What could be more dad-day friendly than some beer recipes on the BBQ? To celebrate, I got together with one of my favourite friends and foodies, Matt Basile of Fidel Gastros for a little Father’s Day Beer & BBQ Throwdown!
Now, Matt and I may be close friends and we’re actually a lot alike in many ways (ask our respective partners), but our cooking styles couldn’t be more different. I’m a dietitian, so I try my best to keep things light, where Matt is famous for dishes like Pad Thai fries (with loads of butter) and bacon breakfast burgers. But alas, we decided to go head to head with our two favourite beer recipes using Steam Whistle beer.
Beer Recipes 101
I opted for a delicious Panzanella Salad with a variety of fresh summer vegetables, whole grain bread and a delicious Steam Whistle beer vinaigrette. Steam Whistle is perfect for a light summer salad because the light effervescence helps to balance out the oil in the vinaigrette and lets me cut down on the oil without making the vinaigrette too acidic or watery.
Steam Whistle Glazed Ribs
Matt opted for a rack of ribs with a tasty Steam Whistle BBQ sauce, which may have had a lot of steps, but it was totally worth the work.
Steam Whistle Beergarita
While we were grilling away, we decided to wash down our beer recipes with… MORE BEER! A beergarita! It’s pretty much the simplest cocktail recipe to remember but it’s guaranteed to be a hit at your Father’s Day bash. And after all those cocktails, we couldn’t decide a winner (go figure), so for now, let’s call it a tie (until next time…)
More of a visual person? Check out our hilarious YouTube collaboration here!
What are your favourite beer recipes? Do you have a go-to beer brand that you would like to add to your recipes?
Beer Panzanella Salad
- 1 tbsp finely minced shallots
- 2 tbsp cider vinegar
- 2 tbsp freshly squeezed orange juice
- 1/2 tbsp Dijon mustard
- 1 tsp honey
- 1/3 cup Steam Whistle beer
- 3 tbsp olive oil
- pinch Generous of fleur de sel and pepper
- 2 tbsp extra virgin olive oil
- 1 romaine lettuce head cut in half lengthwise
- 1 cup cherry tomatoes
- 3 bell peppers cut into quarters and flattened
- 1 zucchini halved lengthwise
- 1/2 ciabatta loaf halved lengthwise
- 1 clove garlic cut in half
- 2 oz reduced fat feta cheese crumbled
- 1/4 cup torn basil
- In a mason jar or small bowl, whisk together the shallots, vinegar, juice, mustard, honey, beer and olive oil. Season with salt and pepper and set aside.
- Heat a grill to medium and lightly brush the lettuce, tomatoes, peppers, zucchini and bread with olive oil and a sprinkle of fleur de sel and pepper. Grill the vegetables until lightly charred: 4 minutes per side for peppers and zucchini, 2 minutes per side for bread and romaine and 1 minute per side for tomatoes.
- Roughly chop the vegetables (except the tomatoes which can be left whole). Brush the toasted bread with the cut garlic pieces until fragrant and tear into 3/4” pieces. Mix together in a bowl with torn basil and cheese.
- Add the dressing to the salad and toss until coated. Enjoy.
Steam Whistle Beer Margarita
- 12 oz frozen limeade concentrate
- 12 oz tequila
- 12 oz water
- 12 oz Steam Whistle beer
- Lime cut into wedges
- Mix together in a large pitcher and enjoy.
Matt's Beer Soaked Ribs
- Place the ribs in a large container and soak the ribs in the Steam Whistle beer for at least one hour. Mix the salt, pepper and paprika together. Remove the ribs from the beer bath and rub the seasoning mixture all over the meaty side of the ribs. Brush the ribs with 2 oz of maple syrup.
- Preheat your BBQ to 450 F and sear the ribs on high heat (open lid) for 6 minutes meat side down and then flip and grill for another 4 minutes. Remove the ribs off the grill and turn one side of the BBQ off to bring down the internal temperature to 300 F. Make a layering of tinfoil, butcher paper and parchment paper. Spread out the brown sugar on the parchment, then the ketchup, molasses, maple syrup and a little more beer. Tent wrap the ribs and place on indirect heat on your BBQ for about 2 hours. When you remove let the ribs rest for about 15 minutes, then unwrap your ribs, cut into twos and enjoy!
Disclaimer: The preceding recipes and video were developed in paid partnership with Steam Whistle beer, however, as always, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.