By: Harpoon BBQ Fest Veterans Published:
On July 25th and 26th, 36 barbecue teams from around the country will travel to our brewery in Windsor, VT for the 2015 Harpoon Championships of New England Barbecue. Not only will teams be serving up dishes to be judged, but most will be dishing out loads of brisket, turkey, chicken, ribs, sausage (basically anything that can be BBQ’ed) along with sweet treats for purchase. And of course, we’ll have a wide variety of your favorite Harpoon beers available to help you wash it all down.
This festival is an absolute blast but it’s a lot to take in. So to help you out, we compiled some tips to help you maximize your festival experience:
- Prepare your bod: Consider staying away from meat for the week leading up to the festival and focus on filling your plate with fruits and veggies.
- Bring a designated driver: We’ll have plenty of beers on tap for you to enjoy all weekend long. Plan ahead and make sure you have your transportation to and from the festival figured out ahead of time.
- More Friends = More Food: This one seems obvious but the more friends you bring to the festival, the more variety of foods you’ll open your palate too…
- Pace yourself: With 36 barbecue masterminds at the festival, pace yourself. There’s no judgment if you only make it through half!
- Stay hydrated: "Meat Sweats," is a real thing, hopefully you took tip number 1 seriously. Add a beer or two on top of all that meat and trust us, water will be your best friend.
- Bring an extra shirt, or two: Spills are bound to happen, and being prepared is key. It also doesn’t hurt to change up your appearance to thwart any suspicion that this is your 5th time snagging a sample from the same vendor…
- Leave room for dessert: We know what you’re thinking, just what I need, more food! There will be fried dough, fried candy bars, fried cookies, and pretty much anything non-meat related that can be fried, fried. Some desserts will even be made using our beer!
- Leave your dog at home: Have we mentioned how much meat will be at the festival? That means there will be lots of bones, hot grills, and trash that we’d hate for your dog to get into.
- Take a Tour of the Brewery: We get it: there’s world-class food outside. Just don’t forget that we have world-class beer inside. Let our brewers show you were all the beer magic happens on a guided brewery tour!
- Get Here Early: This is one of our biggest festivals of the year, and while we’ve got plenty of parking, it pays to get to the brewery early for that primo spot. The early bird gets the worm, or in this case, duck fat fries and more meat than you’ve seen in your entire life.
So there you have it – 10 tips to ensure you have the best weekend ever. If your mouth isn’t watering, you may want to check your pulse! Let us know you’re coming >>> RSVP on Facebook!
By: Julia Falk, Digital Marketing Published:
Few foods symbolize fun with friends the way pizza does; It's made for sharing. Possibilities are endless which makes it a no brainer when you want a crowd pleaser. When we stumbled upon this beery marinara recipe from The Beeroness, we had to try it with Take 5. The hop malty goodness in this beer plays well with the the tomatoes and it takes less time than you think to whip together. And if you want to throw an invitaion our way when you make it, we wouldn't hate it...
Recipe and instructions are adapted from The Beeroness.
- 3 lbs tomatoes
- 1 large head of garlic
- 1 tbs olive oil, plus 2 additional tbs, divided
- 1 large white onion, chopped
- 16 ounces Harpoon Take 5
- 1/3 cup chopped basil leaves
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 400.
- Rub the head of garlic until about half of the papery white skin comes off. Cut a small amount of the tip off the head of the garlic, enough to expose all of the cloves. Place on a small piece of aluminum foil and drizzle with about 1 tbs of olive oil. Fold the foil tightly around the garlic, place on a baking sheet. Cut the tomatoes into quarters and place them on the baking sheet along with the garlic packet.
- Roast the tomatoes and the garlic at 400 for 20-30 minutes or until the tomatoes are soft and the skin starts to peel back from the flesh. Remove from oven and allow to cool.
- The skin of the tomatoes should be very easy to remove at this point, peel the skin off the tomatoes and discard. Place a fine mesh strainer over a bowl. Scoop the seeds into the strainer and place the remaining part of the peeled and seeded tomato into a bowl, repeat until all of the tomatoes have been seeded. Allow the seeds to continue to drain while you make the rest of the sauce.
- In a pot over medium high heat, add 2 tbs olive oil. Add the onions and sauté until they are translucent. Add the beer, seeded and peeled tomatoes and whatever juice has accumulated in the bowl beneath the tomato seeds. Discard the seeds. Remove the head of garlic from the foil packet and squeeze the soft head until the cloves comes out and into the sauce. Add the salt, pepper and basil.
- Reduce heat to maintain a low simmer, allow to cook and reduce until thickened, about 30 minutes, stirring occasionally.
If you want a smoother sauce, add to a food processor and process until smooth.
More Recipes with Take 5:
>>> Pulled Pork Butt from the Bacon Truck
>>> Pulled Pork from Stoked
>>> Beer Bacon Cheese Dip