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Beer Cheese Soup with Bacon

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beer Cheese Soup with Bacon

Beer Cheese Soup with Bacon

Author Mark & Fey
Print Pin
Course Appetizer, Lunch
Keyword Bacon, Beer Cheese, Soup
Cook Time 30 minutes
Servings 4

Ingredients

  • 12 slices bacon
  • 1 white onion diced
  • 1 poblano pepper seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 12 oz can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels for garnishing
  • 1/8 cup fresh parsley finely chopped
  • Salt and Pepper + Three Chiles for seasoning
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Your favorite hot sauce

Instructions

  • Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.
  • Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.
  • In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Triple Stacked Steak Quesadilla with Pico de Gallo

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Triple Stacked Steak Quesadillas with Pico de Gallo

Triple Stacked Steak Quesadilla with Pico de Gallo

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, Piedmontese, quesadilla, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound hanger steak trimmed
  • Salt and Pepper + Chocolate Chili Rub
  • 12 6-inch flour tortillas
  • 3 cups shredded cheese
  • Pico de gallo below
  • Crema optional for serving

For the pico de gallo

  • 4 roma tomatoes diced
  • 1 large jalapeno seeded, stemmed, and diced
  • 1/2 white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
  • Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
  • Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
  • Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces. You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up! Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Beermosas with French Bread Breakfast Pizza

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beermosas with French Bread Breakfast Pizza

Beermosas with French Bread Breakfast Pizza

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword LaBrea, Piedmontese
Cook Time 35 minutes
Servings 4

Ingredients

For the French bread breakfast pizza

  • 1 loaf soft French or Italian bread about 12 ounces, halved lengthwise
  • 6 slices thick cut bacon
  • 8 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons butter
  • 1/3 cup milk or half and half
  • 1 cup shredded cheddar cheese divided
  • 1 cup beer cheese sauce from this recipe
  • Green onions optional for garnish

For the beer-mosas

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 12 ounces orange juice
  • Orange slices optional, for garnish

Instructions

  • Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.
  • Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.
  • Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.
  • Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.
  • Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.
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Lemonade Brined BBQ Chicken Lollipops

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.
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Beer Cheese Steak Nachos

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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Coney Island Rippers with PBR Mustard

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Coney Island Rippers with PBR Mustard

Deep Fried Coney Island Rippers with PBR Mustard

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, hot dogs, PBR
Cook Time 20 minutes
Servings 4

Ingredients

For the PBR Mustard

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/3 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • Kosher salt for seasoning
  • 1/2 teaspoon ground turmeric
  • Pinch of ground all spice optional

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

Instructions

  • Pour the beer into a wide skillet and bring to a simmer over medium high heat. Cook until reduced to 1 cup, about 15 minutes. Combine the reduced beer with the mustard seeds and vinegar in a bowl. Cover and refrigerate overnight.
  • The following day, add the sugar and spices to the mustard mixture and move to a blender. Process the mustard on high until smooth. Taste and season with salt. Move to an airtight container for long term storage. Refrigerate for at least 12 hours again before using.
  • Heat the oil in a large skillet over medium high heat. Once the oil is shimmering, add the hot dogs and cook until they burst, or at least blister, and remove them to paper towels to drain. Build the dogs by putting a wiener in each bun, topping with mustard and chopped onions. Bet you can’t eat just one!
play video

Queso Birria Tacos

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.
play video

Grilled Shrimp Cocktail

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Grilled Shrimp Cocktail

Author Mark & Fey
Print Pin
Course Appetizer, Snack
Keyword Ninja, Seafood, Shrimp
Servings 1

Ingredients

  • 1 1/2 pounds tail-on jumbo shrimp about 24,
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Instructions

  • Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.
  • Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.
  • Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
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Smoked Salmon Breakfast Sliders

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Smoked Salmon Breakfast Sliders with ancho chili hollandaise

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword Aviation American Gin, Seafood, sliders, smoked salmon
Cook Time 20 minutes

Ingredients

For the ancho hollandaise

  • 6 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 cup salted butter melted and cooled
  • 1 tablespoon adobo sauce from 1 can of chipotle in adobo
  • 1 teaspoon ancho chile powder
  • Kosher salt for seasoning

For the sliders

  • 2 tablespoons olive oil
  • 12 quail eggs
  • 24 ounces cold smoked salmon
  • 12 Hawaiian rolls
  • 2 cups watercress

Instructions

  • Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside. 
  • In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes. 
  • Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives.  Serve with our Aviation Gin Sunrise. 
play video

Grilled Boysenberry BBQ Wings

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Grilled Boysenberry BBQ Wings

Author Mark & Fey
Print Pin
Course Appetizer, Tailgate
Keyword Aviation American Gin, chicken wings

Ingredients

  • 3 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Garlic powder for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

Instructions

  • A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 
  • Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 
  • Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 
  • Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.
  • Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule.