Author: Kerry J. Byrne
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Food - SidebarsGreen Bay Bratwurst from the Kitchen of the 225 Club
January 1, 2008 - Kerry J. Byrne There are two places in the world where you can reasonably expect to get a damn fine bratwurst. One place is Germany. The other is Wisconsin. With its German heritage and die-hard football fans, Wisconsin is the natural place to find the world’s best tailgate bratwurst. In German, bratwurst simply means roast (brat) sausage (wurst).... View Article -
Food - Sidebars
Meats I Have Made
January 1, 2008 - Kerry J. Byrne Simple Winter Pork Sausage These are incredibly aromatic sausages that make your whole house or tailgate smell like porky holiday heaven. You can bang out a season’s worth of sausage in a couple hours. Spices here are heavy handed—reduce (or increase) to suit your own tastes. 10 pounds fresh pork butt (with a thick fat... View Article -
Food - Sidebars
Great Places to Eat Meat
January 1, 2008 - Kerry J. Byrne Viktualienmarkt, Munich; www.viktualienmarkt-muenchen.de—I cried when I first saw Munich’s “victuals market,” for there were no more meat worlds left to conquer. The outdoor market is filled by butcher shops, food stalls, beer gardens and plenty of Bavarian specialties. Zeughauskeller, 28a Bahnhofstrasse, Zurich; www.zeughauskeller.ch—One of Europe’s great restaurants and sausage-specialists is found in the atmospheric setting... View Article -
Food - Sidebars
Meats I Have Loved
January 1, 2008 - Kerry J. Byrne Anvers ham—Tender, dry-aged Flemish prosciutto, made from horse meat. Recommended beer: De Koninck. Cob-smoked bacon—A tradition in the farms and smokehouses of rural Vermont; pungent, sliced thick and often cured with maple syrup. Recommended beer: Otter Creek Stovepipe Porter. Landjaeger—Germany’s dried, smoked hunter’s sausage notably spiced with caraway; often called gendarme in French-speaking countries. Recommended... View Article -
Food - Sidebars
The Meat-Lover’s Library
January 1, 2008 - Kerry J. Byrne Basic Butchering of Livestock & Game by John J. Mettler (Storey Publishing, 1986)—An easy-to-follow, hands-on guide for turning rabbits into roasts and steers into steaks (along with plenty of animals in between), including the tools needed for each job. Great Sausage Recipes and Meat Curing by Rytek Kutas—The Bible for the do-it-yourself sausage-maker is sold,... View Article -
Food - Sidebars
Practical Tips for Acquiring Your Own Pig
January 1, 2008 - Kerry J. Byrne There are a surprising number of farms that raise pigs for the public, even around major metropolitan areas. Look up pig farms in your area and contact them in the spring or early summer and ask if they’ll save a pig for you in the fall. An ideal butchering pig will weigh about 200 pounds,... View Article -
Food - Full Pints - Travel Features
Pleasures of the Flesh—A Celebration of Meat and Beer
January 1, 2008 - Kerry J. Byrne The first problem with butchering pigs is transportation—that is, assuming you don’t live on an actual pig farm, which, admittedly, would be nice. -
Full Pints - Live Beer - People
In Search of Arthur Guinness
March 1, 2004 - Kerry J. Byrne Guinness, the name, appears on beers brewed in 50 different countries and sold in 100 more. Guinness the name, then, is one of the world’s great global brands. Guinness the name appears on something else rather remarkable, the best-selling copyrighted book in history. Nearly 100 million copies of Guinness World Records (previously the Guinness Book... View Article