Hickory smoked “cojones,” glazed with an imperial red eye BBQ sauce, toasted sesame and crema.
By Chef Robert Legget
The Prince Myshkin Russian Imperial Stout by Dock Street Brewing is easily one of the best food beers that I have had the pleasure of tasting this year. The rich maltiness with a slight bitter chocolate in the taste and the heavy aroma of roasted black malt backed with a marshmallow-like essence could make one think, “Another dessert beer?” Absolutely not. This beer screams for contrast and big, bold flavors to push up against such a large grain bill in this heavyweight contender. As prepared at this year’s Brewer’s Plate, here is that dish, brined, cooked and glazed with this powerhouse of Russian imperial stout goodness…
The Imperial BBQ
• ½ cup minced garlic
• 1 cup minced onion
• 1 cup diced poblano chilies
• 10 pasilla chilies, toasted
• 8 guajillo chilies, toasted
• 12 oz. Prince Myshkin
• 8 oz. strong brewed coffee
• 3 e. star anise, toasted and ground
• 1/2 cup brown sugar
• 1/2 cup rice vinegar
• In a stainless pot, sweat the onions, garlic and chilies together, until translucent.
• Add the beer, vinegar, coffee, star anise and brown sugar. Reduce by half. This should coat the back of a spoon evenly.
• Proceed to add the dried chilies, simmer for 10 minutes, turn off the heat and tightly cover for 20 minutes.
• Pour your mixture into a blender and purée until smooth.
*Note: At this point, I add a pinch of xanthan gum as a stabilizer and some small pieces of dark chocolate to balance the spice and to give an aftertaste that makes the chocolate in the stout really shine through.
• 2.5 lbs. ground Berkshire pork
• 1 tbsp. zested garlic
• 3 egg yolks
• 1 tbsp. salt
• 1tsp. Worcestershire sauce
• 2 tsp. smoked paprika
• 1 tsp. chipotle powder
• Mix all of the above ingredients well, making sure that you start with extremely well-chilled ground pork.
• Form into 1oz. cojones and re-chill again in the freezer, until they just begin to firm.
While chilling your cojones, combine:
• 16 oz. of the Prince Myshkin
• ¾ cup brown sugar
• ¾ cup kosher salt
• 1 tbsp. star anise, toasted, ground
• 1 tbsp. allspice, toasted, ground
• Bring to a boil, then whisk in 3 lbs. of ice until mostly melted, toss your “cojones” in the chilly bath and refrigerate at least 10 hours.
• Smoke your cojones for 30 minutes with hickory, throw them in your Imperial BBQ and continue to cook through, about 10 minutes at a simmer.
• Stab your cojones with picks, top with rich crema and toasted sesame.
• Then, stare with amazement as everyone around you enjoys their fair share of your delicious, salty, succulent and spicy (I’m gonna go there…) “COJONES!”