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BCP Pairing Sessions: #20: Fall Edition – Psycho Cider Goodness


BCP Pairing Sessions: #20: Fall Edition – Psycho Cider Goodness

Beverage: Wassail

Cigar: Straight Craziness

Eats: Slow Cooker BBQ Short Ribs

Why It Works: The leaves have not only turned, they are dropping like bodies in a slasher film. So, in the spirit of this boogeyman classic, we’re whipping up a tasty cider spiked punch that was a favorite for the busy pagan on the go. And while you can’t please every dark spirit, these slow cooker bbq ribs should be enticing enough to draw you out from your hiding spot in the closet or under the bed.


Recommended Straight Craziness:

Asylum Straight Jacket


W: Colorado Maduro

B: Nicaraguan

F: Nicaraguan


Viaje Skull & Bones

Dominican Republic

W:  Mexican San Andrés

B: Dominican

F: Brazil


Psyko Seven Maduro

Dominican Republic

W: Maduro

B: Ecuador Hybrid 151

F: Nicaraguan ligero, Peruvian Pelo de Oro, Dominican Hybrid, Honduran Holancha, and Pennsylvania ligero


Slow Cooker BBQ Short Ribs Recipe:


5lbs beef short ribs

1 onion (chopped)

2 cups bbq sauce (of your choice)

2 tablespoons honey

1 tablespoon dijon mustard

8 oz of beer

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder



  1. In a small bowl, mix a rub of salt, pepper, garlic powder and onion powder. You might have to adjust the amounts to taste, but the measurements provided should get you started. This is BBQ cooking, you gotta feel some things out.
  2. In a separate bowl, mix the bbq sauce, honey and dijon mustard to make your sauce.
  3. Cover the ribs in the rub.
  4. Line the bottom of the slow cooker with the chopped onions.
  5. Add the ribs slowly to the cooker and make sure to cover them with the sauce well.
  6. Pour the beer over the ribs and onions.
  7. Stir gently to mix.
  8. Cook on low for 7 or 8 hours till the ribs are tender.
  9. Scoop and serve.


Kick it Up a Notch: Here’s how to make Wassail:


6 apples (cored)

2.5 tablespoons brown sugar

15 allspice berries

15 cloves

6 cinnamon sticks

1 tablespoon ground ginger

1 cup maderia

1 cup unsweetened cider

2 teaspoons ground nutmeg

3 cans (16oz) ale beer

1 bottle (750 ml) dry hard cider

2 orange peels



  1. Pre-heat the oven to 350 degrees
  2. Place cored apples in a baking dish. Fill center with brown sugar.
  3. Pour 1 cup of water in baking dish with cored apples and cook for 1 hour.
  4. Toast allspice berries, cloves and cinnamon sticks in a saucepan over medium heat for 3 minutes.
  5. Add maderia, unsweetened cider, nutmeg, ginger, ale beer, dry hard cider and orange peels. Boil.
  6. Reduce to medium and simmer for 1 hour.
  7. Add apples and any remaining liquid. Cook for 10 minutes.