Video – Beer Braised Brisket

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Peach Pale Ale Barbeque Sauce

There is a new beer magazine, called Craft Beer & Brewing. It’s kind of a cross between All About Beer Magazine and Brew Your Own magazines. There are always homebrew recipes, and there is a cooking column.

The latest issue had several interesting recipes for summer cooking. I will share the one that got my attention. But you should go out and get your own copy.

1 tbs vegetable oil
1/2 medium sweet onion, finely chopped
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 pound peaches, peeled, pitted and cut into 1 inch pieces
2 tbs peach preserves
1/2 tsp ground ginger
12 oz pale ale
2 tbs Dijon mustard
2 tbs apple cider vineger
1/8 tsp cayenne pepper
1 tsp paprika

Heat the oil in a medium saucepan over medium heat. Add the onion, salt, and pepper and stir, cooking for 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the peaches, peach preserves, ginger and stir to combine. Pour the pale ale over the peaches and stir vigorously to mix together. Simmer, uncovered, over medium heat for 45 minutes until peaches are tender and flavors are well combined.

Remove from the heat and let cool. Puree the sauce in a blender. Strain through a sieve, pressing on the solids to release as much liquid as possible. Store in a tightly covered container for up to seven days.

Use sauce on grilled shrimp, salmon, or chicken.

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Marinating with Dark Beer

You probably saw the news about how marinating meat in dark beer before grilling helps reduce the carcinogens in the resulting product. Unfortunately, no one has mentioned that marinating in the beer alone is not going to add much flavor. Until Jordan St. John, that is. He published an article describing what to add to a brown ale and to a schwarzbier. Unfortunately, I can’t get Spearhead’s Morroccan Brown Ale, with notes of cinnamon, figs and raisins. But I can get schwarzbier.

He suggests adding  the juice of a lemon, three or four tablespoons of grainy mustard, a tablespoon of brown sugar, and a teaspoon each of thyme, marjoram, salt, and pepper to a bottle of schwarzbier to make your marinade.

Here’s my favorite quote of the article:

If you’re really worried about carcinogens you should be microwaving or poaching or boiling your meat. Even if you do that for the rest of your life, your life is going to end eventually and you will have spent that time eating microwaved meat. I don’t know the meaning of life, but I can pretty much guarantee that’s not what it’s about.

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Video – Slow Cooked BBQ Beer Ribs

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Cherry-Bourbon Pie

Again, not really a beer recipe. But what the heck?


1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2″ pieces
Nonstick vegetable oil spray
1 pie crust, homemade or store-bought
3 24.7-ounce jars pitted sour cherries in syrup, drained well (about 6 cups)
3/4 cup sugar
1/4 cup bourbon
3 tablespoons cornstarch
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
Special equipment:
A 9″ pie dish

For crumble:

Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it’s completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.

For pie:
Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.

Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4–1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it’s set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

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Bacon Jam

1 pounds sliced bacon, chopped
1 tbs olive oil
2 medium onions, diced
6 garlic cloves, minced
1 jalapeno, seeded and diced*
1/2 cup apple cider vinegar
1/2 cup dark-brown sugar
1/4 cup apple jelly
3/4 cup Fredericksburg Brewing Company Pioneer Porter
2 tablespoons Ranger Creek Rimfire Mesquite Smoked Texas Single Malt Whiskey

In a large cast iron skillet, cook bacon over medium-high heat, stirring occasionally, until the bacon is lightly browned. Transfer bacon to a paper towel-lined plate to drain.

Heat a non-stick skillet medium-high heat, add the olive oil, onions and garlic, and cook until onions are translucent, about 5 minutes. Add the cider vinegar, brown sugar, jelly, jalapeno, beer, and bourbon. Bring to a boil, scraping the bottom of the pan, about 2 to 3 minutes. Add the bacon, and stir.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is thickened and syrupy, about 4 to 4 1/2 hours.

Remove mixture from slow cooker to a large bowl. Cool.

Transfer mixture from the bowl to a food processor; pulse lightly until coarsely chopped. Serve, or refrigerate in airtight containers, up to 4 weeks. Makes 2 cups.

*or a jalapeno jelly

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Video – Beer Cheese

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Slow Cooker BBQ Chicken

Source: Penzay’s SpicesSlowCookerBBQChicken

4 lbs. bone-in chicken thighs
2 large onions, cut into 1/4-inch slices
1-2 cans light beer, warmed
1-2 Cups warm water
1 TB. BBQ 3000

1-2 TB. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 14 oz. can diced tomatoes
1 Cup cider vinegar
1/4 Cup Worcestershire sauce
1/2 Cup brown sugar
1/4 Cup molasses
2 TB. prepared mustard
1 TB. prepared horseradish
1/4 Cup lemon juice
1/2 – 1 tsp. CHIPOTLE PEPPER

Line the bottom of the pot with half of the onion slices. Wash chicken, pat dry, and season with BBQ 3000. Place in the slow cooker on top of the onions. Using a combination of light beer and water, fill slow cooker until the liquid reaches 2/3 of the way up the side of the chicken. If you wish, use all beer or all water or any combination of the two. Stick with light beer as “bolder” beers tend to leave too much of a malty flavor.

Cook on low for 8 to 12 hours. While the chicken cooks, whisk together the sauce ingredients.

Carefully remove the chicken from the pot (it will be practically falling apart). Allow to rest for about 20-30 minutes so it cools and the juices redistribute back into the meat. Shred the meat with two forks or just use your fingers. Discard the skin and bones. Completely empty the slow cooker of fat/liquid and onions. Return the meat to the cooker. Whisk the sauce again and add enough of the sauce to cover the meat. Add salt and PEPPER to taste. Reheat the chicken on low until hot. Serve on your favorite hard rolls or buns.

Prep. time: 10 minutes
Cooking time: 8-12 hours
Serves: 4-6

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Millionaire Brisket with Coffee and Beer Mop Sauce




Yield:8 to 10 servings

1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 to 6-pound) center-cut piece of brisket
6 slices bacon
Coffee and Beer Mop Sauce, recipe follows
Jim’s Really Easy and Really Good Barbecue Sauce, recipe follows
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained

Mop Sauce:
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper

Jim’s Really Easy and Really Good Barbecue Sauce:
2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull’s Eye)
1 to 2 cups your favorite mild or hot salsa
1/4 cup cider vinegar, or more to taste
Kosher or sea salt
Freshly ground black pepper
Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.

If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.

When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup wood chips to each side.

Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.

Mop Sauce:
Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.

Jim’s Really Easy and Really Good Barbecue Sauce:
Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

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Video – Cooking with Beer – Dark Beer Braised Beef Brisket

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