Beer and barbecuing are two of Canadian chef Ted Reader’s favourite things, which is why he thought it the perfect marriage for his cookbook Beerlicious: The Art of Grillin’ & Chillin’. The book is packed with over a hundred recipes that use the same number of different beers from around the world. The book covers everything from appetizers to entrées and even desserts.
If you’re looking for some tasty new dishes to try out on the grill, then take a look at these fantastic recipes taken right from the cookbook. As the title suggests, Reader loves pairing brews with his grilled feasts — a couple favourites are a tasty brown ale with beef or a crisp pilsner with chicken. But whatever your choice, his advice for your next barbecue is to “keep your foods hot and your beer icy cold and all will be delicious!”
Wellington County Dark Ale Coffee-Crusted Porterhouse with Roquefort Butter
4 porterhouse steaks (24 oz/750 g each)
½ cup Coffee Rub* (125 mL)
3 bottles Wellington County Dark Ale (12 oz/341 mL each)
Rub each steak all over with Coffee Rub, gently pressing to adhere.
Brush steaks with oil and place in a glass dish. Pour 2 bottles of the Wellington County Dark Ale over top. Cover, refrigerate, and let marinate for 2 to 4 hours.
Preheat grill to high (550ºF/280ºC).
Drain steaks, discarding leftover marinade, and pat dry with paper towels.
Place steaks on grill and cook, occasionally drizzling with beer, for 10 to 12 minutes per side for medium.
Remove steaks from grill and let rest for at least 5 minutes. Serve topped with Roquefort Butter.*
½ cup dark-roast coffee beans (125 mL)
6 cloves garlic, minced
¼ cup fresh rosemary, chopped (60 mL)
¼ cup fresh parsley, chopped (60 mL)
¼ cup freshly ground black pepper (60 mL)
¼ cup olive oil (60 mL)
¼ cup Wellington County Dark Ale (60 mL)
2 TBsp molasses (30 mL)
2 TBsp balsamic vinegar (30 mL)
Salt, to taste
Using the bottom of a heavy frying pan, crush coffee beans. (Chef’s note: I don’t recommend using a coffee grinder here because the coffee should be coarsely, not finely, ground.) Place in bowl. Stir in garlic, rosemary, parsley, pepper, oil, Wellington County Dark Ale, molasses, vinegar, and salt. Refrigerate in an airtight container for up to 2 weeks.
Makes about 2 cups (500 mL)
½ cup unsalted butter, softened (125 mL)
½ cup crumbled Roquefort cheese (125 mL)
2 tsp fresh rosemary, chopped (10 mL)
2 tsp freshly squeezed lemon juice (10 mL)
Salt and freshly ground black pepper, to taste
In a food processor or using a whisk and a mixing bowl, thoroughly blend butter, Roquefort cheese, rosemary, and lemon juice. Season to taste with salt and pepper. Freeze in an airtight container until ready to use or for up to 2 weeks. Let warm to room temperature before serving.
Makes about 1 cup (250 mL)
Beer-Injected Bacon-Wrapped Scallops
Cajun-style BBQ injection needle
Eight wooden toothpicks, soaked in cold water for about 15 minutes
8 slices bacon
½ bottle Moosehead Lager
8 fresh jumbo U10 sea scallops
2 TBsp Bone Dust BBQ Seasoning (30 mL)
1/3 cup Moosehead Lager (75 mL)
½ cup butter (125 mL)
1 small seedless watermelon
Splash Moosehead Lager
½ cup sweet Thai chili sauce (125 mL)
Freshly squeezed juice of 1 lime
Salt and freshly ground black pepper, to taste
1 bunch watercress, trimmed, washed and patted dry
Go to your best local fish market and buy the biggest, plumpest, and freshest scallops that you can get hold of. (Chef’s note: I like what the food industry specifies as U10 – meaning fewer than 10 scallops per 1 lb.) For this recipe, you will inject the scallops with a mixture of beer and bacon grease.
In a flat dish, lay bacon slices, then pour in enough Moosehead Lager to cover. Cover, refrigerate, and let marinate for 4 hours.
Remove bacon, discarding marinade, and pat dry with paper towels.
In a skillet, par-fry bacon over medium heat for 3 to 4 minutes per side or until partially cooked but not browned, to render most of the fat. Transfer to paper towels, pat dry, and set aside.
Season scallops all over with Bone Dust BBQ Seasoning, gently pressing seasoning into flesh to adhere.
Wrap each scallop with 1 slice bacon and secure with a toothpick. Cover and refrigerate for 30 minutes to chill completely. (Chef’s note: Alternatively, put scallops in the freezer until ice cold but not frozen.)
In a small sauce pot, bring about ¼ of a bottle of beer to a boil. Reduce heat to low and stir in butter until melted. Remove from heat and allow to cool slightly but not to set.
Using injector, fill reservoir with beer mixture. Gently plunge the needle through top and into centre of 1 scallop and inject some of the mixture. Refilling reservoir as required, repeat with remaining scallops. Cover, refrigerate, and let rest for 30 minutes.
Meanwhile, peel watermelon, then cut into 4- by 2-inch (10- by 5-cm) slabs, 1-inch (2.5-cm) thick. Cover and refrigerate until ready to use.
In food processor, purée remaining watermelon flesh, beer, and chili sauce until smooth. Season to taste with lime juice, salt, and pepper. Set aside.
Preheat grill to medium-high (450–550ºF/230–280ºC).
Place scallops on grill and cook for 3 to 5 minutes per side or until slightly charred, shrimp is just cooked through, and bacon is crisp. Baste lightly with some of the watermelon purée, then remove from grill.
Place slab of watermelon on each plate. Top each with 2 scallops (remove the toothpicks), then one-quarter of the watercress. Drizzle with remaining watermelon purée. Serve immediately.
Photography by Mike McColl. excerpted from Beerlicious: The Art of Grillin’ and Chillin’ © 2012 by Ted Reader. Published by Fenn/M&S, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.