Metro Time's Pig Whiskey - FOX13 News, WHBQ FOX 13

Metro Time's Pig Whiskey

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The annual Pig & Whiskey Festival is returning to East Troy Street in Ferndale for a weekend of whiskey sampling, barbecue and entertainment. Metro Times and The Woodward Avenue Brewers (WAB) are hosting this free to attend event that is open to all ages. The Pig & Whiskey Festival is returning for three full days starting with the Kick-Off Party presented by Jack Daniel's on Friday, July 18 at 6pm and Saturday, July 19 and Sunday, July 20 beginning at 11am.

The Pig & Whiskey Festival continues to grow every year, building off its previously successful endeavors. The festival will feature numerous food vendors representing some of Detroit's best barbecue and restaurants including Detroit BBQ Co., Slows, R.U.B. BBQ Pub, Smoke Ring BBQ, Red Smoke BBQ, Lockhart's BBQ, Vintage House Banquets and Catering, The Clarkston Union, Vinsetta Garage, On The Border, Rock City Eatery, Alley Taco, Treat Dreams, and Taste & Tell. More than 50 different brands of whiskey, bourbon and scotch will be available to sample as well as an extensive craft beer selection. The festival grounds this year will include a courtyard beer garden for guests to visit. The "Cocktail Corner" will spotlight local bartenders as they create and serve one-of-a-kind whiskey concoctions on Saturday and Sunday. Participating venues include Imperial, Como's, Cork, McClary Bros Drinking Vinegars, Public House, Bigalora Wood Fired Cucina, The Stand Gastro Bistro, Three Blind Mice Irish Pub, Toast, Hamlin Corner, and Cornerstone Barrel House.

Entertainment will also be provided all weekend long, highlighting an impressive talent line-up. More than 20 bands and performers will be rocking the Jack Daniels stage with headliners including Heartless Bastards, Goober & the Peas, and Justin Townes Earle.

Beef Brisket from Detroit BBQ Company

1 - 12-14 lb brisket

1 cup spice rub (recipe to follow)

Trim the fat to 1/4 inch

Season brisket generously with spice rub

Place in 225 degree smoker for 12-14 hours, until a thermometer reads 190 degrees in the thickest part of the flat

Slice against the grain in 1/4 inch slices 
Brisket rub
1/2 cup salt
1/4 cup granulated garlic
1/4 cup chile powder

1/2 cup pepper

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