Ingredients

6 (8-inch) wooden skewers

6 hot dogs

2 cups self-rising white cornmeal mix

½ cup (about 2 oz.) all-purpose flour

1 ½ teaspoons kosher salt

1 teaspoon granulated sugar

½ teaspoon black pepper

2 large eggs, lightly beaten

½ cup whole milk

½ cup Coors Light Beer

Directions

1. Pour oil to a depth of 3 inches in a large heavy Dutch oven (at least 9 inches in diameter), and heat over medium-high to 350°F.
2. Meanwhile, insert 1 wooden skewer into 1 end of each hot dog, stopping before skewer breaks though opposite end. Pat hot dogs dry with paper towels.
3. Whisk together cornmeal, flour, salt, sugar, and pepper in a large bowl. Make a well in the center, and add eggs, milk, and Coors Light; whisk until smooth. (Batter will be thick.)
4. Working with 1 hot dog at a time, dip into batter, spooning over all sides as necessary to completely cover. Quickly lower corn dog into oil, and fry until golden brown, about 2 minutes per side. Transfer to a wire rack lined with paper towels to drain. Let cool 5 minutes before serving. Discard any excess batter.

Slushie-makin’ Stuff

1 cup water

1 cup sugar

2/3 cup lemon juice

1 can of Mike’s Hard Lemonade

Lemon slices for garnish

Instructions:

Combine water and sugar in a pot and bring to an easy simmer to dissolve the sugar. To all you overachievers, a simmer is more than enough to make this happen, so don’t go chasing rolling boils.

Pour your simple syrup into a shallow tray to cool.

Once cooled, add 2/3 cup lemon juice and 1 can of Mike’s Hard Lemonade to the syrup, stir evenly to incorporate the mixture, then freeze for four hours (or overnight).

Once the mixture is frozen solid, take a fork and scrape the frozen mixture to create a luscious pile of shaved ice.

There are two ways to serve your shaved ice: add to a chilled glass and eat your shaved ice with a spoon or pour some more Mike’s Hard Lemonade over the top of the shaved ice for a slurp-able slushie.

Ingredients

1 (1/2-inch-thick) sweet onion slice

Cooking spray

5 (12-oz.) bottles Corona Extra

8 ears fresh sweet corn, husks pulled back

3 tablespoons unsalted butter, softened

2 teaspoons grainy mustard

1 1/8 teaspoons kosher salt

1/4 teaspoon black pepper

1/2 cup malt vinegar

Directions

1. Preheat grill to medium-high (about 450°F). Coat onion slice with cooking spray; grill, uncovered, until charred and tender, 3 to 4 minutes per side. Transfer to a small bowl, and cover with plastic wrap. Let stand until fully tender, about 10 minutes. Keep grill hot.
2. Meanwhile, bring Corona Extra to a boil in a large Dutch oven over medium-high; add corn, and return to a boil. Remove from heat; cover and let stand until corn is mostly tender, 5 to 8 minutes. Drain.
3. Finely chop onion slice. Stir together onion, butter, mustard, salt, and pepper. Shape into a 4-inch log; wrap in plastic wrap, and chill until ready to use.
4. Grill corn, uncovered, turning often, until charred and fully tender, 5 to 6 minutes. Drizzle hot corn with vinegar, and serve with butter mixture.

Ingredients

For the dry rub:

 2 tablespoons salt

 About 40 grinds black pepper

 2 tablespoons chili powder

 1 tablespoon garlic powder

 2 teaspoons ground coriander

 2 teaspoons ground mustard seed

 12 ounces Grain Belt

 4 cloves garlic, chopped

 One 5-pound pork butt (shoulder of the animal)

For the BBQ Pork Butt:

 1/2 cup ketchup

 2 tablespoons whole grain Dijon mustard

 3 tablespoons Worcestershire sauce

 1/3 cup dark brown sugar

Directions

Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour Grain Belt beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.

To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

INGREDIENTS 

• 50 frozen meatballs thawed
• 17 slices bacon

TWISTED TEA CHIPOTLE BARBECUE SAUCE

• 12 ounces Twisted Tea Original
• 3/4 cup brown sugar
• 2 cups barbecue sauce
• 2 tbsp adobo sauce
• 2 tbsp butter
• 1 tsp salt

INSTRUCTIONS 

• Cut each strip of bacon into thirds. Wrap each meatball with a piece of bacon, and secure with a toothpick. Refrigerate.
• Heat the sauce ingredients over medium-high heat for 10 minutes to thicken. Save in a sealable container.

• Heat the grill to medium-high with an indirect heat zone. Grill for about 30 minutes or until the bacon has crisped up.
• When the meatballs are cooked through, dunk them in the sauce and place them back on the grill for 10-15.