Archive for the ‘Grilling recipes’ Category

Breaking it down: blonde ales vs. pale lagers





Welcome back to class, Pint Jockeys! Before we begin, we want to know if you did last week’s homework. If you DID do the homework, then you know that last week we learned the difference between ales and lagers, so be sure to tell us in the comments which type of beer you prefer, and why. Brownie points if you tell us where you sampled your brews.

Last week’s lesson was easy enough, right? Well this week we’re getting down to the nitty gritty and focusing on the similarities and differences between pale lagers and blonde ales. Grab some paper, a pen and a pint glass and let’s get started.

First, the pale lager. According to Tastings.com, this beer is “generally light to medium-bodied with a light to medium hop impression and a clean, crisp malt character.” Pale lagers are often brewed with rice or corn instead of malt (some say this substitution compromises flavor), so, when it comes to pale lagers, the higher the ABV, the better the taste and mouthfeel. Interestingly, the pale lager is the best selling beer made in America; macro and microbreweries crank out millions of barrels of this type of beer a year. Shift Pale Ale and Kona’s Longboard Island Lager are a few of our favorite craft brews because they’re crisp, citrusy and hoppy. Another reason we love a good pale lager? It’s perfect for cooking and grilling. (You know we can’t resist a good beer-infused recipe!)

Blonde ales (a type of pale ale) are similar in color to pale lagers, although the blonde ale is slightly hoppier and “usually an all-malt brew, well attenuated with a lightly malty palate,” according to BeerAdvocate.com. The American Blonde Ale has a “subdued fruitiness” and a “hop character of the noble variety or similar, leaving a light to medium bitterness.” We like it because it’s easy to drink, no muss no fuss. One of our favorite pale ales is also Sierra Nevada Brewing Company’s most popular beer, called, fittingly enough, Sierra Nevada Pale Ale. Southern Star’s Bombshell Blonde and Widmer Brothers’ Citra Blonder are also favorites. And, not to be outdone by the pale lager, the blonde ale is also suitable for grilling!

So what do you think? Do blondes have more fun or is the pale lager already a staple in your refrigerator? Guess you’ll have to sip and decide!

Your homework this week is as follows: With good company and at your leisure, sample two blonde ales and two pale lagers. Leave a comment below or on our Facebook page letting us know which type of beer and which brand you prefer. Extra credit goes to anyone who tweets or Facebooks us a picture of you doing your homework (make friends with the bartender and ask him to snap a shot).

Until next week, cheers to you, Pint Jockeys!

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Bobby Flay’s Sliders with Chipotle Mayonnaise

Slide on into the weekend, Pint Jockeys, it’s Friday! And we bet a few of you are still recovering from last night’s tasting events and NBA Finals watching parties! Whether your team won or lost, you probably worked up an appetite from just watching LeBron James and Kevin Durant duke it out on the court, and we have the perfect something to hold you over until next season.

Knowing that your hands are probably tired from playing remote commander all night in order to prevent a certain someone from snatching it and changing it to Keeping Up With the Kardashians before you even had a chance to call “flagrant foul,” we’ve found a miniature version of America’s favorite food that fits easily between just two fingers. Y’all ready for this? Just in time for the weekend, here is grill master Bobby Flay’s Sliders with Chipotle Mayonnaise, courtesy of FoodNetwork.com.

Without further hoopla – get it, basketball, hoopla – we’ll jump right into this slam dunk recipe (sorry…we’re still pumped from last night).

You’ll be making both the sliders and the chipotle mayonnaise, so here’s what you’ll need for each:

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/2 lime, juice
  • Salt and freshly ground black pepper


  • 1 to 1 1/2 pounds ground chuck, 80/20
  • Salt and freshly ground black pepper
  • Cheese slices, your choice (we suggest something with a little kick, like pepper jack)
  • Mini burger buns

Here’s what you’ll do:

Chipotle Mayonnaise:

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.


Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

With the season behind you, it may be time to invite some of your rivaling buddies over for a peace offering. Like your taste in teams, there’s no doubt they’ll all have different opinions on how to build the perfect burger. Some may prefer eclectic toppings, while at least one minimalist will stick to strictly ketchup. Want to know how to keep them all happy? Well, aside from having good beer on hand, consider setting up a burger bar where each can add the toppings of his choice. We suggest serving red onion slices, pickles or the usual condiments – ketchup, mustard and lettuce. Of course, you may join plain Paul over there and just stick with the basics, because with the chipotle mayonnaise, this burger is good enough on its own. Add a few French fries or pick up a potato salad from the store and you’ve got yourself a dinner of champions.

After you’ve wiped the mayonnaise off your shirt, come back here and let us know what you think!

And until next time, CHEERS Pint Jockeys!

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Honey Mustard Grilled Chicken

Two words for you, Pint Jockeys: It’s Friday! Or, how about Party Time?  Maybe you’d prefer Boogie Down? No matter your celebratory exclamation of choice, you know what today means, beer lovers – it’s the weekend and time for another Foodie Friday post! So call us Old Faithful because we’re back once again with another quick and tasty meal to complement our favorite beer this week, the Sierra Nevada Summerfest.

As you already know, Summerfest goes well with pretty much anything, making your grilling options endless. And we know you don’t have all day, so we’ve done the research for you and present to you your next great grilling endeavor: Honey Mustard Grilled Chicken (and the crowd goes wild!).

Rated four and a half out of five stars on AllRecipes.com, this recipe couldn’t be easier or more satisfying. And with just five ingredients – mustard, honey, mayonnaise, steak sauce and chicken – you probably already have everything you need in your pantry. So go check and we’ll wait right here… Oh good, you’re back! See, we knew you had everything. Let’s get started!

What You’ll Need:

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

What You’ll Do:

  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!


We told you it was easy! Best of all, it’s ready in 35 minutes, giving you more time for the things that really matter – beer and baseball (who’s ready to watch the Astros take on the White Sox this weekend?).

We wish we could take credit for some of the hilarious reviews found online for this meal, but we can’t, so we’ll share with you what witty reviewer Connie had to say on AllRecipes.com: “If ye have faith as a grain of mustard seed’, ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!” Connie and over 1,200 other grillers agree with us that this meal is one for the record books (…or recipe cards…or iPhone note. You get the picture.).

Never ones to leave you feeling incomplete, we’d like to offer you some side dish suggestions to make your weekend even tastier. Might you try some grilled zucchini? If you’re looking to indulge, twice baked mashed potatoes would be another great choice. And you can always serve your chicken over rice.

We know no matter what you pair your Honey Mustard Grilled Chicken with, you won’t go wrong. How could you when you’re washing it down with a Sierra Nevada Summerfest? So pop a top and drink up because it’s the weekend and that’s reason enough to celebrate!

‘Til next time, Pint Jockeys…

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Grilled Giant Pork Chops with Adobo Paste

We know we don’t have to remind you, but…it’s Friday, Pint Jockeys! Before you shut off your computers, pop a top and fire up the grill, check out this week’s Foodie Friday recipe, courtesy of Epicurious.com (trust us, your friends will thank you).

As we mentioned in Wednesday’s post, the Rahr & Sons Summertime Wheat is best enjoyed with either grilled pork or Mexican fare, and when considering this week’s recipe, we couldn’t choose one over the other. So we didn’t. And let’s be honest, doesn’t the idea of a cold brew with either type of food make your mouth water? So, today’s recipe for Grilled Giant Pork Chops with Adobo Paste is all about blending South of the border flavor with an American favorite to create some undeniably delicious nosh.

This hotter-than-a-Houston-summer recipe calls for tons of spice, so have your Summertime Wheat close by! You’ll also need a 17x12x3 aluminum roasting pan (if you’re grilling with charcoal) and an instant-read thermometer, so pick those up before you get started.

What You’ll Need:

  • 2 1/2 tablespoons olive oil
  • 2 tablespoons paprika (not hot)
  • 1 1/2 tablespoons dried oregano, crumbled
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried hot red-pepper flakes
  • 1 1/2 teaspoons finely grated fresh lime zest
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each)

How you’ll be dubbed Grill Master by family and friends alike:

  1. Prepare grill for direct-heat cooking with medium-hot charcoal.
  2. Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
  3. Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
  4. Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.

    Giant Grilled Pork Courtesy of ifood.tv

If you know you’ll have a hankering for the meal but don’t have time to cook tonight, you can prepare the spice paste up to a week before you hit the grill. And if you prefer your chops to have a little extra kick, don’t be afraid to let the marinade saturate four hours before grilling. You can also increase the amount of cumin or red pepper flakes in the paste if you’re feeling especially daring. Whatever your preference, this meal is the perfect complement to an ice-cold Rahr & Sons Summertime Wheat, so dig in and drink up!

Like the way this sounds? You can also rub this paste on chicken and beef, so keep the recipe handy for future grilling ventures!   We know, we’re the Pint Jockeys who keep on giving…

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Butterflied Grilled Chicken with Chile Lime Rub

As promised, we’re back with a grill recipe for the Memorial Day Weekend. This recipe for Butterflied Grilled Chicken with chile-lime rub, courtesy of Delish.com, offers a quick and fairly easy way to cook an entire chicken on the grill.   It’s best when given 12-24 hours to marinate, making it an ideal pick for a long weekend.

In addition, the spiced chicken will pair nicely with our Memorial Day brew pick – Southern Star’s Walloon. The combination of the spicy chili powder with the sweet cinnamon and tart lemon juice will complement the light, drinkable farmhouse-style ale. For more details on the beer, check out our post from Wednesday.

Now, on to the chicken. Our favorite thing about this recipe is the method for grilling. When cooking a whole chicken on the grill, butterflying it offers the best solution. In today’s recipe, it’s recommended to first sear the chicken over direct heat and then finish cooking over indirect heat. If you follow the instructions correctly, you should be able to avoid ending up with a chicken that’s burnt on the outside and raw on the middle.  A common mistake.

Here’s the specifics…

What you’ll need:

  • 3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) freshly grated lime zest
  • 3 tablespoon(s) lime juice
  • 1 tablespoon(s) minced garlic
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) dried oregano, preferably Mexican
  • 1 1/2 teaspoon(s) kosher salt
  • 1 teaspoon(s) freshly ground pepper
  • 1 pinch(s) ground cinnamon
  • 1 whole(s) 3 1/2- to 4-pound chicken

Follow these steps:

  1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.
  2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (stainless-steel, enamel-coated, or glass). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
  3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
  4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes.

Once complete, let rest for 5 to 10 minutes before carving. Then, serve it up with fresh salsa and lime wedges. Sounds like a refreshing afternoon!  Try it out and let us know what you think!

Have a fun, safe Memorial Day Weekend!

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Cheer on the home team with beer dogs!

First off, we wanted to thank everyone who made it out to our tasting events last night. We always have a great time. For those of you who missed it, we’ll be back on May 17, so go ahead and mark your calendars!

Now, on to the recipe of the day. As you may already know, the Astros are taking on the Los Angeles Dodgers this weekend, and we can’t think of a better way to enjoy the games than with staple baseball fare– hot dogs. Of course, we don’t want just any dog. We’re making chili-beer dogs, so get out your dutch oven and grill.

For the beer component, the recipe recommends a brown ale or stout. We have to go with one of our favorites for cooking and drinking alike – Saint Arnold’s Brown Ale.  The full-bodied, malty brew will complement the fiery chili powder nicely. If you make the dogs before you head to Minute Maid (food can now be brought inside!) you can pair it with Saint Arnold’s Amber Ale available on tap at the ballpark.

Here’s the full recipe and directions:


  • 2 bottle(s) (12-ounce) beer, preferably brown ale or stout
  • 1 large spanish onion, sliced
  • 3 clove(s) garlic, smashed
  • 1/2 bunch(es) (small) cilantro
  • 1 tablespoon(s) chili powder
  • 1 small lime, halved
  • 8 beef hot dogs or fully-cooked bratwursts
  • 8 top-split hot dog buns
  • Toppings: corn relish, pickle relish, onions in sauce, sauerkraut


  1. Pour beer into a 5-quart Dutch oven. Add onion, garlic, cilantro and chili powder; squeeze the lime into the pot and add lime halves to mixture. Bring to a boil.
  2. Pierce hot dogs or bratwurst in several places with a fork. Add to pot and gently boil 10 minutes, until sausages are plumped. Remove pot from heat and cover. Let sausages marinate 20 minutes at room temperature or up to 3 hours in the refrigerator.
  3. Prepare a grill with a medium-high heat. Remove sausages from marinade. Grill 5 minutes, turning frequently until crisped. Toasts buns on grill. Place sausages in buns. Serve with desired toppings

Overall, the dogs are pretty easy to put together and you can top em however you like em.

For those of you who prefer good ole stadium dogs, there’s plenty to be had at the game. Check out this list of the top 24 stadium dogs across the country. While both made the list, we think the Astro’s Most Wanted Dog” beats the “Dodger Dog” any day of the week. What do you think?

Have a great weekend!

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Who’s ready for the weekend? We know we are! We got the grill warmed up last weekend and we’re going to keep it going with “Pat’s Beer Can Grilled Chicken” courtesy of food.com! We’ve come across a lot of recipes and rarely has one received such consistently positive feedback as seen here!

As you probably guessed, the cooking process involves grilling the chicken over a can of beer.  In order to compliment the fiery spices included in the rub, we’re recommending Sierra Nevada Pale Ale – recently released in 12 ounce cans! This quality pale ale, inspired by the Sierra Nevada Mountains was introduced almost 30 years ago. The beer is characterized by the bold flavor and piney-citrus aromas of its whole-cone Cascade hops. There’s no wonder it’s still the top-selling pale ale in the country.

Now, back to the other most important part of the dish- the rub. For this, you’ll need to gather the following:

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

Mix all of these ingredients in a small bowl and set aside to use for the chicken. If you happen to end up with extras, it’s OK to store in an airtight container for up to 6 months (if you can go that long without making this again!)

Now, for the chicken you need:

  • 4 pounds chicken, washed and dried
  • Vegetable oil
  • Beer Can Chicken Rub (above)
  • 1 (12-ounce) Sierra Nevada pale ale

To get cooking, pre-heat your grill to medium-high heat, about 350 degrees. Prepare the chicken by rubbing the cavity and outside down with vegetable oil followed by the rub mixture. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 1/2  to 2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Then, you should be ready to go. Serve this dish up with fingerling potatoes or the sides of your choice.

What do you think? Does it deserve its 5-star rating? Try it out and let us know!

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