Beer BBQ: Treat your meat
July/August 2014
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By Carolyn Malcoun
There’s more than one way to barbecue, but you know it’s all gone right when you get to your finger-lickin’, messy-face happy place. Our beer-infused mop, rub, sauce and glaze will make your meat sing, whatever prep you please.
Rauchbier and smoked paprika team up to inject this rub with delicious smoky swirls.
Use this mop sauce to moisten Texas-style brisket—then swipe it over everything else on your grill.
Brush this Southwestern glaze over chicken, fish, seafood or pork.
In South Carolina, mustard-based barbecue sauce reigns supreme; ours gets a sophisticated twist with whole-grain mustard and an IPA splash.
