It’s that time of year again – the sun is shining, the patio furniture has been dusted down, family and friends gathered and the BBQ lit.
Perhaps one of the most perfect pairings to a BBQ though has to be a cold refreshing beer. TV chef Jeremy Pang has teamed up with Tsingtao to share his tips for using beer on the BBQ.
Flavoured Wood Chips
Wood chips are the most versatile fuel for barbecuing because you can use them to add a variety of flavours to you food. Douse the chips in Tsingtao beer, light them when they’re almost dry and they’ll smoulder to give your food an added smoky taste.
Mix 100ml Tsingtao Beer with 25ml dark soy sauce, the juice of a lime and a pinch of chilli flakes. the basting sauce can then be mopped onto fish, meat or veggies regularly during cooking for a tasty kick.
A maverick way to liven up a BBQ. Partially cover the top of an open bottle of Tsingtao with your thumb and shake the bottle to release a mighty mist of beer onto the food during cooking. The beer will caramelise giving an an amazing flavour
Marinade meat, fish or vegetable overnight in a mix of Tsingtao beer, honey, ginger, chopped spring onions and light soy sauce to add flavour and depth, and give a sticky coating to your barbecue meat.
Ideal Drink Pairing
We know that barbecues and beer go hand in hand, but don’t just reach for any old lager. Tsingtao Beer is crafted in China with Laotian Mountain spring water and native rice, which gives a the liquid a clean, slightly off-dry taste. Making it an ideal palette cleanser and perfect accompaniment to barbecued food. Click here for Jeremy Pang’s delicious recipe for barbecued Tsingtao beer ribs.