It's the season to burn meat over fire, but not all steaks are equal. In the first of our three-part series about BBQ smarts, we introduce you to some magic marinades, and the drinks that go well with them
Pairing beverages and barbecued food might sound easy enough, but in actual fact there are a number of important factors to consider. There's the natural smoke flavour, most prominent if you're cooking over charcoal. There's the rather magic, flavour-inducing reaction that happens when protein meets heat, (more on that later), and then, of course, there are marinades. Here's our pick of three great recipes for your meat and fish, and what drinks work well with them.
Southeast Asian salmon kebabs
1 garlic clove, grated
a large thumb of fresh ginger, grated
1/4 cup of soy sauce
1/2 cup red wine
2 tablespoons brown sugar
1 tablespoon olive oil
Mix the marinade ingredients together in a saucepan, and simmer for ten minutes until it has reduced by half. While you are waiting for the sauce to cool, cube the salmon and place on kebab sticks. Place the salmon kebabs in a shallow dish, and pour the glaze over the top. Leave in the fridge overnight. Grill on the BBQ for a few minutes each side.
Tip: Like a bit of spice? Add a finely chopped red chilli to the marinade
Drinks: Southeast Asian-inspired flavours work well with hoppy beers like Panhead Super Charger. Try a sweet wine pairing, like Spy Valley Gewürztraminer.
Four chicken breasts
3 tablespoons olive oil
5 garlic cloves, crushed
juice of 1 lemon
1/1/2 tablespoons tahini
salt and pepper to taste
parsley to garnish
Combine all the ingredients except parsley in a bowl, making sure the chicken breasts are fully covered. Leave overnight. Grill on the BBQ and serve with parsley to garnish.
Tip: Great with a light yoghurt dressing or roasted tomatoes
Drinks: Herbal wine pairings work brilliantly, try a Johnny Q Cabernet Sauvignon or Xyzin Old Vine Zinfandel.
Deep south sticky steaks
Four Silver Fern Farms beef steaks
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon Dijon mustard
Combine the ingredients and add the steaks. Make sure all the meat is coated and leave to rest in the fridge overnight. BBQ for five minutes each side to achieve medium rare.
Tip: This great marinade also works for spare ribs and skewers
Drinks: The spicy, sticky sweetness of this marinade pairs well with Apple Jacks Ginger Jive, cider cut with 42-Below vodka. Also works well with a Bourbon cocktail - try our sweet tea pitcher below.
Sweet Tea Bourbon Pitcher
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