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Hot Grill, Cool Beer

Ginger Johnson

Author:  Ginger Johnson

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Hot Grill, Cool Beer

Hot Grill, Cool Beer

Grilling is a special treat to me because it’s a very primal act. You get something raw, slap it on the grate over hot coals and cook. It’s simple, rewarding, and very basic.

Beer is in ideal partner in grilling pursuits in two ways. One as a food partner. With dozens of styles to match and complement foods, there’s a beer for every food. Pairing your grilled goodies with a complementary beer is all about intensity, like flavors and accenting. Just like when you add salt or vinegar or vanilla to a recipe. Beer’s the accent to really bring out the flavors.

The second way beer partners with grilling is as a beerinade (get it?!). Instead of a marinade, I’ve coined the word ‘beerinade’ in my kitchen. You can beerinade many things that will grace your grill grate. With its slight acidity to help tenderize, varied flavor additions, and ready access at markets and stores across the country, you can increase your grilling savvy and success by utilizing beer as an ingredient.

So once that grill is gleaming – and it’s time for me to clean mine too – plot the next flavor adventure with beer. I’d highly encourage you to use your grill, charcoal and gas, all year long. Having previously sold one major brand of grill, I can testify that some manufacturers (if not most) make their products to be enjoyed year round.

Meats, vegetables, fruits, breads. In addition to the standards tasties you may already grill, explore with a helpful cookbook focused on using your grill. I recently received a new grilling with beer book from some Canadian friends I’m eager to dive into. Certain brands like Weber have excellent choices to inspire, learn from, and follow for yummy success.

With a clean grill, fresh food ready to cook and a delicious beer at your fingertips, enjoy a grate meal regularly!

A caution: Be sure you learn how to properly, safely, and regularly clean your grill. Use only cleaning solutions that are food safe. Once it’s washed and dried, heating it up again will burn off any remaining residues and films. The last thing you want is to get sick or have your food tainted with toxic cleaning products. There are great ways to use very people and environmentally friendly cleaners, like vinegar and baking soda. Start by reading the manual that came with the grill, calling the manufacturer or look at smart and safe reputable cleaning sources online specifically addressing your kind of grill. Keeping it clean year round with periodic wiping, washing and scraping will increase the longevity of your grill and make for a more efficient cooking tool.

‘Til the next glass –


Grilling is a special treat to me because it’s a very primal act. You get something raw, slap it on the grate over hot coals and cook. It’s simple, rewarding, and very basic.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at or

About Basil & Salt Magazine (827 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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