Wow! These are the best for that summer grilling party! If you like a little zip in your wings these were awesome. The flavor is outstanding with the mixture of fresh cilantro, chili sauce and lime. Enjoy… I did! Continue reading “Weekly Ad Recipe – Spicy Thai Chicken Wings”
Here is a great summer grilling recipe to add some pizazz to your fresh bratwurst! So quick and easy to make, plus these add great Italian flavor to your back yard grilling. Enjoy… I did! Continue reading “Weekly Ad Recipe – Sassy Italian Sausages”
These are some awesome ribs with a great spicy sauce. When you cook them in the oven first, then grill them for indirect cooking, they are awesome. So tender the pork just falls off the bone. Serve with a side of coleslaw and your favorite glass of wine and you have the best meal ever. Enjoy… I did! Continue reading “Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce”
Great beer tastes even better when you surround it with the right things – family, friends, music, sports, and of course, food. The three main ingredients in beer—malt, hops and yeast—are the elements to consider when pairing.
Malt is sweet; it’s often roasted, which caramelizes its natural sugars. Beers like porters and stouts often draw out chocolate and coffee notes from the malt, which, along with their robust character, pair well with barbequed meats.
The variety of hops used to flavor beer can be bitter, floral, fruity and even spicy. If you are cooking spicy food, you will certainly enjoy an element of spice in your beer. I would highly recommend a hoppy India pale ale here.
The final ingredient is yeast. American wheat beers, Belgian style witbiers and hefeweizens generally have stronger yeast flavors and pair well with lighter foods, such as seafood and salads.
A few of my other pairing favorites include farmhouse ale with grilled kabobs, pale ale with burgers, a good pilsner with chicken and brown ale with pork or sausage. With endless flavors, aromas, and textures, you can find a beer to pair with practically any food. It’s hard to go wrong with a good beer and grilling on a warm summer day.
Until next time,
Coborn’s, Inc. Beer Category Manager
You are hearing more and more about Balsamic vinegar and there is a reason why… it’s GREAT! Mixing the mushrooms and onions with the vinegar really adds flavor to this whole recipe. Then taking the extra step of adding chili powder, garlic pepper and cumin to the steak puts it over the top. Enjoy….I did!
Coborns Inc. Meat and Seafood Merchandiser
- 1 Med. Yellow Onion, thinly sliced
- ¼ Cup Balsamic Vinaigrette Dressing
- 1 Cup Sliced Fresh Mushrooms
- 4 Beef Boneless Ribeye Steaks
- ½ tsp. Salt
- ½ tsp. Chili Powder
- ½ tsp. Garlic Pepper Blend
- ¼ tsp. Ground Cumin
- Heat closed grill for 5 minutes.
- In medium bowl, toss onion with dressing.
- Remove onion from dressing with tongs; place on foil on grill.
- Reserve dressing in bowl.
- Close grill. Grill 4 minutes.
- Meanwhile, toss mushrooms with dressing in bowl.
- Add mushrooms to grill with onions.
- Close grill. Grill 2 to 4 minutes or until vegetables are tender.
- Remove vegetables from grill; cover to keep warm.
- Brush beef steaks with remaining dressing in bowl.
- Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin.
- Place on grill.
- Close grill. Grill until internal temperature of steak reaches at least 145 degrees.
- Serve onions and mushrooms with steaks.