“Our sauces and rub are the perfect addition to your holiday cooking this year,” says Samantha Brykailo, marketing manager for Carolina Brewery. One of the oldes breweries in North Carolina, Carolina Brewery has locations in Pittsboro and Chapel Hill, NC. “We reengineered some classic holiday dishes with our sauces and rub to incorporate the familiar flavors you know and love with a little Carolina zing!” These holiday-inspired recipes are a great way to incorporate local ingredients and impress your guests all season long.
Cranberry Rosemary Chicken Marinated in Carolina Brewery Eastern Carolina BBQ Sauce
8 oz. Carolina Brewery Eastern Carolina BBQ Sauce
4 pieces bone-in skin-on chicken thighs
1.5 cups fresh cranberries
¼ cup brown sugar
Olive oil
Salt and pepper, to taste
6-8 garlic cloves minced
½ cup chicken broth
Fresh rosemary
Lemon, sliced
- Marinate chicken thighs in Eastern Carolina BBQ Sauce for a few hours or overnight.
- Combine cranberries and brown sugar. Set aside.
- Preheat oven to 425 F.
- In a cast-iron skillet over medium high, heat 1 Tbsp. olive oil. Season chicken with salt and pepper. Place chicken in skillet skin-side down to brown. Turn over and brown the other side.
- Turn off the heat. Add garlic, sugared cranberries and chicken broth to skillet. Nestle the rosemary in the skillet and top each chicken thigh with a lemon slice.
- Bake at 425 for 35-40 minutes or until the chicken is fully cooked through. Serve with your favorite holiday sides and enjoy!
Carolina Brewery Sriracha Steak Sauce Meatball Sliders
24 frozen meatballs
12 buttermilk biscuits
1 bottle of Carolina Brewery Sriracha Steak Sauce
1 lb. bacon
1 medium sweet onion, sliced
2 Tbsp butter
Dash of Worcestershire sauce
Shredded cheddar
Little gherkin pickles
- Preheat oven to 350 F.
- In a large saucepan over medium-low, add frozen meatballs and steak sauce. Cover and cook for about 20-25 minutes, stirring occasionally.
- In a skillet over medium heat, cook bacon until crispy. Drain bacon on paper towels to remove excess grease.
- In the same skillet, cook sliced onion until caramelized.
- Place bottom half of the biscuits on baking pan and place two cooked meatballs on top of each biscuit.
- Top with a bacon slice (cut in half) and carmelized onions.
- In a small bowl, melt butter and add a dash of Worcestershire sauce. Brush melted butter over the tops of the biscuits and sprinkle with cheddar cheese.
- Place sliders in over the melted cheese.
- Remove from the oven. Spear with a toothpick and a pickle. Enjoy!
Carolina Brewery Carolina Gold BBQ Sauce Turkey Tenderloins
½ cup olive oil
¼ cup orange juice
¼ cup apple cider vinegar
4 minced garlic
Salt and pepper
½ tsp. sweet paprika
1 tsp. dried rosemary
1 tsp. dried thyme
1 Tbsp. brownsugar
2 turkey tenderloins
Carolina Brewery Gold BBQ Sauce
- In a large bowl, combine olive oil, orange juice, apple cider vinegar, minced garlic, salt and pepper to taste, paprika, rosemary, thyme and brown sugar.
- Add turkey tenderloins and marinate for 30-60 minutes or up to 24 hours.
- Preheat oven to 350 F. Bake uncovered for 20 minutes. Remove and brush the turkey tenderloins with Carolina Gold BBQ Sauce. Return to the oven to cook for an additional 25-30 minutes or until the turkey is fully cooked.
- Serve with extra Carolina Gold BBQ Sauce on the side and Enjoy!
Carolina Brewery Dry Rub-Smoked Cream Cheese
8 oz. cream cheese
1 Tbsp. Carolina Brewery Dry Rub
1 jalapeño, diced
4-6 Tbsp. hot pepper jelly
- Preheat smoker to 200 F.
- Place cream cheese on a baking sheet. Score the top of the cream cheese with a knife. Generously sprinkle dry rub on the cream cheese. Top with chopped jalapeños.
- Transfer the sheet to the pre-heated smoker and place on the middle grate. Close the lid and let smoke at 200 for about 90 minutes.
- Add a few tablespoons of hot pepper jelly to the top and serve with your favorite crackers.
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