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Summer grilling is one of life’s greatest pleasures. It’s primal, a little dangerous, and it creates amazing foods. I like to think of myself as an above average cook but when it comes to grilling, it’s usually a steak, a burger, or some sausages. I haven’t dipped my toes into the world of smoking meats but I always wanted to. Luckily for us, we happen to have an expert at our office.
Rob Chambers, from our HR Department, just so happens to be a professional BBQ pitmaster and we were lucky enough to have him showcase his skills in person. Rob started off like a lot of us – someone who enjoyed BBQ and wanted to learn how to do it. He frequently smoked meat and BBQed.
One day, his friend Jon asked if he would be interested in competitive BBQ. Neither of them had competed before but they wanted to see what it was all about and entered a competition. It’s been about four years since they first competed and they continue to grow and place very highly in the competitions they enter.
I know I’m not the only one who has seen videos online of BBQed meats and wish they could take a bite right then and there. This was my first time being around a pitmaster cooking and he showed me a lot of tips and tricks to get the best end products.
Rob brought in a variety of meats to show what he can do with chicken, pork, and beef.
Chicken is ubiquitous and there are so many different ways to prepare it. When I BBQ though, I tend to stay away from it because more times than not, it turns out to be pretty dry and a little bland. When a BBQ pitmaster does chicken however, it is a flavorful and juicy bite every time. Unlike the one flip method that I’ve always been told was the correct way to grill, Rob lets the smoke do the job and makes sure the heat generated is consistent and at the specific temperature he wants.
Prior to grilling, the chicken is cleaned and trimmed. Meaning, it is rinsed off with water to freshen the meat. Using a knife or scissors, the chicken is trimmed to remove any excess skin or bone. Next, a dry rub would be added to coat the entire piece of chicken to ensure even flavor distribution. It would be preferred to let the dry rub set into the chicken for at least 30 minutes prior to adding it on the grill. There is not much flipping with chicken, however rotation does help.
I have loved ribs since I was a young boy watching the Flintstones car tip over on TV. I will order ribs the majority of the time if they are available. I have had them in all different styles in my travels but there is something very special about BBQed ribs because many times, the sauce is usually the prevailing flavor. The way pitmasters like Rob make them however, has the meat as the prevailing flavor enhanced by the aromas of smoke.
Same process as chicken for clean and trim. However, most ribs have a thin layer of membrane that will need to be removed on the back end of the rib. This can be done by pulling it off with a spoon and paper towel. From there, dry rub would be added to both sides of the meat and smoked with hickory wood. A few flips would help with the ribs, however once they have a good color on them, they would be wrapped in aluminum foil with butter and honey until they are at the right internal temperature.
The skirt steak was chosen because it’s a thinner cut of beef that would cook faster for all the hungry people at our office but many of the principles here work for thicker cuts too. While the chicken and ribs rested, I was able to observe Rob cooking the steak and ask some of the questions that I had.
First, I noticed that he was only using charcoal; I asked why he didn’t use propane (and propane accessories). It’s the kind of grill I have in my backyard and they seemed to be the most popular. Rob really likes the flavors charcoal imparts and he says he can actually taste the gas when it’s cooked on a gas grill. Maybe it’s because I grew up eating stuff made off gas grills but I couldn’t quite put my finger on what gas flavor he was talking about. If you notice those flavors, this may be the method of grilling you’ve been looking for!
Rob also showed me how to cook with an indirect heat method. The meat was never directly above the coals and he tried to keep the lid on the grill closed as much as possible. This ensures a nice even cook through and avoids the dreaded grey layer on steaks. I always liked a nice sear and char on my steaks but Rob’s steaks came out looking very different than what I make at home. It had a very appetizing browning and in certain lights, had the brighter red tones you might see in jerky. This got me wondering, “what do judges at BBQ competitions actually looked for?” Rob explained to me that although taste is very important, they are scored on consistency in competition. They will grill multiple pieces of meat but they pick the best looking piece(s) and send it in for judging. It has to look great, taste great, and have the perfect “chew” on it.
[When it comes to the perfect chew] it would be preferred to have a perfect bite through. This means that once you bite into the meat, there is barely any pull and [for chicken] you are taking skin with you on the chew. Basically like biting into a piece of bread and seeing your teeth marks.
I learned a lot from Rob and after talking to and watching him grill, I am excited to try his methods at home this 4th of July. Although mastering grilling will be very difficult, talking to Rob showed me it wasn’t quite as intimidating to start. It might be a while before I am confident enough to try my hand at the more expensive cuts of meat but I am looking forward to the day when I can smoke me some beef ribs and channel my inner Fred Flintstone.
This Sunday is Mother’s Day – but you knew that already, right? That means flowers and cards and boxes of chocolate for most of you but there are those of us who have moms or partners that are most looking forward to that brunch! Even though Bloody Marys and mimosas are the conventional affair for the occasion, there are those who have different Mother’s Day drink preferences.
This year, I asked our staff about their mother’s favorite drinks and the responses I got were not what I expected at all. It just goes to show you how unique each mom or partner is and why they’re celebrated on this day.
Our sales team members are some of the funniest and wittiest people I’ve ever had the fortune to work with and based on the stories and drink choices of their moms, I think I’m seeing where they get it from.
Scott Z. is a man who loves the classics and is a very “if it ain’t broke, don’t fix it” kind of person. Loves his bourbon and loves a crisp and chilled Trumer Pils on 9 out of 10 nights. Seeing as his mother was a classic Gin Martini drinker, it sounds like their get-togethers might be more of a black tie affair than not. A Great House Gin Martini is the perfect drink to have with dinner this Mother’s Day.
Then we have Zak B. – easy to pick out from the crowd just from hearing his Boston accent. He’s the life of the party, will make sure your cup is never empty, and will never let you leave early if he can help it. Not a surprise that his mom is a margarita gal. I’ve never met her but I bet I could also pick her out of a line up – no doubt. Next time she’s in town, I’ll make sure to get Zak a 4-pack of the Cutwater Lime Margaritas.
Jeb S. is one of our newer sales reps but he has been in the industry for a very long time. He’s a storyteller with some of the most Midwest intensity that I’ve ever met. He loves to say that since his mother never drank, he’s making up for her share and he sure can put them down. Fastest Beer Shotgun in the (Mid)West. His mother-in-law however loves a Michelob Ultra at the end of a long day and I can definitely relate.
Kyle T., or the mayor of Old Town, as we like to say has also been in the bar industry for years. I actually remember sitting at the bar he managed when I first started and was covering for someone on vacation. He set me up with an amazing Italian dinner (at lunch mind you) and kept the coffee coming as I tried my best to change his mind about one of his three taplines. He told me that his mother’s favorite drink is an Amaretto Stone Sour – very fitting for the place where he was working.
Last but not least – Cayla P. may be one of our newest sales reps in the city but she’s someone who feels like a friend you’ve had for years. When she shared with me that her mom’s favorite drink is a White Russian, my first thought was “that is definitely a choice”. I was very befuddled because I was under the impression that Cayla was from Florida (“milk was a bad choice” – Ron Burgundy). Turns out she’s from the Great White North, aka Canada, and it started to make a lot more sense. I think the next time her mom comes by, she should try one with Sneaky Fox Vodka or grab one ready to go from Cutwater.
I also had a chance to go around our office to ask some of our coworkers what their mother’s favorite drinks were too.
Paul M. is one of our newest managers at Lakeshore but he’s been working in distribution for many years. An avid hockey fan and coach, he manages many of our supplier partners like Spiteful Brewing. Paul told me that his mom’s favorite drink was a grasshopper while laughing. Not a drink I thought anyone would have picked as their favorite but suddenly I’m craving some Frangos…
Jake P. is also one of Brand Managers and manages some of our biggest brands like Goose Island and Stella Artois. His mother is a Bloody Mary drinker and that sounds like a perfect pairing for that Mother’s Day brunch. If they’re not going out though, a Cutwater Bloody Mary is my go to for the morning after. Pour it into a tall glass with some ice cubes and an olive – it’s a lifesaver!
When I first started with Lakeshore Beverage, Tony S. was someone I didn’t directly work with but always saw at every gathering. He manages brands like Guinness and Smirnoff. His mom is a Stella Artois drinker and I’m sure Tony has gotten her a few engraved chalices over the years. His wife, however, is a wine drinker that enjoys white wines like 101 North Chardonnay.
As you can see, we probably carry something that your mom will enjoy this Mother’s Day. If your mom doesn’t like flowers or chocolates, why not spend the day with her and go somewhere to grab her favorite drink instead? Or stay in and bring over a bottle or 6 pack; I’m sure she would love to share the special day with you.
Share with us what your mom’s favorite drink is. I’m very curious to see if there’s a clear winner because there doesn’t seem to be one at Lakeshore Beverage.
For Thanksgiving this year gatherings will be smaller, and celebrations may be more remote, but that doesn’t mean the food can’t be just as delicious! It is so important this year to focus on health and safety during the holiday season which is why we’ve compiled a list of a few restaurants in and around Chicago offering to-go options for Thanksgiving. Whether you need just the turkey, a few extra sides or the whole meal, these restaurants have you covered!
Happy Memorial Day Weekend! Warmer weather is here and summer is just around the corner which means it is time to fire up the grill. Going to the grocery stores these days can be a little stressful, so we’ve compiled a list of some of our favorite restaurants around the city who are offering Grill-at-Home meal kits. Head to Drizly to order some of the beverages that we suggest pairing with the meals!
With Mother’s Day coming up you may be wondering how you can still keep your traditions alive. These traditions may include getting Mother’s Day brunch, going out to dinner, or just having some drinks, and there are still plenty of great options available for takeout and delivery. We wanted to highlight some of these options for you as well as offer some great beverage pairing options. Can’t find the pairing option at the restaurant? Look for it on Drizly!
Happy Pi Day!!! To celebrate we made a KBS French Silk Pie, and now that KBS is available year-round, so can you! Here’s the recipe, enjoy!
12 ounces semi-sweet chocolate chips (or chopped bitter chocolate)
24 large marshmallows
Pinch of salt
2/3 cup KBS
1/3 cup heavy cream or evaporated or condensed skim milk
1 teaspoon vanilla
1 ready-made butter-cookie-crumb or graham-cracker pie crust
Place chocolate chips, marshmallows, and salt in a medium bowl.
In two separate saucepans, heat Stout and heavy cream until very hot but not boiling. (Don’t heat them together in one container, or the cream will curdle.)
Pour the Stout and cream over the chocolate and marshmallows and let sit for 5 minutes. Gently whisk together to thoroughly blend. Add the vanilla and bourbon (if using), continuing to whisk until very smooth.
Pour the mixture into the crust and refrigerate 4 to 6 hours or until firm.
1 cup heavy whipping cream
2 tablespoons white sugar
1 1/2 tablespoons premium bourbon
In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
And Finally the most important step. DIG IN!!!