Citrus BBQ Beer Can Chicken
RECIPES & DEMOS
  • Holiday Stuffed Pork Loin with Red Pepper Relish
    Holiday Stuffed Pork Loin with Red Pepper Relish
    Holiday Stuffed Pork Loin with Red Pepper Relish
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 30 minutes | Total Time: 2 hours
    Yield: 6 servings

     

    2.5 pound pork loin
    Canola oil
    Kosher salt and freshly ground black
    pepper


    Brine:
    ½ cup onion, sliced
    4 cloves garlic, smashed
    3 tbsp. sugar
    3 tbsp. kosher salt
    3 (12-oz.) cans Miller Lite®
    1 bay leaf
    1 tsp. black peppercorns
    4 cups ice

     

    Stuffing:
    2 cups cornbread
    1 leek, washed and sliced
    ¼ cup onion, diced
    1 tbsp. Italian seasoning
    ½ pound loose Italian pork sausage
    ¼ cup heavy cream
    Kosher salt and freshly ground black
    pepper


    Red Pepper Relish:
    2 cloves garlic, minced
    ½ sweet onion, finely sliced
    ¼ cup Miller Lite
    1 (14-oz. jar) roasted red peppers;
    rinsed, drained, and sliced
    2 tbsp. sherry vinegar
    1 tbsp. sugar
    ¼ tsp. dry mustard
    Extra virgin olive oil
    Kosher salt and freshly ground
    black pepper

     

    Begin by making brine. Combine all ingredients in a large pot, and bring to a simmer to dissolve sugar and salt. Remove from
    heat, and add ice to cool. Add pork loin to brine, cover, and place in fridge overnight.


    Make stuffing. In a large skillet over high heat, saute onions and leeks with Italian sausage until browned. Add to a large bowl with crumbled cornbread, Italian seasoning, and heavy cream. Season with salt and pepper.
    Using a sharp knife, make an incision along pork loin and open up to leave a flat piece of pork. Season inside with salt and
    pepper, then line stuffing down the middle in a log shape. Carefully roll pork back up so stuffing is down the center. Secure it with butcher's twine every 1 inch. Tie it firmly so it is secure, but not too tight so the stuffing comes out from the ends. Season outside with salt and pepper.


    Heat oven to 375°F. Set a large skillet on stove top, and add canola oil. Once hot, add pork loin to pan and sear all over until
    brown (about 4 minutes per side). Place pan with pork into oven, and finish cooking for 15–17 minutes.


    After it is cooked, allow to rest before slicing into thick wheel and serving with Red Pepper Relish.


    To make red pepper relish, set a large saucepan over medium heat. Saute onions, garlic, and red peppers for 5–7 minutes until
    translucent and fragrant. Deglaze with beer and vinegar. Add sugar and mustard, and simmer for 2–3 minutes. Stir well, and
    then reduce heat and cook for 10–12 minutes until texture becomes soft and almost falling apart. Season with salt and pepper.
    Cool, and serve with pork.

  • Smoked Turkey Legs
    Smoked Turkey Legs with Cranberry BBQ Sauce
    Smoked Turkey Legs with Cranberry BBQ Sauce
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 30 minutes | Total Time: 2 hours
    Yield: 6 servings

     

    6 turkey legs


    Brine:
    ½ cup onion, sliced
    4 cloves garlic, smashed
    3 tbsp. sugar
    3 tbsp. kosher salt
    3 (12-oz.) cans Miller Lite®
    1 bay leaf
    1 tsp. black peppercorns
    4 cups ice


    Rub:
    3 tbsp. smoked paprika
    2 tbsp. granulated garlic
    1 tbsp. onion powder
    1 tsp. mustard powder
    1 tbsp. light brown sugar
    1 tbsp. kosher salt
    1 tsp. ground black pepper


    Cranberry BBQ Sauce:
    2 tbsp. vegetable oil
    ½ cup onion, finely diced
    1 can Miller Lite
    1 tsp. dry mustard powder
    1 cup whole-berry cranberry sauce
    1 cup bourbon brown sugar BBQ
    sauce

     

    Begin by making brine. Combine all ingredients in a large pot, and bring to a simmer to dissolve sugar and salt. Remove from
    heat, and add ice to cool. Add turkey legs to brine. Cover and place in fridge overnight.


    Make dry rub by combining spices. Remove legs from brine, dry, and sprinkle with dry rub.


    Prepare smoker (or charcoal grill with lid), and bring to a temp of 225°F. Throw some soaked oak or pecan wood on the charcoal
    to infuse a nice smoky flavor into legs. Place turkey legs on smoker or grill, cover, and allow to cook until tender (about 3 to 3.5
    hours). In the last 45 minutes, baste with cranberry BBQ sauce. Serve legs with an extra side of BBQ sauce.


    Prepare cranberry BBQ sauce. In a medium saucepan over medium heat add oil and saute onion until translucent. Add tomato
    paste, and then deglaze with Miller Lite. Bring to a simmer, and reduce until almost completely evaporated. Add cranberry sauce,
    mustard powder and BBQ sauce. Stir to combine.

  • Cheesy Beer Grits and Grilled Shrimp
    Cheesy Beer Grits and Grilled Shrimp
    Cheesy Beer Grits and Grilled Shrimp
    FROM THE KITCHEN OF GUY FIERI®

    FROM THE KITCHEN OF GUY FIERI
    Prep Time: 20 minutes | Total Time: 40 minutes
    Yield: 4 servings

     

    For the Grits
    2 cups whole milk
    1 (12-oz.) can Miller Lite®
    1 cup white grits
    4 ounces shredded white cheddar
    cheese
    4 tbsp. unsalted butter, cubed
    ½ tsp. cayenne pepper
    ½ tbsp. kosher salt
    ½ tbsp. freshly ground black pepper
    ¼ cup fresh parsley, chopped


    For the Hot Butter Sauce
    1 stick unsalted butter
    1 tsp. hot sauce
    1 clove garlic, smashed
    1 tsp. fresh lemon juice
    ¼ cup Miller Lite


    For the Shrimp
    ½ tbsp. smoked paprika
    1 tbsp. garlic powder
    ½ tsp. kosher salt
    1 lb. medium shrimp (shell on, head off, deveined)
    ½ tsp. freshly ground black pepper
    deveined)
    1 tbsp. vegetable oil
    ¼ cup green onion, finely sliced

     

    Make the Grits: In a large saucepan, bring the milk and beer to a boil. Slowly pour in the grits, whisking to ensure there are no
    clumps. Cook according to directions (if using quick grits it will take only 5–7 minutes; if using coarse-ground grits, cook for
    approx. 30 minutes). Once grits are cooked and mixture is smooth, add in the cheese, butter, cayenne, salt, and pepper. Keep
    warm, stirring occasionally. Stir in the parsley just before serving.


    Make the Hot Butter Sauce: Bring about 1 quart of water to a simmer in a small pot. Place a heat-proof bowl over the top so it
    sits over the top without the water touching the bottom of the bowl. Add the butter, hot sauce, garlic, lemon juice, and beer to
    the bowl, and allow the ingredients to melt and the flavors infuse together. Remove from heat, and keep warm.


    Prepare the Shrimp: Preheat the grill to medium heat. Combine paprika, garlic powder, salt, and pepper. Pat the shrimp completely
    dry, and cover with the spice mixture. Brush the grill lightly with oil to prevent the shrimp from sticking. Place the shrimp
    on the grill, and cook about 2 minutes on each side or until the outside turns a pale pink. Transfer the shrimp to the melted
    butter mixture.


    Assemble: Place the grits in a small bowl. Top the grits with a couple of shrimp and garnish with green onion and a sprinkle of
    paprika.

     

  • Dragon's Breath Chili
    Dragon's Breath Chili
    Dragon's Breath Chili
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 10 minutes | Total Time: 2 hours and 25 minutes
    Yield: 10-15 servings

     

    3 tbsp. bacon grease or canola oil
    2 tbsp. unsalted butter
    2 lb. ground beef, coarse grind
    1 lb. bulk Italian sausage
    1 lb. boneless chuck, trimmed and cut
    into ¼-inch cubes
    3 Anaheim chilies, roasted, peeled,
    chopped
    3 poblano chilies, roasted, peeled,
    chopped
    2 red bell peppers, diced
    2 jalapeños, minced
    2 yellow onions, diced
    2 heads garlic, minced
    3 tbsp. chili powder
    2 tsp. dry red pepper flakes
    2 tsp. ground cumin
    2 tsp. ground coriander
    2 tsp. granulated garlic
    2 tsp. granulated onion
    2 tsp. spicy paprika
    2 tsp. kosher salt
    2 tsp. freshly ground black pepper
    6 oz. tomato paste
    1 (12 oz.) can Miller Lite®
    1 cup chicken stock
    2 cups tomato sauce
    2 (15.5 oz.) cans kidney beans, with
    juice
    2 (15.5 oz.) cans pinto beans, with juice
    Crackers, for garnish
    1 bunch green onions, thinly sliced, for
    garnish
    1 cup shredded cheddar cheese, for
    garnish

     

    Add the bacon grease or canola oil and butter to a large stockpot over high heat. Add the ground beef and sausage and cook
    until brown, about 7 to 10 minutes. Try not to break up the ground beef too much. Leaving fat in the pot, remove meat to a large
    plate or bowl. Add the chuck and cook for about 6 to 8 minutes or until brown. Again leaving fat in the pot, remove meat with a
    slotted spoon and add to plate or bowl with browned ground meat. Set aside.


    Add the Anaheim chilies, poblano chilies, red bell peppers, jalapeños, and onions to the fat in the pot. Cook until caramelized,
    about 5 minutes. Add the minced garlic and sauté for 1 minute.


    Stir in the chili powder, red pepper flakes, cumin, coriander, granulated garlic, granulated onion, paprika, salt, and black pepper
    and cook for one minute. Add the tomato paste and cook until caramelized, about 30 seconds. Add the beer and chicken stock
    to deglaze, scraping to loosen the browned bits on the bottom. Add the tomato sauce, kidney beans, pinto beans, and all three
    reserved browned meats. Lower the heat and simmer for about 2 hours. Serve with crackers, green onions, and cheddar cheese.

  • Buffalo Chicken Nachos
    Buffalo Chicken Nachos
    Buffalo Chicken Nachos
    Buffalo Chicken Nachos
    VIEW VIDEO DEMO

    Prep Time: 10 minutes | Total Time: 1 hour and 15 minutes
    Yield: 4-6 servings

     

    For the Chicken:
    1 tbsp. vegetable oil
    4 tbsp. unsalted butter
    1 jalapeño, minced
    1 tbsp. garlic, minced
    1 tbsp. white vinegar
    1½ cups hot sauce
    1 cup low-sodium chicken broth
    1 tbsp. lime juice
     ts p. freshly ground black pepper
     ts p. cayenne pepper
    ½ tsp. celery salt
    ½ tsp. kosher salt
    ½ tsp. smoked paprika
    3 (5 oz. each) chicken breasts,
    boneless, skinless, sliced lengthwise
    into 3 strips each


    For the Pitas:
    canola oil
    8 pita pockets, each cut into eighths
    pinch of kosher salt


    For the Blue Cheese Topping:
    ½ cup milk
    ¾ cup smoked blue cheese, crumbled,
    divided
    ¼ cup sour cream
    ¼ cup mayonnaise
    2 tbsp. chives, finely sliced
    kosher salt
    freshly ground black pepper


    For the Garnish:
    2 cups shredded mozzarella
    ½ cup radishes, finely sliced
    ½ cup celery, finely sliced
    ½ pickled jalapeño, drained
    2 tbsp. Parmesan cheese, grated
    (optional)
    Preheat the grill to medium-high and
    brush with oil. Preheat the oven to
    350°F.

     

    Prepare the Sauce:
    Add the oil, butter, jalapeño, and garlic to a medium sauté pan over medium heat. Allow the butter to melt and lightly sauté the garlic and jalapeño,
    about 2 minutes. Stir in the vinegar, hot sauce, chicken broth, and lime juice and keep warm until ready to use.


    Prepare the Dry Rub:
    Add the freshly ground black pepper, cayenne, celery salt, kosher salt, and smoked paprika to a small bowl and stir to combine. Set aside until ready to
    use. Take ¼ cup of the sauce and add to a bowl. Add the chicken slices and quickly toss. Sprinkle with the dry rub and toss again. Put onto the grill and
    cook until tender but cooked through, about 3–4 minutes per side. Remove and allow to cool slightly. Once cool enough to handle, chop into bite-size
    pieces. Set aside.


    Fry the Pitas:
    While the chicken is grilling, fry the pita chips. In a deep, heavy pot, heat about 4 inches of oil to 350°F. Fry the pita wedges in small batches for 1–2
    minutes, until golden brown and crispy. Drain well and transfer to a paper towel-lined plate. Season immediately with salt.


    Prepare the Blue Cheese Topping:
    In a small saucepan over medium heat, warm the milk. Add cup of the blue cheese to a medium bowl, and pour the warm milk over it. Stir, allowing the
    cheese to melt into the milk. Once melted, add the remaining blue cheese, sour cream, mayo, and chives. Season to taste with salt and pepper.


    Assemble and Bake:
    Arrange the pita chips in a large roasting pan in an evenly distributed layer. Top with half of the chopped chicken, half of the remaining hot sauce
    mixture, half of the blue cheese mixture, and, finally, 1 cup of the shredded mozzarella. Repeat layers, ending with a generous helping of the shredded
    cheese. Bake in the center of the preheated oven for 5 to 10 minutes, until cheese has melted and the pitas have soaked up some of the hot sauce and
    have crisped. Remove from oven and sprinkle with sliced radishes, sliced celery, pickled jalapeño, and Parmesan cheese. Serve immediately.
    Enjoy with a cold Miller Lite®.

  • Brisket With Miller Lite® Mop Sauce
    Brisket With Miller Lite® Mop Sauce
    Brisket With Miller Lite® Mop Sauce
    Brisket With Miller Lite® Mop Sauce
    VIEW VIDEO DEMO

    Prep Time: 20 minutes | Total Time: 4 hours (not including cooling time)
    Yield: 4–6 servings

     

    For the Brisket:


    2 tbsp. vegetable oil, divided
    1 (3 to 4 lb.) beef brisket
    1 yellow onion, chopped
    3 cloves garlic, chopped
    1 large carrot, chopped
    2 celery stalks, chopped
    2 cups low-sodium beef broth
    2 (12 oz.) cans Miller Lite
    1 tsp. olive oil


    For the Rub:
    2 tbsp. garlic powder
    2 tbsp. onion powder
    2 tbsp. adobo chili powder
    1 tsp. cayenne pepper
    2 tbsp. kosher salt
    2 tbsp. freshly ground black pepper


    For the Hoagies:
    Italian hoagie rolls
    ½ cup unsalted butter, melted
    2 cloves garlic, minced
    pinch kosher salt
    pinch freshly ground black pepper


    For the Mop Sauce:
    1 tbsp. vegetable oil
    1 cup apple cider vinegar
    ½ cup Miller Lite
    ½ cup light brown sugar
    2 tbsp. Worcestershire sauce
    1 tbsp. dried red pepper flakes
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper

     

    Make the Rub:
    In a large bowl, combine the garlic powder, onion powder, adobo chili powder, cayenne pepper, salt, and black pepper. Thoroughly coat the
    brisket with the rub and set aside at room temperature.


    Cook the Brisket:
    In a large, deep pot, heat 1 tbsp. of the oil over high heat. Place the brisket in the pan and sear all sides until browned. Transfer the brisket to a
    plate and, using the same pot, sauté the onion and garlic until golden, about 5 minutes. Add the carrot and celery along with the beef broth
    and Miller Lite beer. Cover tightly and simmer or braise in an oven set to 325°F for about 3 hours or until brisket is tender. Remove from the
    heat, remove brisket from braising liquid, and wrap meat in foil. Leave at room temperature until cooled. Place the brisket in the refrigerator to
    cool overnight.


    Grill the Brisket:
    When you are ready to serve the brisket, preheat the grill to medium-high heat and bring the brisket to room temperature. Once it has come
    to room temperature, rub the brisket with olive oil and place on the heated grill. Grill for 15 to 20 minutes. Combine mop sauce ingredients and
    mix well. Using a BBQ mop, baste brisket with the mop sauce regularly as it cooks. When brisket is done, remove from heat, cover with
    aluminum foil, and let rest for about 10 minutes before slicing.


    Grill the Hoagie Rolls:
    While the meat is resting, in a small bowl, mix together the melted butter, garlic, and a pinch of salt and pepper. Using basting brush, coat the
    inside of the rolls with the butter and place on the grill until lightly toasted.


    To Assemble:
    Thinly slice the brisket and place a heaping portion in the toasted hoagie roll. Top with more mop sauce and serve.
     

  • Lamb Meatball Sliders
    Lamb Meatball Sliders
    Lamb Meatball Sliders
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 25 minutes | Total Time: 45 minutes (not including pickling time)
    Yield: 12 sliders

     

    For the Meatballs:
    1 lb. ground lamb
    ½ cup panko breadcrumbs
    ¼ cup white onion, grated
    1 tbsp. garlic, minced
    1 tsp. fresh rosemary, chopped
    1 tsp. ground coriander
    1 tsp. dried oregano
    2 tsp. ground cumin
    2 tsp. lemon zest
    1 egg, beaten
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper
    2 tbsp. canola oil
    1 (12 oz.) can Miller Lite®
    2 Roma tomatoes, thinly sliced
    12 soft Hawaiian buns


    For the Pickled Cucumbers:
    1 (12 oz.) can Miller Lite
    ¾ cup cider vinegar
    ½ cup granulated sugar
    1 tbsp. salt
    1 tbsp. black peppercorns
    3 cloves garlic, smashed
    ¼ tsp. red pepper flakes
    2 tsp. fennel seed
    1 hothouse cucumber, sliced ¼-inch thick


    For the Tzatziki:
    1 tbsp. olive oil
    1 clove garlic, finely minced
    ¼ cup sour cream
    ½ cup plain Greek yogurt
    2 tsp. honey
    1 tbsp. lemon zest
    2 tsp. lemon juice
    2 tbsp. fresh mint, chopped
    3 tbsp. fresh dill, chopped
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper

     

    Prepare the Meatballs:
    In a large bowl, combine the lamb, breadcrumbs, onion, garlic, rosemary, coriander, oregano, cumin, lemon zest, egg, salt, and pepper. Mix well
    until combined, but do not overwork. Form 1-inch meatballs.


    Cook the Meatballs:
    In a 12-inch skillet, heat 2 tbsp. of canola oil over medium-high heat. Sear the meatballs until golden brown, about 8 to 10 minutes, turning
    once. Pour the beer in the bottom of the pan until it reaches halfway up the meatballs and cover pan tightly with a lid or foil. Simmer the
    meatballs for 10 minutes, remove the lid, and then cook for another 5 to 10 minutes until cooked through.


    Make the Pickled Cucumbers:
    In a medium saucepan over medium-high heat, combine all of the ingredients except for the cucumbers. Bring to a simmer, stirring often, until
    the sugar dissolves. Place the cucumbers in a large heatproof, nonreactive bowl. Pour the pickling liquid over the cucumbers and cover.
    Refrigerate for at least one hour or until the pickles are chilled.


    Make the Tzatziki Sauce:
    While the meatballs are cooking, make the tzatziki. In a small bowl, combine the olive oil, garlic, sour cream, Greek yogurt, honey, lemon zest,
    lemon juice, mint, dill, and salt and pepper. Refrigerate until ready to use.


    To Serve:
    Slather the inside of the buns with the tzatziki sauce. To each bun, add a meatball along with a slice of tomato and one or two cucumbers.
    Skewer to hold bun in place and serve.

  • Pimento Cheese and Chorizo Dip
    Pimento Cheese and Chorizo Dip
    Pimento Cheese and Chorizo Dip
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 5 minutes | Total Time: 30 minutes
    Yield: 6-8 servings

     

    1 tbsp. olive oil
    6 oz. Mexican chorizo, about two links,
    casings removed
    2 tbsp. all-purpose flour
    ½ cup Miller Lite®
    ¾ cup whole milk, room temperature
    pinch of ground nutmeg
    ½ tsp. paprika
    ¼ tsp. red pepper flakes
    ½ tsp. celery salt
    2 cups shredded sharp cheddar
    cheese, shredded
    8 oz. cream cheese, softened
    ½ cup diced pimentos, drained
    ¼ cup diced roasted red peppers,
    drained
    1 tsp. Worcestershire sauce
    2 tsp. lemon juice
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper
    2 scallions, thinly sliced
    warmed soft pretzels for dipping

     

    Heat the oil in a large saucepan over medium-high heat. Add the chorizo and use a wooden spoon to break it into smaller
    pieces. Cook until browned, about 5 minutes. Sprinkle the flour over the top of the chorizo and mix well to incorporate with the
    fat and create a roux. Pour in the beer and milk and continue to stir for 2 to 3 minutes until the liquid has been incorporated.
    Reduce the heat to low and stir in the nutmeg, paprika, red pepper flakes, celery salt, cheddar cheese, cream cheese, pimentos,
    roasted red peppers, Worcestershire sauce, and lemon juice and season with salt and pepper. Transfer to a serving bowl and top
    with scallions. Serve with warmed soft pretzels for dipping.

     

  • Turkey Sloppy Joe Sliders
    Turkey Sloppy Joe Sliders
    Turkey Sloppy Joe Sliders
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 1 hour
    Yield: 16 sliders

     

    2 tbsp. canola oil
    2 garlic cloves, minced
    1 sweet Vidalia onion, finely diced
    1 lb. lean ground turkey
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper
    2 tbsp. tomato paste
    1 (12 oz.) can Miller Lite®
    1 tsp. molasses
    2 tsp. Worcestershire sauce
    ¼ cup ketchup
    2 tbsp. yellow mustard
    1 pinch cayenne pepper
    16 sweet Hawaiian buns
    1/3 cup bread and butter pickles, drained

     

    Heat oil in a large sauté pan over medium-high heat. Add garlic and onion and sauté for 4–5 minutes until lightly golden and
    translucent. Add ground turkey and cook for 7–8 minutes until lightly browned—breaking it up with a wooden spoon as it cooks.
    Season with salt and pepper. Add tomato paste and cook for about 1 minute. Deglaze with beer, then add molasses, Worcestershire,
    ketchup, mustard and cayenne. Stir well and season with salt and pepper. Bring to a simmer, then lower heat and cook,
    uncovered, for 30–35 minutes until liquid has reduced and mixture is thickened. Line Hawaiian rolls with a few slices of pickle
    and pile turkey mixture on top.

     

  • Beef Ribs with Carolina BBQ Sauce
    Beef Ribs with Carolina BBQ Sauce
    Beef Ribs with Carolina BBQ Sauce
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes (plus overnight marinade)
    Yield: 6 servings
     

    Ribs:
    ¼ cup dark brown sugar
    ¼ cup dry mustard powder
    2 tsp. toasted fennel seed
    ¼ cup paprika
    ¼ cup chili powder
    2 tbsp. cayenne pepper
    ½ cup granulated garlic
    ¼ cup kosher salt
    2 tbsp. freshly ground black pepper
    3 racks center-cut beef ribs (about 8–9 lb.)


    BBQ Sauce:
    1 cup Miller Lite®
    ½ cup apple cider vinegar
    1 cup ketchup
    1 tsp. red pepper flakes
    ¼ cup light brown sugar
    1 tsp. cayenne pepper
    1 tbsp. granulated garlic
    1 tbsp. dry mustard
    1 tbsp. Worcestershire sauce
    ¼ cup molasses
    ¼ cup soy sauce
    1 tsp. freshly ground black pepper

     

    Prepare the Ribs:
    Combine all of the ingredients for the dry rub in a small bowl and mix well. Rinse the ribs under cold water and pat them
    completely dry. Remove the membrane from the backside of the ribs and remove any excess fat. Heavily coat the ribs with the
    rub and refrigerate overnight.


    Make the BBQ Sauce:
    In a large saucepan, combine all of the ingredients and bring to a simmer. Simmer for 20–25 minutes until reduced to a thick,
    ketchup consistency.


    Grill the Ribs:
    Place the ribs meat side down on individual sheets of foil. Seal each pouch tightly and place them on a sheet tray. Lay the sheet
    tray on the grill and cook for about 2 hours. After 2 hours, open foil and turn the ribs so the meat side is facing up. Cook, uncovered,
    for another 1½ hours. For the last 10 minutes of grilling, remove the ribs completely from the foil and tray and place directly
    on the grill. Brush with the BBQ sauce, then flip and brush on the other side. Cook for 5–7 minutes, continuing to turn and brush
    the ribs until they are lightly charred around the edges. Serve with the extra sauce on the side.

  • Turkey Chili Empanadas with Beer Cheese Sauce
    Turkey Chili Empanadas with Beer Cheese Sauce
    Turkey Chili Empanadas with Beer Cheese Sauce
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 25 minutes | Total Time: 1 hour
    Yield: 20-24 empanadas

     

    For the Chili:
    2 tbsp. canola oil
    ½ cup yellow onion, chopped
    1 tbsp. garlic, minced
    ½ lb. ground turkey
    2 tbsp. tomato paste
    2 tbsp. chili powder
    1 tbsp. cumin
    ¼ tsp. red pepper flakes
    1 (12 oz.) can Miller Lite®
    1 (14.5 oz.) can diced tomatoes with
    juice
    1 (15.5 oz.) can kidney beans, rinsed
    and drained
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper


    For the Empanadas:
    2 (14 oz.) packages of empanada
    wrappers, thawed
    1 egg
    2 tsp. water


    For the Cheese Sauce:
    1 (8 oz.) package shredded Mexican
    four-cheese blend
    5 tsp. cornstarch
    ¼ cup whipped cream cheese
    ½ cup Miller Lite
    ¾ cup heavy cream
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper

     

    Make the Chili:
    Heat the oil in a large, deep pot over medium heat. Sauté the onion for 5 minutes until softened. Add the garlic, and cook for another minute
    until fragrant. Increase the heat to medium-high, and add the turkey. Using a wooden spoon, break up the turkey into small pieces. Cook for 6
    to 8 minutes or until the turkey is cooked through and browned. Add the tomato paste, and cook for 1 to 2 minutes until well incorporated. Stir
    in the chili powder, cumin, and red pepper flakes, and cook for one minute until fragrant. Deglaze with the beer, using a wooden spoon to
    scrape the bottom of the pan. Pour in the tomatoes with juice and the kidney beans, and bring to a simmer. Cook on a low simmer for 25 to 30
    minutes, stirring occasionally, until mixture thickens. Season with salt and pepper. Remove from the heat, and set aside to cool.


    Preheat the oven to 350°F.


    Assemble the Empanadas:
    On a floured cutting board, roll out each empanada disc to about -inch thick and 5 inches in diameter. Spoon 1 tbsp. of the cooled chili
    mixture in the center of each disk. Fold over the dough, and seal the edges using your fingers or a fork. In a small bowl, whisk together the egg
    and water. Place the empanadas on a greased baking sheet, and brush the tops with the egg wash. Bake for 30 minutes or until golden brown.


    Make the Cheese Sauce:
    While the empanadas are baking, make the cheese sauce. In a large bowl, combine the four-cheese blend and cornstarch; mix well. Add the
    cream cheese to the bowl, and set aside. In a medium saucepan, bring the beer and heavy cream to a boil. Pour the liquid over the cheese and
    whisk until the cheese is completely melted. Season with salt and pepper.


    To Serve:
    Place the empanadas on a large platter and serve with the cheese sauce as a dip.

  • Shrimp and Chorizo Stuffed Poblanos
    Shrimp and Chorizo Stuffed Poblanos
    Shrimp and Chorizo Stuffed Poblanos
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 1 hour
    Yield: 4 servings

     

    canola oil
    ½ lb. Mexican chorizo, casings removed
    ½ red bell pepper, core and seeds
    removed, diced
    ½ green bell pepper, core and seeds
    removed, diced
    1 jalapeño, core and seeds removed,
    minced
    1 small red onion, diced
    2 tbsp. garlic, minced
    1 cup short-grain rice
    1 (12 oz.) can Miller Lite®
    ½ cup water
    4 large poblano chilies
    ¼ cup cilantro, chopped
    1 tsp. ground cumin
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper
    1 pound shrimp, shelled, deveined, cut
    into ½-inch pieces
    ¾ cup shredded Monterey Jack cheese
    ¾ cup shredded cheddar cheese

     

    Cook the Filling:
    Heat 1 tbsp. of oil in a large saucepan over medium heat. Add the chorizo, and use a wooden spoon to break into small pieces.
    Cook for 5 minutes or until browned. Add the bell peppers, jalapeño, onion, and garlic, and cook until translucent, about 5 to 7
    minutes. Add the rice, and stir to coat all of the grains with the oil. Add the beer and water, and increase the heat to high. Cook
    for 3 minutes, cover, and reduce the heat to low. Cook for 20 minutes or until the rice is cooked through and the liquid is completely
    absorbed.


    Preheat the oven to 400°F.


    Prepare the Chilies:
    While the rice is cooking, prepare the chilies. Rub the outside of the chilies with oil, place them on a baking sheet, and bake for 15 minutes. Remove from the oven and let cool. Cut off the top of each chili and remove the seeds and ribs. 


    Assemble the Chilies:
    Fluff the rice with a fork, stir in the cilantro and cumin season with salt and pepper. Stir in the shrimp. Stuff each chili with 1/4 of the rice mixture. Bake the chilies for another 10 minutes. In a small bowl, combine the Monterey Jack and cheddar cheeses.


    Remove the chilies from the oven, and top with the cheese mixture. Broil for about 3 minutes until the cheese melts. Let cool
    slightly before serving.

  • Smoked Pigs in a Blanket with Miller Lite Apricot BBQ Sauce
    Smoked Pigs in a Blanket with Miller Lite Apricot BBQ Sauce
    Smoked Pigs in a Blanket with Miller Lite Apricot BBQ Sauce
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 25 minutes | Total Time: 45 minutes
    Yield: 6-8 servings

     

    For the Pigs in a Blanket:
    7 slices applewood smoked bacon
    1 (8 oz.) can crescent roll dough
    7 hot dogs, cut in half horizontally
    1 egg
    2 tsp. water
    ½ cup Parmesan cheese, grated,
    divided


    For the BBQ Sauce:
    1 (12 oz.) can Miller Lite
    ¼ cup apple cider vinegar
    ¼ cup dried apricots, chopped
    ½ cup apricot preserves
    1 tbsp. Dijon mustard
    1 cup BBQ sauce
     tsp. cayenne pepper
    pinch of kosher salt
    Preheat the oven to 350°F.

     

    Prepare the Pigs in a Blanket:
    Cook the bacon in a medium skillet over medium heat for 2 to 3 minutes, until cooked but not crispy. Transfer the bacon to a
    paper towel-lined plate to cool and drain any excess oil. Once the bacon is cool, cut each piece in half. Next, cut each crescent
    roll triangle in half. Sprinkle the crescent roll strips with half of the Parmesan cheese. Wrap the middle of the hot dog with a
    piece of bacon and then roll the bacon and hot dog in a crescent strip, leaving the ends of the hot dogs showing. Place the hot
    dogs, seam side down, on a greased baking sheet. In a small bowl, whisk together the egg and water. Lightly brush the top with
    the egg wash and sprinkle with the remaining Parmesan cheese. Bake for 12 to 15 minutes or until golden brown.


    Make the BBQ Sauce:
    While the pigs in a blanket are cooking, make the BBQ sauce. In a medium saucepan combine the beer, vinegar, and dried
    apricots. Bring to a simmer over medium heat and cook until the apricots soften and the liquid reduces by half, about 10 minutes.
    Transfer the mixture to a blender along with the preserves, Dijon mustard, BBQ sauce, and cayenne. Blend until smooth but
    not puréed. Return the mixture to the pan and cook for another 5 minutes on medium-low heat for the flavors to meld. Season
    with salt as needed. Transfer to a small bowl and serve as a dipping sauce for the pigs in a blanket.

  • Shrimp Po' Boy
    Shrimp Po' Boy
    Shrimp Po' Boy
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 10 minutes | Total Time: 30 minutes
    Yield: 4 servings

     

    For the Creole Mayo:
    1 cup mayonnaise
    2 tsp. Creole seasoning
    3 dashes Worcestershire sauce
    2 tsp. lemon juice
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper


    For the Beer Battered Shrimp:
    1 cup all-purpose flour
    2 tbsp. cornstarch
    1 tsp. granulated garlic
    ½ tsp. hot paprika
    1 egg, beaten
    1 tbsp. hot sauce
    1 (12 oz.) can Miller Lite®, chilled
    canola oil, for deep frying
    24 medium shrimp, peeled, deveined
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper


    For the Sandwich:
    3 tbsp. unsalted butter, softened
    1 tbsp. minced garlic
    4 8-inch soft French or hoagie rolls,
    split ¾ open
    2 cups loosely packed green cabbage,
    finely shredded
    ½ cup deli-style dill pickles, thinly sliced
    2 to 3 red heirloom tomatoes, sliced
    ¼-inch thick

     

    Make the Mayo:
    In a small bowl, combine the mayonnaise, Creole seasoning, Worcestershire sauce, lemon juice, and salt and pepper. Set aside in
    the refrigerator until ready to use.


    Prepare the Batter:
    In a large bowl, mix together the flour, cornstarch, garlic, and paprika. Whisk in the egg, hot sauce, and beer until batter is
    smooth and thick. Season with salt and pepper.


    Fry the Shrimp:
    Heat 2–3 inches oil in a large, deep sauté pan until a deep-frying thermometer reads 350°F. Pat the shrimp completely dry and
    season with salt and pepper. Working in small batches, dip the shrimp into the batter and gently place into the hot oil. Fry for 3
    to 4 minutes on each side and transfer to a paper towel-lined plate or wire rack. Continue the process with the rest of the
    shrimp.
    Preheat the oven to a low broil.


    Toast the Rolls:
    Mix the butter with minced garlic and spread the butter on the inside of the rolls. Place on a baking sheet with the opening
    facing up and broil about 2 to 3 minutes or until golden and lightly toasted.


    Assemble:
    Spread the Creole mayo on both halves of each roll. Next, layer the cabbage, pickles, and tomatoes and top with the shrimp.
    Go to GrillWithGuy.com for more.

  • Spicy Pickled Jalapeno and Artichioke Dip
    Spicy Pickled Jalapeno and Artichioke Dip
    Spicy Pickled Jalapeno and Artichioke Dip
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 30 minutes
    Yield: 6-8 servings

     

    4 tbsp. unsalted butter, divided
    ¼ cup Fresno peppers, core and seeds
    removed, chopped
    ½ cup yellow onion, diced
    ¼ cup pickled jalapeños, drained and
    chopped
    2 tbsp. garlic, minced, divided
    3 cups lightly packed Swiss chard,
    cleaned, stems removed, rough
    chopped
    salt and pepper
    3 tbsp. all-purpose flour
    2 cups whole milk
    ½ cup cream cheese, softened
    ½ cup sharp cheddar cheese, shredded
    ½ cup shredded Gruyère cheese
    pinch of nutmeg
     tsp. cayenne pepper
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper
    1 (14 oz.) can plain artichoke hearts,
    drained, rinsed, rough chopped
    ½ cup panko breadcrumbs
    ¼ cup Parmesan cheese, grated
    soft corn tortillas
    Preheat the oven to 375°F.

     

    Cook the Swiss Chard:
    Heat 1 tbsp. of butter in a medium skillet over medium heat. Add the Fresno peppers and onion, and cook for 5 minutes until
    softened. Add the jalapeños and 1 tbsp. of the garlic, and cook another minute until fragrant. Stir in the Swiss chard, and cook for
    3 to 4 minutes or until the greens have wilted. Season with salt and pepper, and remove from the heat until ready to use.


    Make the Cheese Sauce:
    In a deep pot, heat the remaining 3 tbsp. of butter over medium heat. Once the butter has melted completely, whisk in the flour
    until fully incorporated. Continue to cook until golden in color, about 2 minutes. Gradually whisk in the milk until combined and
    smooth. Add each cheese, a little at a time, and stir until the cheese has completely melted. Add the nutmeg, cayenne, and salt
    and pepper. Fold in the artichokes and Swiss chard mixture, then transfer to a greased 9- x 13-inch baking dish.


    Bake the Dip:
    In a small bowl, combine the panko and Parmesan cheese. Sprinkle the mixture over the top of the dip, and bake for 20 minutes
    or until golden brown. Serve with warmed soft corn tortillas.
    Enjoy with a cold Miller Lite®.

  • Crispy Potatoes with Bacon Ranch and Scallions
    Crispy Potatoes with Bacon Ranch and Scallions
    Crispy Potatoes with Bacon Ranch and Scallions
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 1 hour and 20 minutes
    Yield: 4-6 servings

     

    2 lb. russet potatoes, scrubbed
    kosher salt
    freshly ground black pepper
    extra-virgin olive oil
    4 strips applewood smoked bacon,
    diced
    2 tbsp. unsalted butter, cubed, chilled
    ¼ cup scallions, chopped
    ¼ cup roasted red peppers, diced
    3 tbsp. Parmesan cheese, grated
    ¼ cup ranch dressing
    ½ cup peppadew peppers, drained and
    chopped
    Preheat the oven to 400°F.
     

    Prepare the Potatoes:
    Using a mandolin or a very sharp knife, cut the potatoes into 1/16-inch-thick circles. Season liberally with salt and pepper and set
    aside—be sure to work quickly after slicing the potatoes or they will oxidize and turn brown.


    Cook the Bacon:
    Heat 1 tbsp. of oil in a 10-inch skillet over medium heat. Cook the bacon until golden and crispy and fat has rendered, about 5
    minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to cool. Keep the bacon grease in the pan and turn off the hear. 

     

    Arrange the Potatoes:
    Layer the potatoes in the skillet to form an even stack. Using a second pan, press firmly down on the potatoes to flatten and
    remove any gaps. Drizzle the top lightly with olive oil and place in the oven for 45 minutes. Remove from the oven and scatter
    the chilled butter evenly over the top. Continue to cook for another 15 minutes until browned. Remove from the oven and let
    cool for 10 minutes.


    To Serve:
    Gently run a knife or spatula around the inside of the pan to release any potatoes that might have stuck. Place a serving platter
    face down over the skillet and carefully flip the potatoes onto the platter. Garnish with the bacon, scallions, roasted red peppers,
    Parmesan cheese, ranch dressing, and peppadew peppers. Cut into wedges and serve.
    Enjoy with a cold Miller Lite®.

  • Chicken and Bacon Mac n Cheese
    Chicken and Bacon Mac n Cheese
    Chicken and Bacon Mac n Cheese
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 10 minutes | Total Time: 45 to 50 minutes
    Yield: 8 servings

     

    1 lb. elbow macaroni
    olive oil
    6 slices bacon, chopped
    2 tbsp. unsalted butter
    3 tbsp. all-purpose flour
    4 cups whole milk
    2 cups sharp white cheddar cheese,
    shredded
    2 cups Gouda cheese, shredded
    ½ cup Gruyère cheese, shredded
    pinch of grated, nutmeg
    1½ tbsp. Dijon mustard
    kosher salt
    freshly ground black pepper
    2 cups rotisserie chicken, pulled
    1 cup cheese crackers, crushed
    ½ cup grated Parmesan cheese
    2 tbsp. scallions, chopped
    Preheat the oven to 350°F.

     

    Cook the Pasta:
    Cook the pasta according to the package instructions until al dente. Drain, drizzle with olive oil, and set aside until ready to use.


    Cook the Bacon:
    In a 12-inch cast-iron skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Using a slotted spoon, transfer the
    bacon to a paper towel-lined plate to cool. Drain all but 1 tbsp. of bacon grease from the skillet.


    Make the Cheese Sauce:
    In the same skillet, heat 1 tbsp. of leftover bacon grease and 2 tbsp. of butter over medium heat. Gradually whisk in the flour until
    fully incorporated. Continue to whisk and cook for 1 to 2 minutes until golden in color. Whisk in the 4 cups of milk and increase
    the heat to medium-high. Bring the milk to a simmer and cook for 5 minutes, whisking frequently. Stir in each cheese one at a
    time until combined. Add nutmeg and Dijon mustard. Season with salt and pepper to taste.


    Assemble and Bake
    Add the cooked pasta, chicken, and bacon (reserving 1 tbsp. for garnish) to the sauce and stir to incorporate. Bake for 15–17
    minutes until the top is browned and bubbly. Remove from the oven and top with crushed cheese crackers, Parmesan, reserved
    bacon, and chopped scallions.


    Enjoy with a cold Miller Lite®.

  • Crispy Clam Fritters with Aioli
    Crispy Clam Fritters with Aioli
    Crispy Clam Fritters with Aioli
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 1 hour
    Yield: 10-15 fritters

     

    For the Clams:
    1 tbsp. canola oil
    6 cloves garlic, smashed
    ½ whole jalapeño, seeds removed and
    roughly chopped
    6 sprigs fresh thyme
    1 lemon, quartered lengthwise
    ½ cup white wine
    ¼ tsp. cayenne pepper
    2 tbsp. unsalted butter
    3 lb. local littleneck or steamer clams,
    scrubbed, or 2 (15 oz.) cans baby
    clams


    For the Fritter Batter:
    1 tbsp. butter
    ½ red bell pepper, finely chopped
    ½ onion, finely chopped
    1 tsp. jalapeño, minced
    2 cloves garlic, minced
    2 tbsp. Italian parsley, minced, divided
    1 cup all-purpose flour
    ½ cup cornmeal
    1 tsp. kosher salt, divided
    1 tsp. freshly ground black pepper
    ½ tsp. baking powder
    ¾ cup Miller Lite®, at room temperature
    2 egg yolks
    ½ to 1 cup reserved clam broth
    1½ cups vegetable oil
    Lemon wedges, for garnish


    For the Fritter Dipper Sauce:
    ½ cup Hellmann’s® mayo
    ½ cup sour cream
    2 tsp. prepared horseradish
    1 tsp. apple cider vinegar
    1 tbsp. capers
    1 tbsp. lemon juice
    2 tbsp. Italian parsley, chopped
    Salt and pepper to taste

     

    Cook the Clams:
    In a large pot over high heat, add the oil and sauté garlic and jalapeño with the thyme and lemon. Cook for 1 minute, and then add the white
    wine, cayenne, and butter. Bring the mixture to a boil and add the clams. Cover and reduce heat to medium-low; steam for 10 to 15 minutes.
    Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from shells and chop.
    Prepare the Fritter Batter:


    In a medium sauté pan over medium-high heat, add the butter and sauté the red bell pepper, onions, and jalapeños. Sauté for 3 to 4 minutes,
    then add the garlic and 1 tbsp. of the parsley and cook for another minute. Transfer to a plate to cool. In a large bowl, add flour, cornmeal, 1 tsp.
    salt, pepper, and baking powder. Mix well to incorporate. Make a well in the center and add the beer and the egg yolks, and fold together with
    a rubber spatula until well combined. Add the cooled vegetable mixture, the chopped clams, and ½ cup to 1 cup of the reserved strained
    cooking broth. It should look like pancake batter.


    Fry the Fritters:
    Heat the vegetable oil to 200°F in a large skillet. Add the fritter batter in -cup portions, being careful not to crowd. Cook for 4 to 5 minutes
    on each side. Transfer to a paper towel-lined plate, sprinkle with the reserved salt, and repeat. The fritters can be held warm in a 275°F oven for
    15 minutes.


    Make the Fritter Dipper Sauce:
    Combine all of the ingredients for the fritter dipper sauce. Season with salt and pepper to taste.
    Assemble: Place the fritters on a serving platter. Sprinkle with the remaining parsley and serve with lemon wedges and fritter dipper sauce on
    the side.

  • White Bean and Pork Chili with Poblanos
    White Bean and Pork Chili with Poblanos
    White Bean and Pork Chili with Poblanos
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 1 hour and 15 minutes
    Yield: 4-6 servings

     

    2 tbsp. vegetable oil
    2 cups sweet onion, diced
    2 cloves fresh garlic, minced
    3 poblanos, seeded and diced
    1½ lb. loose Italian pork sausage
    1 (12 oz.) can Miller Lite®
    2 cups chicken stock
    1 tbsp. ground cumin
    2 tbsp. chili powder
    2 (15 oz.) cans white cannellini beans,
    drained
    1 tsp. salt
    1 tsp. freshly ground black pepper
    1 lime, juiced
    2 tbsp. fresh cilantro, chopped
    ½ cup scallions, chopped
    1 cup jalapeño jack

     

    In a stockpot over medium-high heat, sauté the onion, garlic, and poblano in vegetable oil until translucent, about 5 minutes.
    Add the pork sausage and cook for 5 minutes or until well browned. Add the beer, chicken stock, cumin, and chili powder and
    bring to a boil. Reduce to a low simmer and cook for 45 minutes. Stir in the beans and cook until the beans are heated through,
    about 15 minutes. Season with salt, pepper, a squeeze of fresh lime juice, and cilantro. Stir well, then serve in bowls and garnish
    with scallions and jack cheese. Serve with warm flour tortillas.

     

  • Miller Lite Cheese Fondue Dip
    Miller Lite Cheese Fondue Dip
    Miller Lite Cheese Fondue Dip
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 5 minutes | Total Time: 20 minutes
    Yield: 6 servings

     

    8 oz. cheddar cheese
    8 oz. Gruyère cheese
    1½ tbsp. all-purpose flour
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper
    1 (12 oz.) can Miller Lite
    1 cup jarred plain artichokes, drained
    and coarsely chopped
    ½ tbsp. Worcestershire sauce
    1 tsp. hot sauce (more if preferred)
    ½ cup Parmesan cheese, plus extra for
    garnish
    Canola oil
    ½ cup, red bell pepper, sliced
    ½ cup green bell pepper, sliced
    ½ cup sweet onion, sliced
    1 clove garlic, minced
    Pita chips or tortilla chips

     

    Preheat the broiler to high heat.


    In a bowl, combine cheddar cheese, Gruyere, flour, salt and black pepper.

     

    Over medium-low heat, bring the beer to a simmer in a small pot. Slowly add in the cheese mixture and artichokes and stir until
    the cheese has melted. Reduce the heat to low and cook for 15 minutes. Stir in the Worcestershire sauce and hot sauce. Pour the
    mixture into a gratin dish and top with the Parmesan cheese. Place under the broiler until browned and bubbly.


    Set a large sauté pan over high heat. Coat with canola oil and sauté peppers and onions with garlic until caramelized. Season
    with salt and pepper. Remove dip from under broiler, top with peppers and onions, and dust with a little extra Parmesan. Serve
    with warm pita chips or tortilla chips.

  • Miller Lite Battered Onion Rings
    Miller Lite Battered Onion Rings
    Miller Lite Battered Onion Rings
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 10 minutes | Total Time: 1 hour and 30 minutes
    Yield: 6 servings

     

    2 sweet onions, sliced into ½-inch-thick
    rings
    2 cups buttermilk
    4 cups canola oil
    2 cups all-purpose flour, divided in half
    1 tsp. salt, plus extra
    1 tsp. freshly ground black pepper
    ½ tbsp. paprika
    1 tsp. cayenne pepper
    1 tbsp. garlic, minced
    1 (12 oz.) can Miller Lite

     

    Soak the onion rings in the buttermilk for 1 hour in the refrigerator. Heat the canola oil in a Dutch oven to 350°F. Combine 1 cup of flour with salt, pepper, paprika, cayenne, and garlic. In a separate bowl, combine beer and the remaining 1 cup of flour.

     

    Mix well. Remove the onion rings and shake off the excess buttermilk. Dredge the rings in the flour and spice mixture; shake off excess, and then dip into the beer batter. Drop the rings into the oil and remove when they turn golden brown, 2 to 3 minutes.


    Be sure to fry the onion rings in small batches to avoid overcrowding. Drain on a paper towel and season with additional salt.

     

  • Spicy Grilled Potato Wedges
    Spicy Grilled Potato Wedges
    Spicy Grilled Potato Wedges
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 1 hour
    Yield: 4-6 servings

     

    For the Potato Wedges:
    6 russet potatoes, scrubbed
    ¼ cup olive oil
    ½ tsp. paprika
    1 tsp. cayenne pepper
    ½ tsp granulated garlic
    1 tsp. kosher salt
    ¼ tsp. freshly ground black pepper
    1 tsp. canola oil
    ¼ cup Parmesan cheese, grated


    For the Garlic Aioli:
    1 tsp. garlic, minced
    1 cup mayonnaise
     cup fresh lemon juice
    ½ tbsp. Dijon mustard
    ½ tsp. kosher salt
    ½ tsp. freshly ground black pepper
    1 tbsp. fresh parsley, chopped

     

    Cook the Potatoes:
    Put the potatoes in a pot and cover with cold water. Bring the water to a simmer and cook until the potatoes are fork tender—
    about 30 minutes. Drain the water and let the potatoes cool. When they are cool enough to handle, cut each potato into 6 to 8
    wedges.


    Preheat the grill to medium-high heat. In a small bowl, combine olive oil, paprika, cayenne, granulated garlic, salt, and pepper.
    Coat the potatoes in the spice mixture. Grill the potatoes until golden brown and hot, about 3 minutes per side. Transfer to a
    serving platter and sprinkle with the Parmesan cheese.


    Make the Aioli:
    Combine all of the ingredients for the aioli except the parsley in a food processor. Pulse until well incorporated. Transfer to a
    small bowl and top with chopped parsley.


    Enjoy with a cold Miller Lite®.

  • Mac n Cheese Bacon Burger
    Mac n Cheese Bacon Burger
    Mac n Cheese Bacon Burger
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 40 minutes | Total Time: 1 hour 30 minutes
    Yield: 4 servings

     

    For the Burgers:
    ¼ cup unsalted butter, melted
    1 tsp. garlic, minced
    4 brioche hamburger buns
    2 tbsp. canola oil
    4 (6-oz.) premium-blend ground beef balls
    1 slice cheddar cheese
    12 slices of pickle
    1 beefsteak tomato, thinly sliced
    8 ounces crispy crumbled bacon bits
    4 tsp. garlic panko breadcrumbs
    4 butter lettuce leaves


    For the Mac ’n’ Cheese:
    1 stick unsalted butter
    ½ cup all-purpose flour
    2 cups Miller Lite®
    4 cups whole milk
    1 bay leaf
    3 ounces sharp white cheddar cheese,
    grated
    2 ounces fontina cheese, grated
    2 ounces parmigiano reggiano cheese,
    grated
    2 ounces Gouda cheese, grated
    3 tbsp. yellow mustard
    2–3 grates fresh nutmeg
    8 ounces small elbow pasta
    ½ tsp. kosher salt
    ¼ tsp. Freshly ground black pepper
    Olive oil, as needed


    For the Donkey Sauce:
    ¼ cup roasted garlic, minced
    1 cup prepared mayonnaise
    4 dashes Worcestershire sauce
    1 tsp. yellow mustard
    ¼ tsp. kosher salt
    ¼ tsp. freshly ground black pepper

     

    Prepare the Donkey Sauce: Mix all the ingredients together until they reach a smooth consistency. Refrigerate until ready to assemble
    the burgers.


    Make the Mac ’n’ Cheese: Sauté the bacon in a deep skillet until crispy. Remove from the pan, and drain the excess oil on a paper
    towel. Once the bacon is cool, chop into small pieces. Melt the butter in same skillet used for the bacon. Slowly add in the flour, and
    whisk until smooth. Continue whisking until the mixture becomes a golden color about 1 to 2 minutes. Slowly add in the beer and milk,
    and whisk until the mixture is smooth and slightly thick. Increase the heat to medium-high, and bring to a boil. Add the bay leaf, and
    cook another 5 minutes, whisking often.


    Stir in the cheeses a little at a time, and whisk until each cheese is melted into the sauce. Add the yellow mustard, nutmeg, cooked
    pasta, chopped bacon, salt, and pepper. Pour the mixture into a gratin dish to cool so it’s easy to scoop onto the burgers.


    Grill the Buns: Preheat the grill to medium heat. Mix together the melted butter and the minced garlic. Brush the mixture on each side
    of the sliced brioche buns. Toast the buns lightly on the grill for about 20 seconds on each side.


    Cook the Burgers: Add 2 tbsp. of canola oil to a cast-iron skillet over high heat. Season the burger balls with salt, and sear for 30
    seconds. Use a spatula to press the burgers into 1/3’’ thick patties. Cook for 1½ minutes on the first side to get a good crust. Flip the
    burger, and scoop 2 ounces of the mac ‘n’ cheese on top of the burger along with a slice of cheddar cheese on top of that. Cover with a
    metal bowl or lid, and pour a tbsp. of water inside to create steam and help melt the cheese. Cook for 1 minute, and then remove the
    lid. Continue to cook for another 30–45 seconds so the cheese that spilled over can create a cheesy crust.


    Assemble the Burger: Spread the donkey sauce on both sides of the brioche. Place 3 slices of pickle and one slice of tomato on the
    bottom bun. Next, place the burger patty on top with bacon crumbles, garlic panko, onion straws, and a piece of lettuce. Top with the
    bun and a skewer to hold together. Serve and enjoy!

  • Spicy Grilled Corn Salad
    Spicy Grilled Corn Salad
    Spicy Grilled Corn Salad
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 25 minutes | Total Time: 1 hour 25 minutes (plus brining time)
    Yield: 4-6 servings

     

    For the Pickled Onion
    3 tbsp. sugar
    1 tsp. kosher salt
    ½ cup red wine vinegar
    ¼ cup water
    ½ red onion, thinly sliced


    For the Rub
    6 ears of corn, silks and husks removed
    2 tbsp. vegetable oil
    ¾ cup mayonnaise
    2 tbsp. adobo sauce
    1 tsp. cayenne pepper
    1 cup cotija cheese, (divided)
    ½ cup cilantro, chopped (divided)
    juice of 2 limes
    2 tsp. kosher salt
    2 tsp. freshly ground black pepper

     

    Make the Pickled Onion: In a small saucepan, combine all of the ingredients (except for the onions) and bring to a quick simmer.
    Place the onions in a small bowl. Remove the mixture from the heat, and pour over the onions. Cover and let sit for at least an
    hour.


    Prepare the Corn: Submerge the corn in water for 15 minutes. While the corn is soaking, preheat the grill to medium-high heat.
    Remove the corn from the water and pat dry. Rub the corn with the vegetable oil, and grill for about 10 minutes, turning often to
    prevent burning. Remove the corn from the grill, and let rest until cool enough to handle.


    Make the Salad: Combine the mayonnaise, adobo sauce, cayenne, ½ cup cotija cheese, and ¼ cup of the cilantro in a bowl and mis well. Gently cut the kernels off the cob and toss into the mayonnaise mizture. Top with a couple of picked onions, the remaining cotija cheese, and cilantro.


    Enjoy with a cold Miller Lite®.

  • Skewered Flank Steak with Beer Teriyaki Glaze
    Skewered Flank Steak with Beer Teriyaki Glaze
    Skewered Flank Steak with Beer Teriyaki Glaze
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 25 minutes | Total Time: 1 hour
    Yield: 4 servings

     

    For the Steak Skewers
    2 lb. flank steak
    1 tbsp. vegetable oil
    1 large red bell pepper, thinly sliced
    (3’’ long)
    1 large green bell pepper, thinly sliced
    (3’’ long)
    3 scallions, thinly sliced lengthwise
    (3’’ long)
    kosher salt
    freshly ground black pepper
    1 tbsp. toasted sesame seeds
    1 scallion, thinly sliced rounds for
    garnish


    For the Beer Teriyaki Glaze:
    1 tbsp. vegetable oil
    2 tbsp. garlic, minced
    1 tbsp. fresh ginger, grated
    ½ tsp. dry red pepper flakes
    1 (12-oz.) can Miller Lite®
    ¼ cup mirin
    ¼ cup soy sauce
    3 tbsp. light brown sugar
    2 tsp. cornstarch
    2 tsp. water

     

    Prepare the Steak: Place a large sheet of plastic wrap on a cutting board. Coat the steak in oil, and place onto the plastic. Cover the
    steak with another piece of plastic. Using the flat end of a meat tenderizer or the bottom of a heavy pan, pound the steak, working
    from the center to the outside edge. Once the steak is ¼ inch thick, cut into 2 ½ x 5-inch strips.


    Marinate the Steak: In a small saucepan over medium-high heat, heat the vegetable oil. Sauté the garlic and ginger for 1 minute. Stir in
    the red pepper flakes. Pour in the Miller Lite beer and mirin. Remove from the heat, and transfer to a bowl to cool. Once the mixture is
    cool, add the meat, cover, and marinate for 20 minutes.


    Assemble the Skewers: Remove the steak from the marinade, and return the liquid to a small saucepan for later use. Pat the steak
    completely dry, season both sides with salt and pepper. Place 3 pieces of red pepper, 3 pieces of green pepper, and 3 pieces of scallion
    in the center of the steak. Roll the steak tight enough so the peppers won’t fall out but not so tight or the steak will not cook evenly.
    (Once rolled, the peppers should hang slightly outside of the steak.) Skewer three pieces of the steak onto double skewers to make it
    easier to turn.


    Make the Glaze: Bring the marinating liquid to a simmer and reduce by ½, about 8 to 10 minutes. Lower the heat to medium, and stir in
    the soy and brown sugar. Cook for about 3 minutes on a low simmer. In another bowl, combine the cornstarch and water and whisk
    well. Pour the mixture into the sauce and cook for another 5 minutes or until thickened.


    Cook the Skewers: Preheat the grill to medium-high heat. Lightly brush the grill with oil to prevent sticking. Place the skewers on the
    grill, and cook 4 to 5 minutes. Turn the steak over, and cook on the other side for another 4 minutes. While the second side is cooking,
    lightly brush some of the glaze over the top of the steak. After the second side has cooked, turn again onto the glazed side and spoon
    more of the glaze on the second side. Turn once more to be sure both sides have caramelized slightly from the glaze and remove from
    the grill.


    Assemble and Serve: Remove the steak from the skewers. Cut each piece in half, and place on a serving platter. Drizzle the remaining
    glaze over the top or serve as a dipping sauce, and sprinkle the steak with the toasted sesame seeds and sliced scallions.

  • Danger Dogs
    Danger Dogs
    Danger Dogs
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes
    Yield: 4 servings

     

    For the Mustard:
    2 tbsp. brown mustard seeds
    1 (12-oz.) can Miller Lite®
    ¼ cup Dijon mustard
    2 tbsp. apple cider vinegar
    1–2 dashes hot sauce
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper


    For the Hot Dogs:
    4 slices apple wood smoked bacon
    4 hot dogs
    8 pickled jalapeño round slices, drained
    4 seeded hot dog buns


    For the Fruit Relish:
    ½ pineapple, peeled, cored and
    quartered
    1 mango, peeled and cored
    ½ cup pickle relish
    1 medium red jalapeño, seeded and
    finely diced
    ½ red onion, minced
    1 tbsp. olive oil
    ¼ lime, juiced
    kosher salt, to taste
    Freshly ground black pepper, to taste

     

    Prepare the Mustard: In a small saucepan, bring the mustard seeds and beer to a simmer. Cook until the mustard seeds are
    tender and the liquid has reduced by ½ about 20 minutes. Remove from the heat and stir in the Dijon mustard, apple cider
    vinegar, hot sauce, and salt and pepper to taste.


    Make the Fruit Relish: Preheat the grill to medium-high heat. Grill the pineapple and mango until caramelized about 3 minutes
    per side. Remove from the grill and let rest until cool enough to handle. Cut the fruit into ½ by ½-inch cubes. Combine the
    pineapple and mango with the remaining ingredients and season with salt and pepper. Set aside in the refrigerator until ready to
    use.


    Prepare the Hot Dogs: Preheat the grill to medium heat. Grill the bacon slices slightly for about 1 to 2 minutes, just to render
    some of the fat. Drain on a paper towel until ready to use. Using a sharp knife, make a cut lengthwise down the center of the hot
    dog. Cut the pickled jalapeño rounds so that they are 1 long strip. Place 2 slices of jalapeño inside the hot dog. Close the hot dog
    and wrap tightly with the bacon, using toothpicks to secure each end.


    Grill the Hot Dogs: Brush the grill lightly with canola oil to prevent the hot dogs from sticking. Grill the hot dogs until the bacon
    is crisp and cooked through, rotating often to ensure even cooking, about 8 to 10 minutes.
    To Assemble: Split the buns, and toast the inside, about 2 minutes. Turn them over and toast on the outside, another 2 minutes.
    Remove the toothpicks from the hot dogs and place inside the toasted buns. Top with the beer mustard and fruit relish.

  • Honey Mustard Miller Lite Pork Tenderloin
    Honey Mustard Miller Lite Pork Tenderloin
    Honey Mustard Miller Lite Pork Tenderloin
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 50 minutes
    Yield: 8 servings

     

    For the Marinade:
    2 (12-oz.) cans Miller Lite
    ¼ cup soy sauce
    1 tbsp. Dijon mustard
    3 cloves garlic, smashed
    1 tsp. dry fennel seed
    1 bay leaf
    1 tsp. kosher salt
    1 tsp. freshly ground black pepper
    2 lb. pork tenderloin, silver skin
    removed


    For the Sauce:
    2 cups apple cider vinegar
    1 (12-oz.) can Miller Lite
    1 sprig thyme
    1 bay leaf
    2 tbsp. whole grain mustard
    ¼ cup honey
    1 tsp. kosher salt
    1 tsp. freshly ground black pepper


    For the Dry Rub:
    2 tbsp. olive oil
    1 tbsp. granulated garlic
    1 tbsp. onion powder
    1 tbsp. ground cumin
    ½ tsp. chili powder
    2 tsp. light brown sugar
    1 tsp. dried thyme
    2 tsp. kosher salt
    1 tsp. freshly ground black pepper

     

    Prepare the Marinade: In a large resealable bag, combine all of the ingredients for the marinade. Place the pork tenderloin
    inside the bag, and give it a good rub before transferring it to the refrigerator to marinate. Marinate for at least 3 hours or
    overnight for best results.


    Make the Sauce: The sauce can be made ahead of time and kept in the refrigerator until ready to use. In a medium saucepan
    over medium-high heat, bring the apple cider vinegar, Miller Lite beer, thyme, and bay leaf to a simmer. Reduce the mixture by
    ½, about 15 minutes. Remove from the heat and add in the mustard and honey and season with salt and pepper to taste.


    Prepare the Pork:
    Combine all of the ingredients for the rub in large bowl. Rub the outside of the tenderloin with olive oil and coat with the spice
    rub. Be sure the pork has come to room temperature before grilling.


    Grill the Pork: Preheat the grill to medium-high. Cook the pork on the grill for 14–16 minutes, turning about every 2 minutes.
    Once the internal temperature reaches 145º F, remove it from the grill and wrap it in foil to rest about 10 minutes.
    Assemble: Cut the pork into about 2-inch slices and fan across a serving platter. Drizzle the sauce over the top of the meat, and
    garnish with the chopped chives.

  • Grilled Wedge Salad with Beer Nuts
    Grilled Wedge Salad with Beer Nuts
    Grilled Wedge Salad with Beer Nuts
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 1 hour
    Yield: 4 servings

     

    For the Dressing:
    3 tbsp. mayonnaise
    2 tbsp. buttermilk
    ½ cup crumbled blue cheese, plus extra
    for garnish
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper


    For the Salad:
    ¼ cup olive oil
    4 romaine lettuce hearts, cut in half
    8 strips thick-cut bacon
    ½ pint grape tomatoes, halved


    For the Beer Nuts:
    1 cup unsalted peanuts
    1 (12-oz.) can Miller Lite®
    2 tbsp. light brown sugar
    1 tsp. salt
    2 tbsp. scallions, finely sliced
    ¼ cup flat leaf parsley leaves, for garnish

     

    Make the Dressing: In a small bowl, combine with mayonnaise, buttermilk, blue cheese, salt and pepper. Keep in the refrigerator
    until ready to use.


    Grill the Lettuce and Bacon: Preheat the grill to high heat. Lightly oil the lettuce halves, and season with salt and pepper. Grill
    on each side of the half about 4 minutes per side. Remove from heat, and let cool. Add the strips of bacon to the grill, and cook
    until crispy. Remove from the heat, and cool on a paper towel. Once the bacon is cool enough to handle, rough chop into small
    pieces.


    Make the Beer Nuts: In a dry nonstick pan, toast the nuts until fragrant. Transfer the nuts to a sheet tray. In a saucepan, add the
    beer and reduce by 1/3 over medium-high heat. Once reduced, add the sugar and a pinch of salt, and let it boil for 1 minute.
    Remove from the heat, and pour over the nuts. Toss well, being sure to coat nuts evenly. Let the nuts cool, and coarsely chop.
    Assemble the Salad: Place the wedges, cut side up on a serving dish. Spoon about 2 tbsp. of the blue cheese dressing over the
    top. Sprinkle with bacon, tomatoes, nuts, and scallions. Garnish with parsley leaves.

  • Grilled Tomato and Mozzerella Salad
    Grilled Tomato and Mozzerella Salad
    Grilled Tomato and Mozzerella Salad
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 10 minutes | Total Time: 30 minutes
    Yield: 2-4 servings

     

    For the Vinaigrette:
    3 tbsp. balsamic vinegar
    ½ cup extra virgin olive oil
    1 garlic clove, minced
    2 tsp. dried oregano
    1 tbsp. orange blossom honey
    2 tbsp. fresh basil, chopped
    1½ tsp. Dijon mustard
    ½ tsp. kosher salt
    ¼ tsp. Freshly ground black pepper


    For the Skewers:
    4 bamboo skewers, soaked in water
    overnight
    Sourdough bread, cut into ½ inch by
    ½ inch cubes
    12 cherry tomatoes
    12 bocconcini balls


    For the Salad:
    4 cups, lightly packed baby arugula
    ¼ cup red onion, thinly sliced
    1 cup finely sliced fennel
    Preheat the grill to high.

     

    Make the Vinaigrette: Place all of the ingredients for the vinaigrette in a jar. Shake vigorously until the ingredients have well
    combined.


    Prepare the Skewers: Working with one skewer at a time, thread one piece of bread, one cherry tomato, followed by one bocconcini
    ball. Repeat the process so each skewer has 3 of each ingredient. Brush the grill lightly with oil, and place each skewer on
    the grill. Brush the skewers with the vinaigrette. Grill for 1 minute on each side. Continually baste the skewers to ensure that they
    don’t burn. Transfer the skewers to a platter to cool slightly.


    Make the Salad: In a large salad bowl, toss together the arugula, onion, and fennel. Drizzle with the remaining vinaigrette, and
    mix well. Serve skewers on a bed of salad.


    Enjoy with a cold Miller Lite®.

  • Grilled Proscuitto Wrapped Asparagus with Beer Blanc Sauce
    Grilled Proscuitto Wrapped Asparagus with Beer Blanc Sauce
    Grilled Proscuitto Wrapped Asparagus with Beer Blanc Sauce
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 45 minutes
    Yield: 4-6 servings

     

    For the Asparagus
    12 to 14 slices of prosciutto, thinly sliced
    1 lb. asparagus spears, ends trimmed
    2 tbsp. olive oil


    For the Beer Blanc Sauce
    2 tbsp. finely diced shallots
     cup Miller Lite®


    Splash of white wine vinegar
    ½ tsp. lemon juice
    ½ cup heavy cream
    1 stick unsalted butter, cut in cubes
    2 tbsp. fresh parsley, chopped
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper


    For the Garnish
    ¼ cup diced seeded roma tomatoes
    2 tbsp. finely diced scallions

     

    Prepare the Asparagus: Preheat the grill to medium heat. Cut the prosciutto into 1-inch-wide strips. Tightly wrap the prosciutto
    around the asparagus spears. If the asparagus are small, double up the asparagus.


    Grill the Asparagus: Brush the grill lightly with olive oil to prevent sticking. Place the prosciutto-wrapped asparagus on the grill,
    and cook for about 5 minutes, turning frequently to ensure even cooking. Remove from the grill, and transfer to a serving platter
    and keep warm.


    Make the Beer Blanc Sauce: In a medium saucepan, combine the shallots, beer, white wine vinegar, and lemon juice. Bring to a
    boil and then reduce to a simmer. Cook until only 2 tbsp. of the liquid remain. Stir in the cream, and reduce the heat to low. Using
    a whisk, gradually incorporate the butter, one cube at a time until sauce is lightly thickened and emulsified. Remove from the
    heat and fold in the parsley. Season with salt and pepper to taste. Drizzle over the grilled asparagus. Garnish with a sprinkle of
    the tomatoes and scallions.

  • Grilled Chicken Tacos
    Grilled Chicken Tacos
    Grilled Chicken Tacos
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 10 minutes | Total Time: 45 minutes (not including marinating time)
    Yield: 4-6 servings

     

    Soft corn tortillas


    For the Marinade
     cup olive oil
    ½ cup Miller Lite® beer
    ¼ cup cilantro, chopped
    3 cloves garlic, smashed
    juice of 2 limes
    1 tbsp. cumin
    1 tbsp. oregano
    1 tbsp. chili powder
    kosher salt and freshly ground black
    pepper
    4 chicken breasts, boneless, skinless

     

    For the Salsa
    2 tbsp. olive oil
    1 pineapple, peeled, cored and quartered
    2 mangos, peeled and cored
    1 jalapeño, seeded and finely diced
    1 red onion, minced
    ½ lime, juiced
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper

     

    Prepare the Marinade: In a large bowl, combine all of the ingredients for the marinade. Add the chicken to the bowl, and coat
    with the marinade. Let sit in the refrigerator for 4 hours.


    Make the Salsa: Heat the grill to medium-high heat. Lightly brush the grill with oil to prevent sticking. Grill the pineapple and
    mango for about 3 minutes per side or until they achieve good color. Cool the fruit and cut into ½ by ½-inch cubes. Toss with the
    jalapeño, onion, olive oil, lime juice, salt, and pepper, and set aside.


    Grill the Chicken: Preheat the grill to medium-high heat. Bring the chicken to room temperature before grilling. Remove the
    chicken from the marinade and pat it dry. Rub the chicken with olive oil and season with salt and pepper. Cook on the grill for
    about 8 minutes per side. Remove the chicken from the grill, and let it cool. Cut the chicken into thin strips for use in the chicken
    tacos. Top with the fruit salsa.

  • Grilled Artichokes with Panko Parmesean Topping
    Grilled Artichokes with Panko Parmesean Topping
    Grilled Artichokes with Panko Parmesean Topping
    FROM THE KITCHEN OF GUY FIERI®

    FROM THE KITCHEN OF GUY FIERI
    Prep Time: 25 minutes | Total Time: 50 minutes
    Yield: 4 servings

     

    For the Artichokes
    4 cups cold water
    2 lemons
    4 large artichokes
    ¼ cup Miller Lite®
    2 cloves garlic, minced
    3 tbsp. unsalted butter, cubed
    ½ tsp. kosher salt
    ½ tsp. freshly ground black pepper


    For the Topping
    ½ cup panko breadcrumbs
    ¼ cup Parmesan cheese
    1 tbsp. button capers, rinsed and drained
    1 pinch red pepper flakes
    ¼ tsp. kosher salt
    ½ tsp. freshly ground black pepper
    ¼ cup extra virgin olive oil
    2 tbsp. fresh flat leaf parsley, chopped

     

    Prepare the Artichokes: Fill a large bowl with the water and the juice of 1 lemon. Using a small knife, trim the top of the artiand,
    using a peeler, remove the outer layer of the artichoke. Scoop out the rough fibers and cut into quarters. Transfer the
    artichokes to the lemon water until ready to use.


    Grill the artichokes: Preheat the grill to medium heat. Take two large pieces of foil and form it into a bowl shape. Fill it with the
    artichokes, thin slices of the remaining lemon, beer, garlic, butter, salt and pepper. Take another large piece of foil and place it on
    top, crimping the edges to form a tight pouch. Poke a few holes in the top of the pouch so the steam can release. Place the
    pouch directly on the grill for about 10 to 12 minutes or until the artichokes are tender.


    Make the Topping: While the artichokes are cooking, prepare the topping. In a food processor, combine the panko, Parmesan,
    capers, red pepper flakes, salt, and pepper. Pulse till combined. In a medium sauté pan over medium-high heat, heat the olive oil.
    Cook the breadcrumb mixture, stirring often until the breadcrumbs turn a golden-brown color and are crispy in texture.


    To Serve: Once the artichokes are tender, remove them from the grill and transfer the pouch to a serving plate. Open the top of
    the pouch and sprinkle with the crispy Parmesan topping and garnish with parsley.

  • Cheesy Beer Grits and Grilled Salmon
    Grilled Salmon Burger with Spicy Sriracha Mayo
    Grilled Salmon Burger with Spicy Sriracha Mayo
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 40 minutes
    Yield: 4 servings

     

    Spicy Sriracha Mayo:
    1 cup mayonnaise
    ½ cup sour cream
    1½ tbsp. Sriracha
    1 tsp. lemon juice
    1 tsp. honey
    2 tbsp. cilantro
    ½ tsp. kosher salt, to taste
    ¼ tsp. Freshly ground black pepper,
    to taste


    Salmon Burger:
    1 tbsp. toasted sesame oil
    1 tbsp. low-sodium soy sauce
    ¼ tsp. dry red pepper flakes
    1 egg, lightly beaten
    ½ cup panko breadcrumbs
    1 lb. salmon, boneless, skinless, finely
    diced
    2 tbsp. green onion, chopped
    ¼ cup finely diced red bell pepper
    ½ tsp. kosher salt
    ½ tbsp. freshly ground black pepper
    1 tbsp. vegetable oil
    4 seeded hamburger buns, split

    Make the Sriracha Mayo: Combine the mayonnaise, sour cream, Sriracha, lemon juice, honey, and cilantro. Season with salt and
    pepper, and refrigerate until ready to use.


    Prepare the Burger: In a mixing bowl, combine the sesame oil, soy sauce, red pepper flakes, and the egg. Gently fold in the
    breadcrumbs, salmon, green onion, red bell pepper, salt, and pepper. Form into 4 burger patties, and let them rest in the refrigerator
    for 15 to 20 minutes to ensure they hold their shape.


    Cook the Burger: Preheat the grill to high heat. Lightly brush the grill with oil to prevent the burgers from sticking. Grill the
    patties for 5 to 6 minutes per side. Gently toast the hamburger buns.


    Assemble: Slather the Sriracha mayo on both sides of the bun. Place the burger on the bun with a piece of lettuce, and serve.
    Enjoy with a cold Miller Lite®.

  • Miller Lite Beer Battered Fish Tacos
    Miller Lite Beer Battered Fish Tacos
    Miller Lite Beer Battered Fish Tacos
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 20 minutes | Total Time: 1 hour
    Yield: 4-6 servings

     

    For the Fish
    1 lb. mahi mahi
    2 tbsp. paprika
    2 tbsp. ground cumin
    1 tbsp. kosher salt
    1 tsp. freshly ground black pepper
    ½ cup all-purpose flour
    8 inch corn tortillas
    Canola oil for frying
    2 jalapeños, sliced into thin rounds
    ¼ cup queso fresco, crumbled
    Fresh cilantro, garnish
    1 lime, cut into wedges

     

    For the Batter
    2 cups all-purpose flour
    1 cup cornstarch
    1 tsp. kosher salt
    1 tsp. freshly ground black pepper
    Pinch of sugar
    2 (12-oz.) can Miller Lite, chilled

     

    For the Aioli
    1 lime, zested and juiced
    ¾ cup mayonnaise
    ¼ cup sour cream
    1 garlic clove, minced
    ¼ tsp. cumin
    1 tsp. kosher salt
    1 tsp. freshly ground black pepper

     

    For the Pickled Slaw
    ¼ head red cabbage, thinly sliced
    2 large carrots, peeled and shredded
    1 cup red wine vinegar
    ½ cup water
    1 tbsp. sugar
    Pinch of kosher salt
    ¼ cup fresh cilantro, leaves picked and
    left whole

     

    Prepare the Fish: Rinse the fish under cold water, and pat completely dry. Cut into 1’’ x 1’’ cubes. In a medium bowl, combine the
    paprika, cumin, salt, pepper, and flour, and set aside.
    Prepare the Batter: In a large bowl, add the flour, cornstarch, salt, pepper, and pinch of sugar. Mix well to combine. Make a small
    well in the center of the bowl, and, while whisking constantly, slowly add in the chilled beer.


    Cook the Fish: In a heavy pot, heat 2–3 inches of canola oil to 350º F. Coat the fish first in the dry mixture, and then dip into the
    Transfer the fish to a paper towel to drain any excess oil. Season with salt while still hot.


    Make Aioli: Combine all of the ingredients for the aioli, and let sit in the refrigerator for the flavors to meld together—about 30
    minutes or longer.


    Make the Pickled Slaw: Combine all of the ingredients for the pickled slaw. Cover, and refrigerate about 20 minutes.
    Assemble: Grill the tortillas to warm through and make them more pliable. Smear some of the aioli onto each tortilla. Next,
    spoon the pickled slaw onto the tortilla. Place three pieces of fish on top of the slaw. Finish with a little more aioli and sliced
    jalapeño, and top with crumbled queso fresco. Garnish with cilantro leaves. Serve with lime wedges.

  • Bacon Wrapped Chicken Thighs with Peri-Peri Sauce
    Bacon Wrapped Chicken Thighs with Peri-Peri Sauce
    Bacon Wrapped Chicken Thighs with Peri-Peri Sauce
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 15 minutes | Total Time: 1 hour
    Yield: 4 servings

     

    Marinade
    2 tsp. paprika
    1 tsp. ground cumin
    2 sprigs thyme
    1 tsp. dry red pepper flakes
    2 cloves garlic, minced
    1 tbsp. kosher salt
    ½ tbsp. freshly ground black pepper
    2 (12-oz.) cans Miller Lite®


    For the Chicken
    4 chicken thighs, skinless, bone in
    8 strips of bacon


    For the Peri Peri Sauce
    6 red medium chilies, seeds removed
    and cut lengthwise
    1 red bell pepper, seeded, steamed,
    and cut into big chunks
    ¼ cup yellow onion, diced
    ½ cup canola oil
    4 garlic cloves, minced
    1 tsp. canola oil
    2 tsp. tomato paste
    ¼ tsp. paprika
    ½ cup white vinegar
    Juice of 1 lime
    2 tbsp. fresh cilantro, chopped
    2 tbsp. black sesame seeds
    2 tbsp. white sesame seeds
     cup scallions, thinly sliced
     cup red bell pepper, seeded and
    cored, finely diced
    1 cup molasses
    2 tbsp. light brown sugar
    1 tsp. kosher salt
    ¼ tsp. dry red pepper flakes
    1 can Miller Lite beer
    1 bay leaf
    1 strip orange peel
    ¼ cup ketchup

     

    Make the Marinade: In a large bowl, combine paprika, cumin, thyme, dry red pepper flakes, garlic, salt, pepper, and beer, and
    mix well. Add the chicken thighs to the marinade and thoroughly coat the chicken with the mixture. Cover and refrigerate for 30
    minutes. Remove from the refrigerator, and bring to room temperature before grilling.


    Make the Peri Peri Sauce: Rub the chilies and red peppers with oil. Roast them on the grill until charred on the outside. Once
    they cool, finely chop and set them aside. In a small sauté pan, over medium heat, sweat the onions and garlic until softened,
    about 5 to 7 minutes. In a food processor, combine the onions, garlic, chopped peppers, tomato paste and paprika and pulse
    until incorporated. Slowly pour in the vinegar and lime juice and continue to pulse. Gradually add in the canola oil until you have
    a smooth puree. Fold in the cilantro, and set aside.


    Wrap the Chicken in Bacon: Remove the chicken from the marinade and pat dry. Gently wrap the chicken thighs with the
    bacon. (You will need two pieces of bacon per chicken thigh.) Overlap the seams and place seamside down so the bacon stays
    in place.


    Cook the Chicken: Preheat the grill to medium-high heat. Lightly oil the grill and place the chicken, seam side down on the
    grill—about 8 to 10 minutes per side, basting with the sauce for the last 5 to 7 minutes. Remove from the grill, and let rest. Serve
    with the extra Peri Peri Sauce.

  • Asian Style Grilled Salmon
    Asian Style Grilled Salmon
    Asian Style Grilled Salmon
    FROM THE KITCHEN OF GUY FIERI®

    Prep Time: 5 minutes | Total Time: 50 minutes
    Yield: 4 servings 

     

    Marinade
    3 tbsp. vegetable oil
    1 tsp. garlic, minced
    2 tsp. ginger, grated
    1 tsp. Dijon mustard
    ¼ cup soy sauce
    ½ tsp. red pepper flakes
    3 tbsp. mirin
    1 tbsp. rice wine vinegar
    2 tbsp. dark brown sugar 4 (6-oz.)
    salmon fillets, boneless, skin on

     

    Garnish
    2 tbsp. black sesame seeds
    2 tbsp. white sesame seeds
     cup scallions, thinly sliced
     cup red bell pepper, seeded and
    cored, finely diced
    1 cup molasses
    2 tbsp. light brown sugar
    1 tsp. kosher salt
    ¼ tsp. dry red pepper flakes
    1 can Miller Lite beer
    1 bay leaf
    1 strip orange peel
    ¼ cup ketchup

  • Beef and Beer Cheese Nachos
    Beef and Beer Cheese Nachos
    Beef and Beer Cheese Nachos
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 15 minutes | Total Time: 45 minutes
    Yield: 6-8 servings

    1 (12-oz.) bag good-quality tortilla
    chips
    Sour cream, for garnish
    1 fresh jalapeño, sliced for garnish
    Cilantro, for garnish


    For the Pico De Gallo Garnish
    4 roma tomatoes, seeded and diced
    ¼ red onion, minced
    1 tsp. garlic, minced
    1 jalapeño, seeded and minced
    Juice of 1 lime
    2 tbsp. fresh cilantro, chopped
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper


    For the Beer Cheese Sauce
    2 cups shredded Mexican-blend cheese,
    plus extra for topping
    ½ cup whole milk
    1 cup Miller Lite®
    2 tbsp. unsalted butter
    2 tbsp. flour
    1 pinch grated nutmeg
    ¼ tsp. ground cumin
    2 tsp. chipotle chile powder
    ½ tbsp. kosher salt
    1 tsp. freshly ground black pepper


    For the Beef Topping
    1 lb. ground beef
    1 tbsp. vegetable oil
    1 tbsp. tomato paste
    1 jalapeño, seeded and chopped
    2 cloves garlic, minced
    ½ yellow onion, finely chopped
    1 (12-oz.) can Miller Lite
    1 (15-oz.) can black beans, rinsed and
    drained
    2 tsp. ground cumin
    ¼ tsp. cayenne pepper
    1 tsp. granulated garlic
    1 tsp. chili powder
    1 tsp. chipotle powder
    1 bay leaf
    1 tsp. kosher salt
    ½ tsp. freshly ground black pepper

     

    For the pico de gallo: In a bowl, combine tomatoes, onion, garlic, minced jalapeño, lime, 1 tbsp. of cilantro, salt, and pepper.
    Allow the flavors to meld for at least 30 minutes in the refrigerator.


    For the beer cheese sauce: In a saucepan, melt the butter over medium heat. Once the butter is melted, add the flour and
    whisk constantly to create a blond roux, about 3–4 minutes. Pour in the beer and milk and continue to whisk to create a
    smooth, thick mixture. Once the liquid is incorporated, add in the cheese, nutmeg, cumin, chipotle powder, salt, and pepper.
    Keep warm.


    For the beef topping: Heat the oil in a medium skillet over high heat. Sauté the onion and jalapeno for 3–5 minutes or until
    translucent. Add the garlic and cook for another minute to release the flavors. Add ground beef to the pan and break up large
    pieces with a wooden spoon. Once the meat is browned, add the tomato paste and cook for another minute. Pour in the
    Miller Lite beer and simmer until the beer almost completely evaporates, leaving just the beef. Season with cumin, cayenne,
    granulated garlic, chipotle powder, chili powder, bay leaf, salt, and pepper. Cook for 5 minutes. Add in the beans and reduce
    the heat to low. Keep warm.


    To assemble: Layer the tortilla chips in a shallow baking dish. Pour the cheese sauce over the chips and spoon the beef
    mixture over the top. Sprinkle with grated cheese and place under a broiler for 1 minute to brown. Top with a big spoonful of
    sour cream, pico de gallo, cilantro, and jalapeño slices.

  • Miller Lite Garlic Butter Hot Wings
    Miller Lite Garlic Butter Hot Wings
    Miller Lite Garlic Butter Hot Wings
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 20 minutes | Total Time: 1 hour (including brining time)
    Yield: 4-6 servings

    For the Brine
    ½ cup onion, chopped
    4 cloves garlic, smashed
    2 tbsp. sugar
    2 tbsp. kosher salt
    2 (12-oz.) cans Miller Lite
    1 tbsp. honey
    1 strip of lime peel
    1 bay leaf
    1 tsp. black peppercorns
    For the Wings
    4 lb. wings, whole
    1 tbsp. granulated garlic
    1 pinch cayenne pepper
    1 tsp. dry mustard
    1 tsp. paprika
    1 tbsp. ground cumin
    1 tsp. salt
    1 tbsp. light brown sugar
    1 tsp. freshly ground black pepper


    For the Sauce
    2 tbsp. vegetable oil
    1 tbsp. garlic, minced
    1 jalapeño, seeded and minced
    2 cups Miller Lite
    ½ bcup Frank’s® Hot Sauce
    4 tbsp. butter
    2 tbsp. lime juice

     

    In a mixing bowl, combine all of the ingredients for the brine and stir well to dissolve salt and sugar. Add chicken wings to a
    large, resealable plastic bag and pour brine over the top. Close tightly and place the bag in a bowl to prevent any liquid spilling
    out. Brine in the fridge for 30 minutes.


    While the chicken is brining, preheat the grill to medium-high heat and prepare the rub. Combine all of the spices for the rub in a
    small bowl and set aside. Once the chicken has brined, drain the wings from brine and pat them dry. Coat the wings in the dry
    rub. Brush the grill lightly with oil to prevent sticking. Cook the wings on the grill, 10–12 minutes on the first side and 8–10
    minutes on the second side, until golden brown and crispy at the edges.


    In a large sauté pan over medium-high heat, sauté the garlic and jalapeño in the oil. Add the beer and reduce by half. Stir in the
    hot sauce and simmer for another 10–15 minutes or until thick. Remove from the heat and stir in the butter and lime juice.
    Transfer wings directly from grill into the pan and toss in hot sauce until completely and evenly coated.

  • Miller Lite Prosciutto Pepper Stuffed Pork Chop
    Miller Lite Prosciutto Pepper Stuffed Pork Chop
    Miller Lite Prosciutto Pepper Stuffed Pork Chop
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Total Time: 2 hours and 30 minutes
    Yield: 4 servings 

    For the Brine
    2 (12-oz.) cans Miller Lite
    2 tbsp. kosher salt
    ½ cup sugar
    1 clove garlic, crushed
    1 tsp. whole black peppercorns
    1 tbsp. dried thyme
    1 tsp. mustard powder
    Pinch dried red pepper flakes


    For the Pork Chops
    4 boneless pork loin chops,
    (about 1½-inches thick)
    2 tbsp. extra-virgin olive oil
    2 tsp. kosher salt
    ½ freshly ground black pepper
    1 shallot, diced
    2 Italian sweet peppers, finely diced
    2 poblanos, seeded and diced
    1 cup shredded provolone
    6 thin slices prosciutto, sliced
    1 tbsp. chopped rosemary
    ½ cup Miller Lite
    2 tsp. whole grain mustard
    ¾ cup chicken stock
    1 tsp. unsalted butter

    For the brine and pork chops: Combine Miller Lite with salt, sugar, garlic, peppercorns, thyme, mustard powder, and red pepper
    flakes in a large mixing bowl and whisk until sugar and salt have dissolved. Pour into a large resealable plastic bag.
    Take pork chops and make an incision in each with the tip of a paring knife. Carefully work the tip of the knife into each pork
    chop to make a small pocket that goes almost to the edges. Add pork chops to brine, seal bag, and place in the fridge for 1½
    hours.


    Meanwhile, set a large cast-iron skillet over high heat. Add a drizzle of olive oil and sauté shallot and peppers for 3–4 minutes
    until translucent. Season with salt and pepper. Set aside to cool. In a large mixing bowl combine shredded provolone, sliced
    prosciutto, and vegetable mix.


    Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the
    pocket. Squeeze at ends to seal pork chop. Sprinkle lightly with salt and pepper. Return the large cast-iron skillet over high heat
    and add a drizzle of oil. Add the pork chops to the pan. Cook over high heat until well browned, 8–10 minutes. Turn the chops
    over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8–10
    minutes. When done, remove the pork chops from the skillet and set aside to rest.


    For the pan sauce: Pour all but 2 tbsp. of fat from the skillet. Add rosemary to pan and cook for 30–40 seconds to infuse the fat.
    Add beer and deglaze, scraping up any brown bits from the bottom of the pan. Simmer until reduced by half. Stir in the mustard
    and stock, and simmer

  • Citrus Beer Can Chicken
    Citrus BBQ Beer Can Chicken
    Citrus BBQ Beer Can Chicken
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 25 minutes | Total Time: 1 hour 25 minutes (plus brining time)
    Yield: 4-6 servings

    For the Brine
    1 (3 to 4) pound chicken
    1 cup apple cider vinegar
    2 12 oz. cans Miller Lite
    2 cups water
    1 strip lemon peel
    1 strip orange peel
    2 bay leaves
    4 sprigs of thyme
    ¼ cup sugar
    ¼ cup kosher salt
    1 tsp. ground black pepper
    Olive oil


    For the Rub
    2 tbsp. granulated garlic
    1 tbsp. onion powder
    2 tsp. smoked paprika
    1 tsp. Italian seasoning
    ½ tsp. cayenne pepper
    1 12oz. can Miller Lite beer
    2 tsp. salt (divided)
    1 tbsp. ground black pepper
    1 tsp. light brown sugar
    1 large onion, sliced thick


    For the BBQ Sauce
    2 tbsp. vegetable oil
    1 cup bacon, small diced
    1 yellow onion, medium diced
    2 cloves garlic, finely chopped
    1 tbsp. tomato paste
    1 tbsp. dry mustard powder
    splash apple cider vinegar
    ¼ cup fresh orange juice
    1 cup molasses
    2 tbsp. light brown sugar
    1 tsp. kosher salt
    ¼ tsp. dry red pepper flakes
    1 can Miller Lite beer
    1 bay leaf
    1 strip orange peel
    ¼ cup ketchup

     

    In a non-reactive container, combine the brining ingredients. Submerge the chicken in the mixture making sure the entire
    chicken is covered in the liquid. Cover and refrigerate for 2 hours.


    While the chicken is brining, prepare the dry rub. Combine granulated garlic, onion powder, smoked paprika, Italian seasoning,
    cayenne pepper, 1 tsp. salt, ½ tbsp.of freshly ground black pepper and light brown sugar in a small bowl.


    Heat the grill to medium-high. Remove chicken from brine. Pat dry and rub lightly in olive oil.


    Generously coat the chicken in the dry rub, including inside the cavity. Open the beer and empty ½ of the beer into a roasting
    pan. Place the cavity of the chicken over the beer can and set the chicken can side down in the roasting pan. Surround the
    chicken with the sliced onion. Place the roasting pan on the grill and close the lid. Cook for approximately 1 hour 15 minutes or
    until the internal temperature reaches 175°. Remove from the grill and let rest.


    For the Citrus BBQ sauce: Over medium heat, sauté the bacon in vegetable oil until brown and crispy for about 3-5 minutes.


    Add the onion and sauté for another 2 minutes. Stir in the garlic and cook 2 more minutes. Add the tomato paste and cook
    for another minute. Pour in the beer and scrape up any bits at the bottom of the pan. Simmer and reduce the liquid by about
    3/4. Add the sugar, molasses, bay leaf, orange peel, orange juice, apple cider vinegar, mustard powder, red pepper flakes,
    ketchup and salt. Simmer for ten minutes. Serve with beer can chicken.

  • Miller Lite Grilled Beer Brats
    Miller Lite Grilled Beer Brats
    Miller Lite Grilled Beer Brats
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 10 minutes | Total Time: 45 minutes
    Yield: 4 servings 

     

    4 strips apple wood smoked bacon
    2 tbsp. vegetable oil
    1 sweet onion, sliced
    1 green pepper, seeded, sliced
    1 red pepper, seeded, sliced
    2 cloves garlic, finely minced
    2 (12-oz.) cans Miller Lite
    1 cup chicken stock
    1 sprig thyme
    1 sprig rosemary
    1 lb. fresh bratwurst sausages (about 6
    links)
    ½ cup whole grain mustard
    2 tbsp. unsalted butter

     

    Preheat grill to medium-high heat.
    In a deep sauté pan over medium-high heat sauté the bacon in the vegetable oil until browned and crispy, about 5 minutes. Add
    in the onions and green and red peppers and cook for another 3–4 minutes until lightly browned. Stir in the garlic and cook for
    another minute. Deglaze with beer and chicken stock and add the thyme and rosemary. Using a fork, gently poke holes into the
    brats on each side to prevent them from bursting open. Add the brats to the pan and reduce to a simmer. Gently simmer for
    15–20 minutes, turning the brats over halfway through cooking.


    Remove the bratwurst from the pan and continue to reduce the liquid over medium heat. Dry the bratwurst well, and score the
    brats by making small slits diagonally on either side (not too deep)—this will ensure that they become crisp on the grill. Brush
    the grill lightly with oil and grill the bratwurst over medium-high heat 2–3 minutes per side, turning frequently to obtain a good,
    charred flavor and grill marks.


    Once the braising liquid has reduced to a saucy consistency, remove from the heat and add the mustard and butter. To serve,
    line the plate with peppers and onions, place the grilled brats on top, and drizzle with the remaining sauce.

  • BBQ Chicken Pizza
    BBQ Chicken Pizza
    BBQ Chicken Pizza
    FROM THE KITCHEN OF GUY FIERI®
    VIEW VIDEO DEMO

    Prep Time: 15 minutes | Total Time: 45 minutes
    Yield: 6-8 servings

     

    For the Chicken:
    2 chicken breast halves, boneless,
    skinless
    2 tbsp. paprika
    1 tbsp. dark brown sugar
    1 tsp. granulated garlic
    1 tsp. ground cumin
    ½ tsp. chili powder
    1 tsp. kosher salt
    ¼ tsp. freshly ground black pepper
    1 tsp. canola oil


    For the Pizza:
    all-purpose flour, for dusting
    1 (10 oz.) ball store-bought pizza dough
    1 cup BBQ sauce
    ½ cup red onion, thinly sliced
    1 cup Monterey Jack cheese, shredded
    1 cup smoked Gouda cheese,
    shredded
    ¼ cup lightly packed fresh cilantro
    leaves, stems removed


    Preheat the grill to high heat.

     

    Prepare the Chicken:
    Using a sharp knife, butterfly the chicken halves. In a small bowl, combine the paprika, brown sugar, garlic, cumin, chili powder,
    salt, and pepper. Generously coat both sides of the chicken with the rub. Brush the grill with oil. Cook the chicken for 7 minutes
    per side, until well marked and internal temperature reaches 165°F. Remove from the grill. When the chicken is cool enough to
    handle, slice at an angle into thin pieces.


    Preheat the oven to 500°F. (If using a pizza stone, heat in the 500°F oven for 1 hour before using.)


    Make the Pizza:
    Lightly dust a pizza paddle (or cutting board) with flour. Place the ball of dough on the board and press it out into a disk shape,
    working from the inside out. You should end up with a 12-inch circle that is about ¼-inch thick. Spread a layer of BBQ sauce
    evenly over the dough, leaving a border for the crust. Top with the sliced onion, Monterey Jack cheese, Gouda cheese, and chicken
    pieces. Dot the top with extra BBQ sauce. Bake until the crust is bubbly and charred around the edges, about 10–15 minutes.
    Remove from the oven and sprinkle the top with fresh cilantro leaves.


    Enjoy with a cold Miller Lite®.

TIPS & OUTTAKES
ABOUT

Guy Fieri teams up with Miller Lite® to take summer barbecues to the next level. With Guy’s Miller Lite recipes and grill trips, you’ll have everything you need to bring out major flavors and throw barbecues that are the bomb.