by Arvid Bergström Beer sommelier and author of titles such as Proef Bier (Taste Beer)
Barbecue recipes with beer4-course BBQ with paired beers. Part 1 of a two-part series about BBQs
It’s great to be outside in the summer and what could be better than having a nice, relaxed barbecue? It feels good to take the time to really enjoy your food. There’s no rush, you can just get everything ready and enjoy. But don’t serve everything at once. Don’t leave the potato salad, bread and other salads out on the table, but combine them with different dishes to create amazing flavour combinations.
We’ll start by lighting the barbecue. Take your time. We’re often so impatient that the barbecue only reaches the right temperature once we’re finished with our meal. So wait at least one and a half hours, until the majority of the heat has dissipated. We’re going to cook the dishes slowly. First of all, prepare some kebabs with chicken satay. Marinate the chicken with a small amount of ketjap manis, paprika powder, salt and pepper. Place a white BBQ sausage on the barbecue too. You can serve a mild satay sauce with the chicken, add a bit of lime juice to the sauce and sprinkle some fried onions over the chicken when it's done. Serve an ice-cold Witte Vrouwen by De Leckere with this dish. With the white sausages, you can serve some ketchup and a glass of Budels Weizen Bio. The Witte Vrouwen is a better match for the chicken satay and the Weizen goes best with the sausages. If you want, you can serve curry sauce with the sausages to make it more traditionally German. A few slices of cucumber would taste great with this alternative.
Fish and mushrooms
Now we’re going to find a calm place on the grill with not too much heat. Place two pieces of aluminium foil on this spot or an aluminium roasting tin. First, place some trout on the grill (fillets or whole fish). Cover them in some lemon juice and herbs such as dill, chervil and a bit of parsley. On the other piece of foil, place two portobello mushrooms cut into thick slices. Mix some olive oil, rosemary, parsley and a finely chopped shallot together and spread the mixture over the portobellos. The fish and mushrooms taste amazing with Manneliefde by Oedipus and Wild Raven IPA by Thornbridge. Before drinking the IPA, add some sea salt to the fish and mushrooms. This unlocks new flavours, while reducing the bitterness of the IPA.
The big roast
Find a spot on the grill that's not too hot. Now we’re going to cook a big piece of meat. Personally, I love entrecôte. Ask the butcher for 150-200 g per person, but leave it uncut, i.e. a 750-800 g piece for four people. Place it on the grill with the fatty side facing up, sprinkle it with black pepper and turn the meat once every few minutes. Allow the entrecôte to cook slowly. The fat will drip off so make sure the charcoal doesn’t flare up. The meat should stay on the BBQ for at least 10 minutes. Entrecôte should be served with the beautiful sweet, caramelised flavours of the Dubbel by Affligem. Or if you love thick, heavy flavours, open up a bottle of Hemel & Aarde by De Molen.
Open the bottle while you’re grilling and taste the beer before you take a bite of the meat. Serve with a potato salad and a fresh salad.
As a dessert, you could cook a peeled banana with honey on the barbecue and drink Gouden Gans by Slot Oostende. You could also roughly slice an apple and briefly grill it on the barbecue. Serve it with the banana and a few slices of blue cheese (e.g. Roquefort) and and an old, crumbly cheese. Cover the crumbly cheese with apple or beer syrup. Eat the cheeses with the American Barley Wine by Kees Brewery. This American is quite bitter, but since the cheeses have bags of flavour, it’s a match made in heaven. The sweet banana also goes well with the Barley Wine. Drink it slowly and enjoy for as long as you have the time.
Here’s your shopping list, for the beers as well as the food.
Cheers and bon appétit!
- Chicken fillet and kebab skewers
- Ketjap, paprika powder
- White BBQ sausage
- Aluminium foil
- Lemon juice
- Rosemary, Parsley
- Potato salad
- Roquefort and crumbly cheese
- Apple syrup