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Who is ready for BBQ and Beer?

July 11, 2011

I love going to BBQs during the summer – it truly is the quintessential summer time activity.

But coming up with the perfect recipe and beer pairing can sometimes be a little bit difficult.

In anticipation for all of the summer time BBQ’s happening around the country right now, Harpoon’s own Quality Control Manager (and BBQer extrodinaire) , Jaime Schier, has shared an easy recipe and beer pairing that will seriously impress all of your guests.

“This recipe combines two of the best tricks for adding flavor & tenderness to chicken – brining  and smoking at relatively low temps for relatively long cook times,” explains Jaime.

So put your apron on, grab a Harpoon IPA and get ready to have some fun!

Nothing pairs better than a delicious beer and BBQ!

Things you will need to make Jaime’s Brined & Smoked BBQ Chicken Thighs:

For the Brine:

–          2 liters of water

–          ½ cup of salt

–          ¼ cup of dark brown sugar/dermerara sugar

–          1 tablespoon of black cracked peppercorns

–          2 gallon zip top freezer bag/Tupperware

For the Dry Rub:

–          ½ cup of salt

–          ½ cup brown sugar/dermerara sugar

–          ½ cup paprika

–          2 tablespoons of freshly ground black pepper

–          2 tablespoons of granulated garlic

–          2 tablespoons of granulated onion

–          2 tablespoons of poultry seasoning

–          Cayenne pepper of ground dried chipotle to taste

You are also going to need 16 chicken thighs (bones in, skin on) along with wood chunks of chips for smoke (Jamie prefers apple best when cooking chicken!)

Now that you have everything, it’s time to get to work!

  1. Trim away excess fat from the chicken thighs
  2. Prepare the brine! Dissolve the salt and sugar in one liter of water. Warm the water just enough to dissolve the granules. At that point, turn the heat off and pour in the rest of the water.
  3. Add chicken to zip top bag and pour the brine on top of it. Make sure to eliminate any air bubbles when sealing the bag.
  4. Refrigerate for 3-24 hours
  5. Remove thighs from brine and pat dry. Throw away the brine – NEVER reuse a brine!
  6. Place thighs on a foil-lined baking sheet and coat them with the dry rub
  7. Head outside to your grill! Make sure to grab a Harpoon IPA or Summer Beer, and start to build a fire or start your gas grill. Aim for a cooking temperature of 275 – 325 F using indirect heat.
  8. When grill is ready, place thighs on grate with the skin side up – away from the heat source. Place a water soaked chunk of wood or a foil packet of wood chips on the coals or over (not directly on top of) the lit gas burner.
  9. Cook the chicken until it reaches an internal temperature of 175 – about 2.5 hours depending on how warm it is outside.
  10. About a half an hour before they are finished, start brushing BBQ sauce on the outside. Why? The indirect heat will start to caramelize the sauce and cause it to stick to the skin. Yummy
  11. Right before they are done, place the thighs briefly on direct heat in order to finish caramelizing them, gain some grill marks, and make sure that the internal temperature is 185F.
  12. It’s time to remove the thighs from the grill! Serve with your favorite side and a cold pint of Harpoon IPA or Summer Beer.

Trust me… everyone will be impressed by your cooking style and your ability to pair it with the perfect beer!

Enjoy the BBQ everyone! If you are interested in enjoying some great BBQ and great beer, join us at our Windsor brewery on July 23 & 24 for the annual Harpoon Championships of New England Barbecue!

Delicious! What's your favorite thing to BBQ?

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