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All American Feast
About the Boston Lager Cut
The Samuel Adams Boston Lager Cut is an original cut of beef designed to pair perfectly with Samuel Adams Boston Lager’s complex flavor profile. The brew’s upfront malt flavor matches the caramelized flavors of the meat, and its hoppy finish prepares the palate for the next bite. Cut from the cap to the top sirloin, the Boston Lager Cut has a tender texture and big beefy flavor. The Boston Lager Cut runs at a 45 degree angle to the rest of the muscle, yielding a tightly grained steak perfect for grilling and slicing. This carving method optimizes the Cut’s cooking properties and flavor potential, enhancing the pairing capabilities.
Preparing the Boston Lager Cut
To achieve the recommended medium-rare to medium temperature and make the most of the cut’s beefy flavor, Dickson suggests searing the steak on high heat for four to five minutes per side. For a more well done cut, follow the searing with four to five minutes of indirect heat in the oven.
Jake Dickson’s Tips
Let it rest. Just as when you're cooking in the kitchen, let your meat rest after grilling so it re-absorbs all its juices. Even a sausage or burger should be left be on the cutting board for 5-8 minutes to rest, and the bigger the cut, the longer you should wait before slicing.
To get a proper sear on your steaks, close the lid and leave your grill on high for a good 15-20 minutes. Then cook with the lid open.
Serve a nice steak or juicy burger with a full-flavored craft beer like Samuel Adams Boston Lager. Its upfront malt flavor matches the caramelized flavors of grilled meats, while its hoppy finish prepares the palate for the next bite.
Bring meat - chops, steaks and everything in between - to room temperature before putting it on the grill. This will ensure even and quick cooking.
Flip once -- and only once! Don't fuss with your meat and you'll get the best char -- and the flavor that comes with it.
Use your whole grill surface -- The hottest areas are best for searing, the cooler parts for finishing without overcooking. An uneven grill can be a boon, not a handicap, if you know how to take advantage of it.
Sauce after you've seared. BBQ sauce and other sugary heavy sauces will burn/char easily over high heat.
If it is scorching hot outside, choose beef and lamb over chicken and pork (which are much more prone to spoil).
A full-flavored craft beer like Samuel Adams Boston Lager has a nice ’spice packet’ brewed in that’s perfect as a grilling marinade for beef.
Make the mixed grill - buy a small amount of a premium cut for everyone to taste, then fill them up with less expensive cuts, burgers and sausages -- the summer crowd pleasers.
When it comes to ground beef, stay away from anything too lean. The best burgers are made from an 80/20 blend, of high quality meat. Ground chuck is excellent.
When given the choice - go with a bone-in over a boneless cut for the grill. The bone adds flavor, evens out cooking, and protects the meat from the extreme heat of the grill. This is especially important with leaner and grass-fed meats.
http://www.samueladams.com
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