Try this Eugene-centric Beer-BBQ combo and you’re sure to wow all the beer AND food snobs at your 4th of July party. I’ve compiled four Beers all using local Eugene, Oregon breweries that pair well with some amazing Independence Day inspired recipes.
Yeah, you read that right. In this classic recipe, you get to shove a can of your favorite brew up the wrong side of a well-seasoned chicken. Ambers are great for this recipe since you get to mix maltiness with smokey BBQ flavor of tender chicken. (Is your mouth watering yet?)
Beer: Oakshire’s Amber Ale (in a 12oz can)
- 1 whole chicken
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons dry spice rub
Remove loose parts from chicken and discard (or cook ’em up).
Rinse your bird and pat dry. Rub lightly with oil, salt, pepper and dry rub. Inside AND out.
Open beer can and chug half. Or pour 1/2 the can into a tasting glass and sip while you cook.
Place beer can on a solid surface. Grabbing a chicken leg in each hand, set the bird on top of the beer can. Transfer the apparatus to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. (How fancy are you? Get one of these little stands for less than $10).
Cook the chicken over medium-high, indirect heat for approximately 1.25 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh.
Remove from grill and let rest for 10 minutes before carving.
Adapted from: Food Network Recipe
Sriracha Beer-Butter Grilled Corn
I love me a good Kölsch. So much so that I have gone through various experiments trying to find a good food recipe that utilizes the light and crisp characteristics of a Kölsch. This is the perfect example of exactly what I was looking for. Not to mention this is the best beer for a hot day spent standing next to the BBQ.
Beer: Claim 52’s Kölsch
- ½ cup unsalted butter
- 3 tbs Kölsch
- 1 tsp sriracha
- ½ tsp garlic powder
- ¼ tsp kosher salt
- 6 ears corn, shucked
- ¼ cup chopped cilantro
Use an electric mixer to beat the butter until light and fluffy.
Add the beer, sriracha, garlic and salt. Beat until until smooth, set aside.
Preheat the grill.
Brush the corn with Sriracha Beer-Butter, sprinkle with salt and pepper.
Grill on all sides until lightly charred and tender, 8-10 minutes.
Remove from grill, brush with butter again, sprinkle on cilantro.
Adapted from: The Beeroness
IPA Honey-Dijon Vinaigrette
Salad: Beer + Veggies (finally)
I love this dressing, and honestly I throw in any IPA I have laying around for this recipe. Its so easy and so delicious. The hoppier and fruitier the better, allowing the citrus of the hops to pair well with spiciness of the garlic and shallots. I picked up a growler just for this recipe (oh wait, it only requires 1/2 cup? Guess I have to drink the rest of this…)
- 1/3 cup Dijon mustard
- 3 tbsp honey
- 1/2 cup IPA
- 1/4 cup shallots
- 2 cloves garlic
- 1/2 tsp pepper
- 2 tbsp lemon juice
Blend it. Blend it all. Drizzle on top of Mixed Salad Greens.
Adapted from: The Craft Beer Cookbook
Beer Cocktail: Because you’re not drunk enough yet.
I discovered this amazing Cocktail while gorging myself at Rye on 3rd in Eugene. After a little research, this is the best method I’ve found to make something that tastes as good. And of course, anyone in Eugene will tell you that Ninkasi’s flagship IPA will fit perfectly in this drink, with the hops bringing that citrusy goodness out against the sweetness of the liquor.
- 1 1/2 oz IPA
- 2 oz rum
- 1 oz fresh lime juice
- 1 oz orange Curacao
- Garnish: Brandy soaked cherries, lime slices
Shake all ingredients with ice and strain into an ice-filled glass.
Garnish with cherries and a slice of lime.
Adapted from: Imbibe Magazine
If you use any of these recipes, let me know! Did you like the beers I chose? Did you like the beers YOU chose? Send me a photo!
Author’s Note: Please be safe out there this weekend. If you do drink a bunch of delicious craft beer ensure you have a Designated Driver. Or a Taxi on speed dial.