Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

This just in: beer at a barbeque doesn't have to be for drinking, it can actually enhance the flavours on your grill. MasterChef Mary Berg dropped by the Your Morning patio to shows us some delicious dishes for our next backyard party.

maryberg-bbq-og-feat-(1).jpg

Beer Braised Caramelized Onions

Makes about 1 cup

WHAT YOU NEED:

  • 3 medium yellow onions
  • 2 tablespoons unsalted butter
  • ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons honey
  • 1 cup lager, divided

WHAT YOU DO:

  1. Set a large cast iron skillet onto the grill of your barbeque and set the heat to medium. Allow the pan to preheat while you peel, halve, and thinly slice the onions. Add the butter and onions to the pan and allow them to cook, undisturbed, for about 6 to 8 minutes or until they start to colour. Season the onions with salt and pepper, stir in the honey and half of the beer, and turn the heat down to medium-low. Continue cooking the onions, stirring frequently, until they are golden and caramelized.
  2. Pour in the remaining beer, give the onions a stir, and allow it all to bubble and cook away until the alcohol cooks off and the onions are deeply golden. Remove from the heat and allow to cool.

*These onions can also be made on your stovetop.

Beer Braised Bratwursts

Serves 6

WHAT YOU NEED:

  • 1 small yellow onion, sliced
  • 2 cloves garlic, smashed
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2¬–3 cups lager
  • 6 bratwursts
  • Sausage buns
  • Beer Braised Caramelized Onions
  • Stout Mustard

WHAT YOU DO:

  1. Set a cast iron skillet onto your grill and toss in the sliced onions, smashed garlic, Dijon mustard, salt, and pepper. Carefully pour in the lager and turn the heat on to medium. Close the lid of the grill and bring the mixture to a simmer. Once simmering, nestle in the bratwursts, close the lid of the grill, and allow the sausages to poach for 4 to 5 minutes, flipping halfway through, until the sausages are about halfway cooked.
  2. Remove the sausages from the poaching liquid and grill on the preheated grill until the casings are crisp and browned and the sausages are cooked through, about 4 to 6 minutes per side.
  3. Allow the sausages to rest for 3 to 5 minutes before serving on buns with Beer Braised Caramelized Onions and Stout Mustard.

Stout Mustard

Makes about ½ cup

WHAT YOU NEED:

  • 1/3 cup coarse-grained Dijon mustard
  • 3 tablespoons regular Dijon mustard
  • 1 tablespoon honey
  • 2–3 tablespoons stout
  • Freshly ground black pepper

WHAT YOU DO:

  1. Combine the coarse-grained Dijon, regular Dijon, honey, stout, and a pinch of black pepper in small bowl and whisk to combine. Cover and refrigerate for at least an hour or up to 3 days and serve with Beer Braised Bratwurst.

Lemon Shandy

Makes 2 drinks

WHAT YOU NEED:

  • 2 bottles lager
  • 1–1½ cups cold lemonade

WHAT YOU DO:

  1. Pour each bottle of beer into a chilled pint glass. Top each drink with half of the lemonade and serve.