Dave Richmond has combined his work with his love of beer for more than eight years with the Madrigrano families, and is now Global Brands Manager at Beer Capitol Distributing-Lake Country in Sussex. In his position, Dave is responsible for coordinating the marketing and merchandising programs for all the Global brands. The beer products featured in his blog are primarily those distributed but not limited to by Beer Capitol Distributing Lake Country.
As everyone continues to face this brutal cold spell I thought I would give everyone some choices for beer selections this weekend for the continuation of the NFL playoffs.
With the holidays upon us(along with the snow), I know everyone is looking for unique gift ideas for their family and friends.
Here is an offbeat recepie that you may want to try out for the upcoming thanksgiving.
I’ve used this technique with chicken too, but cooking turkey this way gives Thanksgiving dinner a whole new flavor. In case you’re not familiar with the technique, I’ll give you the rundown:
Take a can of beer, either cut the top off or use a skewer to add a few additional steam holes near the top, add seasonings, carefully place the upright can inside the turkey (so the bird is balanced as if its standing on its legs), cook and ENJOY! That may be slightly simplified, but that’s the concept. The beer steams and seasons the turkey from the inside and adds excellent flavor.
Here’s a recipe from www.cooksrecipes.com to try out. If you’re not sure about trying it at Thanksgiving with the whole family, try it with a whole chicken at another time.
Beer Can Turkey
1 (9 to 10 pound) whole turkey, thawed or fresh
2 teaspoons dry mustard
2 teaspoons granulated onion
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 cup canola oil
12 to 24 ounces beer (Miller Genuine Draft,
- Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well.
- In a small bowl combine spices, herbs and seasonings.
- Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to Indirect Medium heat (about 350ºF) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside.
- Blot turkey dry with paper towels. Rub interior of bird with 2-3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird.
- Grill over Indirect Medium heat for about 2-3 hours until the juices run clear and a meat thermometer registers 185 degrees F in thigh and 170 degrees F in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer.
- Let turkey rest at least 20 minutes before carving. Serve warm.
With the weather changing over to fall, there is no better time to enjoy the fall festivals than with beer. October is a great month with a great selection of Octoberfest beers and other autumn beers. This month you will also start to see the winter beers begin to appear.( Trust me I am in no rush for the snow and cold). One great beer that you have to try for yourself is the Leinenkugel Fireside Nut Brown. I had a chance to sample this beer before it's release and it is a great beer. As you taste you will get hints of chocolate,caramel,maple and hazelnut. This is one you have to sample for yourself and try and figure out what other flavors you pick up. This beer will be a comfort when the weather turns cold. Let me know your opinions of this new beer.