Inspired by discussion with @Akerstache I thought I'd start a thread about another favorite pastime of gastronomic pleasure -- eating! Talking BBQ with Mr. Stache I was thinking ahead to my weekend plans of grilling Chicken Schwarma this Saturday and locally hand-made Bratwurst on Sunday -- all accompanied with some great German and German-style beers I picked up earlier in the week. I have an older Weber gas grill that my wife purchased before we met -- and she never used until I fired it up the first time. We love the better weather to grill some great recipes of which we can't get enough. The Schwarma is from some online recipes my wife found and always turns out terrific with her home made Lebanese salsa and yogurt sauce. The brats are made at a locally owned grocery that are about the best brats I've ever had outside of Munich. A stash of Spaten Helles and Okto, some August Schell Firebrick, Pils, Dunkel and Rauch, and some HB Helles will top of the grill work and feast just right. I can hardly wait. What's on your grill?
These days, nearly exclusively veggies and mushrooms- zuchinni, eggplant, tomatoes, mostly locally sourced ore coming from the backyard or so. Acompannied by Rucola, potatoes, a nice potatoe salad maybe, or some selfmade, grilled flatbread. And selfmade hummus and guacamole maybe. With this kind of stuff, I have to admit, I prefer wine to support my meal-something light and dry, a Weissburgunder,Grauburgunder or off course an Elbling. I know for some people meatless grilling may sound boring. For me,they key is too be creative with seasoning, using stuff like locally produced grape oil instead of the classic olive oil, or putting stuff on the grill that you would usually not expect to be there, like Brocolli or turnips. Sounds weird, tastes great. With vegetarian/vegan grill options, beer has to be light in my opinion. Some less bitter summer ales work, or simply a nice Kölsch. Zunft Kölsch, from a little 10l Fass, served by gravity, is pretty often present at my familys' bbqs, and this one works perfectly with my veggiesSomething dunkel, like I usually enjoy, seems overpowering to me with this kind of cuisine.
Not weird, we do that to -- we have a great mixed veggie recipe that we toss with oil and dry salad dressing, pack in aluminum foil and grill for about 30 minutes, turning every 10 or so. Also -- sliced fruit grilled on each side until it has the marks and is warmed through; peaches and pineapple are great. The cooking cuts the acidity and cuts down on some of the citric sweetness and is delicious. Nice.
Coincidentally I actually haven't had a barbecue myself since I was in the U.S. last year. I would probably try to do my french fries over a Schwenkgrill and pair it with one of the Schlenkerla beers. If I was to go for something like chicken with homemade garlic/herb butter I might opt for a Düsseldorf Alt. I'm also thinking of trying a Münster Alt with barbecue and maybe a Schönramer Pils for sth. lighter. I also still have to try out a beer marinade but I'm not yet sure which beer to use. When I'm doing spicy things (and do I like to do spicy things) I usually like to opt for something hoppier.
Typically some Ami-burgers, which is nice to share with friends who may not have realized that burgers can be much better than McDonald's.
You really can't go wrong with grilled bratwurst and Märzen. Such a perfect pair! I also love a dunkel lager like Ayinger Altbairisch Dunkel with grilled pork loin or barbeque chicken. Dunkels in general are probably my favorite style to pair with grilled foods. Some other favorites are rauchbier with smoked meats, Helles with grilled veggies, and hefeweizen with grilled fish/seafood.
on my grill... hardwood lump charcoal always.. many things... asparagus... pork ribs dry rub indirect heat, burgers, corn in the husk, BBQ chicken pieced/spatchcocked , all sorts of stuff, heck even a fry pan or two just to get it some use with anything too...
I tell ya.....with any kind of grilled sausage, ya gotta have a German (style) beer. Specifically: Munich Helles Lager
on the grill, burgers, brawts, hot links, steak (T-bone, ny strip), baked potato wrapped in foil. German beer I always go with weihenstephaner, palaner, franziskaner, or hofbrau in particular their hefe's
