I do get excited about a great many things not the least of which is reconnecting with old friends. I had the opportunity to do so in the past week as some good friends of mine rolled into town. After a crazy couple of months which saw them take Europe by storm, release their new album, and tour across Canada, the boys from Yukon Blonde hit town. Now here comes the rave. This will be a bit biased but I don’t care because this is my blog. You need to see this band; you need to support them, full stop. Their new album, Tiger Talk is, simply put, awesome. In addition to being a wicked band that is bringing back the rock and roll into our lives, they may be the nicest guys out in the world today. Proof positive is the fact that they went out and signed autographs for a bunch of kids who were too young to get into the show. Now here comes a bit of an apology to John, the bass player. John joined the band a little late in the history of me knowing the boys and I don’t know him really well or at all really, but I will say Thank you John for those sweet bass riffs. So here are the recipes that were inspired by the boys I know in Yukon Blonde and their visit to my town. I hope you enjoy and go and buy the album because even if the recipes fail you will have great tunes to enjoy.
Braised Beef Brisket for Jeff Innes to the tune of Guns by Yukon Blonde
5-8lbs of beef brisket
Salt and pepper
4 tbsp onion powder
2 tbsp chilli powder
2 cans of lighter beer
1 liter beef stock
3 coarsely chopped onions
4 cloves of garlic whole
-Combine the salt, pepper, onion powder, and chilli powder. Rub the brisket down with the stuff and chuck it in the fridge over night.
|The rub down before the sear|
-Sear off the brisket on all sides to a golden brown.
-In a roasting pan toss in your onions, garlic, and brisket. Add in your beer and stock and then cover with foil.
-Toss it into a preheated 300 degree oven and let it work for about 6-7 hours. Let rest for 30 minutes before slicing. Serve on a roll.
That one is for you Jeff now you got your brisket done. Now, we move on to the sauce. The sauce goes out to the member of the band that I know the best Brandon Scott. We played music together but more than that we drank together... a lot. Brandon is known, in my world, as the Bear which is a long story but never fails to make me smile. So the sauce is inspired by Brandon.
Bourbon Barbeque Sauce for Brandon “The Bear” Scott to the tune of My Girl by Yukon Blonde
|Saucy just like the Bear|
2 cups ketchup
2 tbsp grainy mustard
2 tbsp Worcestershire sauce
¼ cup bourbon
2 tbsp brown sugar
1 onion chopped as fine as you can get them
-sweat the onions down in a frying pan until they are super soft but not browned, medium heat lots of stirring.
-dump the rest of the ingredients into a sauce pan and add in the onions and let reduce until it is nice and thick like the stuff you get in the bottle.
-blend the snot out of it and you got your sauce.
There is the Bear’s sauce. Now we move on to the rhythm of the group. I am talking about the man, the myth, the legend... Graham Jones. This is the only recipe in this set that has a little bit of crunch which seems like it is appropriate for the sweet beats of Graham.
Raw slaw for Graham Jones to the tune of Radio by Yukon Blonde
½ sliced green cabbage
¼ sliced red cabbage
2 granny smith apples cut into batons
3 grated carrots
¼ cup olive oil
¼ cup apple cider vinegar
Salt and pepper
1 tbsp mustard
2 tbsp sour cream
-dump all the veggies into a big bowl.
-in a jar add in all of your dressing ingredients, put on the lid and shake it like your momma gave it to you
-dump the dressing onto the veggies and toss. Now you got the raw slaw.
There you have the menu inspired by the boys in Yukon Blonde. Give it a go and buy Tiger Talk you can’t make the food without the tunes. All the best to Brandon, Jeff, Graham, and John, I can’t wait until we meet again.