Lost a bet!!! I have been challenged with an Iron Chef "kinda " deal. The semi secret ingredient is BEER! I have one week to create 4 beer recipes and cook them as the "loser"! Don"t know how you can lose with beer...But...I'm ok on a beer batter for veggies...but anybody have a good beer marinade for a meat that I can smoke...friends just moved into a new home and want to buy them a smoker for a house warming gift but I'm so new I need help! A beer based vinegerette (sp?) for a salad? Then some sort of beer desert? Or I could just get them to drink so much beer (with me) that they will forget about desert? HELP?
There are plenty of mustard slathers that include beer in their recipes. You can slather some of this stuff on a pork butt, add a bunch of your favorite pig rub, and have some "beer/mustard" slathered pulled pork. Check out Paul Kirk's Championship BBQ book.
Good luck.
Thanks! I need all the help I can get! My husband is looking at me like I have 9 heads for wigging out on this! We're trying to open a pub out here and if I can get some good recipes to incorporate beer...all the better!
Heck, if you're looking for ideas, I used to have friends that ran a brew pub. Used their beer in lots of recipes. Here's some ideas for you.
Stout is a good addition to gravies and savories. Also a good substitution/addition that call for stock and carmel or maggies. For instance, shepherd's pie. Or, more creatively, a beer based french onion soup. You can do a french dip sandwich and give the au jus an additional punch.
Or if you're ambitious and want to give the winner an up yours, I can lose and still win at the same time, you can do some prime rib, and horseraddish/stout au jus....
I don't have recipes. You can work off others and just add/substitute to taste.
Go get 'em.
A great, easy favorite is brats cooked in beer......and, since yer makin' the beer batter, dip some halibut or cod chunks in it, shake it panko n' deep fry it for 3-4 minutes in peanut oil. Mmmmmmm....crispy critters!
Here is a good Asian style brine for chicken thighs and legs. It was first posted by member Angelo, http://forum.bradleysmoker.com/index.php?topic=268.msg3673#msg3673 and I modified it a bit.
BRINE:
1 pt Apple Juice,
1 12 oz Beer, use a premium beer; (If you can get Samuel Adams Cherry Wheat it works well with this recipe)
1/4 cup kosher salt,
1/4 cup Brown sugar,
1/4 cup Chinese Soy Sauce (Dark Soy Sauce)
1/4 cup Oyster sauce,
2 tsp Worcestershire sauce
Chopped fresh ginger (approximately quarter size piece 1 inch long)
3 Cloves of Garlic, chopped
1/2 C. chopped onion (optional)
Barbecue seasoning
6 pounds Chicken thighs, skin on
DIRECTIONS:
Combine all ingredients in a nonreative container, except chicken. Refrigerate for 1 to 2 hours to allow the flavors to blend. In the mean time, remove any extra fat from the chicken thighs and rinse well. Pat dry and place thighs in a nonreactive bowl or plastic bag. Pour brine over thighs, refrigerate and brine for 10 hrs.
Remove thighs from brine. Place on oiled inverted racks, skin side up, and let air dry in the refrigerator until the thighs feel tacky to touch (approximately 8 hours or overnight).
Allow thighs to set at room temperature for one hour, prior to smoking. During this time you can dust them with your favorite barbecue seasoning, or just black pepper. Smoke at at 220 degrees F. for approximately 2 hours, or until meat temperature is 165 degrees F; using 5-6 apple or maple bisquettes.
The skin give the thighs extra flavor. You can remove the skin prior to serving. I use bone in thighs.
Three words: Beer Cheese Soup. Look around on the net, you will find plenty of recipes. Also beer simmered bratwurst is always a good one. Brown the brats in a pan or on the grill, but do not cook through. Simmer, covered, in beer, for at least two hours. Add onions if you wish.
Malc
QuoteThree words: Beer Cheese Soup.
This recipe is pretty good. I use a combo of stout and ale. My stout I keep on tap is so sweet on it's own.
Beer Cheese Soup
1 Gallon Milk
2 ½ lbs American cheese
1 TBS Chicken base
¾ lb butter
1 cup flour
4 cups beer
¼ cup Worcestershire sauce
1 TBS garlic salt
In a large stockpot, combine milk, cheese, and chicken base and warm over low heat. In a separate heavy saucepan, melt butter and add flour to make a thick paste. If 1 cup isn't enough, generally add more in ¼ cup increments. Cook roux for 10 to 15 minutes over low heat stirring often. Add roux to stock pot and whisk in. Add beer Worcestershire sauce and garlic salt. Cook over low heat until hot. Do not overcook this roux. your not making gumbo. I usually take it to a blonde+ color
QuoteA great, easy favorite is brats cooked in beer
This soup is a great complliment to beer brats
Beer Butt Chichen will work!
Quote from: acords on August 04, 2007, 07:01:49 AM
QuoteThree words: Beer Cheese Soup.
This recipe is pretty good. I use a combo of stout and ale. My stout I keep on tap is so sweet on it's own.
Beer Cheese Soup
1 Gallon Milk
2 ½ lbs American cheese
1 TBS Chicken base
¾ lb butter
1 cup flour
4 cups beer
¼ cup Worcestershire sauce
1 TBS garlic salt
In a large stockpot, combine milk, cheese, and chicken base and warm over low heat. In a separate heavy saucepan, melt butter and add flour to make a thick paste. If 1 cup isn't enough, generally add more in ¼ cup increments. Cook roux for 10 to 15 minutes over low heat stirring often. Add roux to stock pot and whisk in. Add beer Worcestershire sauce and garlic salt. Cook over low heat until hot. Do not overcook this roux. your not making gumbo. I usually take it to a blonde+ color
QuoteA great, easy favorite is brats cooked in beer
This soup is a great complliment to beer brats
Wow, I don't say this often, but that recipe looks good without a need to modify it to suit my anti-vegetarian eating style. Printing to try when the weather cools off.
WOW! Thanks everyone! The beer cheese soup is a definate!
I have a question for Habenero Smoker...could I use that brine on a whole chicken? Why only dark meat?
Keep em coming...this is making me hungry and the thought of how much beer I'll have around is even more exciting!!!
QuoteWow, I don't say this often, but that recipe looks good without a need to modify it to suit my anti-vegetarian eating style. Printing to try when the weather cools off.
Add some BACON!!! You won't be disapointed ;)
I do the beer brats all the time myself. Another favorite of mine is to simply grill steaks and pour some beer on them every so often while they are cooking.
You can also use a beer batter for frying fish and hush puppies.
I've never tried it on a whole chicken, because I prefer dark meat and only cook whole poultry for presentation purposes. It a very dark brine so it may change the color of the breast meat.
Good point on the white meat...I think I'll give it a whril when I'm just cooking for my husband and I. Thanks again!!
I've done a Smoky Beer and Cheddar soup......I used smoked sausage in mine. I think the smokey flavour of the sausage was a nice addition to the sharp tanginess of the cheddar base . Smoky beer soup.....yum
Also, I've made "Yam-Stout-Burritos with pulled Pork" from the recipe site
http://www.susanminor.org/forums/showthread.php?t=270
Cheers,