What beer are you drinking while you are grilling?

Bootleg Hamms are good (ie Dangerous)


@DavetotheB approved

 

Depends on what I'm grilling.

New Glarus Raspberry Tart (chicken wings)


Toppling Goliath Seismic Sue (New York strip)


Grolsch (smoked eggs)


Bogle Essential Red (tomahawk ribeye)

 

Dam!!!when @mickyge asks a

question you give a long,detailed,and delicious looking answer

 

Cornish hens, some veggies and a Ruin Ten from Stone

 

Oh man. Here’s a thread with some potential!

Will get back to you in November when it’s cool enough outside to grill in FL again!

 

I’m surprised @DavetotheB has not posted here yet!

 

You are making me want to clean my grill and get it out right now. Love grilling but just moved into my house so I have been super busy. This has made me motivated again. Lmfao.

 

This is from one of our winter grillings, burgers in this case, but wasn't going to let the heat out to get the pic. I grill out front, since I keep the grill in the garage. Goose Island Bourbon County Brand Reserve Rye Stout 2019 thanks to a porch-bomb from @Justonemore91, my highest rated BCBS and 6th highest beer overall at 4.73. I didn't sit outside and drink it.

 

You're supposed to clean grills?

 

I went to deep clean Broil King gas grill which I haven’t been using very often since I got my Weber Kettle 3 years ago and found this when I took the grates out and the burner shields that disintegrated when I picked them up Its 9 years old so it’s not completely unexpected

 

I do clean it but not aggressively. I use a putty knife to get the big chunks down into the waste pan. Can't believe some people scrub their grates so they're shiny, losing the "seasoning". Heat does a great job of sanitizing. I won't use a wire brush since they're unsafe, so I have a wood plank with a handle to clean the grate right before the food goes on.

 

This is a great thread - For the summer time when it's warm - My cooler/fridge is stocked with Leini's Summer Shandy, Corona with plenty of lime on hand, Summerfest (this year) and you may just find a couple miller lites in there as well.

 

oh hell no I don’t get it shiny either , what you described is more than most people do, which is just brush the grates and drive on.

 

This brisket brought to you by the Weber Kettle and about half of a Firestone Walker mixed 12 pack

 

Nothing too fancy for me, just burgers. Usually do mushroom/swiss burgers, with baby Bella in the foil.

Usually Saint Arnold H-Town Pils, or Live Oak Pils is my grilling companion choice.

 

That's my go-to grilling/smoking beer.

 

And that's one of my go-to reds!

 

I assume smoking is an acceptable synonym to grilling? Haven’t used my smoker in a few months and I am due for some smoked meat!

 

This time of year an AAL suits me just fine; usually a Coors Banquet, Yuengling, or the Midwestern classic, Stroh's. Cooler months a Stout is preferable. Cheers!

 

Bitburger and Beer Can Chicken

 

New York Sirloin strip steak with a Stone IPA

 

I like to baste with butter amd seasoning. Really helps to add flavor on the outside.

 

that looks like an ad.

 

excellent grill makes. Salad looks great too!

 

Still working on the Stone IPA but just did a few tokes off a stick of good herb. Just finished up with dinner.

 

There's America's cut pork chops on that closed grill, 8 oz, a good 2" thick. They cook up really juicy and tender in 16 minutes. Modelo Negra while I grill. (From a few days ago)

 

Whatever beer I have on hand. It doesn't really matter what I drink while I grill, at least not as much as it it matters what I drink with the meal.

 

Today it's Sierra Nevada's Summerfest with some Hillbilly brats and boneless chicken breasts. It was yum, food and drink.

 

In an ode to @DavetotheB ! Grilling up a pack of Hebrew National hotdogs for me and the wife! Pairing them with a “Summerfest “ Lager from SN!

 

This was a little bit ago. The report was "delicious"

 

Perfectly placed beer!

 

Have to respect the open fire grilling, can’t be easy

 

It wasn't easy, that's for sure! It was my first attempt on this new grill, and it was a swirling-windy day so that I had to keep rotating the grill to follow the heat. The height of the grill over the flames was just a guess to start, and I had to take the grill off the pole on my first attempt and pound the pole deeper to get the grill into a better height position.

Currently the grill is limited to being attached only to the top of the pole because of a flange that's welded there keeps it from sliding down the pole. I think I can remove that flange and then be able to slide the grill up/down the pole to the best height depending on whether I have flames or embers. Hopefully friction will then keep the grill at the height that I place it. It will still be a learning curve for the proper cooking height but at least I won't have to pound that pole deeper or pull it partially from the ground to get the best cooking height.