Show 2 – Bob Brazell of Byrd & Barrel, Tamm Ave. Grill, and Good Fortune
If you missed the show you can check it out on the archive player.
Like most chefs Bob Brazil is a busy man. With a long list of culinary achievements already under his apron Bob is showing no signs of slowing down. Seven months ago Bob and his partners opened Byrd & Barrel on South Jefferson just passed Cherokee. It’s a gourmet chicken restaurant in a fast casual atmosphere with a great beer, whiskey, and bourbon selection behind the bar. Featuring as much locally sourced ingredients as possible, they serve late and have a nice patio area and a drive through window. Two months ago he became a partner in Tamm Avenue Grill in Dogtown. As if that isn’t enough on his plate just this week he announced his latest venture with partners and Byrd chefs Ryan McDonald and Hana Chung along with Corey Smale of Strange Donuts, Good Fortune, a “Chinese Americanese” concept set to open in the Central West End this fall. Extra sleep is not in his future.
I first met Bob and go to see his skills in the “kitchen” when we were on Mac’s BBQ team for the Travel Channel’s Underground BBQ Challenge. We had a blast battling it out all day in a make shift space outdoors at The Civil Life until 1am in 18 degree weather. It was a great bonding experience. Helping a friend win $10,000 will do that.
Cut Of Meat Of The Week
Many of us get locked into using the same cuts of meat over and over for our meals. At times because it’s what is readily available or on sale but many times I find it’s because we don’t investigate other cuts and how to use them. Each week we’ll feature a different cut and give you info on it’s use and recipe suggestions.
This week’s selection is pork shoulder or pork butt as it is also called. Those from the area that are familiar know that this is where pork steaks come from. That bone you find in your park steak comes from the shoulder blade of the pig. It can be used for sausage making, roasted whole, cube and cooked for stews and soups, and one of the most popular uses is for BBQ pulled pork. Don’t be intimidated about the idea of smoking your own pork shoulder for pulled pork. There are many ways to go about it but if you have a good rub, go low and slow, no matter how you do it chances are you’ll turn out something succulent and flavorful. Here is a simple method using the oven from The Food Network. Or try your hand with the smoker and this more involved recipe.
Bob Brazell shares his recipe for dumpling filling using pork shoulder.
Spice Of The Week
Every culture uses spices to bring wonderful flavors to their dishes. The history of the spice trade goes back centuries. It has been the motivating factor in travel and exploration around the world and even wars. With so many spices available it can be an overload of choices. What to use and how can be an overwhelming pursuit. Many of us again just go for what we know and are comfortable with. Each week we’ll feature a different selection from the rack and go over uses and recipe ideas in a effort to help you break free from the garlic powder and Italian seasoning that you’ve been using in every dish.
This week’s selection is sage. Sage is from the mint family and has a great smell with somewhat of a piney flavor. It grows very well. I have a plant in my backyard that has been going for over 4 years and winters over nicely. I enjoy putting whole leaves under the skin of chicken when roasting and of course love it in my morning breakfast sausage. One of my favorite recent uses however is in a cocktail I discovered on Christmas enjoying a special night with someone I love at The Fox and Hounds at The Chesire Inn. It’s Makers Mark, a Guiness ice cube, and sage simple syrup and is amazing. The earthy sweetness with the Guiness and whiskey gives it an almost exotic chocolatey taste.
Sage Simple Syrup
1 Cup sugar
10 – 15 roughly chopped leaves of sage
Heat water and sugar until the sugar is dissolved. Add the sage and simmer for about 5 minutes. Strain.
3 ounces Makers Mark
1, 2 ounce Guiness ice cube
Sage simple syrup to taste. I like mine sweet so I use at least 1 ounce.
Upcoming Food and Beverage Events
Friday, May 6th – Feast Magazine Taste & Toast
Saturday, May 7th – Cinco de Mayo Patio Party at Byrd & Barrel
Saturday, May 7th – Kentucky Derby Party at Tamm Avenue Grill
Sunday, May 15th – Pigs & Pints
Saturday, June 11th – St. Louis Brewers Heritage Festival