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Stout Marinated Tri Tip

April 28, 2010 By admin

INGREDIENTS:

  • 3-4 lbs Tri-Tip Roast
  • 1 large sweet onion cut into large slices
  • 2 Large cans of dark Stout Beer
  • 1 1/2 Tablespoons of Horseradish
  • 2 1/2 Teaspoons of Black pepper (10 ml)
  • 2 Tablespoons of coarse grain Dijon Mustard
  • 1/2 teaspoon dry mustard powder
  • 3 sprigs of rosemary
  • 1 tablespoon of olive oil
  • Sea Salt to taste

DIRECTIONS:

  1. Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor.
  2. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag.
  3. Massage the marinade into the meat and ensure that it is well coated.
  4. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.
  5. Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion.
  6. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon. Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.
  7. If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.
  8. Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes. Cook until internal temperature reaches 145 degrees, (about 2 hours.)

Serve and enjoy!

Yield: 8 servings

SOURCE: FreedomGrill.com

Filed Under: Beef tailgating recipes, Beer Recipes, Grilled recipes Tagged With: , , ,

Tailgating Recipes: Sweet Onion Kielbasa

April 19, 2010 By admin

Prep time: 5 minutes
Cook time: 25 minutes

INGREDIENTS:

  • 1 pound kielbasa sausage
  • 1 small onion
  • 2 tablespoons butter
  • 1 can (12-oz.) beer
  • 1/3 cup honey
  • 2 or 3 tablespoons spicy, brown or Dijon mustard
  • Pepper and/or chili powder (or favorite spices)

DIRECTIONS:

  1. Slice kielbasa into 1/2-inch medallions.
  2. Chop onion and sauté in butter until onions are transparent.
  3. In a large skillet, bring 1/2 can of beer (darker beer for more flavor) to a slow boil and add kielbasa. Cook until the beer is reduced by half, then add the remaining 1/2 can of beer. Add the honey, mustard and spices to taste. Let simmer for 5 minutes or until sauce reaches a thick, honey-like consistency.
  4. Onions may be mixed in at the end or added to top as garnish.

Makes 4-6 appetizer servings

Created by Kevin Kehler of Neshanic Station, NJ, winner of the 2004 National Honey Board “Honey of a BBQ Tailgating Contest” (via Christine Moravec of SAC Foodies)

Filed Under: Beer Recipes, Sausage Recipes, Tailgating Recipes Tagged With: , ,

Smokin’ Chipotle Pork Stew

April 7, 2010 By admin

INGREDIENTS

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
  • 2 medium onions, diced
  • 1 (12-ounce) bottle or can beer
  • 5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
  • 2 teaspoons ground cumin, or to taste
  • Salt and freshly ground pepper, to taste

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
  2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
  3. Tip: Serve this dish as a stew or transfer the pork to a cutting board. With two forks, shred the chunks into small pieces and use as a filling for tacos or sandwiches.

Source: “Gameday Gourmet” author Pableaux Johnson via Epicurious.com

Filed Under: Beer Recipes, Hot & Spicy Recipes, Pork Recipes Tagged With: , , ,

Ruby Slipper’s Apple-Braised Pork Roast Debris Recipe

March 24, 2010 By admin Leave a Comment

Servings: Serves a weekend brunch crowd (50 people)

Ingredients:

• 15 pounds of pork roast
• vegetable oil as needed
• salt & pepper, to taste
• 5 yellow onions
• 1 bunch celery
• 1 quart apple juice
• 1 bottle Abita Amber beer
• 2 quarts chicken stock
• 8 green apples, peeled and quartered
• 8 sprigs fresh thyme
• 7 bay leaves

Instructions:

  1. Quarter pork roasts, season with salt & pepper and sear all sides in a hot roasting pan with vegetable oil. Add vegetables and continue cooking until vegetables are caramelized.
  2. Deglaze pan with Abita Amber, then apple juice. Add the apples, chicken stock, and water to cover. Add the thyme and bay leaf tied in cheesecloth (for easy removal). Simmer for 4 ½ hours until pork is falling apart.
  3. Remove pork and vegetables. Continue reducing liquid. Discard thyme and bay leaf.
  4. Mix all in a standing mixer with a paddle attachment.

Note: The Ruby Slipper pork debris special consists of a split house-made biscuit topped with a generous portion of pork debris, poached eggs, and Hollandaise sauce. If you’re not planning to serve 50, divide and reduce all ingredients by 5 and enjoy!

Source: Louisiana Cookin (Issue date: November, 2009 – Ruby Slipper)

Filed Under: Beer Recipes, Pork Recipes Tagged With: , ,

Beer and BBQ Sausages

March 19, 2010 By admin Leave a Comment

Whether you’re at the stadium or in front of the TV, here’s a recipe sure to please any crowd.

Filed Under: Beer Recipes, Sausage Recipes Tagged With: ,

Beer Salmon

March 17, 2010 By admin Leave a Comment

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Recipe courtesy Sandra Lee

Cook Time: 8 min
Yield: 4 to 6 servings

Ingredients
• 1 (12-inch) tail piece salmon fillet (about 1 1/2 pounds)
• 2 teaspoons garlic salt
• 3 tablespoons brown sugar
• 4 tablespoons butter, cut into small pieces
• 1 small red onion, thinly sliced
• 1 (12-ounce) bottle beer

Directions

  1. Preheat grill to medium-high heat.
  2. Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill. Place salmon fillet in center of tray. Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions.
  3. Pour beer of choice into tray to just below the highest point of the fillet. Cover tray with aluminum foil to envelope fish completely.
  4. Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through.

Source: Food Network

Filed Under: Beer Recipes, Seafood Recipes Tagged With: , ,

BBQ Chicken Recipe: Beer Can Barbecue

March 16, 2010 By admin Leave a Comment

A great barbecue chicken recipe requires Italian spices, herb chicken spice, paprika, onion powder, garlic salt, Cajun spice and a can of beer. Find out how to cook a beer can barbecue chicken with helpful advice in this free video on BBQ chicken recipes.

Filed Under: Beer Recipes, Chicken Recipes Tagged With: , , ,

Beer-Braised Bratwursts with Onion Recipe

March 5, 2010 By admin Leave a Comment

INGREDIENTS

  • 2 teaspoons black or brown mustard seeds
  • 1 teaspoon caraway seeds
  • 1 tablespoon unsalted butter
  • 12 bratwursts
  • 2 medium white onions, sliced into 1/4-inch-thick rings
  • 1 1/2 cups (12 ounces) brown ale, such as Newcastle
  • 12 hoagie rolls
  • 1 cup plus 2 tablespoons Sweet Hot Mustard

INSTRUCTIONS

  1. Place mustard seeds and caraway seeds in a small resealable plastic bag and crush with a meat mallet or rolling pin.
  2. Melt butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When the foaming subsides, add 6 of the bratwursts and cook, turning, until browned on all sides, about 10 minutes. Remove to a plate and repeat with remaining bratwursts.
  3. Reduce heat to low, add crushed seed mixture and onions, and season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until onions have softened and are beginning to brown, about 30 minutes. Add reserved bratwursts and any accumulated juices, nestling the brats in the onions. Pour in beer and braise bratwursts, turning once, until they are completely cooked through, about 30 minutes. Season with salt and pepper to taste.
  4. Toast hoagie rolls and spread about 1 1/2 tablespoons mustard on each. Place a bratwurst in each bun and cover with onions.

By Amy Wisniewski

Filed Under: Beer Recipes, Hot Dogs, Sandwiches Tagged With: ,

BBQ Pit Boys’ Beer Brats Smoked and Grilled Bratwurst Recipe

February 16, 2010 By admin Leave a Comment

The BBQ Pit Boys fresh Bratwurst, seared, and then steamed, “low and slow” in German beer, is a must-do at your next tailgating or back-yard barbecue. Good eatin’ don’t get any better than this!

Filed Under: BBQ recipes, Beer Recipes, Grilled recipes Tagged With: , ,

Beer Can Chicken Recipe

January 20, 2010 By admin Leave a Comment

This basic variation of the “beer in the butt” chicken recipe combines the flavors of a great spice rub with the flavors steamed out of the beer can.

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes

Ingredients:
 • 1 whole chicken (4-5 pounds)
• 1 12 ounce can beer (room temperature)
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 teaspoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes, crushed
• Juice of 1 lemon
• For Rub:
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon lemon zest

Preparation:

  1. Combine all rub ingredients in a small mixing bowl. Set aside.
  2. Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.
  3. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

Credit: Derrick Riches

Filed Under: Beer Recipes, Chicken Recipes, Tailgating Recipes Tagged With: , , ,