Show 6 – Jake Hafner and Dylan Mosley from The Civil Life
If you missed the show you can check it out on the archive player.
In case you haven’t heard, craft beer is booming. Over the last handful of years that boom has lead to an explosion of new breweries in the St. Louis and surrounding area with over 40 now in operation. One of the standouts is The Civil Life Brewing Company at 3714 Holt Avenue in the Tower Grove South area. Owned and operated by Jake Hafner with Dylan Mosley as the head brewer, patrons of The Civil Life will find a laid back tasting room with a great atmosphere that can be enjoyed by families too. There are two areas inside, one upstairs with a view of the lower bar, bar games, and an extensive outdoor seating area complete with walk up windows for ordering. They have a sizable list
of sessional beers that regularly rotates through various styles and seasonal offerings. You can also find their products in many bars and restaurants around town and the list is always growing. They are open every day except Monday and are cash only but do have an ATM on site.
I met Jake when I was 16 and we worked at our first jobs together at The White House Reception Rooms. We had a lot of fun in those days doing the banquet service thing for weddings and parties. We worked some long, hard hours with friends helping to create fun times for friends and families. Jake and his team of friends continue to do that today. He’s really good at it.
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.
I tend to grill any time of the year I can but Memorial Day weekend seems to be the kickoff to BBQ season so this week’s selection is ribs. There are many types of ribs. When talking BBQ ribs it’s typically pork ribs but of course you can go beef ribs too. There are many cuts as well and each comes with their own characteristics. To help with the selection for your next grill out I found a site loaded with info for pork and beef ribs. Ribs take some time to cook and need to be done low and slow to make them tender. Everyone has their method which is always a great topic of discussion as you sit around the grill with family and friends comparing techniques over a few cold beers. I think that’s one reason why cooking them is so popular. Not only are they so good when done right, but the time enjoyed while preparing them is an event itself. You may already have your method down but if just starting out with making your own ribs there is a ton of info out there. Aaron Franklin from the world famous Franklin BBQ has a book that is like the textbook of smoking meats. It’s one of my favorites and a great resource. Some basic tips are to start with quality meat, peel off the membrane, pull the ribs out of the fridge an hour before putting on the grill, indirect heat, control your temp at about 250 degrees, and have patience. One thing I always like to start with for my ribs, and most BBQ in general, is a good rub. Here is a mix I like to put together that is pretty versatile. You can vary the ingredients and proportions as well to suit your tastes.
4 Tablespoons Smoked Paprika
2 Tablespoons Chili Powder
2 Tablespoons Brown Sugar
1 Tablespoon Salt
1 Tablespoon Black Pepper
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
½ Teaspoon Cayenne Pepper
½ Teaspoon Cumin
Spice Of The Week
Every culture uses spices and herbs 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 ginger. Ginger is a flowering plant whose root is used as a spice. The root is very fleshy and has a hot taste with an unmistakable fragrant flavor. It is very versatile and can be dried and ground, pickled, candied, or used fresh. Many cultures use ginger in their dishes and also is considered to have medicinal qualities. Common uses could include as a powder to flavor your gingerbread or cookies. Pickled ginger is served with your sushi. Fresh chopped or sliced ginger is a great addition to Asian soups like pho. And of course ginger is widely used in beverages such as tea, ginger ale, and ginger beer. Ginger ale is very refreshing summer drink, is great as a mixer for cocktails and attempting to make your own ginger ale at home can be surprisingly easy. Here’s a recipe courtesy of Alton Brown.
Friday – Sunday, May 27th – 29th – Art Outside at Schlafly Bottleworks in Maplewood
Saturday, June 11th – St. Louis Brewers Heritage Festival
August 27th & 28th – Festival Of Nations
September 16th – 18th – Taste Of St. Louis