As promised, we’re back with a grill recipe for the Memorial Day Weekend. This recipe for Butterflied Grilled Chicken with chile-lime rub, courtesy of Delish.com, offers a quick and fairly easy way to cook an entire chicken on the grill.   It’s best when given 12-24 hours to marinate, making it an ideal pick for a long weekend.

In addition, the spiced chicken will pair nicely with our Memorial Day brew pick – Southern Star’s Walloon. The combination of the spicy chili powder with the sweet cinnamon and tart lemon juice will complement the light, drinkable farmhouse-style ale. For more details on the beer, check out our post from Wednesday.

Now, on to the chicken. Our favorite thing about this recipe is the method for grilling. When cooking a whole chicken on the grill, butterflying it offers the best solution. In today’s recipe, it’s recommended to first sear the chicken over direct heat and then finish cooking over indirect heat. If you follow the instructions correctly, you should be able to avoid ending up with a chicken that’s burnt on the outside and raw on the middle.  A common mistake.

Here’s the specifics…

What you’ll need:

• 3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika
• 2 tablespoon(s) extra-virgin olive oil
• 2 teaspoon(s) freshly grated lime zest
• 3 tablespoon(s) lime juice
• 1 tablespoon(s) minced garlic
• 1 teaspoon(s) ground coriander
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) dried oregano, preferably Mexican
• 1 1/2 teaspoon(s) kosher salt
• 1 teaspoon(s) freshly ground pepper
• 1 pinch(s) ground cinnamon
• 1 whole(s) 3 1/2- to 4-pound chicken

Follow these steps:

1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.
2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (stainless-steel, enamel-coated, or glass). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes.

Once complete, let rest for 5 to 10 minutes before carving. Then, serve it up with fresh salsa and lime wedges. Sounds like a refreshing afternoon!  Try it out and let us know what you think!

Have a fun, safe Memorial Day Weekend!

Happy Humpday friends! You’re officially halfway through the work week, which means it’s time to start making plans for the long weekend. While vacations are always nice, an extra day to relax and hang out at home can be equally enjoyable. All you need is good company, food and brew, which is what brings us to this week’s seasonal recommendation – Southern Star Walloon.

When trying to select our top pick for enjoying the first summer holiday, Walloon was the first thing to pop into our heads.  The Belgian-style grisette  made its debut about this time last year and we’re excited to welcome it back. Southern Star’s summer seasonal is brewed to be the lightest in their lineup, making it a great choice for drinking outdoors during the scorching Texas Summers.

The unique “Grisette” style was originally developed back in the 1800’s in the Belgian province of Hainaut. It’s a farmhouse style ale with added features of a Belgian wit and Belgian triplel. While it may be light, the brewer added clove and noble hops to ensure it’s not without flavor.

Walloon pairs well with a variety of cuisines, including thai, shellfish and chicken. When it comes to Memorial Day weekend, we always suggest something on the grill, so check back on Friday for our recommendation.

Need a brew to hold you over through the rest of the week? There’s always our BOTM, Southern Star’s Bombshell Blonde!

Cheers!

While the Pint Jockeys absolutely love to cook, even we can recognize when a weekend is too jam-packed with delicious offerings to waste any time in the kitchen. And this weekend is the perfect example.

Start the weekend with dinner in the Galveston Strand before heading to Saengerfest Park for the Bands and Bombshells concert (brought to you by yours truly.) The event starts at 7p.m. which doesn’t give you much time to get home and whip up a tasty meal, so why not try one of the many delicious offerings the area has to offer? You’ve never had a better excuse!

After you get your fill on fine Galveston cuisine, cruise over to the event where you will enjoy several selections from Southern Star Brewery (yes, including Bombshell Blonde) while you dance to the music of the Gourds and John Evans Band!

Saturday is going to be pretty busy, so we recommend you get up early and eat a light breakfast – you’re going to need a lot of room to make it through the rest of the day. First, start the day at Galveston’s Pier 21 for the Yaga’s Wild Game and Barbeque Cook Off benefiting the Yaga’s Children Fund. The event will feature barbeque tastings from about 40 different teams and a free children’s activity area. While you’re there, be sure to pick up a Saint Arnold Elissa or Summer Pils as all proceeds of those sales will go to the Galveston Historic Foundation to fund the restoration of Elissa, the island’s own historic tall ship! We always enjoy a nice cold Saint Arnold Brew. When  it supports a good cause, it’s just that much better.

Ready for dinner? Pack up and head to Dickinson for the third annual Red, White and Bayou Crawfish Festival! This event is serving up thousands of pounds of crawfish all day long. In addition to hot, spicy crawfish, attendees will enjoy a children’s activity, brews, margaritas and live music from multiple bands, including headlining artist Stoney LaRue. The event is $3 in advance and $5 at the door, so do yourself a favor and purchase your tickets today.  For more information, click here.

Now, if you absolutely cannot make it down to the Galveston area this weekend, but want a taste of the action, we’re also including a wild game recipe courtesy of Galveston County Daily News and the Wild Game Gourmet below. Enjoy!

Have a great weekend!

Pheasant Skewers
Ingredients:
2 pheasants
Marinade
1/4 cup sesame seeds
1 1/2 teaspoons crushed red pepper
1 clove garlic
3 scallions, chopped
1/4 cup toasted sesame oil
1/4 cup soy sauce
1/4 cup hoisin sauce OR plum sauce OR teriyaki sauce

Directions:
1. Puree all marinade ingredients in a blender and pour into a 1-gallon sealable plastic bag.
2. Cut breast and thigh meat from two pheasants into 1/4-inch thick strips and place in marinade for 2 to 24 hours.
3. Soak two dozen 6-inch bamboo skewers in water for half an hour.
4. Thread pheasant onto pre-soaked skewers and grill over medium high heat for one or two minutes per side.
5. Serve with two dipping sauces.

For the dipping sauces:
Dipping Sauce No. 1
1 1/2 teaspoons curry powder
juice of one lemon
1/4 cup olive oil
1/2 cup Dijon mustard
1/4 cup mayonnaise
Mix all ingredients together and serve with pheasant skewers.
Dipping Sauce No. 2
1 cup soy sauce
1/2 cup orange juice
1 tablespoon toasted sesame oil
2 to 4 teaspoons hot sauce OR chili paste
Mix all ingredients together and serve with Pheasant Skewers.

SOURCE: “Wild Game Gourmet,  published by the Illinois Department of Natural Resources

As you probably know by now, the Pint Jockey like to mix things up from time to time, which is why the May tastings will be a little bit different than the events you’ve enjoyed in the past. Rather than highlighting several beers from a variety of brands, this month, we’ll take an up close look and get to know one brand and its different offerings at each location.

We’ll have Southern Star in Texas City, Left Coast Brewing in Beaumont and Samuel Adams in Victoria. So, no matter which tasting you plan to attend, there’s some really good stuff in store. Here’s a little bit more on each of the events:

• In Texas City, the event is all about the bombshells! This tasting will feature an in-depth look at the Southern Star Brewing Company portfolio, makers of the ever popular Bombshell Blonde. Located in Conroe, Southern Star has been brewing delicious all canned craft beers since 2008. In addition to the brew, attendees will enjoy an extra treat with a sneak peek at the 2012 Galveston Island Beach Revue and “Bands and Bombshells” concert. There’ll be appearances by some of the 2011 Bathing Beauty contestants and the chance to purchase tickets. The concert, which will feature beverages from Southern Star Brewing Company and performances by the John Evans Band and The Gourds, is scheduled for May 18, 2012.

• Over at the Beaumont Tasting, the Pint Jockeys will serve up samples of Left Coast Brewing Company, a recent addition to the Del Papa Distributing Company portfolio. Left Coast is an independent brewery located in San Clemente, California since 2004. A note to all of you hopheads out there – this brewery prides itself as being one of the pioneers of Double IPA style craft beer.

• Last but not least, the Victoria event will offer samples of Samuel Adams’ offerings. The Sam Adam’s brewery, located in Boston, Massachusetts, debuted its first brew, the Samuel Adams Boston Lager in 1985 and has since won more awards around the globe than any brand in history. Pretty impressive stuff.

Just a friendly reminder- these events are always free and open to the public ages 21 years and older. Tastings start at 5 p.m. and go until 7 in the hospitality room of each of the Del Papa Distributing locations. For exact addresses, visit our Facebook event.

If you’re looking for something to do tonight, feel free to stop by the Del Papa Distribution Centers from 5-7pm for a special salute to veterans. The company is hosting a complimentary toast with patriotic-themed Budweiser bottles to raise awareness of the “Folds of Honor Foundation” and “Walk off a Hero” program benefitting the families of veterans and active military. It’s not craft brew, but it sure is a worthy cause.

Hope to see you soon!

Mother’s Day is this Sunday and while breakfast in bed is always a great gesture, we suggest treating her to a little something different this year. Surprise her this year and replace the mimosas with your own beer and cheese tasting.

To ensure some variety, we suggest starting with a light, medium and darker brew. Here’s our top picks:

• Rahr & Sons Summertime Wheat with Feta or Goat Cheese – Varieties of both Feta and Goat cheeses pair very nicely with wheat-style ales. Summertime Wheat is a refreshing, lightly hopped ale with unique banana and clove-like characteristics. It is unfiltered so the yeast character comes through with a light but full body. Given the full character of the brew, it will compliment even the more pungent variety of these cheeses. Plus, the leftover beer will also go great with a  variety of options if you’d like to save some for a mother’s day lunch. Choose grilled game, pork or even Mexican food for the main course and you should be set.

• Saint Arnold Elissa with Parmegiano Reggiano –

For the medium ale, we’re highlighting one of our favorite Indian Pale Ales. This Italian cheese is strong and sharp and might not do much on its own, but the rich, hoppy flavor of Elissa will create a nice balance. Plus, we think most Southeast Texas moms will appreciate the fact that a portion of proceeds from Elissa brews go toward the restoration of Galveston’s historic tall ship. Want a tip for the leftovers? Treat mom to some more adventurous cuisine! The brew goes well with Spicy Thai and indian. If you want to keep the meal closer to home, IPA also tastes great when served with seafood.

• Southern Star Brewery Buried Hatchet Stout – Finish off the tasting with a dark, creamy American stout. The strong flavors of a sharp, aged cheddar are most apparent when paired with a chocolaty Texas stout, like Buried Hatchet. If your prefer a less heavy beer, Rahr& Sons Ugly Pug Black Lager is another great option. Both selections will also go great with whatever you plan to whip up for dessert.

That should be enough to get you started. We’ll let you get creative with the rest of the day’s plans.

How do all of our fellow Pint Jockeys plan to treat mom this weekend? Anything special planned?

The Galveston Beach Revue is happening next weekend and if the chance to see retro-style beauties strut their stuff in swimwear weren’t enough to get you to the Island, the Bands and Bombshells kick off concert on Friday night (May 18) should do the trick. In addition to performances by The Gourds and John Evans Band, the party will feature brews from the Southern Star Brewery and an appearance by a brewing representative.

In honor of the celebration, we’re taking a break from our summer seasonal focus and diving into the full Southern Star Brewing Company portfolio, which includes our May BOTM Bombshell Blonde, Buried Hatchet and Pine Belt Ale.

While the brewer’s three year round selections are all still brewed in a 10,000 square-foot warehouse located in Conroe, Texas, Southern Star has seen notable success and growth since it first began production of Pine Belt Ale back in 2008.

Pint Belt Ale is a deep copper-colored American Pale Ale. The flavor of the beer is characterized as having a substantial malt backbone, aggressive hop bitterness and notable American hop flavor (achieved by the mix of Galena, CTZ and Nugget hops). The Southern Star original has an ABV of 6.3% and is sold in 16 oz cans.

This next brew to join the lineup was Bombshell Blonde, the Pint Jockey’s Beer of the Month! The American blonde ale has a rich, creamy golden color with flavors of yeasty bread coupled with a touch of hops. The fan favorite is fermented at a cool temperature to give it a clean finish.  Bottled in standard 12 oz cans, this brew has a more mild ABV at 5.25%.

The darkest brew in the year round portfolio has to be Buried Hatchet Stout, a Strong American Stout style introduced in November 2008.  Jet-black in color, this monster smells of coffee and chocolate. The taste is much of the same, with hints of creamy toffee and roasted malt. Smooth and delicious, this medium bodied ale is all about the malts, but has enough hop bitterness to be balanced. Falling into the “strong” category, Buried Hatchet has an ABV of 8.25%.

In addition to the year round lineup, Southern Star also recently introduced seasonal ales including Waloon (summer) and Le Mort Vivant (winter.) In 2009, Southern Star also introduced the annual Pro-AM Competition, which calls on home brewers to submit their favorite homebrew for the chance to have their entry scaled up and brewed through the Southern Star system.  The most recent call for entries ended yesterday, so we look forward to seeing the winning results!

If you’ve never enjoyed a Southern Star brew, there’s never been a better excuse to head to the coast and enjoy some beers and bombshells. If you aren’t able to make it to Galveston next weekend (May 18-19,) we strongly encourage you to visit the Southern Star Brewery in Conroe for a free tour. The brewery holds tours every Saturday at 1 p.m. Just be sure to dress appropriately as we enter the summer months. There’s no air conditioning!

What’s your favorite selection from Southern Star? Let us know in the comments below! Hope to see you next weekend.

Who’s ready for another good ole drinking holiday? It’s time for Cinco de Mayo! Last week we shared a recipe for a main course, and today, we’re helping round out the menu with two delicious appetizers – one sweet and one salty. Add a little spice with the Carne Asada tacos and you have the perfect combination.

First up, we have Annie’s Fruit Salsa and Cinnamon Chips courtesy of Allrecipes.com.  With almost 3,000 positive reviews, we couldn’t pass it up.  Plus, we’ll try just about anything that calls for two different types of sugar. Here’s the  directions:

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples – peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

If you’re looking for a quick cheat, pick up a bag of Central Market’s All Natural Sweet Potato Cinnamon Agave Tortilla Chips, available at Central Market and HEB. They’re delicious!

Now, on to something salty… no Cinco de Mayo Party would be complete with the guacamole, so we’re offering up a pretty popular version, also courtesy of allrecipes.com.

As the easiest part of the meal, you can throw this together 10 minutes before your guests begin to arrive.

Ingredients

• 3 avocados – peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Now that you’re covered on the food, let’s talk drinks. In addition to the mandatory margarita, consider offering a few different craft beers to the mix. We already mentioned Saint Arnold Summer Pils, but an even better option is Santo, which was crafted to pair well with Tex-Mex. Want something a little lighter?  Landshark Lager is another great option, especially for those celebrating beachside.

That should be enough to get you started. We trust you can take the rest from here.

Have other suggestions? Feel free to share below.

Happy Cinco de Mayo! Have fun and be safe!

Picking up where we left off last week, we’re continuing to say “goodbye” to our favorite spring brews and “hello” to a line of lighter options that offer the optimal mix of unique flavor and drinkability. Next up in the summer lineup are New Belgium’s Somersault and Magic Hat’s Elder Betty.

Starting with New Belgium Brewing Company, the tasty, lemony aroma of Dig Pale Ale made the transition into the warm summer months nice and sweet. Taking the refreshing factor a step further, the brewer now offers Somersault Ale, a blonde-colored, remarkably drinkable brew that’s still full of flavor.  Despite the ease of each gulp, the brew still maintains remarkable notes at play in the nose, flavor and mouthfeel. There is an opening brace of citrus aroma from Centennial hops, a soft apricot fruitiness tucked into the flavor, a fresh snap from a sliver of ginger root, finished with oats in a long cool mash.

Another golden beer to hit shelves during the summer months is Magic Hat’s Elder Betty. Taking the place of the ever popular Vinyl lager, Elder Betty is a Weiss-style ale with a bready malt flavor balanced by a touch of hops and complimented by the tart berry flavors of elderberry. Crafted for enjoying during the lazy summer months, it’s easy to drink a few but hard to stop at one. While we will miss the flavors (and weather) of the spring, we have to say, these summer ales offer an equally delicious alternative.

Now, for those of you who prefer a beer you can find year-round we have a recommendation for you as well. This month, we have to point you in the direction of Southern Star’s Bombshell Blonde! If you haven’t heard, it’s the May Beer of the Month and it’s definitely worth a try. To learn more about this brew, check back next week when we dive into the full Southern Star portfolio in advance of the Beach Revue concert on May 18!

Until then, cheers!

As many of you already know, Cinco de Mayo falls on a Saturday this year. Next Saturday to be exact. Which means it’s the perfect opportunity to throw an afternoon fiesta. With so many awesome Mexican recipes to share, we’re dedicating the next two Foodie Fridays to the occasion.

This week, we’ll kick things off with the main course- spicy, Carne Asada tacos courtesy of the Food Network’s Tyler Florence. This recipe is a bit more involved, so we wanted to give you ample time to round up your ingredients and prepare.

While you won’t need any beer to make this dish, it sure will come in handy when it comes to cooling off your taste buds in between delicious bites. While Mexican beers are often the go-to, don’t forget about some of your favorite summer seasonal selections. In fact, Saint Arnold Brewing Company recommends serving one of their ice-cold Summer Pils alongside fiery Mexican dishes.

Now, you can probably find some cheats here and there, but we’re recommending making this one from scratch – from the Mojo marinade to the pico topping. Here’s what you’ll need:

For the Mojo:

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

For the Taco:

• 2 pounds flank or skirt steak, trimmed of excess fat
• 1 recipe Mojo, recipe follows
• Olive oil, for coating the grill
• Kosher salt and freshly ground black pepper
• 16 (7-inch) corn tortillas
• Shredded romaine or iceberg lettuce, for serving
• Chopped white onion, for serving
• Shredded Jack cheese, for serving
• 1/2 cup Pico de Gallo, recipe follows
• 2 limes, cut in wedges for serving

For the Pico De Gallo:

• 4 vine-ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 green onions, white and green parts, sliced
• 1 Serrano chile, minced
• 1 handful fresh cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Directions:

To make the Mojo…

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Next…

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Then…

In a mixing bowl, combine all of the pico de gallo ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

There you have it. A perfect main course. Want something to hold your guests over while they wait? Check back next week for a festive appetizer and snack!

Have a great weekend!

Hey Pint Jockeys! While we spent a few weeks saying goodbye to some of our favorite spring brews, today, we’re looking at the upside – more room for delicious summer seasonals!

For those of you who attended last week’s tasting event, you’re already familiar with Saint Arnold’s hoppy, yet sweet Summer Pils (replacing Spring Bock) and Seirra Nevada’s refreshing Summerfest (replacing Ruthless Rye,) but there are several other new offerings we haven’t yet explored, including Samuel Adams Summer Ale.

Over the past few months, Samuel Adams fans have greatly enjoyed the delicious Alpine Spring Lager, but it’s time for something a little different.  Summer Ale is an American wheat ale crafted from malted wheat, lemon peel and Grains of Paradise, a rare pepper from Africa first used as a brewing spice in the 13th century.

The resulting brew has a crisp taste, spicy flavor and medium body.  The ale fermentation imparts an underlying note of tropical fruit, reminiscent of mangos and peaches. All of these flavors come together to create a clean-finishing beer perfect for warm summer days on the patio. Plus, the beer goes great with seafood, so it’s perfect for enjoying after a long, successful day of fishing along the Texas Coast.

What’s your favorite beer to enjoy during the summer months? Check back next week when we highlight another seasonal offering.