REVIEW CONTINUED FROM PREVIOUS PAGE
We split two burgers that Robins cut into quarters. The ingredients were stacked so high that the burgers had to be speared with oversized toothpicks to tame the beer-battered onion rings, chipotle aioli, BBQ sauce, tomatoes, onions, pickles, Nueske applewood-smoked bacon and cheddar cheese. The burger was pretty over the top and probably deserving of more attention on a separate visit. On this night, the burger got lost in the meaty shuffle.
We split an awe-inspiring meat-only variation on the Mega Platter, a heaping $250 plate of food designed to feed 10 people that Robins loaded with pulled pork, pork sausage, baby back ribs, St. Louis-style pork ribs, Flintstones-esque beef ribs and beef brisket, all slow-smoked over hickory, plus a whole chicken grilled over red oak. Just the sight of the platter nearly induced cardiac arrest. This was a serious plate of food highlighted by the smoky pink-edged pork ribs and the melting brisket with a nice outer char and a smoke ring that would pass muster in Texas. The sausage could have had more snap, and the pulled pork wasn’t crusty enough, but the overall effect was positive.
Robins brought us three different 750-ml bottles throughout the course of the meal, including Bear Republic Hop Rod Rye, a bitter but not overwhelming IPA with a malty finish.
Allagash Hugh Malone offered the opposite dynamic, since it was a malty beer with a hoppy finish.
Avery Maharaja is a killer double IPA that I’ve had many times. There were so many plates and bottles that it was pretty much sensory overload, but I made sure to try everything.
One of Gev’s selling points was the promise of Stilton on the aforementioned ploughman’s platter. The funky, blue-veined cheese was practically made to pair with old English ales.
Gev had been hoarding a rare 2006 bottle of Thomas Hardy’s Ale – “the rareset ale in Britain.” The ale was first brewed in 1968 to honor the 40th anniversary of the British author’s death. Hardy’s was aged in oak sherry casks for nine months and had distinct caramel notes. As if this wasn’t great enough, Robins broke out a bottle of the 2004 Thomas Hardy’s Ale, which had less carbonation and a more subtle, molasses-like finish. We traded tasting notes and the word “fig” came up. That seemed like an apt description.
For dessert, Robins delivered intensely rich dark chocolate cakes featuring a reduction made with Jack Daniel’s and Coca-Cola.
Brewdog Paradox was a lush beer brewed in 1970 Glen Grant Scotch casks that was great on its own and accented the Jack Daniel’s in our dessert.
This was a memorable meal featuring some flavorful dishes, terrific beer pairings and great company. Monday night at the Boneyard could easily go into heavy rotation.
Blog Comments
Jayson Elliot, Please stop using my photos | Adam's Beer Blog
November 6, 2013 at 7:33 AM
[…] Farmstead Abner – BearFlavoredThe Abyss – PortlandBeer.orgBCS – Craft Beer CornerRussian River Supplication – Food GPSIs it surprising that all of the photos in use are owned by someone else? No and I fully embrace the […]
Jayson Elliot, Photo Thief | Adam's Beer Blog
November 6, 2013 at 7:32 AM
[…] Farmstead Abner – BearFlavoredThe Abyss – PortlandBeer.orgBCS – Craft Beer CornerRussian River Supplication – Food GPSIs it surprising that all of the photos in use are owned by someone else? No and I fully embrace the […]
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July 20, 2010 at 11:41 PM
nice post. thanks.