Show Us Your Beer-B-Q! New Planet Beer Fan BBQ Recipe Competition

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 We Want YOU to share your favorite

Gluten-Free BBQ recipe with the Nation!

 

 

 

 

Plan: We are asking our fans – YOU – to submit their favorite gluten-free BBQ recipes & beer pairings featuring New Planet Beer.  Submissions will need to be received via email by June 27th, and will be posted on Facebook and our website as the featured recipes for July.

3 winners will be chosen. Winning entries will need to feature a New Planet Beer either in the actual recipe, or as a “perfect pairing.” Pictures to accompany the recipes will be welcomed.

Winning recipes will be posted to the New Planet Beer website the week of JULY 4th – for all to see – with a quick Bio on the Recipe Author, and then shared on our Facebook and Twitter network.

Winners will also receive a custom prize pack featuring a New Planet Beer Apron, T-shirt, Bottle Opener and Baseball Cap as well as a Four-Pack of the Beer of their choice! Lastly, winners will also receive a personally signed copy of the best selling book, Defeat Wheat, by Brian Gansman.

 

Recipes to be emailed to peter@newplanetbeer.com by 11:59pm 6/27/13, Winners will be notified by email and posted 7/1/13

Rules:

Must be 21 years or older to enter

Participants can submit as many GF recipes as they want

Recipe must be Gluten Free and either feature a NPB or be paired with a NPB

Questions? Please email Peter@newplanetbeer.com

Gluten-Free Raspberry Beer Chicken – Perfect Summer Dish, with a great Summer Beer!

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Please enjoy this yummy summer recipe, courtesy of Brenda Fae Forrest

Gluten Free Raspberry Beer Chicken:

In a Ziplock bag combine:

1 Large Sweet Onion;  Cut into large chunks
Zest 1 Lime
1 Large or 2 Small Limes cut into 1/4’s 
Salt and Pepper to Taste
1 tsp. Paprika
1 tsp. Cayenne Pepper
Fresh Garlic to taste
Add and mix together:
8 0z. Gluten-free  Raspberry Ale 
(Save remaining 4 oz Ale for another step)
Add:
4 Boneless Skinless Chicken Breast: washed and cleaned up

Place the Ziplock bag in a Baking Pan and Marinate minimum 4 hours in the Refrigerator.  Make sure that each piece of Chicken is in the Marinate. Turn the Bag a few times while it is marinating.

While the Chicken has been Marinating:

Fry 8 Oz. Gluten Free Bacon that has been cut into Chunks (I Used Jones Cherrywood Smoked Bacon)

Remove the Bacon after it is crispy from the Fat and drain on a Paper Towel.

Save the Bacon Fat

Using the same pan that you fried the Bacon in.
Place 2-3 Tbl. Bacon fat in a Skillet heat to Medium High (You can substitute Extra Virgin Olive Oil if you don’t want to use the Bacon Fat)  Remove the Chicken from the Marinate,, Discard the Marinate.
Brown the Chicken on one side for about 3 Minutes, turn the Chicken add Fresh Garlic to  the Pan, Sprinkle the Chicken to taste with Rosemary and Parsley.  Brown the second Side Approximately 3 minutes.  Then add the Remaining 4 oz Ale. Turn the heat down to Medium.
Braise the Chicken. Turn the Chicken over a few times. Cook for about 15 Minutes 

Add 6 oz Fresh Raspberries; sprinkle around the pan
Cook until the Raspberries make a sauce,,, turning the Chicken several times. Cook about 5-10 Minutes
Cover the Pan and Simmer on low until the Chicken reaches an internal temperature of 165*
Sprinkle on the Chopped Bacon.
Remove from the Stove

I served my Chicken with Jasmine Rice
Pour some of the Raspberry Sauce over the Chicken and Rice.
I also made Oven Roasted Asparagus

Oven Roasted Asparagus:
Snap off the tough ends of each Asparagus Stem 
Place in a 9X13 Pan
Salt and Pepper and lightly Drizzle with Extra Virgin
Bake in a 400* Oven for Approximately 25-30 or until done.
Tossing them a few times while roasting.

ENJOY!

You can watch the VIDEO as well.  Visit Brenda’s Blog to find more recipes.