Big Cork’s Barbecue Beer Brisket
Our Barbecue Beer Brisket is delicious dish for Father’s Day! With the smokey flavors and hint of spiciness, it pairs best with Big Cork Vineyards’ Cabernet Sauvignon.
Prep: 10 minutes Cook Time: 5 hours
4 pounds beef brisket
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon red cayenne pepper
2 teaspoons liquid smoke
1 cup barbecue sauce
1 cup beer (pick your favorite!)
Ciabatta bread (get enough for the number of sandwiches you want to make)
Preheat the oven to 325 degrees F. Sprinkle both sides of the brisket with salt, pepper, garlic powder, and red cayenne pepper. Place in a large covered roasting pan, add the liquid smoke on top and place in the oven, cooking one hour per pound. Before the last hour of cooking, remove the brisket and let it rest for 15 minutes. Then, slice the brisket and return the slices to the pan. Combine barbecue sauce and beer and pour over the slices. Then, place pan in oven for additional hour. Take the brisket out of the oven and let it rest for 15 minutes. Serve on ciabatta bread and top with BBQ sauce. Pair it with a side of potato salad or french fries and uncork a bottle of Big Cork Vineyards’ Cabernet Sauvignon to make the meal complete!
Big Cork’s Bourbon-Glazed Salmon
Our Bourbon-Glazed Salmon is the perfect meal to create a fine-dinning experience right at your dinner table. The sweet notes from the brown sugar and soy sauce based marinade make it pair well with Big Cork Vineyards’ Syrah Rose wine.
Prep Time: 1 hour 45 minutes Cook Time: 10 minutes
3 tablespoons bourbon
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon lemon juice
3 garlic cloves, minced
4 (6-ounce) skinless salmon fillets
Grate fresh ginger and combine with the bourbon, brown sugar, soy sauce, lemon juice and garlic in a large zip-loc bag. Marinate in the refrigerator for 1 ½ hours, turning occasionally to ensure it is coated well.
Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray. Add fish and marinade into the pan and cook four minutes on each side (or until fish flakes easily when tested with fork). Plate each fillet, drizzle remaining sauce on top and pair with brown rice and asparagus. Pour a glass of Big Cork Vineyards’ Syrah Rose wine and enjoy!