Tomatoes, vegetables, smoked chicken, pork, beef, turkey & spices

BRUNSWICK STEW

BELGIAN VOL. ONE

Pulled Pork w / Rolls

Baby Back Ribs

St. Louis Ribs

Coconut Shrimp w / Sweet Thai Chili Sauce

100 Smoked Chicken Wings

Penne Pasta w / Italian Sausage

Smoked Chicken Quarters

Penne Pasta w / Sauce

Pasta Primavera Alfredo

BBQ Beef Brisket

Roast Beef au Jus

Signature Brickyard Pulled Pork

Potato Salad

French Fries

Coleslaw

Turkey Burger

Cajun Veggie Burger

Bleu Cheeseburger

The Brick

BBQ Chicken Club

Memphis Po ' Boy

Pulled Pork Sandwich

If not already shredded, remove skin and bones from smoked chicken and turkey and shred into bite-sized pieces. Shred cooked pork shoulder and beef. Combine all shredded meats in a bowl and refrigerate until needed.

Shred and reserve

If any of the meats are cold from refrigeration, bring them to room temperature for 15–20 minutes while you begin the vegetables.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When shimmering, add diced onions and a pinch of salt. Sauté 4–5 minutes until softened and translucent.

Add diced celery and carrots. Cook, stirring occasionally, for 5 minutes until starting to soften.

Add minced garlic and cook 30–60 seconds until fragrant, stirring so garlic does not brown.

Stir in diced potatoes and cook 2–3 minutes to coat with oil and begin to soften.

Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine and scrape any browned bits from the bottom of the pot.

Add chicken stock and 1 cup water. Stir to incorporate and bring mixture to a gentle simmer.

Add frozen lima beans and corn, stirring them into the simmering base.

Add shredded meats to the pot and stir to combine.

Stir in apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, dried thyme, dried oregano, liquid smoke (if using), bay leaves, salt, and black pepper.

Bring the stew to a low rolling simmer, then reduce heat to maintain a gentle simmer. Partially cover the pot and cook for 40–50 minutes, stirring occasionally, until potatoes are tender and flavors have melded. If stew becomes too thick, add up to 1 cup additional stock or water to reach desired consistency.

Taste and adjust seasoning: add more salt, pepper, vinegar, sugar, or hot sauce as needed to balance acidity, sweetness, and heat.

Remove and discard bay leaves. If you prefer a slightly thicker, creamier texture, use an immersion blender to pulse about 1–2 cups of the stew (or mash some potatoes and beans against the side of the pot) and stir back in.

Stir in chopped fresh parsley. Keep the stew warm for 5–10 minutes to let flavors settle.

Ladle into bowls and serve hot with cornbread or crusty bread. Provide extra hot sauce or vinegar at the table if desired.

smoked chicken, shredded (dark and white meat)

cooked pork shoulder, shredded

cooked beef brisket or chuck, shredded

cooked smoked turkey or turkey dark meat, shredded

yellow onions, medium, diced

celery stalks, diced

carrots, peeled and diced

frozen lima beans (or fresh if available)

frozen corn kernels

diced potatoes (Yukon or russet), 1/2-inch cubes

crushed canned tomatoes (28 oz)

tomato sauce (8 oz)

tomato paste

chicken stock (low sodium)

water

olive oil or neutral oil

garlic cloves, minced

apple cider vinegar

brown sugar (light)

Worcestershire sauce

hot sauce (optional)

smoked paprika

dried thyme

dried oregano

liquid smoke (optional, for extra smokiness)

bay leaves

salt

black pepper, freshly ground

fresh parsley, chopped (for garnish)

Heat 18–20 L of the mash/strike water to ~74°C to achieve a mash temperature of 66°C when you dough in. Adjust water with brewing salts if desired (add 2 g CaCl2).

Heat strike water

Dough in the crushed grains (pilsner, Belgian Munich, aromatic, Special B, Carafa III) to reach 66°C. Stir well to eliminate dry pockets and ensure even temperature.

Mash at 66°C for 60 minutes. Perform a protein rest is unnecessary at this malt bill; a single infusion mash is appropriate for this style.

Raise temperature to 75–78°C for 10 minutes (mashout) to stop enzymatic activity and improve wort flow.

Mashout

Sparge with ~15 L of water at 76–78°C until you collect approx. 26–28 L of pre-boil wort (targeting equipment loss; adjust to your system to yield ~23 L into the fermenter after boil).

Bring the collected wort to a vigorous boil and start timing a 90-minute boil (Belgian dark strong ales benefit from extended boils to drive color and Maillard complexity).

Bring to a rolling boil

Add 30 g Styrian Goldings at the start of the 90-minute boil (90 minutes remaining) for bittering. Expect lower IBUs per modern measures, target ~45–55 IBU total; adjust hop weights for your desired bitterness.

Bittering hop addition

At 20 minutes remaining, add 25 g Styrian Goldings and 1 tsp Irish moss or Whirlfloc (if using). Also add yeast nutrient now if using.

Mid-boil additions

At 5–10 minutes remaining, add 15 g Styrian Goldings and the 600 g dark sugar (candi syrup or inverted sugar). Stir to dissolve completely. The late sugar addition will help dry the beer while contributing to flavor.

Late boil additions & dark sugar

After the boil, chill the wort quickly to 18–20°C using an immersion chiller or plate chiller. Aim to get to pitching temperature within 30–60 minutes to limit contamination and DMS risk.

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with water if necessary to reach ~23 L total volume (approximate batch size to end with ~20–21 L beer).

Aerate or oxygenate the wort well (large yeast starters or pure oxygen recommended for this high gravity beer).

Pitch one healthy packet or starter of Belgian strong ale yeast at 18–20°C. If using Wyeast/White Labs, make a large starter (1–2 L) to ensure adequate cell count for the original gravity.

Ferment at 18–22°C for primary fermentation. Expect vigorous fermentation for the first 3–7 days. After 3–5 days, you may raise temperature by 2–4°C (diacetyl rest and to encourage attenuation and ester development) and hold for another 5–7 days.

Check final gravity; target FG around 1.010–1.018 depending on attenuation (target ABV 8–9.5%). When fermentation is complete and gravity is stable for 3 days, prepare for packaging.

Boil 120 g corn sugar in 300 ml water, cool, and add to the beer for bottle priming (or use an appropriate keg carbonation level if kegging). This amount is for ~20 L to reach ~2.3–2.6 vol CO2; adjust if you want higher carbonation common to Belgian ales (2.4–2.8 vol).

Bottle or keg and condition at 20–22°C for 2 weeks, then cold condition for 2–4 weeks to allow flavors to meld and the beer to clear. Longer aging (1–3 months) will further develop complex Belgian dark strong characteristics.

Serve slightly warmed (10–12°C) in a tulip or goblet to showcase rich malt, dark fruit esters, and estery phenols. Expect flavors of dark fruit, caramel, toasted malt, and spicy Belgian yeast character.

Adjust specifics (hop varieties, yeast strain, sugar type) to taste. If using very dark roasted malts, reduce Carafa/Chocolate amount to avoid excessive roast bitterness while keeping color and complexity.

Pilsner (base) malt

Belgian Munich malt

Dark sugar (candi syrup or inverted sugar)

Aromatic malt

Special B

Carafa III (dehusked dark) or Chocolate (light)

Styrian Goldings (or East Kent Goldings) - bittering

Styrian Goldings - flavor/aroma

Styrian Goldings - late/aroma

Belgian strong ale yeast (e.g., Wyeast 1762, White Labs WLP530, or Safbrew T-58)

Yeast nutrient (optional)

Mash/strike water

Sparge water (separate)

Brewing salts (adjust to soft Belgian profile) - e.g., Calcium chloride

Irish moss or Whirlfloc (optional, for clarity)

Corn sugar (dextrose) for priming

Trim any excessive exterior silver skin from the pork shoulder, leaving a little fat for flavor. Pat the roast dry with paper towels.

Prep the pork

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne pepper. Mix until uniform.

Make the dry rub

Rub the pork all over with olive oil, then massage the dry rub evenly over the entire surface, pressing it into crevices. Let rest at room temperature 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerated, bring to room temperature before cooking).

Apply rub

Preheat oven to 300°F (150°C). In a large ovenproof Dutch oven or heavy roasting pan with lid, heat 1 tablespoon oil over medium-high heat. Brown the pork on all sides, 3–4 minutes per side, to develop color. Remove pork and set aside.

Sear (optional)

Add remaining oil if needed, then add quartered onion and smashed garlic to the pot. Cook 2–3 minutes until fragrant. Return the pork to the pot on top of the aromatics. Pour in apple cider vinegar, stock, Worcestershire sauce and liquid smoke (if using). The liquid should come about 1/3 of the way up the roast — do not cover the pork fully.

Add aromatics and liquid

Cover and transfer the pot to the preheated oven. Cook until the pork is fork-tender and easily pulls apart, about 4 to 5 hours depending on size (internal temperature should reach at least 195–205°F for pull-apart texture). Every 90 minutes, baste the pork with pan juices.

Braise low and slow

Remove pork from oven and transfer to a cutting board or large dish. Let rest, covered loosely with foil, for 15–20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat. Reserve pan juices.

Rest and shred

Skim fat from the reserved pan juices and spoon a few tablespoons over the shredded pork to keep it moist. Taste and adjust seasoning with a pinch of salt, pepper, or additional vinegar if needed.

Moisten and season

While pork cooks (or after), combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, hot sauce and salt in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Cool slightly. Toss a cup or desired amount of sauce with pulled pork, or serve on the side.

Preheat a skillet or griddle over medium heat. Spread softened butter on cut sides of rolls. Toast buttered sides until golden, 1–2 minutes, taking care not to burn.

Toast rolls

Pile 1/3 to 1/2 cup of pulled pork onto bottom half of each roll (adjust amount per roll size). Spoon additional barbecue sauce on top if desired. Add 1 pickle slice and about 2 tablespoons of coleslaw. Top with roll tops.

Assemble

Serve immediately with extra sauce and pickles on the side. Leftover pulled pork can be refrigerated up to 4 days or frozen for up to 3 months.

Serve

bone-in pork shoulder (Boston butt)

kosher salt

black pepper

brown sugar, packed

garlic powder

onion powder

dry mustard

cayenne pepper

olive oil

yellow onion, quartered

garlic cloves, smashed

chicken or beef stock

liquid smoke (optional)

ketchup

brown sugar

molasses

hot sauce

slider rolls or hamburger buns

dill pickle slices

coleslaw (store-bought or homemade)

butter, softened (for toasting)

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin and ground mustard in a bowl. Stir thoroughly to break up any brown sugar clumps so mixture is uniform.

Make dry rub

Remove ribs from packaging and pat dry with paper towels. If membrane still attached on the bone side, slide a thin spatula or your fingers under the silver skin at one end, loosen, then use a paper towel to grip and pull it off in one piece.

Prep ribs

Brush both sides of each rack lightly with yellow mustard (this acts as a binder and won’t taste mustardy after cooking). Sprinkle and press the dry rub evenly over both sides of the ribs, using all of the rub. Let sit at room temperature 20–30 minutes or refrigerate up to overnight, loosely covered.

Apply binder and rub

Preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on the sheet if you have one. If you like very tender fall-off-the-bone ribs, wrap each rack individually in heavy-duty aluminum foil.

For wrapped method: on a large sheet of foil, place the rack bone-side down. Add 2 tablespoons apple cider vinegar and 2 tablespoons water (per rack) to the foil pocket to create steam and keep ribs moist. Tightly seal the foil into a packet. Repeat for the second rack.

Place wrapped (or unwrapped) ribs on the baking sheet and bake in the preheated oven until tender, about 2 to 2 1/2 hours for 2-lb racks (time will vary depending on thickness). Ribs are done when a toothpick or probe slides in with little resistance and the meat has pulled back from the bone ends ~1/4–1/2 inch.

If you used foil, carefully unwrap the ribs and discard any accumulated juices or reserve for basting. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high for finishing.

Place racks bone-side down on the baking sheet or grill. Brush a generous, even layer of BBQ sauce over the meat side. If desired, mix the BBQ sauce with honey or maple syrup for extra gloss before brushing.

Return to the oven or place on the grill for 8–12 minutes, watching closely, until the sauce is bubbling and slightly caramelized. For extra glaze, brush a second thin coat of sauce and cook another 2–3 minutes.

Remove ribs and let rest 10 minutes to allow juices to redistribute. Sprinkle with chopped parsley if desired.

Cut between the bones into individual ribs using a sharp knife. Serve warm with extra BBQ sauce on the side.

paprika (sweet or smoked)

chili powder

ground cumin

ground mustard (optional)

baby back pork ribs

yellow mustard (as binder)

aluminum foil

your favorite BBQ sauce

honey or maple syrup (optional, for shine)

fresh parsley, chopped

Whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne in a bowl until evenly combined and free of lumps. Break up any sugar clumps with your fingers.

Make the rub

If the ribs still have the silver skin membrane on the bone side, loosen it with a butter knife under one end, grab with a paper towel, and pull it off in one piece. Removing the membrane improves tenderness and allows the rub to penetrate.

Remove membrane

Trim excess fat and any hard cartilage to create an even surface. Pat both sides dry with paper towels.

Trim and pat dry

Brush both sides of each rack lightly with yellow mustard (or olive oil) to act as a binder. Generously apply the dry rub, pressing it into the meat so it adheres well. Cover and refrigerate for at least 1 hour, preferably overnight (up to 24 hours) for deeper flavor.

Preheat your oven or smoker to 250°F (120–130°C). If using a smoker, prepare mild wood (apple, hickory, or pecan) and stabilize to 225–250°F. Line a rimmed sheet pan with foil or use a shallow baking dish.

Set up

Place racks bone-side down on the prepared pan or directly on the smoker rack. Pour apple juice, apple cider vinegar, and water into the pan (or into a foil pan placed near the ribs in the smoker) to create moisture and catch drippings. This helps maintain a humid environment and keeps the ribs tender.

Place ribs and add liquid

Cook until the ribs are tender but not falling completely off the bone, about 2.5 to 3.5 hours at 250°F for St. Louis cut racks (timing depends on thickness and exact temperature). After about 2 hours, rotate the ribs front-to-back for even cooking. Start checking for doneness after 2 hours by probing between bones — the meat should feel tender and a thermometer in the thickest part should read about 190–203°F if you use one.

Cook low and slow

If you prefer very tender, juicy ribs, wrap each rack tightly in two layers of heavy-duty foil after they have a nice bark (typically around 2–2.5 hours). Add 2–3 tablespoons of the reserved apple juice mixture into the foil packet before sealing. Return to the oven/smoker and continue cooking for another 45–60 minutes until tender.

Wrap for tenderness

If wrapped, carefully unwrap the ribs and discard accumulated liquid. Pat the surface lightly to remove excess moisture so sauce will stick.

Unwrap and dry

Increase the oven temperature to 300–325°F (or raise smoker temp slightly, or finish on a preheated grill). Lightly brush both sides of the ribs with BBQ sauce mixed with honey and a splash of apple cider vinegar. Place back in the heat for 10–15 minutes, then brush again and cook for another 5–10 minutes until the sauce is tacky and caramelized. Watch carefully to avoid burning sugar in the sauce.

Glaze and caramelize

Remove the ribs and let rest for 10 minutes. Using a sharp knife, slice between the bones to separate into individual ribs. Serve warm.

Brunswick Stew

Belgian Vol. One

Pulled Pork W / Rolls