3. Pick the perfect menu and beer pairings
Whether you’re feeding 15 people or planning a more intimate party for 5, your menu will be make or break. Get the barbecue fired up and whack on your favourites. Whether it's prime steaks, fancy chops, seafood skewers, grilled fish or spicy prawns, for smaller affairs you want the WOW factor.
If you want to get really beery why not try a beer marinade. The key principle is not to use anything that is too hoppy, as this will turn harsh and bitter when cooked. Dark, malty ones are good. Remember darker beers for red meats, and lighter beers for chicken and pork. For chicken you can't go wrong with a mixture of Lager, garlic, Worcestershire sauce, tabasco and Dijon mustard.
A spray bottle can also be a handy cooking tool for barbecuing meat. Select your favourite beer, add a dash of water and some herbs into a spritz bottle and mix vigorously.
Continually spritz your meat throughout the final cooking process. Please be careful though and do not spritz directly into flames.
Planning to feed the masses? Keep it simple. Burgers, hot dogs (try a German style Hefeweizen from Erdinger) and veggie skewers! Beers and burgers are a heavenly duo. The fat and salt from the burger is beautifully balanced by the CO2 from beers.
Top combos: American style burgers go hand in hand with American style IPA’s: Gandolf IPA 2L keg is great if you own THE SUB. If you are not lucky enough however, Jopen Mooie Nel, Stone IPA and Stone Ruination are delicious alternatives. The main rule of thumb with foodpairing is to match intensity of flavour to intensity or strength of beers. So if you want a brawny, flavoursome, intense burger you can even go for something like Flying Dog Gonzo Imperial Porter.
Corn on the cobs alway goes down well at barbecues, match this with a Green bullet IPA by Two Chef's Brewing.