by Patriots Daily Kitchen Staff

This week it’s a special road game edition of the Buffet Table. The Mangenius has brought his special brand of suck to Cleveland.

Mangini probably likes Glee. I don’t know why, I haven’t seen it, but I’m sure he has. Probably signs along using a hairbrush as a microphone.

It sounds like something he’d do. It would fit into his whole “crappy cover version of the real thing” persona.

I hate that guy.

What to eat?

We’ll be redoing a recipe from the Cleveland game way back in October of 2007. Why? Because it’s awesome.

We’re looking towards the German ancestry of many Clevelanders and making Schwenkbraten. Don’t worry it is easier to make that it is to pronounce. Schwenkbraten is a German grilled pork. Usually cooked over a beechwood fire, if you have a smoker go for it, it’s still great when cooked on a gas grill.

Finished Schwenkbraten

Schwenkbraten – German grilled pork serves 4
4 onions
1 cup vegetable oil
3 cloves garlic crushed
1/2 cup (2 nip bottles) gin
1 tablespoon mustard (german stoneground will be best, but brown will do)
1 tablespoon thyme
1 tablespoon smoked paprika
1 tablespoon black pepper
2 teaspoons cayenne pepper
1 tablespoon salt (kosher will be best)
2 pound pork loin, you can use boneless pork chops,but the loin is more tender
8 bulkie or kaiser rolls

Almost all of the work for this recipe occurs a day before. Slice the onions and put the rings into a large ziplock bag, add everything but the pork and salt, mix it all together. Cut the loin into 16 chops, cutting on the diagonal will give you thinner chops with more surface area. They’ll soak up more marinade and grill faster, both good things. Sprinkle the salt over your cut chops. After 15 minutes, put the chops into the ziplock, mix it up, push the air out of the bag and close. By adding the salt and allowing the meat to sit salted we drew some of the moisture out of the pork, that will allow the marinade to soak in faster. Refrigerate for 24 hours.

Take the chops out of the ziplock. Pour the onion and marinade mixture into a large aluminum foil pouch. Put the pouch on your grill, after 10 minutes put your chops onto the grill. The oil used in the marinade may flame up, so be careful when you put them on. 4 minutes later flip the chops, and after another 3 minutes check to make sure the pork is no longer pink and the juices run clear and you’re done. If you cut the chops thick you will need to cook them longer.

Layer the chops and onions onto the rolls, 2 chops per roll.  You could use some more German mustard if desired, but you won’t need it. Mix some cayenne pepper into brown mustard and you’re pretty close to the secret recipe stadium mustard served in Cleveland.

What to drink?

We’ll stretch the limits on the Oatmeal Stout. While it’s not a German beer and wouldn’t be a traditional match for German food, it is a good match for November and cooler weather.

Oatmeal Stouts as the name implies are stouts brewed with oats. But why add the oatmeal? Oats add a certain smoothness and fullness to the body of the beer, it goes very well with the roasted and bitter flavors found in your basic stout.

The style had gone extinct until it was reinvented by Samuel Smiths back in the 1980s. Today there are quite a few available.

Most of these will run from 5% to 6% ABV and from about 15 to 40 bitterness units. However there is a brewery from Ohio that specializes in making some much larger versions.

Hoppin Frog is a small craft brewer from Akron, Ohio and they’re known for a big Oatmeal Stout called B.O.R.I.S The Crusher.

B.O.R.I.S. standing for Bodacious Oatmeal Russian Imperial Stout is a hybrid between the Oatmeal and Russian Imperial Stout styles. Usually Oatmeal stouts aren’t this big (9.4% ABV) and Russian  Imperial Stouts don’t usually contain oats.

Not happy stopping there, they upped the ante to D.o.R.I.S. the Destroyer or Double Oatmeal Russian Imperial Stout. Even bigger at 10.5% ABV.

Neither of these beers are cheap, expect to pay about $8-10 for a 22 ounce bomber. Both are big, smooth, roasty, boozy, chocolate and coffee filled monsters.

There are more manageable Oatmeal Stouts on the market.

Starting in Vermont, Otter Creek puts out an organic Oatmeal Stout under their Wolaver’s line. It is at the heavy side with 5.9% ABV. The website is currently down for redesign.

From Massachusetts

Ipswich Oatmeal Stout is very good, but is big at 7% ABV.

People’s Pint Our Oatmeal Stout can only be found in bombers but it is in the normal alcohol range at 5.1% ABV.

Lefty’s Brewing Company is a newish entry to the scene. From Bernardston you can only find their Chocolate Oatmeal Stout in limited locations in the Western half of Massachusetts.

From the West Coast

Rogue Shakespeare Stout comes in at 6% ABV and about 70 bittering units. Available in 22 ounce bombers.

Anderson Valley Barney Flats Oatmeal Stout is 5.7% ABV and only 13 bittering units. Also available in cans.

From the middle

Founder’s Breakfast Stout is on the large side at 8.3%ABV and 60 bittering units. Not just an oatmeal stout, this one is a coffee, chocolate oatmeal stout. Breakfast in a bottle.

From England

Samuel Smith’s Oatmeal Stout as noted above the first of the reborn oatmeal stouts.

Young’s Oatmeal Stout (no website) is a 5.1% ABV stout, available in an 18+ ounce bottle (500 ml) like the Sam Smiths. Tastes fairly similar to the Sam. Smiths as well.

Oatmeal Stout is also popular amoung brewpubs, the following and many more keep the occasional oatmeal stout on tap.

  • Portsmouth
  • Boston Beer Works
  • People’s Pint (as seen above it’s also bottled)
  • Rock Bottom
  • John Harvard’s
  • Cambridge House