Beer and BBQ Pairing: Rodenbach Grand Q a/k/a RodenQ

It was brought to my attention that I am neglecting the BBQ element of the blog. Fine. A couple weeks ago, I took off work, performed several Haybag mandates, and smoked a 4.5 lb pork shoulder in the Smoke2D2. I also tried out something I had been cogitating on: Rodenbach Grand Cru and BBQ. You heard me, people.shock

The Duchesse de Bourgogne pairing worked. Why not Rodenbach Grand Cru pairing AND sauce? More assertive and complex than the Duchesse, Rodenbach Grand Cru has flavors that are great with piggy: Cherries, sherry, soy, red wine and sherry vinegar, and oak. And the acidity and carbonation cut through the pork fat nicely.

But first things first. As always at beerbecue HQ, we need our blues. And today we have the Velvet Bulldozer, Albert King. Known for his signature upside down and backwards Gibson Flying V guitar, Mr. King is a little cleaner sound than beerbecue typically goes for. But his less-is-more style is a breath of fresh air in a forum marked by self-indulgence; and his aggressive, screaming bends heavily influenced Hendrix and especially Stevie Ray Vaughan.Albert king After some admonitions against a vinegar-based Rodenbach sauce from the Sauce Diva (the Haybag) and some experimenting (drinking), it was determined that Rodenbach Grand Cru stands up to and is a great complement to mustard. So, I threw together the following:

2 cups mustard
8 oz Rodenbach Grand Cru (this was all that was left of the bottle designated for sauce-making after “experimenting”)
1/4 cup apple cider vinegar
4 TBS brown sugar
1/4 cup tomato purée
1/2 tbs ground pepper
A couple dashes of Worcestershire sauce
1tsp salt
Dash of cayenne (held back to see just how much the beer came out)

BBQ sauce

I thought it was good. It does need some perfecting (two people found it a little too mustardy and two didn’t). I posted it anyway as an “open source” recipe. You could definitely taste the Rodenbach. And together with a glass of Rodenbach and the BBQ, I would say it was very good.

Next time, I’m upping the Rodenbach by at least 2 oz., adding honey or replacing 1/4 of the regular mustard with honey mustard, and adding 1-2 more TBS brown sugar and 1/2 tsp cayenne.

As for the piggy, the cook time was seven hours with hickory and apple wood, and it turned out great.Rodenq


On the whole, I was pleased. With a couple tweaks to the sauce, I think Rodenbach Grand Q can get the beerbecue seal of approval.

The Haybag: The problem with the sauce was that I didn’t make it. And isn’t it a little tacky to give your own sauce the beerbecue seal of approval?