“The one constant through all the years has been baseball. America has rolled by like an army of steamrollers. It has been erased like a blackboard, rebuilt and erased again. But baseball has marked the time. This field, this game: it’s a part of our past. It reminds of us of all that once was good and it could be again.”
– James Earl Jones as Terrance Mann, Field of Dreams
Spring is in the air and our national pastime is in full swing. Joining together in droves are children of all ages, young and old, fathers and sons, and best friends sneaking out of work for afternoon bleacher seats, cheering on their home team as 18 ballplayers contest for 27 outs across 9 innings – every pitch, hit and catch played until the very last out.
Sounds ring of white pine bats cracking. Ballplayers chatter between pitches. Umpires feverishly jeer. The crowd sings “Take Me Out to the Ballgame,” and vendors scream, “PEANUTS! GETCHA PEANUTS!!”
Carried across the gentle breeze are the smells of the most beautiful fresh cut grass, earthy pine tar slathered across wooden bats, dugouts filled with sunflower seeds, and powdered chalk streamed from home plate to foul poles.And, let’s not forget, those timeless smells of concession-stand cuisine.
On the field are visions of a game played as it was 100 years ago, fastballs are thrown and the third-base coach vigorously runs through a series of secret hand signals. A base runner hustles down the line in stretching a single into two bases and an outfielder chases down the deepest of long fly balls.
Of course, the staples of Baseball cuisine are engrained into the culture of America. It’s a sultry combination of a dietician’s worst nightmare – roasted chili dogs, grilled burgers, buttery popcorn and warm, shelled peanuts. Dachshund Sausages have been on the scene since the mid-1800s and were (un)officially named hotdogs at the Polo Grounds, circa 1901.
In recent years, I have seen, firsthand, the platform for ballpark food evolve. San Francisco boasts fresh hand-rolled sushi; Kansas City has the most tender BBQ ribs; and the GRANDEST of ALL ballpark burgers is the the 5 POUND Fifth Third Burger in Grand Rapids. Dungeness Crab Cakes are found in Baltimore; Mahi Mahi tacos in Miami; and Mile-high mountain oysters in Colorado. Grilled Fresh Pacific NW Salmon graces the menu in Seattle; and the finest Prime Rib can be ordered in New York at Yankee Stadium.
So, as I pondered my inspiration for this “Baseball Recipe,” I was brought back in time to those classic staples: BBQ, sandwiches, and beer. This recipe will be a treat for your palate and is done over the Infrared HEAT of this Bachelor’s grill.
Check out: “Grilled Guinness BBQ Brisket Sandwiches” and tune into that game. Crack a few cold ones, fire up the grill, and grab at least 1 BBQ Brisket Sandwich for each hand. GO TIGERS!!
Five pounds of grass-fed brisket is slow-roasted for hours and then basted with homemade Guinness BBQ sauce. It's then Grilled to perfection, sliced and served on an open-faced bun.
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3-4 cloves garlic, minced
- 1/4 cup molasses
- 20 ounces Guinness Draught
- 1/2 cup apple cider vinegar
- 8 ounces tomato paste
- 1-2 teaspoons cayenne pepper
- 3/4 cup brown sugar
- 1 tablespoon honey
- 1 tablespoon Worcestershire
- Salt and pepper, to taste
- In a saucepan over medium heat, add oil, onion/garlic and saute until tender.
- Add all other ingredients (except tomato paste) to saucepan a whisk to integrate.
- Bring to a boil, reduce temp. to simmer, cover, and stir occasionally for 10 minutes.
- Mix in tomato paste, recover dish and simmer for additional 30 minutes.
- Remove saucepan from heat when desired sauce consistency is reached.
- Pour into blender and puree until smooth.
- Set aside and cool to room temp. before applying to meat.
5 pounds of grass-fed brisket slow-roasted for hours. Basted with homemade Guinness BBQ Sauce. Grilled to perfection. Slice and serve on an open-faced bun.
- 5 pounds beef brisket
- 1/2 cup chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic powder
- Kosher salt and ground black peppercorn, to taste
- A Bachelor and His Grill's ORIGINAL: "Guinness BBQ Sauce" (Recipe Above)
- Coleslaw and peanuts, optional
- Pre-Heat oven to 225°F.
- Rinse brisket.
- Pat dry with paper towel and coat liberally on all sides with dry spice rub.
- Double-wrap TIGHTLY with foil.
- Place covered brisket, fat-side up in baking pan, then place into oven.
- Cook for about 3 hours and 15 minutes
- During roasting, make A Bachelor & His Grill's ORIGINAL, "Guinness BBQ Sauce" noted in recipe.
- Pull brisket from oven, unwrap, and brush generously with BBQ sauce.
- Pre-Heat grill to hot.
- Place brisket on center-most grates.
- Grill 5 minutes per side or until nice exterior crust forms on brisket.
- Basting intermittently.
- Pull from grill and place on cutting board.
- Brush again with BBQ sauce and tent with foil for 5 minutes.
- Remove foil and cut brisket in 1/8-1/4" slices, against the grain.
- Serve on fresh bun, add sliced brisket, and additional BBQ sauce (to taste) with scoop of slaw.