Tackle Your Taste Buds!
Tackle Your Taste Buds with Resurgence Brewing Company and Chiavetta's!
Check out these awesome recipes that'll help you throw the Ultimate Buffalo Bash...
Just make sure you grab some Resurgence beer and Chiavetta's Marinade first!
Experience the art of brewing up close with our guided brewery tours. Learn about our brewing process, ingredients, and the history behind Resurgence Brewing Co.
Buffalo Style Chiavetta's Wings
You’ll Need:
- 25 chicken wings
- Chiavetta’s BBQ Marinade
- Frank’s RedHot
- Melted butter
- Bleu cheese dressing (don’t mess this up with ranch)
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Game Plan:
1. Toss wings in a bowl and cover with Chiavetta’s Marinade (about half the bottle). Cover and chill for 2 hours.
2. Take wings out 15 minutes before grilling. Fire up your grill to medium-high.
3. Grill ‘em for 30–45 min, flipping occasionally. Baste with more marinade every flip.
4. Once wings hit 165°F, pull them off, toss in more marinade, and cover to steam for 15 min.
5. While wings rest, mix equal parts melted butter + Frank’s for classic wing sauce. Want it hotter? Less butter. Milder? More butter.
6. Toss wings in sauce, serve with bleu cheese, and crack open a Flats & Drums.
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Smoked Bacon Cheddar Burgers with Caramelized Onions
You’ll Need (makes 4–6 burgers):
- 2 lbs 80/20 ground beef
- 1 cup chopped bacon
- 1 cup shredded cheddar
- Salt & pepper
- 2 onions
- Romaine, tomato, pickles
- ½ cup mayo
- ½ cup Chiavetta’s Jonny P’s Rib Sauce
- Sharp American cheese slices (we like Cooper Sharp)
- Burger buns (Martin’s Potato Rolls are elite)
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Game Plan:
1. Mix beef, bacon, cheddar, salt & pepper. Form 4–6 patties.
2. Let rest 30 minutes. Fire up your smoker to 225°F.
3. Smoke burgers for 40 min or until they hit 120°F inside.
4. While they smoke, cook sliced onions in a pan until caramelized.
5. Finish burgers on the grill. Sear until 135°F. Add cheese to melt.
6. Mix mayo + rib sauce for the perfect burger spread.
7. Assemble: Bun → Patty → Onions → Tomato → Lettuce → BBQ Mayo on top bun.
8. Devour with an Oktoberfest in hand.
Game Day Chili
Pairs with Resurgence Sponge Candy Stout
You’ll Need:
- 2 lbs 80/20 ground beef
- 2 cans light red kidney beans
- 2 cans dark red kidney beans
- 2 cans chili beans
- 1 can diced tomatoes (chili-style)
- 1 large can stewed tomatoes
- 1 green pepper
- 1 yellow onion
- 2 packs of your go-to chili seasoning
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Game Plan:
1. Dice the onion & pepper, sauté in olive oil in a big ol’ pot until soft.
2. Add ground beef, brown it up.
3. Drain & rinse all beans—except the chili beans.
4. Lower heat, add all beans, tomatoes, and seasoning. Mix it good.
5. Simmer on low for 1 hour or longer for max flavor.
Bonus Play: Crockpot Option
1. Do steps 1–4, then toss everything into a slow cooker.
2. Cook on High for 4 hours or Low for 6–8 hours.
3. Top with whatever you love: shredded cheese, sour cream, green onions, Fritos—live your truth.
Firecracker Wings
Ingredients:
-
25 chicken wings
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8 oz Frank’s RedHot
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1/2 tbsp red pepper flakes
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1/8 cup brown sugar
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8 oz Resurgence Citmo IPA (drink the rest)
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8 oz Chiavetta’s BBQ Marinade
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Instructions:
-In a large bowl, mix Frank’s RedHot, red pepper flakes, brown sugar, Citmo IPA, and Chiavetta’s Marinade.
-Split the mixture in half — one half for marinating, one for basting.
-Add wings to a separate bowl or pan and cover with the marinade half. Cover and refrigerate for about 2 hours.
-Remove wings from the fridge 15 minutes before cooking. Preheat grill to medium-high heat.
-Place wings on the grill and cook for 30–45 minutes, flipping occasionally, until the internal temperature reaches 165°F.
-During the last 15 minutes, baste wings with the reserved mixture every time you flip them.
-Remove from the grill and serve with your favorite bleu cheese.
Braised Pulled Pork
Ingredients:
-
4–5 lb boneless pork shoulder
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1 cup freshly ground garlic
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¼ cup salt
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½ cup sugar
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16 oz Resurgence Citmo IPA
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8 oz Chiavetta’s BBQ Marinade
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Instructions:
-Rub pork shoulder thoroughly with garlic, salt, and sugar, coating all sides.
-Cover and refrigerate for at least 8 hours.
-Remove from fridge 30 minutes before cooking. Preheat oven to 350°F.
-Place pork in a roasting pan and pour Citmo IPA over the top.
-Cover tightly with plastic wrap, then foil.
-Roast for 2–2.5 hours, or until the pork shreds easily with a fork.
-Drain about half the liquid from the pan.
-Shred the pork and mix in Chiavetta’s BBQ Marinade.
-Serve on your favorite sandwich roll.
Brew Chicken
Ingredients:
-
1 whole chicken (3–4 lbs)
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1 cup freshly ground garlic
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1/8 cup salt
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1/8 cup black pepper
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16 oz Resurgence Citmo IPA
-
32 oz Chiavetta’s BBQ Marinade
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1 beer can chicken holder
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Instructions:
-Mix garlic, salt, and pepper in a bowl. Rub the mixture inside and out of the chicken.
-Cover and refrigerate for at least 8 hours.
-Remove from fridge and pour Chiavetta’s Marinade over the chicken. Let it sit for 30 minutes.
-Preheat grill to medium-high heat.
-Pour Citmo IPA into the beer can holder and place the chicken securely on top.
-Place on the grill and cover. Cook for 2–2.5 hours, or until the thickest part of the breast reaches 165°F.
-Check periodically to prevent flare-ups.
-Remove from grill, let rest a few minutes, then carve and enjoy.