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Getting Saucy -- Celebrate the Final Grilling Holiday, Tailgating Season with New Budweiser Recipes
August 14 , 2006
Executive Chef Creates New Recipes Using Budweiser Sauces and Beer to Enhance the Flavors of Grilling Fare
Two major holidays are upon us, one traditional, and one so steeped in tradition it deserves its own nationally celebrated day at the grill, we’re talking about Labor Day and the NFL tailgating kickoff. We all know the drill, friends and family will gather with one thing on their minds, what’s cooking and where’s the ice cold beer?
It’s a tradition not lost on the folks at Budweiser, which is why they’ve gotten together with Anheuser Busch’s Executive Chef Brent Wertz to come up with new, simple and delicious grilling recipes using both the recently introduced Budweiser Sauces and Budweiser beer.
“The task of putting together a great menu for grilling should be made easy and that’s what we’ve set out to do with the creation of the Budweiser Sauce and beer recipes,” said Wertz, certified executive chef, Anheuser-Busch Kingsmill Resort & Spas. “The best thing about grilling and using the Budweiser Sauces and beer as a marinade is the fact that they’re delicious, versatile and easy. You can pair the Budweiser Baste Sauce with equal parts of Budweiser for a fantastic marinade, or use one of the recipes we’ve created, such as the Grilled Focaccia with Barbecued Budweiser Dip, either way, the end result will make home grilling worth celebrating.”
The Budweiser Sauce line includes a Baste, Wing, Beechwood Barbecue and Barbecue varieties. Additionally, to help celebrate the holidays, Wertz has created a citrus marinade to make at home using distinctive, full-flavored Budweiser. All recipes were created with grilling in mind.
“Beer as the base of marinade is a great complement to a variety of food. Whether spicy, tangy or sweet, Budweiser will enhance the flavor. We want to challenge home cooks and tailgaters to step up their grilling skills by giving one of these recipes a try.”
The Budweiser sauces are currently available nationally at major grocery and club stores and by visiting www.budshop.com. Additionally, the sauces will be sold at all Anheuser-Busch tour center gift shops nationwide. For more information on beer and food pairings, please visit www.herestobeer.com.
Budweiser’s Labor Day/Tailgating Grilling Recipes:
Grilled Focaccia with Barbecued Budweiser Dip
Ingredients:
1 loaf focaccia
1 tablespoon olive oil
4 ounces Budweiser Barbecue Sauce
8 ounces cream cheese
Procedure:
Slice focaccia 1/4-inch thick, lightly brush with olive oil and grill or toast until toasted. For the dip combine both of the ingredients and mix well. Serve room temperature.
Shakin' BUD Drums
Yields 4 Portions
Ingredients:
1 pound chicken legs
1 bottle Budweiser
1 bottle Budweiser Wing Sauce
1 tablespoon salt and pepper (or to taste)
Procedure:
Put all of the legs into a gallon-size plastic bag and coat with Budweiser Wing Sauce and approximately half the bottle of Budweiser. Add salt and pepper to taste. Seal the bag and shake a leg (or legs) until thoroughly coated. Refrigerate overnight.
The next day (or several hours later), preheat the grill to a medium-to-hot temperature. Remove the chicken from the marinade and place on grill. Reserve some of the marinade to baste the chicken with while it is cooking. Discard the used marinade when finished basting. When chicken is fully cooked, coat with Budweiser Wing Sauce.
*Serve hot with Budweiser Hot Ranch Sauce
*For Budweiser Ranch Sauce:
Use your favorite ranch dressing and mix with a few tablespoons of Budweiser Wing Sauce.
Budweiser Citrus Marinade
Ingredients:
2 ounces sweet butter
1 tablespoon minced garlic
1/2 cup scallions, diced small
1 12-ounce Budweiser
1 cup brown sugar
1 orange, juiced
1 lemon, juiced
1 lime, juiced
1/4 cup light teriyaki sauce
1 tablespoon tarragon, chopped
1 tablespoon parsley, chopped
Procedure:
Sweat garlic and scallions in sweet butter until translucent. Add beer, sugar, citrus juices, teriyaki sauce, and bring to a simmer for one minute. Cool and add herbs prior to use.
Marinate prior to grilling.
Marinade Times:
Chicken -- 45 minutes
Red meat -- 75 to 90 minutes
Fish -- 20 to 25 minutes
Budweiser Grilled Snapper
Yields 4 Portions
Ingredients:
4 six-ounce red snapper fillets
1 Yukon gold potato, sliced
1 ounce shallots, minced
1 ounce garlic, minced
1 Vidalia onion, sliced
1 12-ounce bottle of Budweiser
1 pound butter
Salt and pepper to taste
Procedure:
Lay out two each 12-inch by 18-inch pieces of heavy-duty aluminum foil. Place two slices of potato in the middle of the foil. Stack 1 ounce of sliced Vidalia onion on top of potato, place one fillet of fish on top of onion. Place 1 ounce whole butter on top of fish and sprinkle with garlic and shallot, tarragon sprig, and season to taste with salt and pepper.
Fold both edges of the foil on the top of the stack. Fold both ends tightly creating a pocket with the fish inside. Before closing completely add 3 ounces of Budweiser and close tightly. Place on grill and cook until you hear the beer boiling, then place on shelf and cook with indirect heat for 20 minutes. Serve in the pocket or remove and place on plate.
The Budweiser Sauce recipes were created by a team of chefs led by Certified Executive Chef Wertz, in conjunction with Anheuser-Busch brewmasters. The new line of Budweiser-branded sauces are being created and distributed through a licensing agreement with Vita Foods Inc. and hit store shelves on July 1.
Based in St. Louis, Anheuser-Busch is the leading American brewer, holding a 48.8% share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser-Busch also owns a 50% share in Grupo Modelo, Mexico’s leading brewer, and a 27% share in Tsingtao, the No. 1 brewer in China. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2006. Anheuser-Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is America’s top recycler of aluminum cans.
August 14 , 2006
Executive Chef Creates New Recipes Using Budweiser Sauces and Beer to Enhance the Flavors of Grilling Fare
Two major holidays are upon us, one traditional, and one so steeped in tradition it deserves its own nationally celebrated day at the grill, we’re talking about Labor Day and the NFL tailgating kickoff. We all know the drill, friends and family will gather with one thing on their minds, what’s cooking and where’s the ice cold beer?
It’s a tradition not lost on the folks at Budweiser, which is why they’ve gotten together with Anheuser Busch’s Executive Chef Brent Wertz to come up with new, simple and delicious grilling recipes using both the recently introduced Budweiser Sauces and Budweiser beer.
“The task of putting together a great menu for grilling should be made easy and that’s what we’ve set out to do with the creation of the Budweiser Sauce and beer recipes,” said Wertz, certified executive chef, Anheuser-Busch Kingsmill Resort & Spas. “The best thing about grilling and using the Budweiser Sauces and beer as a marinade is the fact that they’re delicious, versatile and easy. You can pair the Budweiser Baste Sauce with equal parts of Budweiser for a fantastic marinade, or use one of the recipes we’ve created, such as the Grilled Focaccia with Barbecued Budweiser Dip, either way, the end result will make home grilling worth celebrating.”
The Budweiser Sauce line includes a Baste, Wing, Beechwood Barbecue and Barbecue varieties. Additionally, to help celebrate the holidays, Wertz has created a citrus marinade to make at home using distinctive, full-flavored Budweiser. All recipes were created with grilling in mind.
“Beer as the base of marinade is a great complement to a variety of food. Whether spicy, tangy or sweet, Budweiser will enhance the flavor. We want to challenge home cooks and tailgaters to step up their grilling skills by giving one of these recipes a try.”
The Budweiser sauces are currently available nationally at major grocery and club stores and by visiting www.budshop.com. Additionally, the sauces will be sold at all Anheuser-Busch tour center gift shops nationwide. For more information on beer and food pairings, please visit www.herestobeer.com.
Budweiser’s Labor Day/Tailgating Grilling Recipes:
Grilled Focaccia with Barbecued Budweiser Dip
Ingredients:
1 loaf focaccia
1 tablespoon olive oil
4 ounces Budweiser Barbecue Sauce
8 ounces cream cheese
Procedure:
Slice focaccia 1/4-inch thick, lightly brush with olive oil and grill or toast until toasted. For the dip combine both of the ingredients and mix well. Serve room temperature.
Shakin' BUD Drums
Yields 4 Portions
Ingredients:
1 pound chicken legs
1 bottle Budweiser
1 bottle Budweiser Wing Sauce
1 tablespoon salt and pepper (or to taste)
Procedure:
Put all of the legs into a gallon-size plastic bag and coat with Budweiser Wing Sauce and approximately half the bottle of Budweiser. Add salt and pepper to taste. Seal the bag and shake a leg (or legs) until thoroughly coated. Refrigerate overnight.
The next day (or several hours later), preheat the grill to a medium-to-hot temperature. Remove the chicken from the marinade and place on grill. Reserve some of the marinade to baste the chicken with while it is cooking. Discard the used marinade when finished basting. When chicken is fully cooked, coat with Budweiser Wing Sauce.
*Serve hot with Budweiser Hot Ranch Sauce
*For Budweiser Ranch Sauce:
Use your favorite ranch dressing and mix with a few tablespoons of Budweiser Wing Sauce.
Budweiser Citrus Marinade
Ingredients:
2 ounces sweet butter
1 tablespoon minced garlic
1/2 cup scallions, diced small
1 12-ounce Budweiser
1 cup brown sugar
1 orange, juiced
1 lemon, juiced
1 lime, juiced
1/4 cup light teriyaki sauce
1 tablespoon tarragon, chopped
1 tablespoon parsley, chopped
Procedure:
Sweat garlic and scallions in sweet butter until translucent. Add beer, sugar, citrus juices, teriyaki sauce, and bring to a simmer for one minute. Cool and add herbs prior to use.
Marinate prior to grilling.
Marinade Times:
Chicken -- 45 minutes
Red meat -- 75 to 90 minutes
Fish -- 20 to 25 minutes
Budweiser Grilled Snapper
Yields 4 Portions
Ingredients:
4 six-ounce red snapper fillets
1 Yukon gold potato, sliced
1 ounce shallots, minced
1 ounce garlic, minced
1 Vidalia onion, sliced
1 12-ounce bottle of Budweiser
1 pound butter
Salt and pepper to taste
Procedure:
Lay out two each 12-inch by 18-inch pieces of heavy-duty aluminum foil. Place two slices of potato in the middle of the foil. Stack 1 ounce of sliced Vidalia onion on top of potato, place one fillet of fish on top of onion. Place 1 ounce whole butter on top of fish and sprinkle with garlic and shallot, tarragon sprig, and season to taste with salt and pepper.
Fold both edges of the foil on the top of the stack. Fold both ends tightly creating a pocket with the fish inside. Before closing completely add 3 ounces of Budweiser and close tightly. Place on grill and cook until you hear the beer boiling, then place on shelf and cook with indirect heat for 20 minutes. Serve in the pocket or remove and place on plate.
The Budweiser Sauce recipes were created by a team of chefs led by Certified Executive Chef Wertz, in conjunction with Anheuser-Busch brewmasters. The new line of Budweiser-branded sauces are being created and distributed through a licensing agreement with Vita Foods Inc. and hit store shelves on July 1.
Based in St. Louis, Anheuser-Busch is the leading American brewer, holding a 48.8% share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser-Busch also owns a 50% share in Grupo Modelo, Mexico’s leading brewer, and a 27% share in Tsingtao, the No. 1 brewer in China. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2006. Anheuser-Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is America’s top recycler of aluminum cans.