Beer and Wine Pairings
Umami Burgers with Port and Stilton
Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.
Beer Pairing Malty brown ale: Brooklyn Brewery Brown Ale.
Wine Pairing Cherry-rich Washington Merlot: 2009 Substance.
Spicy Apricot Wings
An apricot-based sauce brushed on chicken wings before grilling gives them plenty of flavor; extra sauce is good for dipping.
Beer Pairing Citrusy wheat beer: SweetWater Sch'Wheat from Georgia.
Wine Pairing Fruit-forward Oregon Pinot Gris: 2009 Montinore Estate.
Balinese Grilled Chicken
On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles and ginger in the marinade are popular flavors in Indonesian cooking.
Beer Pairing Clean Extra Special Bitter: Barons ESB
Wine Pairing Fruity, lush Viognier 2009 Yalumba The Y Series.
Rib Eye Steaks with Pete's Barbecue Sauce
Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."
Beer Pairing Rich, creamy ale: Barons Black Wattle Original Ale.
Wine Pairing Bold Shiraz: 2009 Jip Jip Rocks.
Cumin-Glazed Ribs with Avocado-Pineapple Salsa
The cumin, dollop of honey, and cilantro give the dish an extra kick.
Beer Pairing Grapefruity IPA: Great Divide Titan.
Wine Pairing Juicy, spicy Grenache blend: 2009 Domaine Les Garrigues Côtes du Rhône.
Tomato-and-Cilantro-Marinated Chicken Shashlik
Grating tomatoes is a quick way to create the juicy puree that becomes a tangy base for a super-simple marinade.
Beer Pairing Brisk Mexican lager: Sol.
Wine Pairing Vibrant New Zealand Sauvignon Blanc: 2009 Babich.
Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce
"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
Beer Pairing Fruity, rich Belgian-style pale ale: 2010 Goose Island Matilda.
Wine Pairing Earthy, berry-inflected Monastrell: 2008 Atope.
Big Bob Gibson's Chicken with White Barbecue Sauce
Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.
Beer Pairing Grapefruity IPA: Samuel Adams Latitude 48 from Massachusetts.
Wine Pairing Full-bodied white: 2008 Miner Family Vineyards Simpson Valley Viognier.
Caribbean Jerk Pork Chops
Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.
Beer Pairing Pale ale: Deschutes Mirror Pond.
Wine Pairing Bold, juicy Nero d'Avola: 2008 Tasca d'Almerita Lamùri.
Cheddar-and-Onion Smashed Burgers
The secret to Adam Fleischman's burgers is "umami dust," a combination of bonito (dried tuna) flakes, dried kombu (seaweed) and shiitake mushrooms with a pronounced savory Asian flavor. It makes a juicy burger taste even more deeply meaty.
Beer Pairing Hoppy pale ale: Dale's Pale Ale.
Wine Pairing Juicy, peppery California Zinfandel: 2008 Edmeades Mendocino County.