Hazy Little Thing IPA Beef Sliders

Hazy Little Thing IPA Beef Sliders

Take top honors at the party with these beef sliders infused with Hazy Little Thing IPA for a food pairing packed with citrusy, smoky, and spicy flavors. Check the detailed ingredients and directions below.

Ingredients

  • 2/3 cup Hazy Little Thing IPA
  • 3-3.5 lbs boneless chuck roast
  • Kosher salt and black pepper, to season
  • 2 tablespoons neutral oil (think canola or safflower)
  • 4 garlic cloves, smashed and peeled
  • 3 chipotle chiles in adobo
  • 1/3 cup orange juice
  • 1/4 cup soy sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoon ground cumin
  • 2 teaspoon Mexican oregano
  • 1/4 brown sugar
  • 2 bay leaves
  • 2 packages (12 rolls each) Hawaiian rolls
  • 1 red onion, thinly sliced
  • Juice of 1 lime
  • 16 ounces Monterey Jack cheese, shredded
  • 3 tablespoons butter, melted

Instructions

  1. Slice chuck roast into 2-inch cubes and season well with salt and pepper. Heat oil in a large Dutch oven or pot over medium-high heat. Add beef in batches, browning well on all sides, about 12-15 minutes. Turn off heat.
  2. Add to a blender or food processor the garlic, chipotles, orange juice, Hazy Little Thing IPA, paprika, cumin, and oregano. Blend until smooth. Add all the beef to the Dutch oven and pour over sauce. Add bay leaves and bring to a boil. Lower heat to a simmer and cook for at least 3 hours, until beef shreds easily. Add water if necessary to keep sauce halfway up the beef.
  3. Turn off heat and shred beef with two forks. Remove any bits of fat. Mix well with sauce.
  4. Preheat oven to 350° F. Slice Hawaiian rolls in half lengthwise and place bottoms in a casserole dish or baking sheet. Top with shredded beef, red onions, lime juice, and season. Add cheese and bun tops, brushing melted butter on top. Season.
  5. Bake for 10 minutes. Let cool and serve.

Summer Red, White & Blue BBQ

A cold Pabst Blue Ribbon with an all-beef beer braised hot dog – this timeless pairing is a surefire crowd pleaser, easy to make for large or small gatherings, and just right for Summer. Enjoy any leftover beer responsibly.

Ingredients

Pabst Blue Ribbon Beer Braised Chicago Style Inspired Hot Dog (Courtesy of @thegrilldads)

Prep: 15 minutes
Cook time: 5 minutes
Servings: 4 

Ingredients:

  • 6 cans PBR (plus more for enjoying while eating these)
  • 8 all-beef hot dogs
  • 8 hot dog buns (traditional way is to use poppy seed, but any will work!)
  • Sweet relish for topping
  • Yellow mustard
  • 1 large tomato cut into wedges then halved (approximately 16 pieces of tomato, 2 for each hot dog)
  • One small white onion, diced
  • 8-16 small sport peppers (substitute whole pepperoncini)
  • Celery salt for topping

Instructions

  1. Prep the grill for medium high heat. In this recipe, you can use almost any type of grill (charcoal, propane, flat top). We prefer using a flat top because of the even char you can get on the dogs. But you do you.
  2. In a heavy saucepan, add 4 cans of beer. Open the 5th can, take a sip and set aside for a minute or two. Bring the beer to a boil and let it reduce (probably like 20 minutes) and then back it down to a SLOW simmer.
  3. Add 8 hotdogs and let them simmer in the beer for about 5 minutes. Remove from heat. Take a sip of beer.
  4. Place the hot dogs on the flat top to grill. Rotate often, making sure to get an even sear for maximum awesomeness.
  5. Once the dogs look good, remove from heat and quickly toast the buns. Be careful not to burn them because they cook quickly on the grill!
  6. Take another sip of beer and get ready to build your hot dogs.

Building Your Hot Dogs:

  1. First put your dog in the bun
  2. Next, on one side of the dog place two half wedges of tomato
  3. On the other side, put down a pickle spear
  4. Top with mustard and relish in the middle
  5. Place down some white onions
  6. Top with a sport pepper or two
  7. Finish with a sprinkle of celery salt (to make it official)
  8. Take a sip of beer
  9. Enjoy!

Summer Red, White & Blue BBQ

Grilled Pineapple Aloha Burger

This festive burger delivers crowd-pleasing Hawaiian flavors that everyone will enjoy.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Makes: 4

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, minced
  • 1 tbsp + 2 tsp minced gingerroot
  • 5 cloves garlic, minced
  • 1 lb ground beef
  • 1 egg, beaten
  • 3/4 cup breadcrumbs
  • 2 tbsp soy sauce
  • 4 tsp sriracha hot sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 slices (each 1/4 inch) pineapple, cored
  • 4 burger buns, split
  • 1/4 cup mayonnaise
  • 1 tbsp barbecue sauce
  • 1 tbsp teriyaki sauce
  • 4 lettuce leaves
  • 4 slices tomato  

Instructions

  1. In medium saucepan set over medium heat, add oil. Add onion, ginger and garlic. Cook, stirring frequently, for 3 to 5 minutes or until onion is translucent and fragrant.
  2. In medium bowl, stir together ground beef, egg, breadcrumbs, soy sauce, sriracha, salt, pepper and onion mixture until combined. Divide into 4 portions and shape into 1/2-inch-thick patties; set aside.
  3. Preheat grill to medium-high heat; grease grate well. Grill patties, turning once, for 5 to 7 minutes or until well-marked, no longer pink inside and an instant-read thermometer registers 160°F when inserted horizontally into center of burger.
  4. Meanwhile, grill pineapple slices, turning once, for 1 to 2 minutes or until well-marked; set aside. Grill burger buns for 30 to 60 seconds or until lightly toasted.
  5. In small bowl, whisk together mayonnaise, barbecue sauce and teriyaki sauce.
  6. Assemble burgers by layering bottom buns with barbecue-teriyaki sauce, patties, lettuce, tomatoes and pineapple slices. Cap with top buns.  

Tip: For a loaded burger, add a Monterey Jack cheese slice, avocado slices, crispy bacon slices, red onion rings, pickled ginger and Japanese mayonnaise (Kewpie).