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Posts Tagged ‘Memorial Day’

Pedernales Classic IPA 

Hello again, Pint Jockeys. Last week, we had the pleasure of participating in another American Craft Beer Week and we’re certainly sad to see it go! We hope you enjoyed a week of craft-centric celebrations as much as we did. Although the festivities may have passed, we’re still doing what we do best; trying any craft beer we can get our hands on and sharing our findings with all you fine folks.

As we approach a big weekend for backyard barbeques and brewskis with friends, we wanted to highlight a craft beer that should make its way into ice buckets all over Southeast Texas. Our Texas Pick of the Week is Pedernales Classic IPA.

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In recent years, we’ve seen craft breweries across the nation brew up their own version of the classic IPA, a beer with a diverse and often disputed history. One thing is certain with any IPA: hops are the driving force of the brew. The rule stays true with the English style IPA from Pedernales. The Texas Hill Country brewery uses NW American hops in both the boil and through “dry hopping,” balancing out the malty sweetness of barley. The combination gives an herbal aroma and it pours a light copper color. A specialized caramel malt gives this beer a light toasted flavor  that is not too bitter or strong. Rather, this beer is balanced, clean, and dry. It’s a perfect addition to a plate of baby back ribs or smoked brisket!

Whatever is going on your grill for the grilling season, Pedernales Classic IPA is a good beer to have in the ice chest to share with friends and family. If you stopped by a Del Papa Distribution Center in Beaumont or Victoria for the Monthly Tasting Event in May, you’ve had a go at this India Pale Ale. Share your thoughts with us! Until next time, cheers!

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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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Celebrate the long weekend with a Southern Star Seasonal

Happy Humpday friends! You’re officially halfway through the work week, which means it’s time to start making plans for the long weekend. While vacations are always nice, an extra day to relax and hang out at home can be equally enjoyable. All you need is good company, food and brew, which is what brings us to this week’s seasonal recommendation – Southern Star Walloon.

When trying to select our top pick for enjoying the first summer holiday, Walloon was the first thing to pop into our heads.  The Belgian-style grisette  made its debut about this time last year and we’re excited to welcome it back. Southern Star’s summer seasonal is brewed to be the lightest in their lineup, making it a great choice for drinking outdoors during the scorching Texas Summers.

The unique “Grisette” style was originally developed back in the 1800’s in the Belgian province of Hainaut. It’s a farmhouse style ale with added features of a Belgian wit and Belgian triplel. While it may be light, the brewer added clove and noble hops to ensure it’s not without flavor.

Walloon pairs well with a variety of cuisines, including thai, shellfish and chicken. When it comes to Memorial Day weekend, we always suggest something on the grill, so check back on Friday for our recommendation.

Need a brew to hold you over through the rest of the week? There’s always our BOTM, Southern Star’s Bombshell Blonde!

Cheers!

 

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