Beer Barbecued Chiken with Sprite Biscuits Aged Perfectly with Sasha Raskin, the Jealous Sound and La Chansons
Everyone around me acts like a beer expert, yet I seem to know more than they do about what makes a truly fantastic beer. In the end a truly fantastic beer is one that is aged to perfection. This process takes at least two years. What you do is buy a six pack, put it in the back of your fridge and let it sit for two years. At that point crack it open and drink (or cook with it). It is that simple. If the beer tastes bad or the dish doesn’t turn out right then it wasn’t a truly fantastic beer. A lot of my friends are into these microbrewed beers that don’t stand this test of time. Do you want the latest IPA Microbrewed Hipster Mouthwash just to impress your friends or do you want a truly fantastic beer that you can actually use? You decide.
My latest batch of truly fantastic beer just reached the two year mark. That’s why there was this and now my latest, Beer Barbecued Chiken with Sprite Biscuits. The combination of these Chiken and Biscuits was like a wedding in that it joined something old (the beer) with something new (the twenty minute old Sprite). The result was a deliciousness that lingered much longer than the matrimony of Kris and Kim.
Beer Barbecued Chiken with Sprite Biscuits
For the Chiken:
-your favorite vegetarian chiken
-1 bottle of hickory smoked barbeque sauce
-1 bottle of truly fantastic beer (or some new age crap if you have a simple palette)
-2 garlic cloves
For the biscuits:
-2 cups homemade baking mix (or Bisquick if you are in a rush)
-1/2 cup sour cream
-1/2 cup sprite
1. Pour the beer in a sauce pan over low heat. Add the bottle of barbeque sauce and garlic. Heat until the sauce begins to bubble. Reduce the heat to low and cook until the sauce thickens (30 minutes or so).
2. Dump the Chiken in a gallon size ziplock bag. Add the barbeque sauce and seal the bag. Refrigerate for 30 minutes.
3. Preheat the oven to 450 degrees Fahrenheit. Cut the sour cream into the baking mix. Add the sprite and mix until a sticky dough forms. Use additional baking mix to flour a surface and flatten out the dough (not too thin). Cut out circles of dough.
4. Melt butter and cover the bottom of a 9 inch square baking dish. Place the biscuits in the butter mixture. Bake for 12 to 15 minutes (or until golden).
5. Remove the chiken from the fridge and reheat in a small skillet. Slice the biscuits and place the chiken on top. Add any toppings you’d like (I went with fried potatoes and spinach). Eat and tell yourself, good things come to those who wait.
For 8 long years Sasha Raskin, a singer songwriter who lives in Israel, has been working on his debut EP. Everything finally came to fruition on December 13th and Only Music saw the light of day. The album is full of songs that are emotional and introspective both musically and lyrically. The songs work together create something beautiful and religious. The eery “Requiem for Beginnings” works best with this dish:
Also doing it the slow, deliberate way is the Jealous Sound. Nine years after their debut LP the band is back and preparing for their sophomore full-length, A Gentle Reminder. The album is full of alternative anthems that are covered in raining guitars, thundering rhythms and lyrics that range from a windy day to the peaceful calm before the storm. “Change You” is the second track off the album (which you can currently listen to here):
I’ve featured music by the La Chansons a few times already on here (like here and here) but I haven’t dove very deeply into them. As they keep putting out good music it is becoming harder and harder to ignore them. La Chansons is Greg and Carson, a husband and wife, who live triple lives. First they work their regular 9-5 jobs. Then they put on their parenting hat and are in the process of raising their five month old son. When that’s all done, they squeeze in time to craft some amazing electro-pop music. All three tracks are from the album At the Chateau which you can get here.