CB Food village to spice up Beer festival
Patrons are in for a special treat at this weekend's beer festival. There will be beer, of course, but in addition to that, there will also be beer-infused goodness available at the CB Foods Village.
There, you will be able to get CB pan chicken grilled to succulent perfection with Red Stripe, Heineken or Red Stripe Lemon Paradise; Bad Dawg Sausages with a Heineken-infused BBQ sauce; Guinness BBQ Copperwood Pork country-style ribs, smoked on the notorious Road Hog; and Caribbean Passion Sausage pastas made with creamy Smirnoff Ice Red Berry or Lemon Paradise-based sauces.
There will also be hearty salted pork belly red peas soup, and traditional chicken pumpkin soup, for those who want to wind down the night with something warm.
The beer festival takes place on Sunday at Sabina Park in Kingston. General entry is free of cost, while VIP tickets are available for $3,500.
Can't wait until Sunday, here are some beer infused goodness for you to try at home.
Guinness braised Copperwood bacon sausages
2 pack Copperwood Bacon Sausages (substitute for Copperwood Jerk or Smoked Sausages if preferred)
1 bottle of Guinness
1 Scotch bonnet pepper, cut in two
2 onions, sliced
1 pack hot dog rolls
1. In a shallow foil pan, pour 1 bottle of Guinness, add honey, pepper, onions, Copperwood Sausages.
2. Cook until onions are tender: 10-15 minutes (either in the oven, or with pan placed on the grill)
3. Remove onions and sausage from pan and grill for 2 minutes over direct heat.
4. Slice one inch off end of hot dog rolls to suit the size of sausages, place sausage in roll, top with onions and enjoy!
Tip: hot dog roll ends are delicious with the braised sausage gravy!
Guava and Red Stripe glazed Copperwood Pork ribs
Rub for Ribs:
2tsp dried oregano
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp freshly ground black pepper
1. Apply dry run to ribs and marinate overnight or at least 4 hours.
1 cup guava jelly or jam
1/2 cup Red Stripe beer
1/2 cup ketchup
3 tbs butter
1/4 scallion minced
1 tbs grated fresh ginger
11/2 tsp minced Scotch bonnet pepper
1 large garlic clove, grated
1. Mix all sauce ingredients in a small saucepan over low-medium heat, then reduce until glaze thickens
Quick recipe: 1/2 cup store bought sauce; 1/2 cup beer; 1 cup guava jam, Scotch bonnet pepper and scallion.
To Prepare Ribs:
1. Cook on grill over indirect heat (3008F) or in baking pan in the oven. If cooking in oven, after one hour, cover the pan with foil. If grilling, add wood chips to fire for additional smokey flavour
2. After two hours ribs should be ready for glaze. They are done when the meat has shrunk back from most of the bones by 1/2 inch or more
3. If on grill, brush with glaze on both sides and grill over direct heat for 15 minutes until slightly crisp
4. For oven cooking, brush with glaze and broil for 10 minutes
Red Stripe Sorrel BBQ CB Chicken
Red Stripe Sorrel BBQ sauce:
1 cup Red Stripe Sorrel
1 cup ketchup
1/4cup orange juice
3 tbs Worcestershire sauce
11/2tbs (packed) dark brown sugar
1/2tsp grated orange peel
1/2tsp ground ginger
1/2tsp garlic powder
1/2tsp onion powder
1. Mix all sauce ingredients in a saucepan and reduce on a low heat until thick.
2. Alternatively, use your favourite pre made BBQ sauce, add beer mix and reduce until thick.
2 tbs salt
2 tbs paprika
2 tbs (packed) dark brown sugar
6 tsp ground black pepper
1. Rub Spice mixture over chicken and marinate for at least 1 hour or (overnight if possible) o
2. Cook at 3258F approximately 1 hour in oven or on the grill
3. After 1 hour brush on BBQ sauce - cook for 10 minutes
4. Broil or grill over direct heat for 2 minutes, until sauce starts to sizzle.
Beer can chicken
1 whole CB Chicken
1 can Red Stripe Beer
Salt, to taste
Ground black pepper, to taste
Thyme - 1 sprig
Rosemary, 1 sprig or 1 tsp dried
4 cloves of garlic, minced
2 onions, diced
1. Preheat oven to 3508F
2. Chop garlic and onions, mix with other ingredients and rub over chicken and in chicken cavity.
3. Open beer can and pour out half the liquid - keep for later
4. Carefully punch a few additional holes in top of can, this will help more beer to evaporate during cooking.
5. Stand chicken up on beer can in a baking pan
6. After 45 minutes, pour remaining beer into the pan under the chicken.
7. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes.
1. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees
2. You can find great chicken stands at some department stores or speciality food stores, they make this dish a lot easier