The Art of Grillin' & Chillin'
by Chef Ted Reader
Trade Paperback, 320 pages
also available as an eBook
I don't even think I even need to write anything here. I said
Beerlicious! Doesn't that just say it all?
Canada's
"Crazy Canuck Barbecue Kingpin" (label courtesy of GQ),
Ted Reader knows how to please a crowd. He is master of the grill and endlessly creative. Let's face it, our grilling season can be short - make the most of it! This year Ted has paired delicious recipes for the grill with our favourite beverage Beer! Not just beer to drink, but beer in the recipes.
All the recipes! Seriously, why has nobody thought of this before?
Now you can have your beer and eat it too with such delicious dishes as:
Creemore Pilsner Steak
Herb's Venison Beer Sausages
First-Date Explosions with Laquintas Little Sumpin' Sumpin' Ale
Plank-Smoked Camembert with Beer Nut Bacon Caramel Topping
Delirium Planked Mashed Potatoes
Beer Infused Beet, Pear and Blue Cheese Salad - I have always maintained that not enough salads contain beer.
Grilled Apple Ice Cream and Strongbow Float - Yes, even the desserts contain beer!
And what are you going to serve all your beer-infused dishes with? Merlot?
Heck no! Beer!
Roger Mittag, the Professor of Beer, offers serving suggestions to pair with Beerlicious fare. What could be better than that?
 |
| Beerlicious Burger |
Contents Include:
Beerlicious: The Art of Grilling and Chilling
BBQ Seasoning Rubs and Sauces
Appetizers
Steer
Pig
Lamb, Veal, Game
Birds
Sandwiches
Crustaceans and Fishes
Sides
Desserts and Breads
I know you are raring to try incorporating beer into your grilling - here are a couple of delicious recipes courtesy of Ted Reader. Thanks Ted!
Devil's Tri-Tip and Diva Q’s Double-Grilled Jalapeño Beer Cornbread. It's what's for dinner.
Devil’s Tri-TipFrom Beerlicious by Ted ReaderThe tri-tip is cut from the bottom sirloin in the area of the steer’s hip. It is a three-sided, well-marbled, and underappreciated cut of meat with a robust flavour, especially when it’s marinated with Great Lakes Brewery Devil’s Pale Ale. Tri-tips weigh 1 1/2–2 1/2 lb (750 g–1.25 kg) each, and are best grilled to medium-rare and sliced thinly across the grain.• Food processor
• Meat thermometer
1 sirloin tri-tip (1 1/2–2 1/2 lb/750 g–1.25 kg) 1
8 cloves garlic, minced 8 cloves
1 tsp sambal chili paste 5 mL
2 tsp fresh gingerroot, minced 10 mL
1 tsp Worcestershire sauce 5 mL
1/4 cup soy sauce 60 mL
2 Tbsp olive oil 30 mL
1 Tbsp freshly ground black pepper 15 mL
1 Tbsp fresh rosemary, chopped 15 mL
1 can Great Lakes Brewery 1 can
Devil’s Pale Ale (16 oz/473 mL)
Kosher salt, to taste
• Using a fork or meat needling press, pierce tri-tip all over, about 30 times per side. Transfer to a large self-sealing plastic bag. Add garlic, chili paste, ginger, Worcestershire sauce, soy sauce, oil, pepper, rosemary, and Great Lakes Brewery Devil’s Pale Ale. Seal bag, turning bag and gently massaging meat to evenly coat. Refrigerate and let marinate, turning every 2 to 3 hours to evenly marinate, for 24 hours.
• Set up grill for direct and indirect grilling: preheat one side of grill to high (about 550oF/280oC), leaving other side off.
• Drain tri-tip, discarding leftover marinade, and pat dry with paper towels. Season to taste with kosher salt.
• Place tri-tip on grill and sear for 1 to 2 minutes per side. Move tri-tip to cool side of grill. Reduce heat to medium 350–450oF/180–230oC) and close lid. Grill-roast, drizzling with extra beer, for about 15 to 20 minutes or until a thermometer inserted in centre of thickest part registers 130oF (55oC) for medium-rare.
• Remove tri-tip from grill and let rest for 10 minutes.
• Thinly slice across grain. Serve with dollops of Beer Compound Butter.
Serves 4 to 6
Beer Compound Butter1/2 lb butter, softened 250 g
3 Tbsp Sesame Beer BBQ Rub (p. 42) 45 mL
2 Tbsp fresh cilantro, chopped 30 mL
2 green onions, minced 2
Splash Great Lakes Brewery
Splash Devil’s Pale Ale
Salt and freshly ground black pepper, to taste
• Transfer to a small serving dish, cover, and refrigerate for up to 1 month or until ready to use.
Makes about 1 cup (250 mL)
Excerpted from Beerlicious by Ted Reader. Copyright © 2012 by Ted Reader. Photographs Copyright © 2012 by Mike McColl. Excerpted by permission of McClelland & Stewart, a division of Random House of Canada Limited. All rights reserved.Diva Q’s Double-Grilled Jalapeño Beer CornbreadFrom Beerlicious by Ted ReaderAhhh . . . the mighty Diva Q (www.divaq.ca) – a.k.a Danielle – is another fantastic BBQ fanatic. Diva is ranked as Canada’s No. 1 BBQ competitor on the Kansas City BBQ Society TOY (Team of the Year) Listings, and she’s got an enormous passion for cooking outdoors.
Diva Q burst onto the BBQ scene about four years ago. I met her at her first professional BBQ competition in Barrie, Ontario, where she placed fourth overall. After that, she was hooked on this crazy competitive BBQ circuit, and has become one of the country’s best BBQ enthusiasts. She is more than just passionate, she is obsessed with everything Q. Grilling and smoking run through her veins like JD and beer run through mine.This recipe is truly gooey and delicious. Rock on, Diva! I love ya!• 10-inch (25-cm) cast-iron frying pan
3 ears corn, shucked 3 ears
1 cup all-purpose flour 250 mL
1 cup yellow cornmeal 250 mL
2 tsp baking powder 10 mL
1/2 tsp baking soda 2 mL
3 Tbsp granulated sugar 45 mL
3/4 tsp salt 3 mL
2 large eggs, beaten 2
1/2 cup milk 125 mL
1/2 cup Big Rock McNally’s Extra Ale 125 mL
2 Tbsp butter 30 mL
2 jalapeno peppers, seeded, membrane removed, and finely diced
2 Tbsp vegetable oil 30 mL
2 Tbsp butter 30 mL
Sauce1/4 cup butter 60 mL
1/4. cup liquid honey 60 mL
1/4 cup Big Rock McNally’s Extra Ale 60 mL
• Preheat grill to high, 400°F (200°C) for indirect heat.
• Place corn on grill and char, turning occasionally, and drizzling with extra beer, for 5 to 8 minutes, or until kernels are tender and slightly charred.
• Remove corn from grill and let cool slightly. Slice kernels from cobs.
• In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
• In a small bowl, stir together eggs, milk, Big Rock McNally’s Extra Ale, jalapenos, and oil. Add egg mixture all at once to flour mixture, stirring just until moistened. Add 1 cup (250 mL) of the charred corn
and enough extra beer to moisten batter.
• In cast-iron pan on grill, melt butter. Remove pan from grill and swirl butter, coating entire inside of pan.
• Pour in batter.
• Place pan with batter on grill over indirect heat. Close lid and bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
• Remove cornbread from grill and let cool in pan for 10 to 15 minutes. Reduce heat to medium-high (about 450°F/230°C).
• Unmould cornbread from pan. Brush all over with Sauce, reserving some Sauce for basting, and grill, turning once and basting with reserved Sauce, for 2 to 3 minutes per side.
• Transfer to a platter. Slice into wedges and serve with extra butter.
Makes 1 loaf
Sauce• In a small sauce pot, stir together butter, honey, and beer over heat until warm and sticky. Keep warm until ready to use.
TASTING NOTESThis big beer (7% alcohol by volume) pours to a nice dark amber, burnt-orange hue, tinged with red around the edges. The aromas are fairly sweet and fruity, with some hints of plum, and a touch of caramel.
The body is thick and rich – full of caramel and roasted grains. The finish is quite smooth despite the higher alcohol.
THE PROFESSOR’S PAIRING NOTESMcNally’s Extra Ale should be a nice match to the cornbread. The higher alcohol and full malt body lessen the heat of the jalapeños and, at the same time, wipe out the richness of the bread and the sweetness of the corn. Yum!
Excerpted from Beerlicious by Ted Reader. Copyright © 2012 by Ted Reader. Photographs Copyright © 2012 by Mike McColl. Excerpted by permission of McClelland & Stewart, a division of Random House of Canada Limited. All rights reserved.
The seared foie here was much better and smoother than the one in the soup and it went really well with the sweet, tender mango!
I love this since it was a more unique combination and a fitting one for a Japanese restaurant. The daikon was very tender and sweet. Each bite was wonderfully savory and creamy and paired nicely with the pinot.
I've had foie gras sushi before, but not tuna sushi further topped with foie! Double the rewards.
How can you go wrong with this trio? The beef was very tender, and combined with the oh-so-fatty foie and a generous piece of truffle it was a heavenly bite. I wanted a big serving of this!
I didn't really taste the foie gras but these may be the richest and creamiest truffles ever!
