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  • Home
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    • Beef / Veal
    • Lamb
    • Pork
    • Poultry
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  • Wine Pairings
    • Beef & Lamb
    • Pork
    • Poultry & Game
    • Seafood
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DELICIOUS BARBECUE RECIPES with WINE PAIRINGS and art

DELICIOUS BARBECUE RECIPES with WINE PAIRINGS and artDELICIOUS BARBECUE RECIPES with WINE PAIRINGS and art
Wine pairings

Welcome Vinum amantes

There's much to see here. So, take your time, look around, and learn all there is to know about wine and food. I hope you enjoy my wine selections.


"White wine is like electricity. Red wine looks and tastes like a liquified beefsteak." - James Joyce


 tchin-tchin from the Enthusiastic BBQ Cook!!


beef & Lamb: Wine Pairing

CÔTE DE BOEUF with FOUR PEPPERCORN RUB

MEDITERRANEAN BUTTERFLIED LEG OF LAMB with CORIANDER AND HONEY

SPICY THAI BEEF SALAD (LEFTOVER CÔTE DE BOEUF )

 2015 Sichel Family Reserve Margaux


I would say there are 4 good red wine varieties to go with a good steak like this and they are:  

Malbec (especially Argentinian Malbec);

Cabernet Sauvignon;

Merlot; and

Shiraz.

I went for a 2015 Sichel Family Reserve Margaux that had aromas of red berries, liquorice, violet. Powerful, long and complex. 

True love is rare, good steak

SPICY THAI BEEF SALAD (LEFTOVER CÔTE DE BOEUF )

MEDITERRANEAN BUTTERFLIED LEG OF LAMB with CORIANDER AND HONEY

SPICY THAI BEEF SALAD (LEFTOVER CÔTE DE BOEUF )

2016 O'Leary Walker Riesling 


Riesling pairs well with spicy dishes. Mouthwatering acidity, intense fruit, and a hint of sweetness compliment this salad amazingly well. 


I went for a 2016 O'Leary Walker Riesling that  had intense grapefruit and citrus flavours coupled with a long minerally finish. 

 

Thai me down

MEDITERRANEAN BUTTERFLIED LEG OF LAMB with CORIANDER AND HONEY

MEDITERRANEAN BUTTERFLIED LEG OF LAMB with CORIANDER AND HONEY

MEDITERRANEAN BUTTERFLIED LEG OF LAMB with CORIANDER AND HONEY

2009 Chateau Monlot Grand Cru


 The absolute best pairings for lamb are  a rich Cabernet Sauvignon or a classic Bordeaux and Chianti. 


I went for a 2009 Chateau Monlot Grand Cru   which was deep ruby in colour and had the nose of  jammy fruits, white flowers and a hint of tobacco. The rich palate is a match made in heaven between fresh grapes and elegant oak. 

In two shakes of a Lamb's tail

COFFEE & BOURBON INFUSED SOUTHERN-STYLE BRISKET

PULLED DUKKAH LAMB SHOULDER POCKETS with CUCUMBER & DRIED LIME DIP

MEDITERRANEAN BUTTERFLIED LEG OF LAMB with CORIANDER AND HONEY

 2016 Hacienda Zorita HZ16 Abascal Vineyard Crianza - Ribera del Duero 


Because brisket is so rich and heavy I would recommend an Australia Shiraz, GSM, Sangiovese,  Ribera del Duero or Rhone Style Syrah. 


Left field I would also recommend Pinot Noir which I think can stand up to a big piece of meat like brisket.


Intense, ripe red fruits with hints of plum on the nose and was underlined with vanilla. On the palate smooth characters , intense red fruit notes. 

Y'all i'm ready for this

ANCHO TEX-MEX SLOW COOKED RIBS with RANCHORO SAUCE

PULLED DUKKAH LAMB SHOULDER POCKETS with CUCUMBER & DRIED LIME DIP

PULLED DUKKAH LAMB SHOULDER POCKETS with CUCUMBER & DRIED LIME DIP

 Robert Oatley Signature Cabernet Sauvignon 


With barbecued ribs and spices you need a big wine such as a Cabernet Franc, Cabernet Sauvignon,  Malbec, Tempranillo or Ribera del Douro red wines.

I chose an Australian Cabernet Sauvignon from Margaret River from Robert Oatley Winery. Robert Oatley is a family owned winery that produce wines from  West Australia’s Margaret River and Great Southern and South Australia’s McLaren Vale. 


 This wine had dense blackcurrant fruit with a rich structure and hints of cigar box. 


rib tickling good

PULLED DUKKAH LAMB SHOULDER POCKETS with CUCUMBER & DRIED LIME DIP

PULLED DUKKAH LAMB SHOULDER POCKETS with CUCUMBER & DRIED LIME DIP

PULLED DUKKAH LAMB SHOULDER POCKETS with CUCUMBER & DRIED LIME DIP

  2013 Camigliano Brunello di Montalcino  


With the barbecued lamb and Middle Eastern spices, tabbouleh and babaghanoush I would recommend a sangiovese.


 Camigliano is one of the most historic estates in Montalcino which produces high quality wines.  


This lovely sangiovese was full bodied with velvety tannins and cherry sweetness with notes of tobacco, mint and dried figs. 





Why have abs when you can have kebabs

ARGENTINE ASADO with PARILLA VACIO & MORCILLAS with HUMITA EN CHALA & CHIMICHURRI

ARGENTINE ASADO with PARILLA VACIO & MORCILLAS with HUMITA EN CHALA & CHIMICHURRI

ARGENTINE ASADO with PARILLA VACIO & MORCILLAS with HUMITA EN CHALA & CHIMICHURRI

 2017 Flechas de Los Andes (Gran Reserva) 


 Malbec is Argentina’s flagship grape variety. Originally grown in South West France, its grapes produce a dark, intense wine with hard tannin.   


Flechas de Los Andes is a result of the partnership between Baron Benjamin de Rothschild and Mr Laurent Dassault situated at the foot of the Andes. The wine notes of plums, redcurrants and cherries with hints of vanilla. The palate was dense with a beautiful richness and depth. 


taste buds tango

CAVEMAN (& Planked) LAMB RACKS

ARGENTINE ASADO with PARILLA VACIO & MORCILLAS with HUMITA EN CHALA & CHIMICHURRI

ARGENTINE ASADO with PARILLA VACIO & MORCILLAS with HUMITA EN CHALA & CHIMICHURRI

2015 Yalumba The Signature 


Robust red wines go well with lamb's lightly gamey taste such as Cabernet Sauvignon, Shiraz or Chianti. 


 This shiraz/cabernet sauvignon paired very well with the lamb racks. It is a big wine that would benefit from decanting for a few hours beforehand. Blackberry, chocolate and mint aromas with dark chocolate and black pepper on the palate. I would suggest to drink this wine with food and it would benefit from 10 years cellaring. 


I herd ewe like Lamb Racks

TWICE COOKED BARBECUED BEEF CHEEKS WITH CHONGQUING NOODLES

ARGENTINE ASADO with PARILLA VACIO & MORCILLAS with HUMITA EN CHALA & CHIMICHURRI

TWICE COOKED BARBECUED BEEF CHEEKS WITH CHONGQUING NOODLES

2014  McGuigan Hand Made Shiraz 

Langhorne Creek


 As a general rule Syrah (Shiraz) pairs very well with grilled meats, vegetables, wild game and beef. 


This shiraz had a full-bodied palate revealing blackcurrant, black raspberry and toasted coconut flavours. Complemented by bright acidity and fine tannins, these characteristics come together to provide you a soul-satisfying and lengthy finish.


 

cHOP cHOP TIME TO BBQ

BRUCIULUNI SICILIANO

PORCINI CRUSTED BEEF SIRLOIN WITH BLACK TRUFFLE BUTTER

TWICE COOKED BARBECUED BEEF CHEEKS WITH CHONGQUING NOODLES

2015 Terre Del Barolo


 As a general rule Chardonnay, Barolo, Barbaresco and Sauvignon Blanc goes well with braciole or bruciuluni.



 This Barolo paired beautifully with the Bruciuluni Siciliano with aromas of dark berries, plum and leather and the palate showing cherry, clove and blackberry .


That's Amore for bruciuluni siciliano

BRITISH VEAL RIB WITH POLENTA CHIPS

PORCINI CRUSTED BEEF SIRLOIN WITH BLACK TRUFFLE BUTTER

PORCINI CRUSTED BEEF SIRLOIN WITH BLACK TRUFFLE BUTTER

2015 Stonier Pinot Noir


 A full-bodied Pinot Noir, or a medium-bodied Pinot Grigio with a good amount of acidity. These types of wines are typically highly acidic, and the acidity can help stand up to the richness of veal.


 This Pinot Noir had aromas of cherry and rose with the palate showing red fruits, with hints of dark chocolate and fennel spice. 


Let this veal rib meat your expectations

PORCINI CRUSTED BEEF SIRLOIN WITH BLACK TRUFFLE BUTTER

PORCINI CRUSTED BEEF SIRLOIN WITH BLACK TRUFFLE BUTTER

PORCINI CRUSTED BEEF SIRLOIN WITH BLACK TRUFFLE BUTTER

2014 Roagna Barbaresco Faset 


 A Barolo or Bordeaux because of the earthy, mushroomy character of the wines – that can stand up well to the intensity of truffles.


This beautiful Nebbiolo had a deep colour, complex notes of dried flowers, cherry and orange zest. This wine paired nicely with beef and the truffle with its earthy notes, intensely aromatic and long finish. 


Every day i'm trufflin'

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