Good Old Fashioned

Beer-B-Q

It’s BBQin’ time, so we put together some delicious recipes for all you grillheads out there curated by chef Whoogy’s. Whether you’re cooking with a beer or cooking with beer, you’ll definitely need an IPA in hand so let’s start there. Check out the deliciousness below!

Brush up on your French and check out these mouth-watering Lagunitas Beer-B-Q recipes with our chef friend Whoogy’s. Check out how to make these (with English instructions) below.

Stock Up On IPA

LaguBBQ Sauce

What you need:

1 bottle of Lagunitas IPA
1 red onion (finely chopped)
1 clove garlic (minced)
1 orange (zested n’ juiced)
3 ½ tbsp brown sugar
5 ¾ tbsp ketchup
½ tbsp Espelette pepper (or any other chili pepper)
½ tbsp dried oregano
½ tbsp dehydrated onion
½ tsp smoked paprika
½ tbsp ground coriander
½ tbsp Salt
½ tbsp Pepper

How you do it:

Sauté them onions and garlic in a saucepan with just a little bitta olive oil
Add that Lagunitas IPA, mixxy-mix-mix, and let deglaze for 2 minutes
Add all of the rest of ingredients, mixxy-mix-mix, and let it reduce down until the sauce has a prettty thicc consistency

Pulled Pork Buns

Ingredients:

(makes 4 burgers)

2 lbs pulled pork BBQ spice mix of your choice (paprika, curry, chili pepper, oregano, garlic etc.)
1 bottle of Lagunitas IPA
4 tbsp of the Lagunitas BBQ sauce
4 brioche buns
4 tbsp mayonnaise
7oz white cabbage (thinly sliced)
5oz carrots (thinly sliced)
1 red onion (thinly sliced)
1 tbsp Apple cider vinegar

Now do it…

Sprinkle pulled pork with the BBQ spice mix of your choice. Choose wisely!
Cook the pulled pork, either on the grill or in a hot pan with just a little bitta oil.
Once the meat is well crusted, add 4 tbsp of Lagunitas BBQ sauce.
While the meat cooks, make the coleslaw. Toss together the white cabbage, red onion and carrots. Then add the mayo, 1 tbsp apple cider vinegar and 1 tbsp of the BBQ. Mixxy-mix-mix!
Once the pulled pork is cooked to your preferred doneness, assemble the bun, topping the pork with a little mayo and some coleslaw.

Grilled Cheese Sandwich with IPA Onion Confit

Ingredients:

(makes 2)

4 slices of your preferred bread
3½ oz cheddar
3½ oz mozzarella
4 yellow onions
1½ tbsp butter
1 bottle of Lagunitas IPA
2 tbsp brown sugar

How-to:

1. Sautee onions over medium heat for about ten minutes. Then add the brown sugar and let caramelize for 2 minutes.

2. Add that Lagunitas IPA, salt and pepper. Bring it to a boil and then switch to medium heat and simmer for 30 minutes (or until all the liquid has evaporated and onions are nice and golden).

3. Assemble the sandwich: Scoop a few generous spoons of our onion confit onto some bread, then add mozzarella and cheddar, and top it off with another slice of bread (you know… like… a sandwich).

4. Gently fry the concoction over medium heat in a pan with butter. Leave on each side for 2-3 minutes on each side or until the cheese is melted

Pulled Shroomy Sando

(makes 4)

Ingredients

4 brioche buns
7oz white cabbage
5oz carrots
17.5oz mushrooms (your choice but we recommend king oyster mushrooms for its stringy/meaty-ness that’s similar to the texture of pulled pork)
5 tbsp Lagunitas BBQ Sauce
2 tbsp Mayo
1 tbsp of Apple cider vinegar

WTF do I do?

1. First we gotta bake those shroomys! Throw some oil in a hot pan and let it heat up. Reduce the heat to low/medium and cook for 20 minutes. Be careful not to burn ‘em!

2. Next, prepare the coleslaw: finely cut the cabbage, red onion, and carrots. Add 1 tbsp mayo, 1 tbsp Apple Cider Vinegar and 1 tbsp of the BBQ sauce. Mix well.

3. Once the shrooms are ready to go, they can be pulled apart using forks to create that ‘pulled pork’ texture

4. Throw the shrooms back into a pan with 4 tbsp of the BBQ sauce and sauté, letting it reduce for 1-2 minutes

5. Prepare the masterpiece: Toast the bun, then add a spread of mayo, the pulled shrooms, and top it off with coleslaw… Enjoy!