Man Cave Essentials: Beer, Cold Cuts, Foreman Grill

Keeping the right amount of food and alcohol in the house is the foundation of any good Man Cave.

Keeping the right amount of food and alcohol in the house is the foundation of any good Man Cave. Selecting the proper inventory for your own cave can be tedious, so, identifying the right suds and grub is a critical task. For that very reason, we’ve divided Man Cave Essentials into three important basics – Beer, Meat and the Foreman Grill.


Keeping the right supply of alcohol is essential to stocking the proper man cave. Man Caves being perfect for kicking back and watching sports, so, you’ll want to keep the fridge filled with beers with the right specifications. Saranac Adirondack Lager, Miller High Life and Yuengling Traditional Lager are three beers that tested high among sports watching drinkers in our annual Maxim Beer Awards.


Creative sandwiches are the hallmark of the menu in any great Man Cave. Grab a handful of anything you love – meat, cheese, veggies, pizza, all four – shove between two pieces of bread, add condiment, consume. It’s an all-in-one delivery system for belly-filling happiness, no forks necessary.

If you’ve got the right stuff in stock, try the “BAD” (Bacon, Apple, and Dill) created by Marc Forgione from Iron Chef America. If you’re all out of perennial herb, try another concoction from Maxim’s Battle for the Ultimate Sandwich.


Ditch the nachos and go deep with a meal your guests won’t soon forget, compliments of Scott Kroener of Del Frisco’s Restaurant Group (with some help from Big George himself).

Open-Face New York Strip (Feeds 4)

– 4 12 in. French baguettes

– 4 Tbs. butter

– 2 Tbs. chopped garlic

– 4 16 oz. New York strips, center-cut, well-trimmed from the butcher

– Kosher salt

– Freshly cracked black pepper


– 1 cup sour cream

– ½ cup Dijon mustard

– Juice of one lemon

– 2 Tbs. Worcestershire sauce


Mix sauce ingredients. Plug in George Foreman Grill. Slice baguettes length­-wise. Butter both sides; sprinkle with garlic. Season steak with salt and pepper. Grill steak four to five minutes; remove. Wipe grill. Grill steak, cut side down, till grill marks appear; remove. Slice steak into 1/8- to ¼-inch slices and lay on bread. Cut ba­g­uette into bite-size pieces. Smear sauce across the center of steak slices. And anywhere you damn please. Eat.

Tequila-Lime Marinated Shrimp

– 21 frozen jumbo shrimp, peeled

– 0.5 cup chopped cilantro leaves

– Juice of two limes

– 6 oz. premium tequila

– 1 Tbs. kosher salt


Plug in George Foreman Grill. Combine shrimp, cilantro, lime juice, and ½ cup tequila. Marinate 15 minutes. Take a shot of tequila as grill heats. Salt the shrimp; grill for 2½ minutes; remove from heat. Take second shot of tequila. Put shrimp on plate. Skew­er each one with toothpick. Or don’t. We don’t care. Finish off the tequila.


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