NEWS & RECIPES

Pumpkin Ale is a seasonal beer produced and bottled at Shipwrecked. Some fall ales are severely over spiced, some might say evening nauseating. Shipwrecked takes a lighter approach to their fall pale ale brewed with 100% pumpkin. Subtle flavors of cinnamon, nutmeg, allspice and even a hint of ginger pull it all together for a great light fall brew.

Try Shipwrecked Brew Pub and Restaurant’s Pumpkin Ale in your favorite fall recipes. Great for sauces or try substituting Pumpkin Ale in place of ½ cup water in premade packaged powdered sauces. IF you’re a little more ambitious, try this fall favorite turkey dish. A great last hurrah before you put the grill away for the season.

Pumpkin Ale, Apple Wood BBQ Turkey
Beer Brine:
13 pounds fresh turkey, cut up like a chicken, giblets removed (adjust the amount of turkey to fit your grill)
2 bottles Shipwrecked Pumpkin Ale
4 tablespoons sea salt
3 tablespoons mixed peppercorns, (white, green, black and red)
1 tablespoon allspice berries
6 bay leaves
4 cup cold water

BBQ:
15 pounds charcoal, with 5 pounds in reserve, if necessary
5 pounds bag Apple wood "chunks"
Several sprigs fresh rosemary

Rinse the turkey pieces off and towel dry. In a large saucepan over a medium-high flame, heat the ale to a simmer. In a mortar and pestle bruise the peppercorns and allspice and add to simmering ale. Add the salt and stir to dissolve, about 3 to 4 minutes. Add the bay leaves and simmer some more. Shut off heat and continue to stir, adding the water to cool slightly. Arrange the turkey pieces in a large plastic or glass, (non-reactive), bowl and pour the cooled brine over the meat. Turn the meat once to completely coat with brine, cover and refrigerate for 12 hours. Turn the meat over once after 6 hours in the brine.
Soak Door County Apple Wood along with the rosemary sprigs and prepare BBQ coals. When the coals are good and white spread them out flat, rearranging any black coals on top of the white ones. Add about 1/2 of the wood chunks to the coals being careful not to put the fire out! Place the rosemary sprigs on top of the wood chunks. Blow on the coals to get the smoke going, close the lid and open up vent. When the temperature inside of the BBQ reaches 200 degrees F, open the top and arrange the turkey pieces on the grill rack. Close the top and start the smoking process. Do not open the top unless absolutely necessary for at least 45 minutes. Add more fresh coals and the other half of the wood after 45 minutes of smoking.

Turn the turkey pieces over to get smoked on both sides. You should only have to smoke the turkey about 45 to 55 minutes more. Use an instant-read thermometer to check for doneness. About 155 to 160 degrees F for the breasts, and 145 to 150 degrees F for all the other pieces should do the trick. Remove the turkey to a cutting board and tent with heavy duty foil for 10 minutes before carving.