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Album of the Month - March
  • Emperor Of Sand
    Emperor Of Sand
    by Mastodon
Video of the Month - March
  • Fest: Live Tokyo International Forum Hall a [Blu-ray]
    Fest: Live Tokyo International Forum Hall a [Blu-ray]
    by Michael Schenker
#JudasFeast
  • Hellbent for Cooking: The Heavy Metal Cookbook
    Hellbent for Cooking: The Heavy Metal Cookbook
    by Annick Giroux
Props

CD of the Month
  • Mudvayne
    Mudvayne
    by Mudvayne
Inspiration
  • Lords of Chaos: The Bloody Rise of the Satanic Metal Underground New Edition
    Lords of Chaos: The Bloody Rise of the Satanic Metal Underground New Edition
    by Michael Moynihan, Didrik Soderlind
  • Retribution
    Retribution
    by Shadows Fall
  • Brutal Legend
    Brutal Legend
    Electronic Arts
Friday
Jul112008

The Agent Orange Creamsicle

Turtlehead dropped this in our e-mail today and we thought we’d pass it along. Just imagine coming in from a hot day after mowing the lawn, resurfacing the pool, or burying a body in the Bonneville Salt Flats and kicking back with a well-deserved respite of this concoction. The beer’s orangey taste (originating from orange peel, honey and even a little orange flower extract for good measure) is complimented nicely by the sweet ice cream’s intoxicating Lehua honey payload. It’s like an orange creamsicle that gives you a buzz (well, after enough of them maybe). Enjoy the summer, kids.

Friday
Mar282008

Big Bottoms Brisket

  •  3 lb. beef brisket
  • 2 c. apple cider (or hard cider)
  • 1 whole head of garlic, cloves separated, peeled, then slightly crushed
  • 2 Tbsp whole peppercorns
  • 1/3 c. fresh thyme (chopped)
  • 1 Tbsp mustard seed
  • 1 Tbsp Cajun seasoning
  • 1 tsp ground cumin
  • 1 tsp celery seed
  • 1 tsp ground allspice
  • 3 whole cloves
  • 1 bottle (12 oz.) dark beer
  1. Put brisket, 1/2 c. of the cider, and all other ingredients except the beer into a large resealable plastic food storage bag. Seal, and refrigerate overnight to marinate.
  2. Put the brisket and the marinade into a slow cooker and add the remaining cider and the beer.
  3. Cover and cook on LOW for 10 hours or until the brisket is tender. Strain the sauce and pour over the meat if you choose. Then slice brisket and serve - preferably on some flat onion rolls.

Turtlehead suggests a beer-flavored barbecue sauce if you need some

Thursday
Jul122007

Backstage Banana

  • Hazelnut Brown Nectar (12 oz.)
  • 1 big scoop of Häagen-Dazs Cinnamon Dulce De Leche
  • 1 shot of Creme de Banana liqueur

A tribute to C.C. Banana (only because we couldn’t think of a heavy metal tie in to bananas), this is easily our best beer float to date. It all started with trying to concoct a beer version of Bananas Foster and this is what we came up with. The smooth and creamy sweetness of Rogue’s beer is complimented perfectly with HD’s Dulce De Leche ice cream with the cinnamon undertone that kicks it up a notch on the flavor scale. Splash on a little Creme de Banana for bite and you’ve got a dessert brew that kicks monkey ass.

Monday
Oct092006

A Little Dunk(el) In Your Trunk

  • Warsteiner Dunkel (12 oz.)
  • 2 scoops of Ben & Jerry’s Vanilla

As featured in our first podcast, the smooth carbonation of Warsteiner Dunkel (German for “dark”) is complimented by the richness of Ben & Jerry’s pure Madagascar Vanilla ice cream. It’s a beer float at its most understated and it’s a good place to start your beer and ice cream odyssey.

Thursday
Sep212006

The Hobgoblin

  • Oranjeboom Pilsener (12 oz.)
  • 2 scoops of Häagen-Dazs Mango Ice Cream

As featured in Podcast #3, the hint of orange at the end of this fine pilsner from Holland is picked up nicely by the rich fruity flavor of its Häagen-Dazs Mango payload. For a good result, make sure the ice cream is just soft enough to hold together in the glass.