For the Peaches

1. Heat your grill to 450 degrees.
2. Rub peach slices with blend equally on each side.
3. Place peach slices on grill and grill on until they start to caramelize and have good grill marks turn over after 1-2 minutes.
4. Save to serve later over a salad or serve immediately with ice cream and caramel sauce.

For the Onions

1. Place onions in an 8×8 Pyrex (we used hotel pan) and pour stock around the onion slices.
2. Apply the Sticky Bourbon Brown Ale blend to the top of each onion slice.
3. Cover with foil and braise until tender.
4. Remove foil and allow to roast/caramelize.
5. Once caramelized set aside as garnish.

For the Salad

1. Heat smoker to 250 degrees.
2. Coat pork with yellow mustard (as a binder) then apply Sweet Carolina Blonde blend generously to pork.
3. Place Pork on grill grate in smoker and smoke to an internal temperature of 140 degrees.
4. Remove from smoker and rest for 15 minutes.
5. While the pork is resting, make your vinaigrette by combining all ingredients and mixing well to combine all ingredients.
6. In a mixing bowl mixing arugula and vinaigrette (to taste). Coat arugula evenly and plate.
7. Slice Pork into medallions and plate over arugula with grilled peaches and braised onions.
8. Serve immediately and enjoy!