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Plainsbreaker as it’s name suggests is crafted to pair with the animals and plants that graze on our great plains. The earthy and tropical aromas and the slight bit of bitter on the palate finish along with the grassy and wheat notes lend this beer to pair well with a range of food. There is not quite enough malt or acid in this beer to line up nicely with beef, but fire up your smoker for pork, chicken, and poultry and pair with root vegetables and earthy vegetables (mushrooms in particular.)This adventure doesn’t require a smoker, alternative cooking methods may apply within such as roasting. Balance your dishes with herbaceous flavors and accompaniments.
Bone in Pork Loin – 1200g – serves 6 (Could use a pork shoulder as well)
In a small pan over medium heat – toast the cumin, and mustard seeds
Combine all ingredients into a blender (herbs stems and all)
Add a good pinch of salt and a few turns of fresh ground pepper
Blend, starting slowly and adding enough olive oil to get it moving and make a smooth paste.
Continue blending and increasing speed until you have a nice smooth paste.
Pour over the pork and marinate overnight in the fridge.
Set your Smoker to 250 F
Smoke the Roast for about 3 hours or an internal temperature of 125 F
Rest for 15 minutes (good time to cook your potatoes and carrots!)
5 medium sized yellow flesh potatoes – this recipe was Yukon gold – peeled
1⁄2 yellow cooking onion – peeled
Kosher Salt & Fresh ground black pepper
2 TBSP sour cream
Using a grater – grate the potatoes and onions into a bowl
Squeeze out the excess liquid from the onion and potato mixture
Season well with salt & pepper, add 2 tbsp of the poblano chimichurri – mix well
Using a 10” cast iron pan, add enough olive oil to spread over the bottom of the pan.
Heating over medium – high heat, Listening to your pan begin to sizzle and small popping noises tells you it is ready to cook with!
Add the potato mixture evenly in the cast iron pan
After about 5 minutes over medium – high heat you will see the potato starting to get a golden color around the outsides of the pan.
Using a plate, flip the rosti into the plate and then slide it back into the pan. Be careful to keep the oil away from you. Keep your hand on the “high” side of the pan.
Finish in your smoker for the last 10 minutes of cook time. (could also use a 350 F oven for 8 minutes)
Top with sour cream, a few turns of fresh ground pepper and a pinch of kosher salt.
8 medium sized carrots – peel – cut into 1⁄2 or 1⁄4 depending on the size to get even sized carrots for even cooking.
2 TBSP Roasted Poblano Chimichurri
Kosher Salt & Fresh Ground Pepper
1 cup full fat plain greek style yogurt
1 tsp toasted & ground cumin
1⁄2 lime – zest + juice
Toss the cut carrots with the chimichurri, salt, and pepper
Smoke at 275 F for 15 minutes or until tender. You will get a bit of char on the carrots
Mix the yogurt with the cumin, lime zest, lime juice and season with salt and pepper. Reserve
Top the potato roesti with the sour cream and season
Place the cumin yogurt on the bottom of a dish and lay the carrots across it. Top with poblano
Slice the pork roast and top with poblano chimichurri
Serve family style!