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The aPorkalypse Now Pork & Craft Beer Festival

The aPorkalypse Now Pork & Craft Beer Festival


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Pork and craft beer festival comes to Queens for NYC Beer Week

The name of this festival alone, aPorkalypse Now, should give you a tickle. In its second year, at the festival hogs will be prepared snout-to-tail by New York City chefs and served with 20 local craft beers. It is also timed well for the sudsy NYC Craft Beer Week.

Taking place in Queens, it is a limited event on Saturday, March 2, 2013 in two sessions, from 12 p.m. to 3 p.m. and 4 p.m. and 7 p.m.

The food is from nearby farmers and the hogs are organically fed. These heritage pigs will certainly make the trip out to Queens worth it, on top of some homebrew and cask ale treats to incent you.

"Get Real Beer and the aPorkalypse is an event set up to support and bring many New York state breweries together under one roof for one day," says Get Real CEO Patrick Donagher. "A true celebration of farm and brewery."

Pork and beer pairings will be featured in the coming of the aPorkalypse. It may not really be the end of the world, but you might as well eat and drink like it is.


APORKalypse NOW 2013 – Whole Hog BBQ!!

See ALL the Photos and food porn of aPORKalyspe HERE.

I live in Queens. Now this for a long time marks the complete opposite of hip. Queens doesn’t have the same sex appeal as Williamsburg and definitely doesn’t have gentrified air of Park Slope in Brooklyn. What I have found lately is the massive booming food communities of Astoria and Long Island City (LIC). People are extremely passionate about their neighborhood With Village Voice awarding #1 BBQ status to John Brown Smokehouse and the charcuterie savant Ian Kapitan cooking at Alobar, Queens might just give Brooklyn some competition for coolness.

This year’s aPORKalypse Now was featured at Alewife NYC – voted #1 craft beer bar in NYC by ratebeer.com. I’m no expert on cool but I gotta say, this had to have been one of the coolest bars I have ever been to. The place was MASSIVE! High ceilings would be an understatement. It was like a renaissance chapel built for the devotion to sacred suds. Two floors, thick sofas, AND a patio. Breath taking.

The mission was simple – three 100lb pigs were at my disposal to smoke and produce North Carolina BBQ. John Brown Smokehouse was given the call to provide BBQ and as the joint’s resident whole hog expert, my pit pulled up the night before the event ready go. In order to get 300lbs of meat into my smoker we sectioned 2 of the pigs into 6’s – loins, shoulders, hams. This allowed me to jigsaw puzzle them into my pit. The last one I left whole and simply cut in half for show.

4:00 AM me and my partner, Angel Mercado, loaded the hogs into my truck and arrived at Alewife to fire up my pit with charcoal and thick oak logs. This took longer than I liked but as it was really early in the morning I didn’t want to wake up the neighbors with my flamethrower. If you have never heard my flamethrower before, it sounds like a jet exhaust. A perfect recipe for cops being called on me at 5AM. By 5 the hogs were on and the first cigar of the day with a much needed cup of coffee was at hand.

Maintaining the heat was royal chore! First off it was really really cold. So cold I heard the polar bears at Central Park actually called in sick. So I was firing up the pit 3 times my usual rate. Thanks to my trusty burn pit and shovel this wasn’t a problem. The one interesting thing about cooking hog is that more of your equipment actually comes from Home Depot than restaurant supply stores.

By 2:30 we pulled our first half pig off in order to feed the people from Session I. A bit of a miscommunication as I didn’t realized we were cooking for 2 sessions. It would have also been a logistical nightmare as I literally had 2.5 hours worth of sleep just to try and finish this pig for the evening session.

In the meanwhile my massive black pit provided lots of photo foder for my fellow New Yorkers who are not used to seeing a smoker the size of a small car.

By 4 all the hogs were done and we keep the process exactly as my teacher, Ed Mitchell, taught me. Picked the meat off the bones, chopped them, dressed with my vinegar pepper sauce and topped off the with crispy skin. Unlike other BBQ styles, I can’t just slice something and serve it on a plate. Cooking hog requires that you taste a lot of it. Adjusting seasoning as I go. So often times you’ll see me not eat a plate because I’m so full from tasting all that hog. With 3 hogs smoked, that’s a lot of pig I had to taste.

Our line was nonstop! We chopped a half hog at a time to keep feeding the hungry crowd. Most of the people there had never had North Carolina BBQ before. How much the crowd loved it was voting with their wallets. As part of their tickets, guests got a few drink tasting and food tasting vouchers. More tickets to me meant less option to taste someone else’s food. People came back for 3rds and 4ths! One gentleman loved us so much he placed his entire voucher supply on our table saying he didn’t care to eat anything else for the evening but our hog!

As part of the gag I browned one of the pig heads in my firebox and placed it on the table as a center piece. I swear my pit and this pig’s head get more loving from the ladies than I could ever hope for. It was passed around, posed for photos, kissed etc. At the end of the evening a guy asked to take it home with I gladly gifted as it meant less cleanup for me. The missing pig head distressed a group of women though. Apparently they wanted to take the head home as well. I gave away the remaining two (raw) pig heads sitting at the back of truck. I never realized that women were so fond of raw pig heads. That’s some wife material right there.

aPORKalypse NOW 2013 was an amazing event. So happy to see so many people enjoy my BBQ and a great way to kick off a 2013 filled with BBQ events.


How to Cook Pork Belly

Slow Roast

"You want to slowly cook the pork belly [just like਌hef John&aposs Caramel Pork Belly] so it gets very tender and the fat has time to render to baste the meat as it cooks," Herrera says. "This is a tough muscle so it needs a longer cooking time at low heat to breakdown the tough tissue." To slow roast pork belly:

To prepare pork belly for roasting, use a sharp knife to make several parallel cuts across the skin to score the skin and fat, but not the meat.

Rub the pork with kosher salt and your favorite spice blend.

Roast at 300° F for three to four hours, depending on size, until meat reaches an internal temperature of 165° F and skin begins to crisp.

Braise

Again, low and slow for the win. Here&aposs how to braise pork belly:

To prepare pork belly for braising, use a sharp knife to make several parallel cuts across the skin to score the skin and fat, but not the meat.

Sear skin in a hot skillet.

Transfer to a Dutch oven filled with soy broth, pork stock, and Asian flavorings such as lemongrass, ginger, garlic, and chili or pork stock, a splash of white wine, and mirepoix (diced onion, carrots, and celery). Or follow this਌hinese Braised Pork Belly recipe from cookbook author Andrea Nguyen.

Simmer until tender, about 1 hour and 45 minutes for a 3-pound piece.

"When finished, the belly can be enjoyed over rice or in your favorite ramen recipe," Wentworth says.

Confit

Wentworth claims that this is likely his favorite way to cook this cut since the results are so succulent. "Once you finish and cool the confit pork belly, the meat is very succulent and you can do almost anything with it. Sauté small diced pieces, grill strips … the sky&aposs the limit," he says.

Brine the pork belly in water, salt, sugar, and spices in a zip-top bag placed in a baking dish for six hours.

Remove the pork belly from the bag, rinse off any big pieces of spice, and pat dry with a clean towel.

Place pork belly skin-side down in a large baking dish.

Fill baking dish with enough melted pork fat or lard to cover the pork belly by ½ inch. Cover dish with foil.

Bake at 300° F until tender, about 4 hours for a 3-pound piece.

Allow the pork to cool slightly, then remove the fat.

Place the cooled pork belly between two sheet pans (with cans or some weight on top) to compress the meat. Store in the refrigerator for at least two hours.

Remove the pork from between the sheet pans and prepare as desired.


Oktoberfest Appetizers and Sides

Kartoffelpuffer – these crispy German potato pancakes are known as Reiberdatschi in Bavaria. Traditionally served with apple sauce they are also delicious with sour cream and lax. Recipe here.

Flammkuchen – a “white pizza’ popular on beer garden menus, originating from Baden-Württemberg. Thin crust, topped with creme fraiche, thinly sliced onions and smoked bacon lardons. Recipe here.

Obatzda – the famous Bavarian beer cheese dip is made with Camembert and Weissbier or a dark lager such as Dunkel. Served with rye bread, radishes and other veggies or soft pretzels. Classic Oktoberfest appetizer. Recipe here.

Sauerkraut & Bratwurst Balls – the two best known German foods rolled into bite-sized balls, breaded and fried (or baked). Serve with Bavarian mustard and a lot of beer! Recipe here.

Bite-sized Frikadellen – these fried meat patties, typically made with a pork and beef combination ground meat, are often served along with radishes and Schnittltauchbrot (open faced chives sandwiches). Recipe here.

Bratkartoffeln – this decadent side of deliciously seasoned fried potatoes with bacon must be honored with crisp lagers! Recipe here.

Wurstsalat – whether with a simple oil and vinegar dressing or a creamy mayo mustard dressing this salad is delightful on its own or served on pretzel rolls. Recipe here.

Marinated Limburger Cheese – a ‘salad’ made of marinated Limburger cheese (very well-loved in Bavaria) and thin onion rings dipped in sweet paprika. Absolutely delicious with pretzels. Recipe here.

German Meat and Cheese Board – assemble your own version choosing among traditional cheeses, meats and leberswurst of course. More information here.

Sauerkraut Strudel – a version of the famous Bavarian dessert, this savory treat features sauerkraut and bratwurst flavored with traditional German spices as its filling. Recipe here.

Zwiebelkuchen – an onion pie that combines the concepts of a deep dish pizza and a quiche. Perfectly pairs with Marzen lager. Recipe here.

Mushroom and Goat Cheese Strudel – this Pilzstrudel mit Ziegenkase is a popular vegetarian dish on the Wiesn. It can be enjoyed as appetizer or an entree, plated along with salad. Recipe here.

Potato Dumplings ( Kartoffelknödel, Kartoffelklösse) – No Bavarian feast is complete without this dish. Comfort food at its finest, these pillowy potato dumplings are often stuffed with a crouton filling. A must side for German roasts and gravy or braises, stews and soups. Recipe here.

Bayerischer Kartoffelsalat – the emblematic potato salad of Bavaria, served warm or cold and easily customizable. Recipe here.


Virtual Programming Schedule

With something for every beer lover or beer-curious viewer, GABF’s online programming features nine, 30-minute sessions with some of the best known and rising stars in brewing. The sessions will cover a variety of topics and include tips and tricks to enhance beer knowledge and enjoyment lager lore and sudsy stories from craft beer luminaries profiles of breweries and individuals that are transforming their communities one beer at a time and flavor fusions through beer and food pairings to tantalize the taste buds.

Airing October 16-17 via GABF partner The Brewing Network, the online content will be available exclusively to GABF passport holders. The virtual festivities kick off on Friday, October 16 at 5:00 p.m. MT with the Great American Beer Festival awards ceremony, then shift to exclusive passport holder content beginning at 7:00 p.m. MT. Breaks between sessions will include extra beery content and outtakes, surprise visits from artists and brewers, trivia, prize giveaways, and much more!

Virtual GABF passport holders can download tasting sheets prior to each session to shop for recommended beer styles and food in advance, then sip and snack along during the program.


APORKalypse Now, Dumpling Crawl, and More

1) Dumpling Crawl
When: Today, 12 p.m. to 4 p.m.
Where: Chinatown Ice Cream Factory
What: Rally Downtown has organized a guided Dumpling Crawl that will take place around Chinatown this afternoon. The crawl kicks off at the Chinatown Ice Cream Factory and stops at five dumpling houses, including Prosperity Dumpling, Lam Zhou, and 88 Palace Restaurant. Guests will end the day back at the Chinatown Ice Cream Factory for ice cream. Tickets are $25, and three different start times are offered.

2) aPORKalypse Now
When: Today, 12 to 3 p.m., 4 to 7 p.m.
Where: Alewife NYC
What: This afternoon, Get Real Presents, a festival production company, hosts a pork and craft beer festival at LIC's Alewife. A lineup of local chefs will create dishes from ten whole pigs to be paired with craft beers from twenty different local brewers, including Kelso, Greenport Harbor, and Sixpoint. Tickets are $40, which includes ten beer and pig tastings.

3) Tokaji Dinner
When: Today, 7 p.m.
Where: Terroir Murray Hill
What: This evening, Terroir Murray Hill is serving a dinner centered around Hungary's Tokaji grape. The four-course dinner will be hosted by Judit Bodo of Bott Winery in Hungary, who will share her passion and knowledge of the Tokaji wine region and explain how the featured wines pair with each dish, like a braised pork belly with house-made mustard and a wild mushroom and fontina cheese bruschetta. The dinner is $65 per person. Email Rienne at [email protected] to make a reservation.

4) Homemade Pizza Class with Roberta's Pizzaioli
When: Sunday, 2 p.m. to 4 p.m.
Where: The Brooklyn Kitchen
What:Tomorrow, Roberta's Angelo Womack and Anthony Falco will teach a class on how to make great pizza at home. Participants will learn tips and techniques from the pizzaioli while making a personal pie from scratch. Beer pairings will be provided by the Brooklyn Brewery. The class costs $75 per person.

5) Wine Dinner with Carissa Mondavi
When: Sunday, 7 p.m. to 9 p.m.
Where: Corkbuzz Wine Studio
What: Corkbuzz's Master Sommelier Laura Maniec is hosting a family-style dinner tomorrow night with winemaker Carissa Mondavi of Continuum Estate. Wines from Continuum will accompany the four-course meal, which will feature dishes like quail egg toast and a chocolate pot de crème. The dinner costs $125 per person.

Also of Note: New York City Beer Week wraps up this weekend with special events and beer pairings at restaurants all over the city. Check out the final two days' lineup of events here. Looking to try a new restaurant this weekend? Try Gabe Stulman and Tien Ho's highly anticipated French bistro Montmartre, Frej alum Richard Kuo's new Bowery restaurant Pearl & Ash, or the chicken and waffles at Sweet Chick in Williamsburg. Several restaurants are launching brunch service today, including Pig and Khao, The Marrow, Willow Road, and Boulton & Watt. And if you're out in Red Hook this weekend, go visit the fine folks at Red Hook Lobster Pound, which reopened just yesterday after undergoing a huge renovation due to damages caused by Hurricane Sandy.


Croque Madame & India Pale Ale

A croque madame comes on thick sliced brioche bread, filled with ham and topped with melted cheese, often béchamel sauce and a soft fried egg. The ham should have a good amount of fat keeping it moist, be flaky and fall-apart tender with a flavour that is salty and slightly sweet. Often done with gruyere, emmental or Swiss cheese and béchamel sauce that is lightly browned, it is delightfully creamy and decadently rich. Then sitting atop this already magnificent sandwich is the softly fried egg. I recommend slicing the yolk open and letting it run its own course all over the sandwich. The beer style that’s just right for me here is an assertively hopped West Coast or hazy IPA that can be a super palate cleanser in between bites of this rich style of sandwich.


WA Cider and Pork Festival returns to Burswood Park for 2021 on Labour Day long weekend

Perth foodies are in for a treat next month as the WA Cider and Pork Festival returns to Burswood Park for the final weekend of summer.

The event, scheduled to run for two days over the Labour Day Long Weekend, will see a huge range of craft ciders and pork dishes from breweries and eateries across the State.

More than 130 ciders will be available on tap from a large pool of breweries.

And if cider is not your thing, there will also be plenty of beer, wine and cocktails available for thirsty punters.

When it comes to the food, pork lovers can enjoy dozens of variations of their favourite dishes, including dumplings, ribs, pork skewers, pork buns and barbecue pork to name a few.

And with entertainment, market stalls and family activities, there will be plenty on for the kids (and the fur-kids).

More than 130 ciders will be available on tap. Credit: Chris Hay

The festival runs from Saturday, February 27 to Sunday, February 28 at Kagoshima Park, Burswood.


Beer Brat Carbonara Pasta: An Oktoberfest Recipe

Although it seems like most of America sees Oktoberfest as The Festival of Barely Contained Breasts And Bad Beer In October, it really isn’t meant to be any of those things. Oktoberfest began more than 200 years ago as a wedding celebration, it’s morphed into a celebration of local food and drink.

In Germany, they take that local notion seriously. Only beer brewed within the Munich city limits is allowed to be served at the festivities, and last year nearly 7 million liters were served up. Which may explain why 37 kids were reported missing, as well as a live rabbit, during last years event (all children and furry creatures were found safe and sound).

The authentic Oktoberfest festivities take place in Munich Germany, starting around mid-September and ending the first Sunday in October, making this year’s event well underway. To celebrate in my own house, far, far from the Bavarian epicenter of the German Beer Lovers Fest, I made a hearty pasta, full of beer brats and brown ale.

The bratwurst began as a peasants dish, using all the scraps left over once the more expensive cuts were taken, which makes it a perfect addition to carbonara pasta, which has its own humble beginnings on a peasants table in Europe.

To sum it up, my friends, celebrate in an authentic fashion: strap on some lederhosen, drink local beer, cook some sausages in beer, but just don’t forget where you put your kids or woodland creatures.


Naptown BarBAYq

Congratulations to all the 2018 competitors! The winners wree:

People’s Choice:

(See people’s choice #’s and competitors here.)

1st place – Drilling & Grilling (#9)

2nd place – Don’t Know Jack BBQ (#14)

KCBS Awards:

Grand Champion: Pavone Brothers BBQ

Reserve Champion: Aporkalypse Now

The rest of the results can be found on the KCBS website.

Click here for our 2018 program’s menu and map!

The Naptown barBAYq is held each May at the Anne Arundel County Fairgrounds in Crownsville, MD. Thousands of Festival go-ers from the Mid-Atlantic come out to enjoy live music, great food and a KCBS sanctioned barbecue competition. It is a family affair with live music, kids’ activities, arts and crafts vendors and cooking demonstrations. Get your tickets ahead of time for our People’s Choice competition – you be the judge!

Naptown barBayq proudly supports the Rotary Club of Parole. If you are interested in being a volunteer, please click here.

Past results for the KCBS competition can be found here. Winners of last year’s people’s choice can be found here.


Watch the video: BEERS FOR FOOTBALL SEASON (July 2022).


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