BBQ Season is officially underway! This is something our staff is very passionate about, and we want to share some ideas with you.
Our in-house Butcher, Sam Campbell knows his way around a grill and loves to share his tips & recipes for the perfect BBQ spread with all of us here at Avling. This month he has a few for our journal!
The Menu: Grilled Pork Chop with Grilled Asparagus with ramp butter, and Potato Salad
(you can find these items here at Avling or through the Virtual Farmers Market where noted, as well as most grocery stores)
Grilled Pork Chop
What you’ll need:
2 x Avling Boneless Pork chops (Sirloin or Loin) from Linton Pasture Pork
Kosher Salt
2 tsp Ground Cumin
1 tsp Dried Thyme
½ tsp Ground Black Pepper
½ tsp Paprika
The Process:
Remove Pork Chops from fridge a half hour before you plan to grill
Dust liberally with kosher salt right away and let sit at room temperature
Combine cumin, thyme, black pepper and Paprika. Mix well
Apply rub to the chops 5 minutes before grilling
Sear both sides of the chops on direct, high heat, then move to indirect heat and close the lid until desired doneness is reached (approximately 10 minutes, depending on the grill)
Remove from grill and let rest for 5 minutes before cutting
Grilled Asparagus w/ ramp butter
What you’ll need:
1 x Bunch of asparagus - VFM
2 tbsps Avling Ramp Butter (made in house)
Newfoundland Sea Salt (available at Avling)
The Process:
Snap or cut the stock ends of the asparagus off
Melt the butter in a small saucepan
Brush the asparagus with half the butter
Grill on direct heat until asparagus is cooked, but not too soft. Taste as you go to make sure they are not overcooked.
Remove from the grill to a serving plate
Pour over remaining butter and sprinkle with coarse Newfoundland Salt
Potato Salad
What you’ll need:
1 lb Small Potatoes - VFM
¼ lb Avling Bacon (House-smoked, from Linton Pasture Pork)
4x Eggs - VFM
¼ Cup Red Onion, Minced - VFM
2 Tbsp Chives, Minced - VFM
¼ Cup Apple Cider Vinegar
3 Tbsp Avling Beer Mustard
⅓ Cup Mayonnaise
1 tsp Dried Dill - VFM
½ tsp Paprika
¼ tsp Ground Black Pepper
Salt
The Process:
Cut the potatoes into bite size pieces, cover with water and boil until soft
Strain them in a colander, move to a mixing bowl and pour the apple cider vinegar over the potatoes
Give the potatoes a toss in the apple cider vinegar every now and then while cooling
Hard boil the eggs by boiling them for 12 minutes, then flushing with cold running water
Once cool enough to handle, peel the eggs and give them a rough chop
Add them to the potatoes
Cook the bacon on the stove until crispy, then move to paper towel lined plate
Once the potatoes and eggs have cooled off enough, add the remaining ingredients, other then the bacon, and mix well
Season to taste with salt
Crumble the bacon and sprinkle over the potato salad immediately before serving
Now that the menu is sorted, our Brewmaster, Brandon Judd wants to ensure you have the perfect beer to pair alongside each dish for your meal, to bring out the best, freshest flavours in both .
Here are his recommendations:
If you're making a Pork Chop and the Potato Salad, Salieri Vienna Lager is the absolute perfect pairing. You are basically making Schnitzel and Kartoffeln. The biscuit and caramel of the malt integrates perfectly into these dishes, while the herbal, spicy hops help bring some extra high notes to the meal. If you want something lighter, Kinsman Bohemian Lager fits the bill well here, with its rich malt character and European hops.
If you are making something spicy -- think a spice rubbed chicken or Andouille sausage -- pair with our IPA, Tahoma Dry-hopped Lager, or Magpie Hoppy Lager. All three beers have a high enough acidity to help cut through the fat and smoke, while the fruity hops integrate well with the spice (think of a fruity hot sauce), and the hop bitterness can elevate the overall spice profile. (Hot tip: sometimes hoppy beers can amplify spicy-ness in food, so perhaps this pairing isn’t for the heat-sensitive folks out there!)
If it's beef on your barbecue -- steaks, kebabs, etc.-- reach for a Geist Stout. Steak and stout is a classic pairing, and the char of the grill just amplifies this complementary duo. Try putting cocoa powder or coffee ground (they can be used grounds -- second use!) in a spice rub for extra awesome flavour interplay.
For grilled vegetables -- especially asparagus, leeks, or eggplant -- reach for an Avling Saison. The lively carbonation and acidity lift up vegetable dishes, while the black pepper and citrus notes help season your dish!
Avling’s Butcher, Sam Campbell
Avling’s Head Brewer Brandon Judd
We want to know what you’re grilling this year, and what your favourite beer pairings are! Drop your go-to favourites in the comments below!