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
2tbsp molasses
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
Slaw
½ sliced
green cabbage
¼ sliced
red cabbage
2 granny
smith apples cut into batons
3 grated
carrots
Dressing
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.
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