Beer & BBQ: Two Great Tastes That Taste Great Together

As I’ve mentioned on this blog in the past, I was a pescetarian until a few months ago. I had been so for a number of years, not because I have a problem with animals dying for human consumption per se, but because I have a lot of issues with the factory farming industry that produces most of the meat consumed in North America. (OK, there was also the fact that my wife dropped meat from her diet before I did and stopped cooking it for us, and since I’m a lousy cook, it seemed easiest just to give it up as well.)

Earlier this year, however, I decided to start eating meat again for a number of reasons. I won’t go into all of them here, but I will admit that at least some of it was due to me quite simply having cravings for meat more and more often. I nearly caved a couple of times, and then finally fell off the wagon when I was given the opportunity to attend a Brooklyn Brewing dinner at beerbistro back in February where the menu featured many delicious meaty courses.

Since then, I’ve been eating meat on an occasional basis, most often at dinners or events that I’m invited to attend via Taste T.O. or Bar Towel. One of the most recent of these was a lunch earlier this week at Steam Whistle Brewery featuring the succulent creations of Canada’s reigning Grand BBQ Champions, Team Cedar Grilling. Consisting of Steve Adams, Daryl Maybanks and Mike Adams, the Team Cedar trio are a non-profit team who depend on sponsorship to defray their travel and equipment costs (although the $6500 they won a couple of weeks ago probably helps as well – congrats, guys!). Hence their partnership with Steam Whistle who not only hosted this little media get-together, but who also have their beer featured in several of the Team’s recipes.

Held on Steam Whistle’s sunny patio just south of the CN Tower, the lunch started with Cedar Planked Garlic Shrimp with Asiago Gratin served to us right off the planks. There were also an array of salads available, but as we started spooning them on to our plates, one of the guys shouted over that we’d better not eat too much as there was a lot more to come from the grill.

Like, for example, their award winning Parrot Sticks. These are chicken wings that are stretched to their full length and skewered, resulting in a sort of wing-meets-kebab thing that looks kinda funny but tastes damn good, especially when dipped in the accompanying Steam Whistle Chicken Sauce.

Of course, what we really wanted to try were the ribs, and when they finally made it off the grill, they didn’t disappoint. Prepared using the team’s Steam Whistle BBQ Sauce recipe, they were juicy and tender and bone-sucking good. So good, in fact, that they made the Pulled Pork Sandwiches that followed almost anti-climatic. Which is too bad, because the meat itself was possibly the best pulled pork I’ve ever had, it was just let down a bit by the doughy supermarket style bun it was served on and the odd inclusion of cole slaw on the sandwich. Still, I ended up finishing it even though my stomach was threatening to explode from the previous courses and the couple of beers I’d already put back.

Speaking of the beer – as you’d expect, Steam Whistle Pilsner was the only beer option. This beer/brewery gets a lot of flak from the beer geek community due to the fact that it’s a fairly simple, straight-forward, crowd-pleasing lager. But I’ve defended them in the past, and will continue to do so now. Sure, it’s a simple beer, but it’s also a very well-made and refreshing one, and if you drink it cool and fresh – such as the less-than-a-week-old bottles we were served to us at the brewery – it’s a perfect accompaniment to eating some killer BBQ on a warm patio.

For those in Toronto, Team Cedar Grilling will be appearing at the Fort York BBQ Championships on Sept. 14-16. If you’re a fan of the swine and the smoke, you should definitely plan to be there.

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