Cooking with Beer.

[Ibasterd]

+1 to all the suggestions already made (Especially the chilli and brats.) The only thing I have done not yet mentioned is, make beer bread. Added beer to the dough. came out more like a biscuit. Also I have heard of using spent grains to make bread, but I haven't tried that yet.

I'm surprised that philm00x hasn't chimed in yet. If he isn't making beer, he is cooking food as far as I can tell.

[snooze_button]

Best chili recipe I've seen calls for 13 ounces of beer. Why 13? Because it comes in 12oz bottles, and now the chef has gotta take care of that leftover 11oz right away....

[Dawg LB Steve]

I'm with The Hat on ribs, boiling removes all flavor that can't even be replaced by beer. My ribs go 3-4 hours at 225 with apple or cherry then another hour wrapped with brown sugar and squeeze butter under the meatier side. Crap I'm sitting here drooling, just thinking about ribs now!

[Trollby]

I am also in the camp of NOT boiling ribs.

But having said that I believe Braising ribs is NOT the same as boiling ribs. I have friends that do not grill much and tried ribs but in their eyes was a fail.

What a buddy does is rubs the ribs the night before and wrap in foil for fridge over night. Next morning he adds the 3-4 racks to a braising pot and adds just enough beer and a little liquid smoke to the pot to cover bottom and seals up with foil and cooks for 3 hours around 250*F there is not enough liquid to boil, but enough to steam/braise the ribs.

After 3 hours he gets his gas grill going and browns up the ribs and mops with a mix of the braise liquid and his BBQ sauce.

I tried them and very good (Wife could not try due to gluten in beer)

--- EDIT ---
BTW...

I use Redbridge GF beer now for beer cooking since wife has to have GF, but I always loved Papst Blue Ribbon in beer brats, the best beer for Brat cooking ever!

[duff]

I use beer a lot when I cook. I really appreciate it in stews and chili. I also like beer brats with a bit of carmelized onion cooked down in the same beer you used for the brats.

I went to a family dinner on Sunday and my mom made corned beef with potatos, carrots, and cabbage. She cooks all of it in Killians Irish Red. It adds just that hint of extra goodness without overpowering everything.

[FedoraDave]

I'm with The Hat on ribs, boiling removes all flavor that can't even be replaced by beer. My ribs go 3-4 hours at 225 with apple or cherry then another hour wrapped with brown sugar and squeeze butter under the meatier side. Crap I'm sitting here drooling, just thinking about ribs now!

Interesting technique, Dawg.

I prep them the night before, and use apple wood. I put the ribs on to smoke before I even reach temperature, so they can start soaking up the smoke before they even start cooking. I keep the temp at 225, spraying with a mop sauce every 30 minutes. I use the 3-2-1 method; three hours in the smoke, then I wrap them in foil with crushed garlic, sliced onion, and apple wedges for two hours. This let them steam and soak up more flavor (and after 3 hours, they've absorbed all the smoke they're going to absorb). Then, for the final hour (or "victory lap", as I call it), I sprinkle more rub on them and put them back on without the foil. Ten or fifteen minutes before I take them up, I brush them with my homemade Jack Daniels sauce, to give them a nice glaze.

Man, I can't wait until Memorial Day! I gotta make me some ribs!

[philm00x]

Time for me to chime in! (lol, Andrew).

The only thing I've used beer for in cooking to date has been making beer batter for onion rings, but tonight I'm going to try a hand at making some beef stew with my Choco Brown ale. Using 2 inch chunks of angus beef, I'll cover them in flour and sear them on all sides while throwing in a couple stalks of celery, sliced, an onion, chopped, and some carrots, chopped. Once that's all done, I'll throw it all into the slow cooker with some beef stock, and deglaze the pan that I seared the meat in with a bottle of the Choco Brown. Let it reduce for a bit and then add it to the slow cooker. About 6-8 hours on low should do the trick. Probably serving on top of some wide egg noodles in a bowl.

[Ibasterd]

Time for me to chime in! (lol, Andrew).

The only thing I've used beer for in cooking to date has been making beer batter for onion rings, but tonight I'm going to try a hand at making some beef stew with my Choco Brown ale. Using 2 inch chunks of angus beef, I'll cover them in flour and sear them on all sides while throwing in a couple stalks of celery, sliced, an onion, chopped, and some carrots, chopped. Once that's all done, I'll throw it all into the slow cooker with some beef stock, and deglaze the pan that I seared the meat in with a bottle of the Choco Brown. Let it reduce for a bit and then add it to the slow cooker. About 6-8 hours on low should do the trick. Probably serving on top of some wide egg noodles in a bowl.

There you go Phil. That's what I was expecting from you. Sounds good!

[philm00x]

There was also a recipe for chocolate stout chocolate layer cake I came across in a book last weekend that I meant to look up. It sounded amazing, and I'd probably wash it down with a Sacre Chat Dubbel, just because I don't like stouts or porters

[Shermie]

I've seen Emeril Laggase use beer in some of HIS recipes on his show Emeril Live.

[Dawg LB Steve]

Somewhat similar in prep Dave, I start pouring smoke to them instantly and then every 45 mins to an hour or so, I was told by someone that took a smoking course that meat stops absorbing the smoke once it hits 140 degrees internally.

[philm00x]

Beef stew is in the slow cooker!

[FedoraDave]

Phil, I predict that stew is going to be a winner! I've used dark beers in my beef stew, as well, and it's one of my favorites.

[Shermie]

Here's some deep fried drumsticks & wings that I marinated in a beer marinade in the fridge for a few hours before deep frying them the next day.

[FedoraDave]

Somewhat similar in prep Dave, I start pouring smoke to them instantly and then every 45 mins to an hour or so, I was told by someone that took a smoking course that meat stops absorbing the smoke once it hits 140 degrees internally.

I hadn't heard that, but I can believe it. I get an awesome smoke ring with this technique, and the ribs turn out flavorful, moist, not quite fall-off-the-bone tender, because you need a little tooth action to really appreciate them. But they come off the bone clean! Man, I can almost taste 'em now! Come on, warm weather!