljivim tokom ograničenja u pogledu objedovanja, dok je proizvodnja zanatskog piva pala prvi put u novijoj istoriji.) Evo tri zgloba koji oba rade dobro.

Južni roštilj poslužen je u Weather Souls.

Fotografija Mackenzie Smith Kelley

Marcus Baskerville toči pintu Ladger Werk lager -a u kompaniji Weared Souls Brewing Company u San Antoniju.

Fotografija Mackenzie Smith Kelley

Lijevo: južni roštilj poslužen u Weather Souls.

Fotografija Mackenzie Smith Kelley

Vrh: Marcus Baskerville sipa pola litre Ladger Werk lagera u pivarsku kompaniju Weather Souls, u San Antoniju.

Fotografija Mackenzie Smith Kelley

Kompanija za proizvodnju piva Weared Souls

San Antonio

Majku Holtu je laknulo što su mu se kupci vratili u točionik, u blizini aerodroma San Antonio & rsquos. & ldquoTo & rsquos je trebalo biti pravo zajedničko, razgovorno okruženje, & rdquo kaže za Weather Souls, pa je gašenje tokom pandemije bilo više od monetarnog zastoja. Početkom 2020. Holt i suvlasnik Marcus Baskerville poželjeli su dobrodošlicu jednoj od gradskih & rsquos najboljih roštilja, South BBQ, koja je preuzela kuhinju. Novi jelovnik smanjen je na samo hamburgere i predjela za jelo, sve dok se vrata kasnije nisu otvorila za kasnije.

O.G. Burger nije bezveze. Andrew Samia, vlasnik južnog BBQ-a, koristi prvoklasnu oblogu grudi za razbijeni hamburger (nabavite duplo), koji dolazi na mekoj punđi sa svim priborom. Sa svjetlije strane je avokado punjen grudima. U redu, nije tako lagano, ali savršeno zrelo voće nalazi se ugniježđeno u nježno odjevenoj salati od rukole. Na vrhu su nasjeckana prsa, jalape i ntildeo salsa verde, cilantro i queso freska.

Baskerville, koji također služi i kao majstor piva, napominje da njihov izbor slavina pokriva spektar, od oštrog klasičnog pilsnera od tvrdog drva do carskog krupnog Black Is Beautiful. Baskerville je pokrenuo međunarodni pokret sa svojom inicijativom Black Is Beautiful za promicanje pivovara s rasnom vlašću po cijelom svijetu koji su slijedili njegov čvrsti recept i donirali sav prihod od njihovih iteracija neprofitnim organizacijama socijalne pravde. Pivo je postalo dio identiteta Weather Souls i donijelo je raznolikiju gomilu. Baskerville najviše uživa u čaši svega toga. & ldquoNe bih to & rsquot spojio s roštiljem, jer više nego vjerojatno nećete dovršiti svoj obrok, & rdquo se šali. On preporučuje uparivanje mesa sa IPA -om Zapadne obale ili Castling schwarzbier -om, tamnim lager -om koji mi se toliko svidio da sam donio kući nekoliko pilića i aluminijske limenke napunjene pivom iz slavina.

Dimljeni jackfruit (lijevo) i MacRib sendviči i smeđe pivo u pušnici Intrinsic i pivovari u Garlandu. Fotografija Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson i njegova supruga, Molly Malone, otvorili su zajednički dan 5. decembra 2015. godine i trideseti rođendan, kao i godišnjicu ratifikacije Dvadeset prvog amandmana i rsquosa, kojom je zabrana ukinuta 1933. godine. Moglo bi se reći da je Hodson rođen za kuhanje piva. I on voli roštilj, pa je prilikom odlučivanja kojim putem krenuti za svoj novi pothvat odabrao oboje.

Intrinsic je u početku imao neprijatelja. Hodson se sjeća kako su se ljubitelji mesa žalili, & ldquoOni & rsquore pivovarom, pa roštilj ne shvaćaju ozbiljno, & rdquo i obrnuto od pivara. Ali vrijeme je potvrdilo njegove početne instinkte. Majstor pivare Travis Ehlers povećao je ponudu piva Intrinsic & rsquos sa 6 na 21, a majstor za piće Joshua Browning obnovio je nekada jednostavan meni s roštilja tako da uključuje niz specijalnih sendviča, uključujući vegetarijanske opcije poput dimljenog jackfruta, čiji je okus izuzetno sličan onom vučenog svinjskog mesa. Tu je i nedjeljni doručak.


Tri pivare koje ozbiljno jedu roštilj

Zanatsko dimljeno meso i zanatsko pivo prekrasno se slažu u ovim spojevima San Antonio, Garland i Corpus Christi.

Kretanje zanatskog piva i roštilja u Teksasu raslo je ruku pod ruku u posljednjoj deceniji. Unatoč sličnoj predanosti njihovih obožavatelja i predanosti njihovih praktičara, međutim, oni nisu baš imali simbiotski odnos, ali za povremeni kamion za roštilj parkiran ispred pivovare. San Antonio & rsquos Granary & rsquoCue & amp Brew, koji je otvoren 2012. godine, dobio je nacionalno priznanje za svoje ručno izrađeno pivo i roštilj prije zatvaranja 2019. godine. S godinama su se na sceni u Teksasu pojavile i druge značajne operacije koje poslužuju oba artikla, uključujući Cowtown Brewing Co., u Fortu Worth, i Brick Vault pivovara i roštilj, u Marathonu. Prirodni napredak se od tada nastavlja, a sve je više pivara uparilo svoje pinte s dimljenim mesom, djelomično potaknuto pandemijom. (Roštilj se pokazao posebno izdržljivim tokom ograničenja u pogledu objedovanja, dok je proizvodnja zanatskog piva pala prvi put u novijoj istoriji.) Evo tri zgloba koji oba rade dobro.

Južni roštilj poslužen je u Weather Souls.

Fotografija Mackenzie Smith Kelley

Marcus Baskerville sipa pola litre Ladger Werk lagera u kompaniju Wewed Souls Brewing Company u San Antoniju.

Fotografija Mackenzie Smith Kelley

Lijevo: južni roštilj poslužen u Weather Souls.

Fotografija Mackenzie Smith Kelley

Vrh: Marcus Baskerville sipa pola litre Ladger Werk lagera u pivarsku kompaniju Weather Souls, u San Antoniju.

Fotografija Mackenzie Smith Kelley

Kompanija za proizvodnju piva Weared Souls

San Antonio

Majku Holtu je laknulo što su mu se kupci vratili u točionik, u blizini aerodroma San Antonio & rsquos. & ldquoTo & rsquos je trebalo da bude pravo zajedničko, razgovorno okruženje, & rdquo kaže o Veather Souls, pa je gašenje tokom pandemije bilo više od monetarnog zastoja. Početkom 2020. Holt i suvlasnik Marcus Baskerville poželjeli su dobrodošlicu jednoj od gradskih & rsquos najboljih roštilja, South BBQ, koja je preuzela kuhinju. Novi jelovnik smanjen je na samo hamburgere i predjela za jelo dok se kasnije tokom godine vrata nisu ponovo otvorila za goste.

O.G. Burger nije bezveze. Andrew Samia, vlasnik South BBQ-a, koristi prvoklasnu oblogu grudi za razbijeni hamburger (nabavite duplo), koji dolazi na mekanoj punđi sa svim priborom. Sa svjetlije strane je avokado punjen grudima. U redu, nije tako lagano, ali savršeno zrelo voće dolazi ugniježđeno u nježno odjevenoj salati od rukole. Na vrhu su nasjeckana prsa, jalape i ntildeo salsa verde, cilantro i queso freska.

Baskerville, koji također služi i kao majstor piva, primjećuje da njihov izbor slavina pokriva spektar, od oštrog klasičnog pilsnera od tvrdog drva do carskog krupnog Black Is Beautiful. Baskerville je pokrenuo međunarodni pokret sa svojom inicijativom Black Is Beautiful za promicanje pivovara s rasnom vlašću po cijelom svijetu koji je slijedio njegov čvrst recept i donirao sav prihod od njihovih iteracija neprofitnim organizacijama socijalne pravde. Pivo je postalo dio identiteta Weather Souls i donijelo je raznolikiju gomilu. Baskerville najviše uživa u čaši svega toga. & ldquoNe bih to & rsquot spojio s roštiljem, jer više nego vjerojatno nećete dovršiti svoj obrok, & rdquo se šali. On preporučuje uparivanje mesa sa IPA -om Zapadne obale ili Castling schwarzbier -om, tamnim lager -om koji mi se toliko svidio da sam donio kući nekoliko pivnica i aluminijskih limenki napunjenih pivom iz slavina.

Dimljeni jackfruit (lijevo) i MacRib sendviči i smeđe pivo u pušnici Intrinsic i pivovari u Garlandu. Fotografija Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson i njegova supruga, Molly Malone, otvorili su zajednički dan 5. decembra 2015. godine i trideseti rođendan, kao i godišnjicu ratifikacije Dvadeset prvog amandmana i rsquosa, kojom je zabrana ukinuta 1933. godine. Moglo bi se reći da je Hodson rođen za kuhanje piva. I on voli roštilj, pa je prilikom odlučivanja kojim putem krenuti za svoj novi pothvat odabrao oboje.

Intrinsic je u početku imao neprijatelja. Hodson se sjeća kako se ljubitelji mesa žale, & ldquoOni & rsquore pivovarom, pa roštilj ne shvaćaju ozbiljno, & rdquo i obrnuto od pivara. Ali vrijeme je potvrdilo njegove početne instinkte. Majstor pivare Travis Ehlers povećao je ponudu piva Intrinsic & rsquos sa 6 na 21, a majstor za piće Joshua Browning obnovio je nekada jednostavan meni s roštilja tako da uključuje niz specijalnih sendviča, uključujući vegetarijanske opcije poput dimljenog jackfruta, čiji je okus izuzetno sličan onom vučenog svinjskog mesa. Tu je i nedjeljni doručak.


Tri pivare koje ozbiljno jedu roštilj

Zanatsko dimljeno meso i zanatsko pivo prekrasno se slažu na ovim mjestima San Antonio, Garland i Corpus Christi.

Kretanje zanatskog piva i roštilja u Teksasu raslo je ruku pod ruku u posljednjoj deceniji. Unatoč sličnoj predanosti njihovih obožavatelja i predanosti njihovih praktičara, međutim, oni nisu baš imali simbiotski odnos, osim za povremeni kamion za roštilj parkiran ispred pivovare. San Antonio & rsquos Granary & rsquoCue & amp Brew, koji je otvoren 2012. godine, dobio je nacionalno priznanje za svoje ručno izrađeno pivo i roštilj prije zatvaranja 2019. godine. S godinama su se na sceni u Teksasu pojavile i druge značajne operacije koje poslužuju oba artikla, uključujući Cowtown Brewing Co., u Fortu Worth, i Brick Vault pivovara i roštilj, u Marathonu. Prirodni napredak se od tada nastavlja, a sve je više pivara uparilo svoje pinte s dimljenim mesom, djelomično potaknuto pandemijom. (Roštilj se pokazao posebno izdržljivim tokom ograničenja u pogledu objedovanja, dok je proizvodnja zanatskog piva pala prvi put u novijoj istoriji.) Evo tri zgloba koji oba rade dobro.

Južni roštilj poslužen je u Weather Souls.

Fotografija Mackenzie Smith Kelley

Marcus Baskerville toči pintu Ladger Werk lager -a u kompaniji Weared Souls Brewing Company u San Antoniju.

Fotografija Mackenzie Smith Kelley

Lijevo: južni roštilj poslužen u Weather Souls.

Fotografija Mackenzie Smith Kelley

Vrh: Marcus Baskerville sipa pola litre Ladger Werk lager -a u pivarsku kompaniju Weather Souls, u San Antoniju.

Fotografija Mackenzie Smith Kelley

Kompanija za proizvodnju piva Weared Souls

San Antonio

Majku Holtu je laknulo što su mu se kupci vratili u točionik, u blizini aerodroma San Antonio & rsquos. & ldquoTo & rsquos je trebalo biti pravo zajedničko, razgovorno okruženje, & rdquo kaže za Weather Souls, pa je gašenje tokom pandemije bilo više od monetarnog zastoja. Početkom 2020. Holt i suvlasnik Marcus Baskerville poželjeli su dobrodošlicu jednoj od gradskih & rsquos najboljih roštilja, South BBQ, koja je preuzela kuhinju. Novi jelovnik smanjen je na samo hamburgere i predjela za jelo, sve dok se vrata kasnije nisu otvorila za kasnije.

O.G. Burger nije bezveze. Andrew Samia, vlasnik South BBQ-a, koristi prvoklasnu oblogu grudi za razbijeni hamburger (nabavite duplo), koji dolazi na mekanoj punđi sa svim priborom. Sa svjetlije strane je avokado punjen grudima. U redu, nije tako lagano, ali savršeno zrelo voće nalazi se ugniježđeno u nježno odjevenoj salati od rukole. Na vrhu su nasjeckana prsa, jalape i ntildeo salsa verde, cilantro i queso freska.

Baskerville, koji također služi i kao majstor piva, napominje da njihov izbor slavina pokriva spektar, od oštrog klasičnog pilsnera od tvrdog drva do carskog krupnog Black Is Beautiful. Baskerville je pokrenuo međunarodni pokret sa svojom inicijativom Black Is Beautiful za promicanje pivovara s rasnom vlašću po cijelom svijetu koji je slijedio njegov čvrst recept i donirao sav prihod od njihovih iteracija neprofitnim organizacijama socijalne pravde. Pivo je postalo dio identiteta Weather Souls i donijelo je raznolikiju gomilu. Baskerville najviše uživa u čaši svega toga. & ldquoNe bih to & rsquot spojio s roštiljem, jer više nego vjerojatno nećete dovršiti svoj obrok, & rdquo se šali. On preporučuje uparivanje mesa sa IPA -om Zapadne obale ili Castling schwarzbier -om, tamnim lager -om koji mi se toliko svidio da sam donio kući nekoliko pivnica i aluminijskih limenki napunjenih pivom iz slavina.

Dimljeni jackfruit (lijevo) i MacRib sendviči i smeđe pivo u pušnici Intrinsic i pivovari u Garlandu. Fotografija Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson i njegova supruga, Molly Malone, otvorili su zajednički rad 5. decembra 2015. godine i trideseti rođendan, kao i godišnjicu ratifikacije Dvadeset prvog amandmana i rsquosa, koja je zabranu zabranila 1933. godine. Moglo bi se reći da je Hodson rođen za kuhanje piva. I on voli roštilj, pa je prilikom odlučivanja kojim putem krenuti za svoj novi pothvat odabrao oboje.

Intrinsic je u početku imao neprijatelja. Hodson se sjeća kako su se ljubitelji mesa žalili, & ldquoOni & rsquore pivovarom, pa roštilj ne shvaćaju ozbiljno, & rdquo i obrnuto od pivara. Ali vrijeme je potvrdilo njegove početne instinkte. Majstor pivare Travis Ehlers povećao je ponudu piva Intrinsic & rsquos sa 6 na 21, a majstor za piće Joshua Browning obnovio je nekada jednostavan meni s roštilja tako da uključuje niz specijalnih sendviča, uključujući vegetarijanske opcije poput dimljenog jackfruta, čiji je okus izuzetno sličan onom vučenog svinjskog mesa. Tu je i nedjeljni doručak.


Tri pivare koje ozbiljno jedu roštilj

Zanatsko dimljeno meso i zanatsko pivo prekrasno se slažu na ovim mjestima San Antonio, Garland i Corpus Christi.

Kretanje zanatskog piva i roštilja u Teksasu raslo je ruku pod ruku u posljednjoj deceniji. Unatoč sličnoj predanosti njihovih obožavatelja i predanosti njihovih praktičara, međutim, oni nisu baš imali simbiotski odnos, ali za povremeni kamion za roštilj parkiran ispred pivovare. San Antonio & rsquos Granary & rsquoCue & amp Brew, koji je otvoren 2012. godine, dobio je nacionalno priznanje za svoje ručno izrađeno pivo i roštilj prije zatvaranja 2019. godine. S godinama su se na sceni u Teksasu pojavile i druge značajne operacije koje poslužuju oba artikla, uključujući Cowtown Brewing Co., u Fortu Worth, i Brick Vault pivovara i roštilj, u Marathonu. Prirodni napredak se od tada nastavlja, a sve je više pivara uparilo svoje pinte s dimljenim mesom, djelomično potaknuto pandemijom. (Roštilj se pokazao posebno izdržljivim tokom ograničenja u pogledu objedovanja, dok je proizvodnja zanatskog piva pala prvi put u novijoj istoriji.) Evo tri zgloba koji oba rade dobro.

Južni roštilj poslužen je u Weather Souls.

Fotografija Mackenzie Smith Kelley

Marcus Baskerville toči pintu Ladger Werk lager -a u kompaniji Weared Souls Brewing Company u San Antoniju.

Fotografija Mackenzie Smith Kelley

Lijevo: južni roštilj poslužen u Weather Souls.

Fotografija Mackenzie Smith Kelley

Vrh: Marcus Baskerville sipa pola litre Ladger Werk lager -a u pivarsku kompaniju Weather Souls, u San Antoniju.

Fotografija Mackenzie Smith Kelley

Kompanija za proizvodnju piva Weared Souls

San Antonio

Majku Holtu je laknulo što su mu se kupci vratili u točionik, u blizini aerodroma San Antonio & rsquos. & ldquoTo & rsquos je trebalo da bude pravo zajedničko, razgovorno okruženje, & rdquo kaže o Veather Souls, pa je gašenje tokom pandemije bilo više od monetarnog zastoja. Početkom 2020. Holt i suvlasnik Marcus Baskerville poželjeli su dobrodošlicu jednoj od gradskih & rsquos najboljih roštilja, South BBQ, koja je preuzela kuhinju. Novi jelovnik smanjen je na samo hamburgere i predjela za jelo, sve dok se vrata kasnije nisu otvorila za kasnije.

O.G. Burger nije bezveze. Andrew Samia, vlasnik južnog BBQ-a, koristi prvoklasnu oblogu grudi za razbijeni hamburger (nabavite duplo), koji dolazi na mekoj punđi sa svim priborom. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


Three Breweries That Take Their Barbecue Seriously

Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.

The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven&rsquot exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio&rsquos Granary &rsquoCue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Left: The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Top: Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Weathered Souls Brewing Company

San Antonio

Mike Holt is relieved to have customers back in his taproom, near San Antonio&rsquos airport. &ldquoIt&rsquos meant to be a real communal, conversational environment,&rdquo he says of Weathered Souls, so shutting down during the pandemic was more than just a monetary drag. At the beginning of 2020, Holt and co-owner Marcus Baskerville had welcomed one of the city&rsquos best barbecue joints, South BBQ, to take over the kitchen. The new menu was slashed back to just take-out burgers and appetizers until the doors reopened for diners later in the year.

The O.G. Burger is no slouch. Andrew Samia, owner of South BBQ, uses Prime-grade brisket trim for the smashed burger (get the double), which comes on a soft bun with all the fixings. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


Three Breweries That Take Their Barbecue Seriously

Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.

The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven&rsquot exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio&rsquos Granary &rsquoCue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Left: The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Top: Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Weathered Souls Brewing Company

San Antonio

Mike Holt is relieved to have customers back in his taproom, near San Antonio&rsquos airport. &ldquoIt&rsquos meant to be a real communal, conversational environment,&rdquo he says of Weathered Souls, so shutting down during the pandemic was more than just a monetary drag. At the beginning of 2020, Holt and co-owner Marcus Baskerville had welcomed one of the city&rsquos best barbecue joints, South BBQ, to take over the kitchen. The new menu was slashed back to just take-out burgers and appetizers until the doors reopened for diners later in the year.

The O.G. Burger is no slouch. Andrew Samia, owner of South BBQ, uses Prime-grade brisket trim for the smashed burger (get the double), which comes on a soft bun with all the fixings. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


Three Breweries That Take Their Barbecue Seriously

Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.

The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven&rsquot exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio&rsquos Granary &rsquoCue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Left: The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Top: Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Weathered Souls Brewing Company

San Antonio

Mike Holt is relieved to have customers back in his taproom, near San Antonio&rsquos airport. &ldquoIt&rsquos meant to be a real communal, conversational environment,&rdquo he says of Weathered Souls, so shutting down during the pandemic was more than just a monetary drag. At the beginning of 2020, Holt and co-owner Marcus Baskerville had welcomed one of the city&rsquos best barbecue joints, South BBQ, to take over the kitchen. The new menu was slashed back to just take-out burgers and appetizers until the doors reopened for diners later in the year.

The O.G. Burger is no slouch. Andrew Samia, owner of South BBQ, uses Prime-grade brisket trim for the smashed burger (get the double), which comes on a soft bun with all the fixings. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


Three Breweries That Take Their Barbecue Seriously

Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.

The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven&rsquot exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio&rsquos Granary &rsquoCue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Left: The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Top: Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Weathered Souls Brewing Company

San Antonio

Mike Holt is relieved to have customers back in his taproom, near San Antonio&rsquos airport. &ldquoIt&rsquos meant to be a real communal, conversational environment,&rdquo he says of Weathered Souls, so shutting down during the pandemic was more than just a monetary drag. At the beginning of 2020, Holt and co-owner Marcus Baskerville had welcomed one of the city&rsquos best barbecue joints, South BBQ, to take over the kitchen. The new menu was slashed back to just take-out burgers and appetizers until the doors reopened for diners later in the year.

The O.G. Burger is no slouch. Andrew Samia, owner of South BBQ, uses Prime-grade brisket trim for the smashed burger (get the double), which comes on a soft bun with all the fixings. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


Three Breweries That Take Their Barbecue Seriously

Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.

The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven&rsquot exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio&rsquos Granary &rsquoCue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Left: The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Top: Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Weathered Souls Brewing Company

San Antonio

Mike Holt is relieved to have customers back in his taproom, near San Antonio&rsquos airport. &ldquoIt&rsquos meant to be a real communal, conversational environment,&rdquo he says of Weathered Souls, so shutting down during the pandemic was more than just a monetary drag. At the beginning of 2020, Holt and co-owner Marcus Baskerville had welcomed one of the city&rsquos best barbecue joints, South BBQ, to take over the kitchen. The new menu was slashed back to just take-out burgers and appetizers until the doors reopened for diners later in the year.

The O.G. Burger is no slouch. Andrew Samia, owner of South BBQ, uses Prime-grade brisket trim for the smashed burger (get the double), which comes on a soft bun with all the fixings. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


Three Breweries That Take Their Barbecue Seriously

Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.

The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven&rsquot exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio&rsquos Granary &rsquoCue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Left: The South BBQ brisket served at Weathered Souls.

Photograph by Mackenzie Smith Kelley

Top: Marcus Baskerville pours a pint of the Ladder Werk lager at Weathered Souls Brewing Company, in San Antonio.

Photograph by Mackenzie Smith Kelley

Weathered Souls Brewing Company

San Antonio

Mike Holt is relieved to have customers back in his taproom, near San Antonio&rsquos airport. &ldquoIt&rsquos meant to be a real communal, conversational environment,&rdquo he says of Weathered Souls, so shutting down during the pandemic was more than just a monetary drag. At the beginning of 2020, Holt and co-owner Marcus Baskerville had welcomed one of the city&rsquos best barbecue joints, South BBQ, to take over the kitchen. The new menu was slashed back to just take-out burgers and appetizers until the doors reopened for diners later in the year.

The O.G. Burger is no slouch. Andrew Samia, owner of South BBQ, uses Prime-grade brisket trim for the smashed burger (get the double), which comes on a soft bun with all the fixings. On the lighter side is the brisket-stuffed avocado. Okay, it&rsquos not that light, but the perfectly ripe fruit comes nestled in a delicately dressed arugula salad. On top are chopped brisket, jalapeño salsa verde, cilantro, and queso fresco.

Baskerville, who also serves as brewmaster, notes that their tap choices cover the spectrum, from the crisp Hardwood Classic pilsner to the Black Is Beautiful imperial stout. Baskerville created an international movement with his Black Is Beautiful initiative to promote racial equity breweries around the world followed his stout recipe and donated all the proceeds from their iterations to social-justice nonprofits. The beer has become part of the Weathered Souls identity and brought in a more diverse crowd. Baskerville most enjoys a glass of it all on its own. &ldquoI wouldn&rsquot pair that with barbecue, because more than likely you&rsquore not going to finish your meal,&rdquo he jokes. He recommends a meat pairing with the West Coast IPA or the Castling schwarzbier, a dark lager I liked so much that I brought home a couple of crowlers&mdashlarge aluminum cans filled with beer from the taps.

The smoked jackfruit (left) and MacRib sandwiches and a brown ale at Intrinsic Smokehouse and Brewery, in Garland. Photograph by Daniel Vaughn

Intrinsic Smokehouse and Brewery

Garland

Cary Hodson and his wife, Molly Malone, opened their joint on December 5, 2015&mdashhis thirtieth birthday as well as the anniversary of the Twenty-first Amendment&rsquos ratification, which repealed Prohibition in 1933. You could say Hodson was born to brew beer. He loves barbecue too, so when deciding which route to take for his new venture, he chose both.

Intrinsic had naysayers in the beginning. Hodson remembers meat aficionados complaining, &ldquoThey&rsquore a brewery, so they don&rsquot take the barbecue seriously,&rdquo and vice versa from the beer nerds. But time has validated his initial instincts. Brewmaster Travis Ehlers increased Intrinsic&rsquos beer offerings from 6 to 21, and pitmaster Joshua Browning revamped a once simple barbecue menu to include an array of specialty sandwiches, including vegetarian options such as the smoked jackfruit, whose flavor is remarkably similar to that of pulled pork. There&rsquos also a Sunday brunch.


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