CAPTAIN'S QUARTERS BREWING & BARBEQUE CO.,INC

LEARN ABOUT THE ART OF MAKING HOMEBREWED BEER AND COOKING BARBEQUE

BARBEQUE

WHAT IS BARBECUE BY C. LOMELI

Barbecue is heat, fire, smoke and an endless variety of cookers that range in price from $25 to $20,000+. They are grills fueled by charcoal and gas; smokers that are electric, charcoal and wood pellet fired; and indirect smokers that are heated by large wooden logs capable of cooking whole hogs and come in every imaginable variety, shape, configuration and size conceivable. It is about smell; not only smoke, but a wonderful mixture of delicate and delicious smells created when grease drippings smolder on a hot ember mixed lightly by a soft breeze with the sweet Smokey fragrance of smoldering fruit or almond wood; it is noticeable for miles and permeates the neighborhood. This distinctive smell that makes your mouth water and makes you hungry as soon as the nostrils pick up the slightest scent, you memory engages and brings you back to barbeques past. Barbeque is all that, but to me it’s about much more.

Barbecue is about family and friends, weekends and relaxing, fun and good times. It is about great food, sweet southern iced tea and beer, potato salad and fabulous appetizers. It is about children playing and adults shooing them away from the hot pits as they discuss sports or solve the world problems. It is about lifelong friendships and community, it is what I refer to as ‘backyard barbecue ‘and why I love it so.

RECIPE OF THE QUARTER

Rotisserie Tri Tip

For those of you that grill and have a rotisserie attachment for your grill, a fantastic recipe to cook is rotisserie tri tip. I am not sure why it comes out better than regular grilled tri tip, but believe me it does and I am sure you will agree. Perhaps the rendering fat escaping from the meat acts as a baster while the cook progresses. In any event, give it a try and see if you don’t agree.

To prepare the tri tip a simple rub will be applied. In a mixing bowl add kosher salt, coarse pepper, and Montreal Steak seasoning and mix. Now apply the mix over the entire tri tip, and using your hands, rub the seasoning into the meat covering every square inch. Now place the tri tip in the refrigerator overnight.

On cook day, heat your charcoal or gas grille and place the rotisserie spike through the tri tip and secure it with the forks that come with the spear so the meat will turn as the unit rotates. Cook the tri tip for one and a half hours while maintaining heat. When internal temperature reaches 130 degrees, remove the tri tip from the heat and let it rest for 30 minutes in the kitchen prior to slicing and enjoy!

OUR MISSION

At Captains Quarters Brewing & Barbecue our goal is to learn about the art of making homebrewed beer and cooking barbecue. We accomplish this by learning about different methods practiced around the world, tasting various beers and barbecue, visiting breweries judging KCBS barbeque competitions, and sharing information with fellow home brewers and barbeque pitmasters. We then take this information and put it into practice by cooking beer and barbeque recipes, or creating our own.

Recipe

Pulled Pork Sandwich

This is one of my favorite meals to cook, and it is always a hit with company. This recipe is cooked on the smoker and will take multiple hours to prepare.

Purchase a pork butt also known as a pork shoulder between 8 and 10 pounds. Prepare the meat the day prior by trimming the meat and applying your favorite rub. The pork butt can be injected, but this recipe calls for rub only. My go to rub will contain salt, pepper, brown sugar, garlic powder, onion powder, chili powder and cayenne powder, but any pork rub will do. Thoroughly rub the entire pork butt with the rub covering the entire cut of meat, and rub the spices into the meat. refrigerate overnight and let the rub do its magic.

The next morning prepare the smoker and bring it up to temperature of 250 degrees steady. For a pork butt it will have to cook at this temperature for approximately 1 1/2 hours for each pound of meat, and the internal temperature will finish at 195 degrees. I wrap the butt after 5 hours of smoke in foil for the remainder of the cook.

While the smoker is doing its job, prepare your favorite Coleslaw. My coleslaw is basic, finely chopped cabbage, sliced white onion, shredded carrot, mayonnaise, vinegar, lemon juice, sugar, salt and pepper. I refrigerate the slaw for at least a couple of hours to let the flavors meld.

When the meat is at the proper internal temperature unwrap it and let the meat rest for 45 minutes. Shred the butt using your gloved hands and maybe a fork.

Take sourdough rolls, open them up and apply a thin layer of mayonnaise and place over the fire to brow and toast the buns. Apply the shredded pulled pork onto the roll and put a little of your favorite bbq sauce on the meat. Now place a layer of coleslaw on the meat topped with sliced pickle, and enjoy!!

On the Brew Page - review of the Grandfather Brew System

Boston Beer Co. Utopias beer. This beer was brewed in a multi-step process. It features three types of malt - Two-Row, Munich and Caramel 60 and maple syrup. The beer was brewed with three types of German hops - Spalt Spalter, Hallertau Mittelfruh, and Tettnang Tettnuger. Several types of yeast were used including a Champaign yeast.

It was then aged in a variety of barrels, including Moscat barrels and in some cases for 24 years, then blended.

The finished beer boasts a 28% ABV, and 45 IBUs. The ABV makes this beer illegal in 15 States. It is a limited release, bottled in a custom 25.4 oz bottle. for additional information see the Sam Adams website: www.samadams.com

PLINEY THE YOUNGER 2018 RELEASE GENERATES $3.36 MILLION OF ECONOMIC IMPACT

The annual February release of Pliney the Younger, a triple IPA by Russian River Brewing Co., is estimated to have generated $3.36 million of economic impact to Sonoma County according to the Sonoma County Economic Development Board. Pliney the Younger, 2009 best beer in the world ranked by the beer community in Beeradvocate.com polling, generates a worldwide annual pilgrimage to the Brewery for the release. The beer is only available in draught for a two week period. The report, available at www.sonomaedu.org, indicates travelers from 17 countries and 40 states traveled to the county for the release.

new on the Barbecue page

BBQ Rules: The Old School Guide to Smoking Meat

Myron Mixon, the winningest man in barbecue, published this book in 2015 to to explain how old school barbecue was done cooking on masonry pits. This is the technique he grew up with and his father was his teacher. This technique is accomplished by first burning green wood in a barrel and transferring the resulting hot coals into the pit. He explains the process and how to build an inexpensive masonry pit. He also includes several recipes in the book and surprisingly all of the meat recipes in the book only use salt and pepper for seasoning. For a barbecue enthusiast, this is must read and available for readers. For additional book suggestions, see the Barbecue page of this site.

Al's BBQ Chicken Sauce

This is my Dad's chicken sauce recipe. It is used on chicken while it is grilling over coals. I have not tasted a better sauce on grilled chicken, give it a try and let me know if you don't agree.

Chuck's first whole hog cook on the competition smoker.

IN THE NEWS

The Brewers Association releases 2021 Beer Style Guidelines

Four new categories were added to the 2021 guidelines. They include Kentucky Common Beer, New Zeland-Style Pale Ale and India Pale Ale, and Belgian-Style Session Ale. The guidelines are reviewed and revised annually. Additional information can be found on the Brewers Association web site www.brewersassociation.org. The guidelines serve as a model resource for brewers, beer judges, competetiion organizers, and celebrate the great diversity of beer around the world.

2023 Pig Jig

The 2023 Pig Jig rib competition was held in October and was a huge success! Dave took home the trophy, goes to show practice, hard work and studying pays off. Congratulations. All of the participants learned and observed different techniques. Thanks to the judges!

See Scotts comments about the 2022 Pig Jig on the barbecue page and read about his winning rib recipe!

Bill served as a judge for the first time, he answered a few questions we had for him. See his comments on the BBQ page.

Grillin and Chillin 2023

May

The Captains Quarters team had a fantastic cook this year at The Dixon Grillin and Chillin rib competition.

Three of our cooks made it into the top 10.

CRAFT BREWERIES CONTINUE TO BE PRUCHASED

In the summer of 2023 Tilray Brands, a cannabis and consumer packaged goods company, acquired eight beer brands from Anheuser-Bush, that included Blue Point Brewing and 10 Barrel Brewing making it the fifth largest craft beer brewer in the U.S.

Drawings for the Jr. Model Smoker

At Captain's Quarters we are always working to improve the design of smokers. This is the second model we designed and built.

The Competition Smoker

This is a competition smoker designed by Captain's Quarters and built by Martin's Metal in Vacaville, CA. It is capable of cooking a whole hog, and has three separate cooking chambers. It is constructed out of 1/4 and 1/2 in steel.

Our Jr. Model BBQ

This is the completed Jr. BBQ with Ryan's special paint scheme. She won the annual Pig Jig competition and placed 5th in the Dixon Grillin and Chillen competition cooking on it. It is an efficient smoker.

IPA brew clinic in December, date tbd.