May 21, 2006
Budweiser Grilling Sauces
Anheuser-Busch is kicking up the grilling season with a new line of Budweiser sauces, including a baste, two barbecue sauces and a wing sauce. Budweiser Wing Sauce, Budweiser Barbeque Sauce, Budweiser Baste, and Beechwood Smoked Budweiser Barbeque Sauce will be available just before the 4th, so get those grills ready.
Four tasty Budweiser sauce recipes were created by a team of chefs led by Certified Executive Chef, Brent Wertz, at Anheuser-Busch’s Kingsmill Resort in Williamsburg, Va., in conjunction with Anheuser-Busch brewmasters. Check out these recipes and more at Hot Sauce Blog
Posted by BrewChef at 07:05 PM | Comments (0)
November 10, 2005
Celebrating with BEER this Holiday Season
What you really need is some quality craft-brewed beer to liven up the festivities. Impress the hell out of everyone when you whip out bottles of intriguing beer and reel off brief explanations of what they are. Fortify the ancestral tradition of feasting by complementing it with beer. Suggest a beer pairing with dinner. Hell, make it an all-day event, and remember there's nothing wrong with drinking at 10am. Beer goes with every meal and minute of the day!
Read more about Celebrating with BEER this Holiday Season at BeerAdvocate.com
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October 24, 2005
Virgil's Real Barbecue
Virgil's Real Barbecue tops my list for the best BBQ in the Northeast. On my first visit with my wife, we shared a pulled pork sandwich and a Leffe Brown ale. I was so impressed with this meal that I had to visit a second time. This time around my company sent me on a business trip to New York. Ironically, the trip was providing technical support for Weight Watchers search engine launch. :) They covered the cost of the food which left me more money for beer!
Virgil's beer menu is quite nice with a wide variety to choose from. I decided to try a regional beer from America's oldest brewery, a Yuengling Traditional Lager. Here are a few other prominent examples from the beer menu that show their diversity.
Pilsner Urquell
Ayinger Celebrator
Chimay Red
Celis Grotten Brown
Hoegaarden White
Brooklyn India Pale Ale
Lindeman's Framboise
Gaffel Kolsch
Now what did I pair that crisp lager with? How about their two meat combo! Virgil's smokes meat with a blend of hickory, oak and fruit woods. This imparts multiple levels of flavor and color to the smoke rings. The flavor of their Pulled Carolia Pork was incredible. I was so impressed with the delicate texture and perfect smoky tanginess. The two meat combo comes with cornbread and a choice of two sides. The mashed potatoes came with a wonderful brown gravy that clearly had a splash of their signature barbecue sauce. Finally, the Georgia Pecan rice added some more spice and texture...and I love
pecans! Virgil's Real Barbecue has an ingredients list on their website, so I thought I would share here to get your taste buds tempted.
Sliced Texas Beef Brisket - Ten ounce portion of brisket of beef marinated overnight in a dry rub and smoked for 12 to 14 hours. Lightly topped with mild sauce
Pulled Carolina Pork - Ten ounce portion of pork shoulder marinated over night in a dry rub and smoked for 12 to 14 hours. Served tossed with our Carolina vinegar sauce
Georgia Pecan Rice - Rice, chicken stock, sausage, pecans, green peppers, bacon, pimentos, scallions, spices and herbs
Mached Potatoes - Idaho potatoes, butter, milk, cream, salt, white pepper
Virgil's brings Southern style BBQ to the Northeast like no other. They pull together many styles of BBQ, from Memphis, Kansas, Carolina, and Texas and blend
them into a mouth watering menu. Their choices of beers complements any of the many flavors you can find. If you like good BBQ and beer, this place cannot be missed.
Virgil's Real Barbecue
152 West 44th Street
New York City
Phone: 212 921-9494
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September 23, 2005
Redbones East Coast Beer Fest Dinner
East Coast Beer Fest Dinner
Monday, October 17 - This night belongs on your fall calendar! Three beer luminaries will be speaking - Sam Calagione from Dogfish Head, Paul Davis from Thomas Hooker/Troutbrook Brewing and local favorite Tod Mott from Portsmouth.
Only small batch beers will be tapped - making this event a must for beer aficionadoes. Beers from the brewer/speakers' breweries plus Cambridge Brewing Company and Allagash Brewing accompany a Redbones barbecue dinner all for $40.00 per person.
This one will sell out, so make your reservations now by calling 617.628.2200
Visit Redbones website for more info and to check out their menu.
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September 14, 2005
Pairing beer with food: "That bass deserves a beer"
This is an article of faith among brewers. Talk to those who make beer for a living and sooner or later they all bring up the subject of food pairing. To a person, they will say that the much wider variety of flavors to be found in beer -- ginger, caramel, coffee, dried fruit, pepper, citrus, and chocolate, for instance -- makes it easier to find a perfect brew for any dish. To prove to the unconverted that beer and fine food can be a perfect couple, Chef Daniel Bruce agreed to lend his open mind and expert palate to a tasting of 16 bottles, three to five with each of four dishes he created...
On the menu were pan-roasted striped bass with corn, leek, and orange-ale sauce; wild mushroom, apple, and smoked pecan salad; malted-mole-rubbed hanger steak with grilled fennel, tomato, and potato ragout; and pecan porter pie with caramel nutmeg cream.
Read the full article That bass deserves a beer at BostonGlobe.com
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July 31, 2005
Burke's Backyard Beer Can Chicken
In the mood for some summer barbeque? Beer can chicken is a wonderful treat, slow cooked, and moistened from the inside out. During preperation, I would recommend skipping the typical canned beers because they are missing... flavor! Dump that swill out and fill the can with a nice tart hefeweizen, or sweet double bock for a hearty meal. Check out the link below to get your creative juices flowing.
Read more about Burkes Backyard Beer Can Chicken
Posted by BrewChef at 11:08 AM | Comments (0)