A special Father’s Day Edition: BBQ’ing with Beer, and Dads! This year I had the pleasure of cooking a giant 1.6 kg (3.5 lb) marinated sirloin steak with my dad. We did marinate it, but not with beer - not this time. Just a good ol’ fashioned giant hunk o’ meat roast. And to make sure we got it just right, my father watched his clock, and I watched my beer. The result was perfect!

We were aiming for a nice medium cook, as you can see in the picture, and we were serving 5 adults. We also paired it with some Knackwurst sausages.

Prep

1. Marinate the steak for 2 hrs before grilling
2. Heat grill to a searing 400°F
3. Prepare your beer for drinking

The Cook

1. Place the meat on the center of the grill
2. Reduce the heat to medium / low, and close the lid
3. Enjoy beer to the 1/4 label mark, then open it up and brush on some marinade (don’t want things getting too dry). 1 periodically check the temperature hovers around 350°F - 375°F.
4. At the end of your first beer, brush the meat again with the marinade. Then flip the mighty beast. Brush the cooked side to get it nice and juicy again. Close the lid and get another beer.
5. At 1/4 label of beer no. 2, brush more marinade on.
6. At the 1/2 label mark, take a look at your meat. If you prefer your steak on the rare side, you may consider finishing up. At least get the plate to bing it in on, and you are done with the marinade now so it can be dumped.
7. If you are cooking some Knackwurst sausages (or hotdogs for the kids) then now if the time to get them going.
8. At the end of your 2nd beer, plate that sucker! Take it in to sit for a few minutes, then slice it up for the family to enjoy!

Total Beers: 2