Butcher's Block: BBQ & Beer


The German tradition of Oktoberfest has been around since the early 19th Century and has been one of Deutschland’s more celebrated exports. My culinary journey had me cooking in Germany for a few years, which gave me wonderful insight to the food and song prepared in tribute to King Ludwig and the good people of Munich in southern Germany.  The most important ritual is the consumption of locally sanctioned “official” Oktoberfest beers.

For our version we’ve incorporated our own local beers from Mississippi microbreweries with some very satisfying barbecue.  Add your favorite brats, some Bavarian umpapa music and all you need are some lederhosen to complete the picture.  Just as an aside, I found American brats far superior over that one’s I sample during my tenure in Germany. Have a great Autumn.

Hoppy BBQ Sauce for Chicken and Pork

2 cups Chili Sauce

1 Cup Ketchup

1 can Hop Fiasco(Lucky Town Brewery) 

½ cup Fanta (aka Orange Drink)

1 ¼ cup Molasses

2 ounces Dijon Mustard

2 ounces Soy Sauce

1 Tablespoon Tobasco

½ teaspoon Cayenne Pepper

2 Tablespoon Chili Powder

2 Tablespoon Sweet Smoked Paprika

Stir everything together thoroughly, pour into a pot and then bring to a simmer on the stovetop. Stir often and wait until it has reduced by about half. Check for consistency and seasoning and then chill. I usually end up with a little under a quart of sauce from this recipe. 

BBQ Sauce for Brisket and Beef Ribs

1 medium Onion, minced

4 cloves Garlic, minced

1 ½ tablespoons Olive Oil

5 cups Ketchup

1 can Ballistic Blonde(Lucky Town Brewery)

½ cup Apple Cider Vinegar

3 Tablespoons Worcestershire Sauce

2 Tablespoons Dijon Mustard

1 cup Dark Brown Sugar

1 ½ Tablespoons Sweet Smoked Paprika

2 teaspoons Onion Powder

½ teaspoon Crushed Red Pepper

2 teaspoons Ground Black Pepper

In a pot, gently sauté the onion and garlic in the olive oil until translucent and fragrant. Add the remaining ingredients to the pot and mix well.  Bring to a simmer and let the sauce reduce by about half. With a stick blender, puree the sauce to give in a smoother consistency and then check for consistency and seasoning before you chill it. Makes about a quart

BBQ Chicken Rub

½ cup Sweet Smoked Paprika

½ cup Light Brown Sugar

2 Tablespoons Kosher Salt

1 Tablespoon Chili Powder

1 Tablespoon Onion Salt

1 Tablespoon Granulated Garlic

2 teaspoons Ground Celery Seed

2 teaspoons Ground Coriander

1 teaspoon Cayenne Pepper

1 teaspoon Ground Black Pepper

Pork Rub

3 cups Brown Sugar

3 cups Granulated Sugar

2 cups Sweet Smoked Paprika

1 cup Kosher Slat

½ Cup Onion Salt

½ cup Celery Salt

½ cup Chili Powder

3 Tablespoons Ground Mustard

1 Tablespoon Ground Ginger

1 Tablespoon Cayenne Pepper

Beef Rub

1 cup Kosher Salt

1 cup Ground Black Pepper

4 Tablespoon Light Brown Sugar

2 Tablespoon Sweet Smoked Paprika

1 Tablespoon Granulated Garlic

1 Tablespoon Onion Powder

1 Tablespoon Chili Powder 

2 teaspoon Ground Cumin

1 teaspoon Cayenne Pepper