Washing down a burger isn’t the only way to enjoy a beer while you bbq this summer.
There are plenty of great bbq ideas that use real ale too. It’s great for marinades, tenderising meats and makes a mean sauce too.
To get you started here’s a great bbq recipe for poussin with real ale marinade. It uses our very own Betty Stogs award-winning bitter and we think it’s delicious!
Preparation and serving:
Preparation time 25 minutes, plus marinating time
(preferably overnight but can be done four hours before)
Cooking time : 25-30 minutes
(depending on the size of bird!)
Ingredients for marinade:
1 bottle of Betty Stogs
2 tbsp olive oil
1 tbsp Dijon mustard
3 tbsp clear honey
1 tsp paprika
4 cloves garlic, crushed
2 tbsp finely chopped fresh ginger
2 star anise, crushed
½ tsp freshly ground black pepper
Ingredients for sauce:
3 tbsp tomato ketchup
1 tsp soft brown sugar
1 tsp cornflour
1. If you’ve not bought a bird that’s already been spatchcocked then you’ll need to prepare the meat before you start to cook. To start, place a poussin breast side down, on a board that you use for raw meat.
Using poultry shears or strong kitchen scissors, carefully cut along each side of the backbone and remove it. Then either snip the wishbone, or push it down to snap it. Snip off any excess bits of skin, the wing tips and any other bits that are ragged.
To keep the poussin in shape, insert wooden or short metal skewers diagonally in a criss-cross shape. Once you’re happy with your handy work, place the prepared bird on a large dish.
2. It’s now time to move onto the marinade. First pour your bottle of Betty Stogs into a jug. When the beer has settled, add the rest of the marinade ingredients and whisk together. Be careful not to spill a drop as you won’t want to waste good beer!
3. Next pour half of the marinade over the poussin and keep the rest back for the sauce. Cover and marinate in the refrigerator for at least four hours or overnight if you can.
4. Bring the poussin out of the fridge one hour before cooking – about the time you light the bbq if you’re using the traditional sort! Pour the marinade into a pan, simmer rapidly until it reduces to about 100ml. You’ll use this liquid to baste the poussin while cooking.
5. To finish the sauce, strain the reserved marinade into a clean pan, add the tomato ketchup and sugar, bring to the boil slowly. Next mix in the cornflour with a little water, stir into the sauce and simmer to thicken.
6. Lightly oil the rack before you place the bird onto the bbq. When you’re ready put the poussin on the bbq bone side down first. Grill for about 20 minutes, turning every three to four minutes and brushing with the baste. Cooking time depends on the size of the bird but it should be approximately 15-20 minutes. Remember to test the meat’s done by inserting the point of a small knife to check the flesh is cooked thoroughly before you transfer to a serving plate.
7. Lastly reheat the sauce and drizzle over. For maximum impact, make a big entrance while serving on a platter to the rapturous applause of family and friends – enjoy!
So there you are – just one of many bbq ideas and recipes you can do using real ale this summer. Have a go and see what you think – remember to post pic of your culinary delights on our Facebook page as we’d love to see the results!
Order your Betty Stogs online and get cooking!