Guest Blog: Summer BBQ Season is On!

Just in time for National BBQ Day on June 23, I'm happy to bring you a guest blog courtesy of Steam Whistle Brewing (one of Canada's best breweries) and Steve Adams & Team Cedar Grilling, a group of BBQ masters who take part in the annual Canadian BBQ Grand Championships each summer. Together, they've provided several mouthwatering recipes that use beer as an ingredient in some wonderful BBQ favourites. I hope you enjoy them! ~Andrew

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.

               Score 6 fresh chicken legs (skin on) with a sharp knife making 3 deep gashes

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

Jerk Paste

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

Directions

Score chicken legs

Brine for 3 hours

Rub jerk paste into chicken pieces

Preheat BBQ

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

Serving Suggestions

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

1 egg

2 cloves minced garlic

¼ cup chopped fresh Italian parsley

1 tbsp dried mint

½ tsp salt

6 large fresh hamburger buns 

Directions

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.

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

Serves six

Try This?

Add sliced black olives and garnish with fresh mint leaves. Serve extra Greek Sauce on the side.