Introducing the ‘Backyard Grillers’ Collection
Like many of you, we’ve been spending more time in our own backyards in recent months. As the days warmed up, we pulled out our grills and have been experimenting with more robust pairings with different wines from our collection.
From spice rubs to day-of preparation, we’ve put together some sure-to-impress backyard recipes and complementary wines to add to your collection this summer. Click here to watch the grill-off and explore the recipes that took home the glory.
Ryan’s St. Louis Style Ribs
2 racks of St. Louis-style ribs
Traeger Grill (optional)
Domaine Serene's Winery Hill Spice Rub (see recipe)
1 cup of your preferred BBQ sauce
1 cup 'Evenstad Reserve' Chardonnay
1 cup brown sugar
1 cup local wildflower honey
Alder wood chips
• Remove the thin silver skin membrane from the bone-side of the ribs with a butter knife.
• Season both sides of the ribs with our Winery Hill Spice Rub (recipe below) or your preferred rub.
• Set Traeger temperature to 180℉ and preheat with the lid closed for fifteeen minutes.
• Smoke the ribs for three hours. Move the ribs to a baking sheet. Increase the grill temperature to 225℉ and allow to heat up with lid closed.
• For each rack of ribs: Separate four long sheets of heavy-duty aluminum foil and set the ribs on them. Dust with brown sugar to taste, and then then drizzle liberally with honey. Around the base of the racks, lightly sprinkle a high-acid white wine such as Evenstad Reserve Chardonnay or one of our white Burgundies. Tightly wrap the ribs with the foil – you’ll want this to be as air-tight as possible to steam the ribs throughout.
• Return the foiled ribs to the grill, meat side down and cook for two more hours.
• After two hours, remove the foil from the ribs and brush the ribs on both sides with your preferred BBQ sauce. See video for Ryan's secret sauce (hint - there's Domaine Serene wine involved). Remove the foil and grill directly on the grate, about 30 minutes to 45 minutes.
• Let the ribs rest before serving and then slice each rib perpendicular to the bone at the softest spot.
Michael's Santa Maria Style Tri-Tip
Oak firewood (or substitute BBQ coals with two cups red oak chips soaked in water for two hours)
Domaine Serene's Chardonnay Spice (see recipe)
2.5 lb beef tri-tip
• Rub your prepared Chardonnay Spice seasoning into the meat and let stand at room temperature for 30 minutes before grilling.
• Prepare your grill for direct and indirect medium-high heat. Add red oak chips 30 minutes before you begin grilling. If using oak firewood it will take about an hour to an hour and a half to get it to the right temperature.
• Set your tri-tip over the direct heat, fattiest-side up, and sear about 10 minutes, or until browned. Flip the meat over and sear the other side the same way.
• Move your tri-tip to the indirect-heat. Cook uncovered until a thermometer reads 130℉ in the thickest area of the meat.
• Take the tri-tip off the grill and move to a cutting board. Let the meat rest for 15 minutes. Slice the meat against the grain to serve.
Michael's Santa Maria Style BBQ Chicken
Chicken Leg and Thigh (bone-in)
Bottle of Beer or substitute Chardonnay
Domaine Serene's Chardonnay Spice (see recipe)
• Rinse and dry chicken, then cut ½ inch thick pads of butter and place underneath chicken skins
• Add Chardonnay or beer to a spray bottle
• Generously sprinkle both sides of the chicken with Chardonnay Spice
• Place chicken on the grill bone side down. Let it cook over medium heat for about 15 minutes or until the skin starts to get golden brown.
• Flip over the chicken and start spraying heavily. The idea is to dry out the meat when you are cooking it boneside down and rehydrate with the Chardonnay/beer baste. Cook until 165℉ internal temperature, flipping frequently and spraying the entire time.
Michael's Tangy Santa Maria Salsa
1 14.5oz canned diced tomatoes
1/2 cup canned diced mild green chili peppers
1 medium white onion finely chopped
2 cloves garlic minced
3 tbsp vegetable oil
1/2 tsp kosher salt
1/2 tsp pepper finely ground
• Combine all ingredients in a large bowl and toss until well mixed.
• Cover and refrigerate for at least an hour to blend the flavors. Add more salt, pepper or garlic to the mix as necessary for taste.
Evan's 10-Hour Brisket
1 12-lb brisket
Domaine Serene's 'Grand Cheval' Spice (see recipe)
1/4 cup ground black pepper
1/3 cup kosher salt
1 1/2 cup beef broth or jus
• Prepare the brisket
• Trim fat cap off the top of brisket and trim off any brown areas such as on the side of the brisket.
• Make a long cut with the grain on the flat (thin side) of the brisket and a short cut again on the flat to show direction of cuts after cooking.
• Trim bottom fat cap to about 1/4 inch thickness.
• Season the brisket on all sides with the Grand Cheval rub.
• Pre-heat the Traeger and set to smoke (180℉ if you are not using a Traeger).
• Place brisket, fat side down on grill grate.
• Spritz with apple juice every 45 minutes for the first 3 hours.
• Cook brisket until it reaches an internal temperature of 160℉ (about 5-7 hours).
• When brisket reaches internal temperature of 160℉, remove from grill and double wrap in aluminum foil or butcher paper.
• Increase the temperature on the grill to 225℉.
• Return the brisket to the grill and cook until it reaches an internal temperature of 204℉.
• When brisket reaches internal temperature of 204℉, remove from grill and wrap in a towel to rest for at least one hour.
• When ready to serve, cut slices about the thickness of a pencil against the grain. The meat should pull apart with very little effort.
• Pour juices over cut slices of brisket.