Prep 10 mins
Cook 10 mins
The Budweiser sauce recipes were created by a team of chefs led by Certified Executive Chef, Brent Wertz, at Anheuser-Busch's Kingsmill Resort in Williamsburg, Va., in conjunction with Anheuser-Busch brewmasters. The new line of Budweiser-branded sauces are being created and distributed through a licensing agreement with Vita Foods, Inc. and will hit store shelves on July 1.This sauce holds the perfect blend of heat, vinegar, fresh herbs and garden vegetables with subtle notes of hops, malts and rice that only a smooth, distinct beer can add.I found this on line one of the beer sights!
- 1 hawaiian golden fresh pineapple, peeled, cored and sliced in dipping-size slices
- 1 tablespoon olive oil
- 4 ounces budweiser barbecue sauce
- 8 ounces cream cheese
- 1 garlic clove, minced
- 1 bunch scallion, sliced
- 1⁄4 bunch fresh tarragon, chopped
- Lightly coat the pineapple in olive oil and grill both sides until slightly caramelized. For the dip combine all of the ingredients and mix well. Serve room temperature.