Quick Pickled Slaw

With the savory flavors of grilling and barbecue often being the primary, and sometimes overpowering, flavor note, having something on the acidic side, such as this quick pickled slaw, can cut the richness with a counterpoint that enhances the flavor. It seems counter-intuitive, I know, but having a balance of flavors highlights the flavor notes on all sides, and keeps the food from becoming overwhelming.

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Quick Pickled Slaw
Quick Pickled Slaw
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Quick Pickled Slaw
Instructions
  1. Add the cider vinegar, bay leaves, peppercorns, salt, and sugar to a pot and bring to a boil. Make sure that the sugar and salt are completely dissolved.
  2. Strain the vinegar into a glass or non-reactive bowl. Discard the peppercorns and bay leaves.
  3. Add the shredded cabbage and jalapeno slices to the vinegar. Cover, and allow to steep for 30 minutes.
To Preserve
  1. Stuff sterilized mason jars with the cabbage and jalapenos, and fill with the vinegar. Seal tightly, and refrigerate.
Recipe Notes
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Easy Cole Slaw

Cole Slaw is a perfect side for any barbecue, and surprisingly easy to make. It goes great as a side dish, or stacked on top of a pulled pork sandwich or hamburger.

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Easy Cole Slaw
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Whisk the wet ingredients in a bowl. Add the cole slaw mix, and toss in the dressing. Salt and pepper to taste. Serve immediately, or refrigerate until ready to serve.
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Saint Brian’s Beer Battered Onion Rings

Beer battered onion rings, when done properly, should be crunchy on the outside, tender in the middle, and slightly sweet, as the acid has been cooked out of the vegetable. The onion itself should be hidden inside the fried batter, and the batter should neither slip off the onion at first bite, nor should it be overly thick.  And when they are done correctly, onion rings can be a divine side.

The secret is in the batter. While any beer may do, I would recommend finding a microbrew that you like, preferably something local.  Around here, that could be Victory Brewing, Sly Fox, Yards, Evil Genius (who, by the way, have some of the best names for their beer)…there’s just too many to list.

The other secret is making sure that the oil is hot enough, between 370-375 degrees F. If it’s too cool, it won’t cook the rings fast enough and you’ll end up with mushy rings. No es bueno.

Pork Recipes
Beef Recipes
Chicken Recipes
Side Dish Recipes
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Saint Brian's Onion Rings
Prep Time 1 hour
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
Preparation
  1. Peel the onions, cut into 1/2" slices, and separate.
  2. Mix the cider vinegar and 2 cups of beer in a non-reactive bowl. Add the onion. Allow to marinate for 1 hour, no longer than 2 hours. Remove the onions, and pat dry.
Cooking
  1. Combine the flour, cornstarch, baking powder, salt, and pepper in a large bowl.
  2. Whisk in 3/4 of a cup of the beer until combined and slightly lumpy. Slowly whisk in the remaining 1.4 cup until the desired thickness is reached; the batter should fall off of the whisk in a steady stream.
  3. Heat the oil to 370-375 degrees Fahrenheit.
  4. Pour some flour in a separate bowl, and dredge the dry onions in the flour. This will give the batter something to stick to.
  5. Add a third of the rings to the batter, and then carefully move the rings one at a time to the heated oil. BE careful not to crowd the rings, as they won't cook properly. Allow to fry for about 5 minutes, flipping once, until golden brown. Remove with a slotted spoon and allow to drain on a baking sheet with a paper towel. Remove any floating bits of batter, and continue to fry in small batches.
  6. Serve on their own as a side, or with Saint Brian's Barbecue Sauces for dipping.
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Saint Brian’s Coleslaw

Coleslaw is almost a requirement at any barbecue. It’s a delightful blend of creaminess and crunch, of sweet and acidity. You can chop the cabbage and carrots from scratch or from a pre-made bag, and as long as you get the dressing right, it will be a hit that compliments just about any main dish you pull off of the fire.

Pork Recipes
Beef Recipes
Chicken Recipes
Side Dish Recipes
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Saint Brian's Coleslaw
Prep Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Make the dressing by combining all of the wet ingredients in a non-reactive bowl and whisking until well mixed. Taste, and adjust seasoning as needed.
  2. Toss the dressing with the cabbage and carrots. Serve right away, or chill and keep for up to 4 days.
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