New Beer Forum ;)

As jellybear said: "Because its just not for drinking anymore!"
Here is NEW beer forum...

Exactly what do YOU do with beer As for me, I mostly consume same, but I have been known to conjure up some mighty tasty marinades/sauces/etc... et.al. Lum's and hotdogs come to mind @ 1st. Let's hear from other folks who use this conconction in their favorite recipes.

frijoles negro borracho, black beans with chiles cooked with mexican beer, served with warm corn tortillas and carnitas.

Beer adds a wonderful, "secret ingredient" flavor to so many dishes, including lentil and bacon soup, braised short ribs, oven beef stew, etc. And that's not counting shrimp or crabs steamed in it.

This is a recipe that's been in our family for many years and I make it often:

BEER-BEAN SOUP

1 cup marrow beans
1 ham bone or a split ham hock (optional but desirable)
1 12-oz. Can beer
2 beef bouillon cubes or 1 can condensed beef broth
1/ 2 cup diced ham
1 Tbs. Brown sugar
1 tsp. prepared mustard
1 1/2 Tbs. catsup
1/ 4 cup chopped onion
1/ 2 cup chopped celery
1/ 2 cup shredded carrots
Salt and pepper to taste

Cover beans with water and soak overnight. Drain and place in kettle. Add hambone, beer, and bouillon or beef broth and enough water to cover completely plus 1 inch. Simmer for about 2 hours or until beans are tender. Add remaining ingredients and simmer for at least 1/ 2 hour. Serves 4. Note: Canned diced tomatoes can be added. If so, omit ketchup. Some like to add a diced peeled potato also.

I'm one that thinks the beer goes better in the cook than the food, but I've always loved "beer biscuits". Just make your standard biscuit recipe, but for the liquid, use beer.

And, since it doesn't take a whole 12-ounce beer to make a batch of biscuits, "discarding" the remainder is a good way to start the morning!

quote:

Originally posted by Bushie

I'm one that thinks the beer goes better in the cook than the food, but I've always loved "beer biscuits". Just make your standard biscuit recipe, but for the liquid, use beer.

And, since it doesn't take a whole 12-ounce beer to make a batch of biscuits, "discarding" the remainder is a good way to start the morning!

Bushie, I like the way you think.

I had never thought of using beer in the bisquits but everything goes better with Bud.

As the Mayor once said, "Its the flavor"

Paul E. Smith
AKA "SUNDANCER"
Knoxville, TN

I agree about the place for beer in general, but here's an old twist:

Beer Braised Brisket

Brisket:
2 1/2-pound piece beef brisket, preferably from the point cut (also called the 2nd cut)
Salt and freshly ground black pepper
4 slices bacon or pancetta, chopped
3 onions, thinly sliced
2 tablespoons tomato paste
3 (12 ounce bottles) Belgian ale
3 sprigs fresh flat-leaf parsley, plus chopped leaves for garnish
3 sprigs fresh thyme
1 bay leaf
1 large rutabaga (about 2 pounds), peeled and cut into 1-inch pieces
6 medium carrots, cut crosswise into 1-inch-thick pieces
6 medium waxy-style potatoes, unpeeled and cut into 1-inch pieces

Beurre manie:
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

Serving Suggestions: Buttered egg noodles


Make the brisket: Preheat the oven to 350 degrees. Pat the brisket dry and season with salt and pepper. In a Dutch oven with a tight-fitting lid, cook the bacon over moderate heat, stirring, until crispy and its fat has rendered. Using a slotted spoon, transfer to paper towels to drain, and pour off all but 2 tablespoons of the fat.
Heat the remaining fat over moderately high heat until it is hot but not smoking. Brown the brisket all over and transfer it to a platter. Add the onions to the Dutch oven and cook until golden brown. Add the tomato paste and cook, stirring, until caramelized, about 1 minute. Add the bacon, brisket, and beer and bring to a boil. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the Dutch oven. Cover and braise the brisket in the oven for 2 hours. Add more beer if needed.

Stir in the rutabaga, carrots, and potatoes and continue braising until the brisket and vegetables are tender, about 45 minutes more.

Transfer the brisket and the vegetables to a platter and set aside covered with foil to keep warm. Boil the braising liquid it until it is reduced to about 3 cups.

Meanwhile, make the beurre manie: In a small bowl, blend the butter and flour together to make a paste.

Whisk the beurre manie into the reduced braising liquid, bit by bit, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket against the grain, on the diagonal, and arrange it on the platter. Surround the brisket with the vegetables, spoon some of the sauce over the top, and sprinkle with the chopped parsley. Pass the remaining sauce at the table. Serve with the buttered noodles.

Ruby and Grampy, great recipes. Very creative and it sounds to me like something Lleechef would do but she would probably use some exotic wine that the Sundancer cannot even pronounce.

Paul E. smith
SUNDANCER
Knoxville, TN

I always use beer as half the liquid in my chili recipes. I have also used it in stew with good results. Out here in CA----I'm partial to Anchor Steam Beer or Newcastle Ale. When I go to microbrewries I like (at Belmont Brewing Co.) either the Long Beach Crude (Guiness watch out!) or their Full Sail Ale. I have found the brews at Karl Strauss to be ok----not great. And light beers are----well---------*&*&(&&&(!!!!

quote:

Originally posted by EdSails

I always use beer as half the liquid in my chili recipes. I have also used it in stew with good results. Out here in CA----I'm partial to Anchor Steam Beer or Newcastle Ale. When I go to microbrewries I like (at Belmont Brewing Co.) either the Long Beach Crude (Guiness watch out!) or their Full Sail Ale. I have found the brews at Karl Strauss to be ok----not great. And light beers are----well---------*&*&(&&&(!!!!

AHHHH, Anchor Steam. I wish I had one now and it would not go in the Chili. Happy boating EdSails.

Paul E. Smith
Sundancer
Knoxville, TN

What Ed said -- the beef always gets marinated in beer for my chili, with beer used as some of the liquid. Shiner Bock is my preferred chili beer...

Sundancer.....when you make it out to Sunny CA I'll have a few chilled waiting for you upon your visit to the boat!

quote:

Originally posted by EdSails

Sundancer.....when you make it out to Sunny CA I'll have a few chilled waiting for you upon your visit to the boat!

Pogophiles: I think that Shiner Bock is "The Mayors" favorite and to put it in chile is a compliment to him but perhaps it would be better put to use with ingesting?

EdSails: I will be in the LA area for the races in Pomona in November. I guess it would be too cool to do some boating but not libation.

Paul E. Smith
SUNDANCER
Knoxville, TN

things go better with beer.. i like that slogan! we use beer to 'steam' our burgers on the grill..... and also the other night we made brats on the grill and then when they were done cooking-- i put them in to a pan with beer/sliced onions/green peppers and let them steam there for about 5-10 more minutes.. talk about a good tasting brat! (can't take credit for that idea though-- that goes to jim belushi-- thanks jim :)
other than that--- we use beer to quench our thirsts!!!
mostly we drink BUD but more often than not we hit the ole PBR!!!

good thread-- thanks for this one!:)

with autumn approaching
and more soups, stews, and other hearty fare coming to mind...
so is beer
"rauchbier" to be exact {i hope the spelling is close}
it is a german beer made with heavily smoked barley malt
i put it in a stew with lentils, potatoes, tomatoes, smoked sausage
and a bunch of other great ingredients...and have one to wash it down
powerful flavor

quote:

Originally posted by Sundancer7

Ruby and Grampy, great recipes. Very creative and it sounds to me like something Lleechef would do but she would probably use some exotic wine that the Sundancer cannot even pronounce.

Paul E. smith
SUNDANCER
Knoxville, TN

Not always, Sundancer! I love to prepare a Carbonnade de Boeuf, made with beer, a Pintade a la Biere, made with Belgian beer, and various other stews/carbonnades that call for wine but I usually substitute good Belgian beer.
I have also made Canadian Beer and Bacon Soup that was always a favorite at my former restaurants.
While I will not bore you all with the various names of great beers (and even more numerous names of great wines), let's just suffice it to say that the combination of food cooked with beer or wine is a definate winner!

quote:

Originally posted by Sundancer7

quote:

Originally posted by EdSails

Sundancer.....when you make it out to Sunny CA I'll have a few chilled waiting for you upon your visit to the boat!

Pogophiles: I think that Shiner Bock is "The Mayors" favorite and to put it in chile is a compliment to him but perhaps it would be better put to use with ingesting?

EdSails: I will be in the LA area for the races in Pomona in November. I guess it would be too cool to do some boating but not libation.

Paul E. Smith
SUNDANCER
Knoxville, TN

Abso;utely-----it's always libation time at the docks! Let me know what dates you'll be around and I'll ensure that the supply is up to Roadfood standards!

How about Drunk Chicken
Wash Chicken toroughly, inside and out. Remove unwanted parts
Rub favorite spices on outside of chicken
Drink half the can of beer (use your favorite beer),put any kicd of spices you want in beer (garlic,worchestershire sauce,Basically use what you like)
Insert beer can into chicken from the bottom so that it is “sitting” on top of the can. As chicken cooks, beer will absorb into chicken Use a toothpick to pin the neck shut to keep the juices in while it is cooking.Should look like the chicken is sitting straight up, may want to put a pan under chicken to catch drippings.
350 degrees for 2 hours, or until chicken is thoroughly cooked
They now sell Beer Can Chicken Cooker in your local grocery store.

Forgot to mention, you can grill or oven. I've tried both ways, just as good.

Here's one from Mom's recipe book: cook weiners or knockwurst in beer and boil the liquid down until it's a glaze covering the sausages - one of my favorites, especially if it accompanies some Boston baked beans, cole slaw, and cornbread - a meal fit for a king IMO.

hard to beat ale-infused batter for onion rings....use flat beer(leave a can or bottle open the night before you nod off in the recliner),a bit of baking powder,flour,salt,pepper......mix well and start dipping.

Hey, all this talk of beer reminded me of my college days!! Has anyone ever heard of a beer called Little Kings? It came in 10oz. green bottles and was somewhat of a malt beer? I could sure slide a couple of those down 'bout right now!!!