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BCP Pairing Sessions #1: Summer Edition – Dustin’ Off The Grill

pairing-session_1

BCP Pairing Sessions: #1: Summer Edition – Dustin’ off the grill to kick off cigar season.

Beverage:  Brown Ales

Cigars: Spicy-Sweet Maduros

Eats: Grilled Steak Kebobs

Why It Works: The nutty, toasty maltiness of most Brown Ales pairs nicely with the beef and helps amplify the sweetness of the vegetables in the kebob, while the sweet cocoa and spiciness of these cigars rounds this pairing out perfectly.

 

Recommended Spicy-Sweet Maduros:

Aging Room Maduro

Dominican Republic

W: Nicaraguan Maduro

B: Dominican Habano

F: Dominican Habano

 

 Project 805

Dominican Republic

W: Dominican Habano

B: Dominican Olor

F: Dominican Andullo

 

Six Zero

Dominican Republic

W: San Andres Maduro

B: Dominican

F: Dominican Habano

 

Grilled Steak Kebob Recipe:

Ingredients:

1/2 cup olive oil

1/2 cup soy sauce

3 cloves garlic

1 teaspoon black pepper

2 pounds sirloin steak, cubed

1 orange bell pepper, seeded and sliced to 1 inch sections

1 green bell pepper, seeded and sliced to 1 inch sections

1 red onion, sliced into 1 inch sections

metal skewers

 

Instructions:

  1. In a medium bowl mix olive oil, soy sauce, garlic and peppers to create the marinade.
  2. Add the steak cubes and mix, toss, baste, shake or shimmy to ensure cubes are properly coated with the marinade sauce.
  3. Cover with plastic wrap or a lid and refrigerate. Let this marinate for at least 30 minutes, but the longer the better (within reason).
  4. Once marinated, thread the meat, peppers and onions on the skewers in an alternating pattern.
  5. Grill kebabs over medium heat, rotating often, till all sides of the meat are browned and the vegetables become tender. (13-15 minutes)

 

Kick it up a notch: Feel free to add pineapples, mushrooms or cherry tomatoes to the mix if you feel like getting adventurous.