Last weekend was Labor Day, and for us, it was also brew day! We brewed up a nice double IPA we’re calling “IP Labor A”.
We haven’t had a brew day yet that didn’t include a barbeque. And since it did also happen to be Labor Day, there was no doubt in our minds that we needed an epic BBQ.
Normally “epic” for me, involves something more than throwing a bunch of uniform frozen patties on the grill, but brew days are so busy! There is all the sanitizing. Most of the actual brew steps are both time and heat sensitive. The guys are always squeezing in games of cribbage and having pull up competitions in the back yard. And somehow Noah and Phinehas manage to keep everyone else busy. There are several of our friends who are aspiring to learn the art of home brewing with us, and they all think baby sitting is part of the job.This last weekend’s menu was inspired by the several Hawaiian BBQ joints Dani and I used to frequent back in Bend, Oregon, and a kabob idea I found on Pinterest, which I didn’t apparently re-pin. Oh well, when it comes to kabobs, the picture says pretty much everything.
Here’s the menu:
Smoked Ham, Pineapple, Red Onion, and Sweet Baby Bell Pepper Shish kabobs basted on the grill with teriyaki sauce.
Homemade macaroni salad.
And Jasmine rice.
It really doesn’t get any easier than that when your feeding a small army, and don’t have a lot of time.
I followed this food network recipe for the macaroni salad.
It was good, but as Dani pointed out, it was even better with a little lime squeezed over it! The best part was the half hour prep time I was able to knock out the day before.
The real heroes of the day though were the kabobs. We live across the street from a small grocery store, and when those babies hit the grill some random person in the parking lot yelled over that things were “smelling mighty fine”, in his best southern accent…
They did smell amazing, and they tasted even better. The smoky flavor of the ham covered in a caramelized layer of teriyaki sauce perfectly complemented the sweet, juicy, grilled pineapple chunks, and then there were the onions and peppers… Yum!
I didn’t make the teriyaki sauce myself, so if you do when you try this, send me your recipe. I was following the KISS rule: Keep It Simple Silly. I didn’t time the prep, but it involved cutting everything into large squares and shoving it all in random fashion onto wooden skewers I had soaking in water. The hardest part was cutting up the fresh pineapple.
If food coma, and post Thanksgiving Dinner lethargy are reliable indicators, I’d say we had another successful Brew Day Barbeque. Enjoy!
This post was shared at the Homestead Barn Hop!