BBQ Ribs and BBQ Bryg

BBQ Bryg is Danish for BBQ Brew and frankly, what better kind of beer is there?

BBQ and grilling is huge in Europe.  Huge.  In fact, I still remember my sheer amazement at the Weber display I saw last summer in England.  The United Kingdom, Northern Europe, Western Europe, and now even parts of Asia, are embracing the thrill of outdoor cooking.

BBQ Bryg is the official beer of the Grilleriet, Denmark's premiere, and quite possibly sole, BBQ school.  The Grilleriet is an offshoot of Weber's European expansion, and wow, it's pretty cool.

Chock full of cooking classes, demonstrations, and even planned dinner events, it looks exactly like the kind of place I would want to visit.  

When my good friend Kevin was in Denmark, he received a bottle of BBQ Bryg and knowing how I get about rare things such as this, gifted it on to me.  

So, what is one to fix with a special bottle of BBQ beer from several miles away?  What else, but BBQ Ribs.

Although I'm known to move between baby backs and spareribs, I always seem to land on baby backs and since I'm still working on my WSM skills, I once again went with what I know well.

The ribs turned out pretty well.  Moving from the modified kettle method to the WSM means I need to add a little bit more time to the cook, but other than that, the taste and texture were great.

Add in some foil-grilled corn on the cob with butter, paprika, and chives and I had myself the making of a meal.

Speaking of which, the beer was great.  Although brewed as an amber ale, I felt it had a lot of belgian qualities to it.  Medium bodied with a lot of flowery and citrus notes.  Very good and an excellent accompaniment to my own BBQ'd dinner.

Outside of the 100 other places I still need to visit on this little blue marble of ours, Denmark just climbed towards the top of the list.  Although I had to translate the words on their website to English, their photographs of grills and food broke all international barriers.  Cheers, my friends.