There are so many ways to do so many things, except you see the same things over and over on menus and plates and in kitchens everywhere. People love a pattern and a routine in food. Not too many surprises, you see. But sometimes you have to break a habit or two and welcome a new breakfast idea into your dome. I would not say that this is “Bizzare Foods” nor does it require liquid nitrogen or is it a mystery ingredient from “Chopped.” It’s just every time I mention this dish to people they give you that look. Simply put, it’s Ribs and Eggs. Or any BBQ meat and eggs. And I’m not sure why it gets strange looks, but it does.

Kim and I came about this idea after we got a bunch of the Rib House to-go for a party we were hosting. We ordered a wee bit too much and as far as the leftovers the next morning, we added pork and brisket to an egg scramble and a Kim and Brian Signature Dish was born. Smokey meats belong with eggs. They have a friendship like no other. And I wish to unite them whenever I can.

The dish pictured above features Carol’s famous ribs with a sticky-sweet bbq sauce that once thrown into the frying pan, melded together in perfect harmony. The eggs and rib meat became a welcome treat in an otherwise ordinary egg and tomato scramble. Topped with avocado for good measure and you have found the very best way to wake up. A warm and fuzzy feeling like coming home after a long day’s night. –Brian

Today’s trip to KT’s BBQ started with the wafting smell of a restaurant near my work who just might have been grilling steak or something along those lines. That smell took over my imagination and the journey led me to brisket at the end of my little scented wonderland of a daydream. I wanted some BBQ and that was all there was to it.

Normally I’m a pulled pork man, but that sweet, sweet steak smell took me down a different road today. KT’s BBQ brisket sandwich is smokey and good. According to their website they smoke it for 10-12 hours. And for me, Brisket always seems to snuggle away the most smoke flavor of any of the common BBQ meats (pork, chicken, ribs, sausage).

And KT’s brisket is no slacker when it comes to smoke flavor. While intense on its own, it’s easily balanced by their BBQ sauce: Tricia’s Texas Sauce (Milder, thicker and sweeter. The choice for brisket and chicken.) I got the plate which comes with 2 sides. I got a side of the beans, which are sweet and delicious and also a side of mashers.  The side options are not extensive, but I suppose it doesn’t matter much with beans that taste that good.– Brian

And in October 2010 and September 2009 we visited Russian River Brewing to seek out what they had to offer beyond the two main beers you find in Colorado juice stores, which is Pliny the Elder and Blind Pig (and the occasional collaborations). The first time we went to Russian River we were served by what I thought could be a Daniel Day-Lewis stand-in who served us beers like he was commanding us to drill oil al la ‘There Will Be Blood.” Shooting their array of sour beers like triple whiskey shots and sampling all the 20 some odd beers as if we would never come back. We did. The very next year. In our travels to California wine country Kim and I have spent almost as much time in the breweries than wineries. And for the record, we probably would spend more in the beer establishments except that they are scarce up there.

Now the thing with Pliny the Younger and it’s mystique is that it’s available for a short time in February and March. And that’s it. Super limited for reasons I can only attribute to advanced marketing skills. I really have no idea why. Maybe it’s the seasonality of some strange ingredient?

I remember hearing about the Younger from time to time over the last few years. And how amazingly rare The Younger is and such and such. And I just have never been privy to all the new shit, so I have never caught it when it has been sneakily released in bars around here. Never in bottles, too. One time I saw it on a menu in a bar in Denver – A Tap House, of sorts – and despite it being on the printed beer list, it was there just to mess with an innocent reader. I was laughed at when I asked if it was still around. The courtesy of seeing if it was available showed, what I thought, was at least, some sort of know how. Know how to get laughed at, I guess.

Fast forward years past all this wonderment. Fast forward beyond me buying the “bombers” of Pliny the Elder in juice stores with each time wondering what it’s Younger looked and tasted like. Fast forward to two times being at Russian River and being a 1/2 birthday away from it’s time in kegs. Fast forward till now. Last Week. When I received a text from a dear beer drinking compatriot who got an email from a local (and favorite) bar/restaurant in town called the West End Tavern with the subject line: It’s Time to Get Younger. Since then I have found out after the fact, two other bars, The Kitchen and Lucky Pie, had the beer as well during this run. But at the time of the late night text, this seemed a modern, albeit a little cryptic, miracle.

So it seems The West End would be serving said beer at 11:30 a.m. upon their opening for the day. It was a Tuesday and luckily for me this is a day I don’t work. So I meet my informant at 11:30 to see about getting Younger. I am at the bar upstairs waiting for my pallie, with only one other person who seems to be there for lunch only at this hour. I am alone in this. I did see people downstairs drinking flights of what I thought was the beer, but it was crowded and I wanted peace for this. Peace and quiet to see what all the fuss is about.

The barkeep informs me they are only doing flights: 1 per person. And it will be 5oz of Blind Pig, Pliny the Elder, and Pliny the Younger. At first I am poured this strange set of beers. 3 distinctly different beers. While alone at this bar, I feel the butt of a cruel joke. I know what the Pig and Elder look like. This ain’t my first rodeo. The bartender acts like he doesn’t know anything, glancing over at me to see what people like me think of this beer. And he acts like all is hunky dorey. I take a sip of what is supposed to be the Elder – The Budweiser looking one – and it tastes, well, just like Bud. Is there a camera around. Will they film me in some weird scenario where man goes ape over beer after all these years of not knowing, needing, then getting played like a damned fool?

I try what is supposed to be the Younger. I take in air and try an get all the flavors of… a brown ale. I mention to the bartender that all this is wrong. They taste like an IPA, a Pilsner and a Brown ale. He mentions that I am correct in all cases and the lines still must have the old beer in them. He pours me new beer after new beer until the color is right. An arduous and embarrassing process considering the magnitude of the situation. I look around the bar and see that all my new friends have various hybrids of Pliny. Let them sort it out with the bartender… I have purebread Pliny to drink. And please see below for the photo with the correct pour of the beer.

Now, I have to say it was awesome. I took my time. I sipped it quietly and sipped it slowly, which is normally against my code. I ordered an extra flight and was granted it to make sure all was right. It was. Pliny the Younger is an awesome beer. It ranks in my top 20. Maybe if I could drink it more often it could move up on the rankings. But I would just as soon pick up a Gubna or Yeti with all the flavor I know and count on and for the ease of purchase. As far as things I like as much, like music, rare is one of my starting points, especially as a record collector. And while Younger is rare, I might have missed the point in this case. Was it the thrill of the chase? Maybe I’m like my new puppy, where if the reward isn’t any where in sight anytime soon I’m rollin on.  But with beer, it does me no good to keep a lid it. To let it simmer in my mind like a secret. I say let’s not keep secrets if the that being told is not all that provocative. I’ll certainly listen to the murmurs of the Younger’s esoteric chant if next time I’m told. If it’s convenient.

This is the BBQ Pork Sandwich at the West End Tavern. It’s smoky, tender, tasty and one of my favorite sandwiches to eat. It comes with a side of their Dr. Pepper BBQ sauce, which I love. They always ask if you want the sandwich with cheddar and pressed. Always say please and thank you.  – Brian

View from the planes tiny window.  Yes, I flew in a tiny plane.  Breakthrough!

Our first night out in Eleuthera and my first taste of Kalik.  In every country there is a lager style beer that is native to the lands.  Enter Kalik.  Now, mind you I come from the lands of the craft brewer and I am typically biased when it comes to beer this light.  I have to say it was really tasty and hit the spot while I was on the island.  When in the Bahamas do as the locals do.  Sip Kalik.  Added bonus is the nice label, yes?

I came to find out very shortly after we arrived that the grocery stores were filled with processed foods mostly.  Bummer!  Just when I thought I would be popping Cheetos and Pop Tarts the whole trip some nice local shed the light on this fine farm.  Even though my dreams of chomping down on pineapples and mangoes did not come true (even though it is 80 degrees they have a winter too!) this stand had some fine and tasty veggies.  It is not easy to farm on an island.  The dirt is sand!  We picked up some greens, tomatoes, herbs, citrus, bok choy, and fresh bread!  Yum!  They also had a wicked selection of homemade things like hummus, jerk sauce, chutneys, etc.  Definitely the place to be on the island.  And also the official winner of my home in my next life!

Okay now a good Colorado gal knows a good steak when she tastes one, but not being exposed to fresh fish straight from the sea this blew my mind!  We were told that the fisherman show in a certain spot in the harbor every afternoon with the catch of the day.  We were lucky enough to procure two lobster and a Tiger Grouper.  The grouper was the ugliest fish I have ever come across but also seriously delicious.  We made fish tacos, grilled grouper, and even a little jambalaya of sorts.  The lobster was the sort of thing you dream about.  Sweet and pure and beautiful.  The color and pattern on the shell was stuff design dreams are made of.

Back in Boulder we have a friend that makes quite possibly the worlds best margarita.  He also designs and programs a mean blog:)  After a few days of Kalik’s I really needed something with a bit more flair.  We hit a deli on the way to the market one day and picked up some Limonata.  A splurge at $12.00 a six pack but super yummy in my version of the Margarita.  Limes were a bit on the pricey side as well which is how I came about splashing a bit of this Italian soda pop into my cocktail.  Here is the recipe…
One teaspoon pure cane sugar, 3/4 bottle of Limonata, juice of a ripe juicy lime (2 if they are small), crushed ice, tequila, and a cocktail shaker.  Shake and clean up the cocktail shaker as it explodes just a bit and pour into a short glass full of ice.  One more little squeeze of lime and there you have it.  Not as good as yours Noah but dang it sure hit the spot.

Leave it to my Dad to find us a good bakery on the island!  After talking to a guy in a band we saw the previous night we knew we had to try this little bakery.  He said the warm donuts from this shop were his own little slice of heaven.  This tasty little shop is located in the heart of town.  Perfectly tucked away.  I have never had freshly grated coconut in a donut and now I am an addict.  Nor have I ever had such a delectable cream cheese danish.  The dough was eggy like brioche and swirled with just the right amount of cinnamon. Thanks Dad!  Now I know where I get it from.

On our travels about the island we stopped by a church hosted BBQ.  By this point I was missing my partner in this fine blog and in life pretty darn good.  I had to capture the locals smoking up some serious meat.  The wood that they use is called Cassaba wood and it makes everything taste and smell like a honey baked ham naturally.   I tried to smuggle some of the wood back but alas ran out of room in my suitcase.  I hung out to see how it was done.  They had a large pit that was full of hot embers that they transferred to the barrels that they have crafted into grills.  The pot in the picture was full of potatoes boiling.  It was awesome to see a community get together and cook and eat.  The people on this island are pretty danged amazing.

Don’t we all want to live on that street!

All in all I learned that food and cooking (even on vacation) allows you to really experience the people, the terroir, a lot of craftiness, and a bounty of love and fun.  A great island and no better family to experience it with.

The restaurant, founded by former Waterloo Records owner’s sons, happens to hit that special soft spot in my heart from my days spent at the SXSW Music Festival where I discovered my beloved BBQ and the actual Waterloo record store. Stubbs BBQ Brunch and Iron Works were my staples in my 3 years spent at the festival in Austin. So when someone says brisket, I say “how high.” Not only does it’s relation to my nostalgic rocker self talk to a brother, but the fact that I have independently created my own BBQ breakfast creation using local BBQ masters The Rib House leftovers for one of my signature dishes (“Pork and Eggs,” “Rib and Eggs” or “Brisket and Eggs”) makes my decision to order easy when it comes to options like this.

The Brisket Hash offered as one of only a couple select brunch menu items had my name written all over it. While it was entirely different than what I create at my crib it had all the right elements: brisket, sauce, eggs, potatoes and onions.

For a beverage I decided on the $5 Bloody Mary, which is another menu item near and dear to my heart. Additionally our hommies ordered the House Fries with their “Famous Gorgonzola Cream Sauce.” That was something. Intense and delicious.  Overall, a Sunday second breakfast well-spent. –Brian

Brisket Hash

The Burger (kim had)

Heart-stopping cheese fries

1 of 2 bloody marys. Behind it Kim’s Avery IPA.

Amen for cans, too. The right beer never needs to leave the can, but many bottles I think have a place in a pink of wine glass. Sure, I’ll throw some brews in a wine glass. At this moment I have a different beer (Stone Sublimely Self-Righteous Ale) in the hugest wine glass I own from Prager Port works tasting room. Now that is some fine port.

Sante Fe Brewing’s Imperial Java Stout is just the kind of beer we need on the shelves of the local juice store in Colorado. You can never have enough of these styles of beer, each being unique and different from my experience. The can’s design is minimalist and cool, playfully noting the temptation to have this for breakfast because the coffee aspect would justify the fact that you are having beer for breakfast. Right? When did it become wrong, anyways.

One night I “paired” this beer with Cosmo’s Pepperoni Pizza and the two seemed to get along fine. I would repeat this combo anytime. I have found my way through the six pack and it seems to go with just about anything, especially by itself. –Brian

Said beer

Beer and Cosmo’s Pizza

Just for kicks, this is a shot of the inside of Prager Port works I took last September. This is inside their tasting room and, yes, from first glance it doesn’t make sense. But once you try the ports so many things make sense that never did before.

SANTE FE BREWING COMPANY JAVA STOUT STATS:
Availability: December – March
Starting Gravity: 21.5 degrees Plato
Ending Gravity: 5.6 degrees Plato
Malts: 2-row pale, Roast, Munich, Chocolate, Carastan
Hops: Bravo, Fuggle
Yeast: Irish
Alcohol Content: 8%

But what is important to me is the design on the bottle. As a graphic designer I am always either 1. more apt to buy a bottle of beer cause the label rocks or 2. will be pleasantly surprised and thus like the beer more when it arrive such as this particular case. I wound up finding a few bottles at a local liquor store in Boulder in the “Micro Beers” section and decided to take this beauty for another ride down Highway 78. It rode smooth, took me far and I had no trouble with the fuzz, so I’d say it was a great road trip. Not that I was actually driving. More like playing Capcom vs Marvel 3. More info on Highway 78 HERE. Watch the video on the beer HERE. –Brian

Green Flash / Pizza Port Carlsbad / Stone Highway 78 Scotch Ale Collaboration from stonebrew on Vimeo.

Kim and I first started going to the original Papusas (now closed and gaveway to the location I am writing about) when we first started dating. It was nothing like I had had before. A fresh-cooked and authentic cheesey fun pouch of goodness with some other ingredients. But the cheese and the frying are the stars. A papusa is is a traditional Salvadoran dish made of thick, hand-made corn tortilla and stuffed with cheese and possibly some other ingredients. Now going out for us is so much about the food, it’s hard to ignore it’s friendly counterpart, the Sauce. After a while we had begun making decisions not to go to the original Papusas non-booze slinging location for the fact that it’s hard to eat Papusas without margs. So we digressed.

But since those dark days they have opened up a new, booze-servin location we are now reconsidering Papusas.

I met up with a friend there on a Sunday at about 2 pm. I was over at Absloute Vinyl taking my chances with some records I had either not heard of and liked the logo or name or was buying cause the price was better than what one normally pays for a beer. And a record can last much longer than a beer. No matter what.

After sorting through decades of musty rock, rhythm, blues and jazz it has seemed that my digging for gems had produced all the bounty I could handle for one day, I decided I needed a treat. That treat was Papusas, just a block from the record store. Sometimes I think this is why I will be such a good doggy daddy: We think alike. We want treats when we do good or feel like we have earned them. And when we do bad even though we feel painfully guilty, we will probably do it again.

I ordered the two taco plate with chicken and carnitas as the meats. And along with some rice and beans and serve yo’self salsa bar you can really satisfy a need for a great hearty Sunday afternoon meal. I love carnitas. And not that the chicken wasn’t good, I wish I ordered two carnitas because they were awesome.

I only had one marg and it needed an extra shot. My preference is the short coin-style margs. I didn’t know they would be pint-glass style. My friend, Jason, who came a little later than me (after I ordered my beverage) apparently knew the code in which to procure a short margarita. Apparently Kim and I have to work our way back up to multiple visits in order to be granted the secret shorty margarita code. Well, there’s always next time. –Brian

4550 Broadway St, Boulder, Colorado.

Chicken is a great go-to, but pork (or carnitas in this case) is my favorite meat of all time.

While a better photo of the marg, it’s missing the tequila I need. (see below photo)

The marg and the shot. Best Friends Forever. Until my tummy.

A couple of fresh made salsas from the salsa bar. I’m not even sure what the second one is, but it’s good.

For this week, while my special lady friend is away, she thought it would be funny if I documented everything I ate. It’s gonna be mostly words as she has the camera on her trip, so pay attention. Funny because when I’m left to my vices I generally revert to my “1999-2006 diet” which was Grilled Cheese and Fries at the Pub, Burgers at the Pub, Pizza anywhere (a lot at Old Chicago, Fatty J’s, Cosmos), Pay-by-the-Scoop Chinese Food or the Kim’s Chinese “Shack”, Steak and Cheese’s at Salvaggio’s or the Univesity Hill Deli, and Tricuits with melted Cheese. Which is a huge improvement from my 1996-1998 diet where I ate only one meal a day (BBQ Chicken Sandwich), Ramen, or Pizza. Pizza is my everything.

Day 1
• Tee & Cakes: Blueberry Bagel with cream cheese
• Wahoo’s Fish Taco: Carnitas Bowl with Teriyaki (brown rice and white beans)
• Backcountry Brewery: BBQ Chicken Pizza (the chicken was fried)
• To Drink: Coffee, Water, Snappple, Beer, Scotch and Whiskey.

Day 2
• Einstein’s: Cinnamon Raisin Bagel with Side of Cream Cheese (I only lightly spread cream cheese on. Grosses me out to have gobs of it.)
• Papusas: Two Tacos (one chicken, one carnitas), Beans and Rice.
• Cosmos Pizza: Three Slices Cheese and Pepperoni with Salad (homemade mustard vinaigrette dressing)
• To Drink: Coffee, Water, Beer, Marg,

Day 3
• Cosmos Pizza: One Slice Pepperoni Pizza
• Quiznos: Small Honey Mustard Chicken Sandwich, Bag of Sun Chips
• Super Pretzel, Slice of Cosmos, Pita Chips
• To Drink: Coffee, Water, Beer
• Activities: Bowling

Day 4
• Guy’s: Chorizo Breggo
• Zolo: Chips & Salsa & Guac, Chicken Enchiladas (ate only half meal, super full)
• To Drink: Beer, Water, Coffee, Snapple
• Activities: Golf

Day 5
• Tee & Cakes: Salt Bagel with Bacon and Cheddar
• Zolo: Leftover Enchiladas and Greens Only Salad with Homemade Dressing
• To Drink: Beer
• Activities: Golf

Day 6
• Tee & Cakes: Plain Bagel with butter and S/P
• Super Pretzel and some almonds. (classic snack attack after a day of shitty eating at the shop)
• Noodles and Company: Penne Rosa and Salad with Homemade Croutons
• To Drink: Coffee, Water, Wine

Day 7
• Tee & Cakes: Banana Bread w/ butter and S/P
• Chipotle: One Chicken Taco and Side of Chips and Salsa
• Lucky Pie: 1/2 of Pepperoni with Pear Spinach Salad w/ Blue Cheese and tons of Dressing (chef’s choice)
• To Drink: Coffee, Water, Snapple, Beer

Day 8
• Tee & Cakes: Granola and Milk
• Puddle Car Wash: Keebler “Snack Pack” Peanut Butter Crackers
•  Tortellini Soup with bread
• To Drink: Water, Coffee, Lemonade, Beer

But not Highland Tap and Burger. Listed as Mama’s Pilsner Onion Rings – Tap Sauce $5 these onion rings were light and fluffy and tender. Pet peeve is when I’m eating the others’ onion ring and after one bite my choppers end up with the whole onion dangling in front or my mouth and the breading crumbles in my hand. I look like a dog who has just accidentally destroyed a toy when the intentions were long hours of play. The dipping “tap sauce” was both sweet and tangy and sort of like a BBQ sauce that I would like have a bottle in a snack holster for everyday use. Highly recommended.

We met my sister and cake pop aficionado, Kursten, here on a Thursday night. And other than the clamoring and cheering on/of the Big Game on TV, the atmosphere lent itself to enjoying the company of my awesome sister and my special lady friend over good food and tasty brews. Kursten also bestowed a gift upon me worth writing about as soon as we find a reason to celebrate: Woodcut No.4 an Oak Aged Lager.

The onion rings acted as a side to our burgers, which already come with a golden well-seasoned set of fries. Another pet peeve and restaurant no-no is when you have to add S+P to the fries. No fry is complete without nature’s flavor enhancer: Salt. Again, these guys don’t need any help here.

I chose to create my own burger and to that patty I added 1. Blue Cheese 2. Arugula 3. 3-pepper candied bacon. Was I successful at my combos? Mostly. There was plenty of blue cheese flavor and decent arugula bites, but I wanted more sweet, sweet bacon. I should have doubled it up. My fault. It was cooked (without asking) medium rare – rare which is how I like it. So no complaints there. It was greasy like it had been cooked on a griddle/flat top situation, but I can’t be certain.

On to the BEER. As I’ve mentioned I’m one for beers that over 10%. Furthermore I love Oskar Blues and it’s my favorite brewery. So when I see the Gubna available (10% ABV, cans) and Ten Fiddy (10.5% ABV, cans) I jump at the chance to order each one and then one more of the Gubna just to proove I was no fool in selecting this as my favorite all time beer. I need to do a separate post to properly honor this brewery, but for now serious props for Highland Tap and Burger for hosting these fine beers on their menu. –Brian

The outstide of Highland Tap and Burger welcoming us to a proper beer and burger place.

The onion rings I spoke so highly of.

That’s my burger.

Kim opted for a Fish and Chip sandwich.

Oskar Blues’ Ten Fiddy. Sticky tasty potent beer. I could glue my soul together with the beer, but instead I drink it.

Oskar Blues’ Gubna is my ultimate happy place. My birthday is November 8.

Kim’s beer No.1

Kim’s beer no. 2

Detail of the menu and logo.

Click HERE to see the dessert we enjoyed (the only option) courtesy their web site.