Back for its ninth year, the Pig & Whiskey festival will kick off their weekend of fun, food, drinks, and live music on Friday July 13th in downtown Ferndale.
The three-day festival will showcase a wide variety of Metro Detroit BBQ joints and restaurants with unique entrees and sides for purchase, including Woodpile BBQ Shack, Hog Wild BBQ, Slows Bar B-Q, Detroit BBQ Company, Red Wood Grill, Mac Shack, and more. And of course, it wouldn’t be a Pig & Whiskey festival without the whiskey – so get ready to sip and sample from a list of 50+ whiskeys, bourbons and scotches, including Jack Daniels. Bulleit Bourbon, Bushmills, Buck Kentucky Straight Bourbon Whiskey, Crown Royal, High West Whiskey, Old Forester, Russell’s Reserve, Wild Turkey, and more.
For those who’d rather sip suds, there will be plenty of kegs and cans – with over 40 brews for purchase.
New for this year is the Top Shelf Tent, a special area for connoisseurs of the premium stuff, with more than 40 premium whiskeys, scotches, and bourbons exclusive to the tent and rotating each day!
Acts scheduled to perform this year include Laith Al-Saadi, Pokey LaFarge, Electric Six, Stone Clover, Bear vs Shark, The Beggars, and more. All concerts are free.
BRISKET CONEY SAUCE
Chopped Brisket- 3lbs
Brisket fat and drippings- 1/4 cup
Flour- 1/4 cup
Spanish onion- 1 diced
Beef Broth- 2 cups
Tomato Juice- 3 cups
Chili Powder- 2 Tbl
Paprika- 1 Tbl
Turmeric- 1 Tsp
Cumin- 1 Tsp
Salt- 1 Tbl
This recipe is a good use of any leftover brisket from your barbecue. Start by pouring some of the fat and drippings that rendered from your brisket into a pot. Heat it up and add the diced onion. When the onion starts to brown add the spices then the flour. Stir it all together and cook it for around 30 seconds. Next add the beef broth and tomato juice. Bring it to a simmer, stirring often. Once it's simmering stir in the chopped brisket and return to a simmer. It's done. Eat it out of bowl, put it a bag of Fritos, on a hotdog or make some tacos.
MAKING THE WALKING TACO
Open a bag a Fritos corn chips and toss in a pinch of cheddar cheese then a nice spoonful of the brisket coney sauce. Top that with sour cream, onions, jalapenos or whatever you like on a taco. Get a fork and dig in.