In 2006, Steve Adams, leader of Team Cedar Grilling approached Steam Whistle Brewing about partnering together when he took his competition BBQ Team to that season’s BBQ Festivals and championships. Team Cedar Grilling was looking for the best beer to pair with their creations as well as use this key ingredient in winning recipes, and had their eye on Steam Whistle Pilsner for its all-natural ingredients and perfect balance of malty sweetness and hoppy bitterness that offered a clean, refreshing taste. The result is a collection of delicious barbeque recipes that either include or pair exceptionally well with Steam Whistle Pilsner.
Steam Whistle Brine
1 cup Steam Whistle Pilsner
3 cups ice cold water
3 tbs brown sugar
3 tbs kosher salt
mix all brine ingredients and dissolve in Ziploc bag
add chicken legs to brine bag, make sure chicken is completely covered with brine
refrigerate brining chicken for 3 hours
rinse chicken with cold water and pat dry
1/8 cup Steam Whistle Pilsner
2 to 6 Scotch Bonnet peppers, stemmed and seeded (2 for mild, 3 for medium and 4 for hot)
1 bunch scallions, trimmed and roughly chopped
1/2 small onion, roughly chopped
3 cloves garlic, peeled
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh flat leaf parsley
1 tbsp coarsely chopped peeled fresh ginger
1/2 tbsp fresh thyme
1/2 tbsp chopped fresh marjoram
1 tsp allspice
1/2 tsp fresh ground nutmeg
1/8 tsp ground cinnamon
1 tbsp lime juice
1 1/2 tbsp soy sauce
1 1/2 tbsp vegetable oil
1 1/2 tsp Kosher salt
1 tbsp white vinegar
1 tbsp brown sugar
Process jerk ingredients until smooth
Score chicken legs
Brine for 3 hours
Rub jerk paste into chicken pieces
Cook over medium indirect heat until chicken pulls apart easily
Squirt fresh lime over finished chicken and sprinkle with a pinch of kosher salt.
Indirect setup - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed.Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the BBQ
Honey Pilsner Glaze-created by Steve Adams, Team Cedar Grilling
1/4 cup Steam Whistle Pilsner
1/4 cup Honey
1/4 cup Brown sugar
1/4 cup Yellow mustard
1/2 tsp Garlic powder
Fresh ground pepper
Combine all ingredients in a saucepan and bring to a boil
Reduce heat and simmer for 2 minutes stirring constantly
Remove from heat and set aside
1) Marinate chicken pieces or wings for 1-2 hours and BBQ over indirect heat until cooked
Serve Honey Pilsner Glaze on the side
2) Use as a glaze on roast ham in the last hour of cooking (add pineapple or raisins if desired)
3) Use as condiment on grilled sausage, hamburgers, hotdogs or sandwiches
Indirect setup - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed.Smoking Option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the BBQ
Steve Adams Team Cedar Grilling
½ cup Steam Whistle Pilsner beer
2 Ib lean ground pork
½ cup bread crumbs
2 cloves minced garlic
¼ cup chopped fresh Italian parsley
1 tbsp dried mint
½ tsp salt
6 large fresh hamburger buns
Combine all ingredients in a mixing bowl.
Mix thoroughly with a fork.
Form into 6 equally–sized burgers.
Cover and refrigerate until the grill is prepared.
Preheat grill to medium and lightly oil grill bars with vegetable oil.
Grill burgers on both sides until completely cooked, about 10-15 minutes.
Top Barley Sandwich with creamy feta, sliced tomato, sliced red onion and Greek Sauce.
Mix together ahead of time
1 cup container of plain, unflavored Greek yogurt
½ cup diced cucumber
1 clove minced garlic
½ tsp salt
½ squeezed lemon
refrigerate unused sauce
Add sliced black olives and garnish with fresh mint leaves. Serve extra Greek Sauce on the side.