Ultimate Foodie Podcast: The Libation Station

Last week I had the privilege of chatting with Bruce Bjorkman and Lisa Morrison (The Beer Goddess) of the Libation Station radio show on KXL Radio in Portland. The Libation Station is a weekly radio show geared towards addressing some of the indulgences that make being over 21 great “sud’s, spirits, soda’s and stogies”

I had a blast with Bruce and Lisa as I am a big beer guy and especially a fan of the craft or microbrews.

We talked extensively about Oregon Craft Beer month and all that it entails, the craft beer industry in the Pacific Northwest and how we’re spoiled by the awesome selections we have available here. I complained bitterly about the lack of decent beers available on a trip to Michigan… it was so bad, I had to drive to Windosr, Ontario Canada to get a halfway decent brew.

We also chatted about the Boston beer scene as the Ultimate Foodie crew is on the way to Boston for a trade show next month. Lisa recommended the Publick House for a great place to drink beer in Boston with a ton of varieties on tap.

Bruce also shared a recipe for a Bourbon Milkshake that you have to try. I’m making one this weekend and report back.

We also chatted a bit about the Budweiser sell out to InBev and how you should support your local craft brewer and keep your drinking money state side.

Bruce and Lisa were an absolute blast to chat with and we’ll have them back again. If you are in Portland catch them live or listen to their podcast. They rock and are definitely friends of Ultimate Foodie.

[audio:UFLibation.mp3]

Bourbon Milkshake Recipe from Mr. BBQ

I wanted to thank our good friend Bruce Bjorkman of Cooking Outdoors with Mr. Barbecue and The Libation Station for an awesome recipe that he gave us during our podcast yesterday. I am trying this one this weekend and it sounds absolutely lights out.

The Bourbon Milkshake: So the other nite, I’m sitting out on the patio with my Bar-B-Cutie and I get this hankering for a bourbon flavored milkshake. “Should be lots of recipes on the net,” she says.

Not!

So we devised our own. Gotta admit I’m hooked! What a treat! But remember…for folks 21 and older please.

Ingredients:
6 ice cubes
2.5 cups premium vanilla ice cream
2 cups milk (whole preferred of course)
1/4 cup bourbon (a sweeter tasting brand like Knob Creek or Maker’s Mark is best)

Preparation:
Put all ingredients into a blender and blend for about
20 seconds-to break up ice cubes and make a thick, smooth shake.
Pour into glass. Makes 3-6 oz. servings. Ohhh it’s so yummy!

Like I said, I am making one of these (let’s be honest here… probably more than one) this weekend and will report back. Meanwhile, we’re always happy to get reviews of recipes from our visitors in the comments.


Ultimate Foodie Podcast # 4 with Bruce Bjorkman – Mr. Barbecue

One of the really awesome things about this blog is that we’ve been darn near inundated with people whoBruce Bjorkman - Mr Barbecue want to send us product to write up, podcast with us , etc. I was really excited to chat with Bruce Bjorkmen – AKA “Mr Barbecue” last week. Bruce is also the Director of Marketing for Traeger Grills – a company that revolutionalized the barbecue/grilling industry by manufacturing and selling a grill that ran on pellets of compressed hardwoods. More on that in a later post (he sent me one and I LOVE it!)

It’s grilling season and we were excited to connect with Bruce to learn from an expert. We talked about the difference between grilling (direct, high heat) and grilling (lower heat, longer slower approach, less or no direct flame.) We also chatted about some of his suggestions for better barbecuing and grilling. I especially enjoyed his suggestion that you map the temperatures on your grill surface – enjoying a beer between each thermometer placement (he warned that there are over 40 different zones to measure and map, so bring a friend… or a new liver.) All and all he gave us 7 grilling mistakes to avoid.

Bruce gave us a great recipe for Baby Back Ribs with an awesome finishing twist (honey warmed and smoked on the grill) that I am dying to make.

We also talked about the Traeger Grill that Bruce’s company manufactures that is an awesome alternative to charcoal or gas grilling. The Traeger uses compressed hardwood (apple, hickory, grapevine, cherry, maple, mesquite, oak, etc) pellets as the heat source. This provided a cooking method that is more consistent in terms of heat, safer ( no coals to start garbage can fires) and delivers unbelievable flavor to the food. Best of all – since the fire is fed fuel from a hopper, you can literally put meat on the grill and walk away for hours while it cooks “low and slow.” My personal favorite part of the Traeger story is the moment when the founder lost his mind after a huge chicken fat-fueled grill fire and tossed his gas grill off his deck and down a mountain.

Bruce sent me a Traeger for review and you will read about my exploits here soon.

Bruce completely rocked and we’re looking to have him back for more expert advice on grilling and BBQ-ing. He also complemented us on our approach to food that is not snobbish – which was awesome.

You can catch up with Bruce Bjorkman at www.mrbbq.info or check out his radio show “Cooking Outdoors with Mr. Barbecue” on KXL Radio in Portland, Oregon. Bruce and his grilling partner Kim Wallis also run the “BBQ-U” a 6 hour intensive training course in BBQ technique that has been selling out for 15 years.

Enjoy the podcast.

[display_podcast]