This fast and easy recipe is perfect for any type of barbecue!

“This delicious salad features all the flavors in a virgin Bloody Mary: horseradish, Worcestershire, lemon and celery. It’s perfect with grilled skirt steak.”

Ingredients:

• 1/4 cup drained bottled horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seeds
• Coarsely ground black pepper
• 1/4 cup plus 2 tablespoons canola oil
• Kosher salt
• 2 pounds heirloom tomatoes, chopped
• 2 small celery ribs, thinly sliced, plus 1/4 cup leaves
• 1/3 cup sour cream
• 1 pound skirt steak, in 2 pieces

Preparation:

In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.

In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.

Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

Recipe and photo from www.FoodandWine.com

Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet house-made barbecue sauce and hot sauce-spiked onions. He’s glad he did: It was an instant hit.

• 2 tablespoons vegetable oil
• One 1-pound onion, halved and thinly sliced
• Salt
• 1/4 cup Frank’s RedHot or other hot sauce
• 1/4 cup beef broth
• 6 tablespoons unsalted butter, softened
• Eight 1/2-inch-thick slices of firm white bread
• 8 slices of thick-cut bacon
• 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
• 3 ounces smoked Gouda, shredded (1 cup)
• 1/4 cup Sweet Barbecue Sauce (see below for recipe)

In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.

Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.

Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.

Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.

MAKE AHEAD The onion can be refrigerated overnight and reheated gently before serving.

Sweet Barbecue Sauce

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• Salt
• 2 tablespoons unsalted butter
• 1 cup ketchup
• 1/2 cup dark brown sugar
• 1/2 cup apple juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped peeled fresh ginger
• 2 tablespoons unsulfured molasses

In a large skillet, heat the oil. Add the onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add the butter and melt. Add the ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

MAKE AHEAD The barbecue sauce can be refrigerated for up to 2 weeks.

SUGGESTED PAIRING

Slows boasts a superb lineup of beers on tap—mostly from Michigan—and this indulgent burger can handle a beer with pretty assertive hops. Try Bell’s Third Coast Old Ale or New Holland Brewing’s Mad Hatter IPA, both from Slows’s home state.

Recipes and photo from www.FoodandWine.com.

As we continue to celebrate National Hotdog Month, we travel to Seattle! This recipe comes from an old roommate who based it off the famed Seattle Dog.

Ingredients:

• 4 bratwursts or polish sausages
• 4 buns
• 2 lager style beers
• 1 large onion (sliced)
• 2 garlic cloves (minced)
• 1 8 oz package of Cream Cheese (soften to room temperature)

Directions:

Preheat half of the grill on medium heat. In a foil pan, combine the beer, onions, and garlic and place on the cool side of the grill. Cook until onions are soft about 10-15 minutes, stirring occasionally.

Add the Bratwursts or polish sausages to the onion mixture once onions are translucent.

Close lid and allow to cook until the dogs are completely cooked turning occasionally.

Once cooked, place the dogs on the warm side of the grill and grill about 3-5 minutes on each side and then return to the pan.

To assemble, smear cream cheese on a toasted hot bun, add the bratwurst, and top with onion mixture.