Fight the Chill with the Grill: Congratulations to our Winner!

This winter we challenged you to not let the cold and snow keep you from firing up your grill and enjoying a Boston Lager – and you didn’t let us down. We had quite a few Sam drinkers brave the weather and send us their #GrillingWithSam photos to prove it.

grill with sam 1We’re excited to congratulate our winner Mike D. from Shirley, NY who submitted several photos throughout the winter. Mike is now the proud owner of a Samuel Adams Weber Grill!

Thank you to everyone who participated! We wanted to give you one more #GrillingWithSam recipe from Chef Vinson Petrillo to try out before winter ends:

Grilled Samuel Adams Boston Lager Marinated Hanger Steak
Serves 6

6 portions of cleaned hanger steak, 6 ounces apiece
6 cloves crushed garlic
½ cup Samuel Adams Boston Lager
¼ cup olive oil
1 sprig rosemary, leaves only
1 tablespoon salt
½ tablespoon pepper
2 tablespoons red wine vinegar
Pinch of red pepper flakes

For The Steak:
Marinate the steaks for up to four hours with the garlic, olive oil, rosemary leaves, red pepper flakes, salt, pepper, red wine vinegar and Samuel Adams Boston Lager. Light a grill hot enough for the steaks to sear, but not to burn. Cook the steaks to medium rare or just below. Once done, let them rest over fresh herbs to absorb the flavor and serve with the Samuel Adams Boston Lager glazed early winter roots.

Samuel Adams Boston Lager Glazed Early Winter Roots

1 bunch white asparagus
1 bunch Thumbelina carrots, peeled and quartered
1 bunch baby turnips, washed, peeled and quartered
1 bunch baby radishes, washed and quartered
1ounce honey
¼ cup Samuel Adams Boston Lager
½ cup unsalted butter
Salt and pepper to taste

For the Asparagus
Cut off the bottoms of the asparagus, leaving the tops 4-5 inches. Season heavily with olive oil, salt and pepper.

Grill the asparagus on all sides for a total of 3 minutes and remove from the grill.

Peel the asparagus after it has been grilled. This will allow the asparagus to have a grilled flavor without adding any color to the glazed roots.

Cut the asparagus into 1 inch pieces and reserve.

For The Winter Roots
Fill a large pot with water and salt heavily. Set the pot on the stove and boil.

Remove and reserve the leaves from the turnips and radishes, then gently wash the leafless radishes and turnips in very cold running water. Dry them in a salad spinner.

In the pot of salted water, blanch the turnips, carrots, and radishes until just tender.
Remove the vegetables from the boiling water once blanched, and shock them quickly in an ice water bath until cold.

Transfer the vegetables into a sauce pot over heat along with the white asparagus. Add in the Samuel Adams Boston Lager and the honey.

Let the liquid come to a boil and turn the heat to low. Slowly stir in the butter, making sure not to break the liquid.

Season the glazed vegetables with salt and pepper and reserve warm for the plate.

Brush the radish and turnip leaves with olive oil and season with salt and pepper. Grill the leaves until just tender and lightly colored.

On a warm plate, place the leaves down first and top with the glazed roots and white asparagus.