4th of July alternative…

If waterfront action is not your thing, and you’re looking for some funstuffs, we’re doing a little BBQ action of our own. We’re having a build-your-own-hot-dog-bar where you can experiment til your wiener loving heart is content (choose all-beef dog, polish sausage, cajun andouille, bratwurst, turkey dog, or one of our vegetarian sausages). Full self-serve condiment bar awaits you. Side your tubesteak masterpiece with potato salad, baked beans, and our cole slaw. Do it up for $5 a plate. Wash it all down with happy hour beer all day and all night ($3 a pint for micros, $2 a pint for PBR or Rainiers).

We’ll be giving away some beer swag, and some hot dog swag. Grand supreme bad-ass prize is a brand new Weber 18 1/2″ One-Touch charcoal grill. Get your own hot dog bbq action in full swing and become your own grill-master with this sweet rig.

Since Tall Ships is in full swing, you can also sample your tastebuds with Boundary Bay’s Tall Sips Blonde, made exclusively for the Tall Ships Festival. Highly limited, once it’s gone it’s gone. Very tasty.

P-Dub’s Monster Barleywine List

This Saturday is the always amazing Parkway Annual Barleywine Fest.  

 

 

This yeare the sidewalk BBQ action will include 3 pigs, and 4 prime rib roasts.  W.T.F.?!?!?  AMAZING.  Here’s the jaw-dropping lineup for the festivities:

 

Hale’s Rudyard’s Rare  ’05

Boundary Bay Old Bounder ’05

Lagunitas Gnarleywine ’06

Deschutes Mirror Mirror ’07

Alaska Big Nugget ’06

Fishtale Leviathan ’06

Sierra Nevada Bigfoot ’06

Pike Old Bawdy ’06

Avery Hog Heaven ’06

Skagit River Two-penny Ale ’06

Anchor Old Foghorn ’06

Stone Old Guardian ’07

Scuttlebutt Old No. 1 ’06

Hair of the Dog Doggie Claws ’07

Port Townsend ’06

Full Sail Old Boardhead ’06

Diamond Knot Ice Breaker ’06

Bridgeport Old Knucklehead ’06

Rogue Old Crustacean ’06

Flying Dog Horn Dog ’06

Dick’s Cask ’06

Leavenworth Old Grumpy Cask ’07

North Coast Old Stock ’07

Great Divide Old Ruffian ’07

Moylan’s Old Blarney ’07

 

Wow.  As a beer fan, you are sitting there with a half-cocked grin and planning your taxi-cab company of choice for the ride home.  As someone who doesn’t even know what a barleywine is, you are now armed with what is the most incredible lineups of the style available to gain the knowledge you desire.  Cheers to the P-Dub for putting on these awesome events.

 

 

The Update Strikes Back

So the past 2 weeks have been filled with all kinds of business-starting goodness.

Blaze Electric (the super awesome people who helped me and a handful of others keep the Java Jive open a while back when it fell into Code Hell) slam-dunked the electrical in 2 days. It now awaits inspection, which I believe might happen today.

Me and the fellas had another grill master session, and tried out the all-natural turkey dog that The Red Hot will carry. It boasts the ‘free range’ and ‘no hormone’ tags amongst others, but the only tag it needs is that they are deeeeeelicious.

The grill master sessions continue: a longtime vegi-friend of mine taste-tested a vegi-dog (that’s a lot of hyphens), and made this spectacular double-decker vegi-feast-on-a-bun:

My good pal sparkrobot whipped up my new logo, since he’s got the mad design skills:

Beer reps, distro reps, and all kinds of reps have been stopping by to push their wares. Hale’s get’s the nod as first reps on the scene. I’d like to carry maybe their Drawbridge Blonde, one of the few blondes I like, or maybe their Red Menace Amber, one of the few ambers with any sort of flavor left. Deee-lish.

All in all, things are happening at a good pace. I’m aiming to open up on August 1, but we’ll see how the next few weeks pan out.

p.s.-who knew there were so many linen services in this town?

Sum Sum Sum Sum Sum Sum Summertime

Yeah, not really, but it’s getting close! Yesterday was warm as all get out, so instead of band practice, me and the fellas got together with some beer and…bratwurst? Not a hot dog, but a worthy grilling entity unto itself.
Get bowl, put in bratwurst, put in one large cut up Vidalia onion, cover with beer (this time was ice cold PBR). Let sit 30-45 minutes while engaging in other summertime beer shenanigans.

Now don’t get all up in arms about not boiling them in beer first. That step is for people who watch too many Johnsonville Brat commercials, cook everything on the grill at super-duper-hot direct temperatures, and like stinky kitchens.
Anyway, put the brats on the grill. In this instance, we used the inferior, yet supremely convenient, gas grill. Set one side on high, the other on low. Brats go on low side. Do this with charcoal by putting coals on one side, derrrr. Keep lid open. Just like a hamburger, FLIP ONCE.

After the flip, put onions on. Sean had a nifty metal basket. You can use tin foil. Close lid here. Closing the lid will shoot the inside temp up 150 to 200 degrees. Since the skin is now toughened up, the insides will “boil” in their own juice and beer marinade. See what I mean about skipping that stinky boiling process? This is a grilling session, nothing else! Once brats are close to being finished, open ye olde grill (and keep open, dropping the temp back down), where I tossed em on the top rack to rest, and let ‘em drip into the onions. Turn the heat off and toss on some buns for a few minutes to toast ‘em up a bit.

10 brats, 8 buns, giant onion, slaw: $11 and some change. PBR, Newcastle, plates, napkins, and 2 kinds of mustard (I’m a French’s yellow kind of guy) supplied by Sean.