BeerBorg

Have any of you ever prepared a meal that you'd use beer in?

I was wondering about this and came across a few cookbook recipes in the past, such as beer batter chicken that is usually deep fried.

Pretty much any chili recipe benefits from beer.

Beer can chicken is delicious, and they even make special stands to make sure it wont topple over!

It can be good in a cheese soup, or mac 'n' cheese.

Some people use it to boil ribs or brats before hitting the grill. Personally I'd rather drink the beer.

You can also use it braise beef, something I have not personally tried though.

Beer is a great marinade and helps tenderize the tougher cuts of meats. I usually throw some in with a roast, usually a cheapie can but if I have a good recipe that may blend with a particular beer I will go that direction. My pumpkin ale adds some real nice spices to a lot of things. Plus, if you dont use the whole bottle the chef gets some too!

i seen this pizza crust mix at the store that using beer instead of water....havent tried it but might sometime. they also make a pizza beer and other stuff too... heres a link


http://www.mammamiapizzabeer.com/store/index.php

Beer Brats
Corned Beef Brisket (boil with Red Potato, Onion and Cabbage)
Chili
Braised pot-roast

Pretty much can deglaze any dish with beer or wine, depending on recipe

What they all said... anything you braise, stew, deglaze, and I've been making beer pretzels using beer instead of water. I've tried SA Octoberfest, make good pretzels, but an IPA tasted even better. Skys the limit...

As was already said i have marinaded with beer and braised with it many time it adds a great flavor to most meats and depending on the style of beer lots of different character to the food. as others here do i also make dog biscuits from my spent grains.

I do also but only use the cheap macro brews to cook with, brats are good also do beer can chicken and you can't beat heating and basting a ham with beer. Never tried it in chili but would use a better tasting craft beer since more of the flavor would be kept in the food.

Beef stew. Dark beer instead of tomatoes makes a great broth.

I always cook with beer. Sometimes I even add it to the food I'm cooking.

Seriously, though, as mentioned, chili, stew, beer can chicken, and many other dishes can be enhanced with beer. You just have to choose the proper beer to add. For chili and stew, I prefer a darker beer, like a porter or a stout. A pilsner or a blonde ale would probably work well in a batter for chicken strips, wings, onion rings, or something that's going to be deep-fried.

I have to take exception to the suggestion to boil ribs in beer before putting them on the grill. If you're not smokin' low-n-slow, you're not making ribs. Boiling takes a lot of the flavor out of meat, and you're just throwing it away. Boil a chicken for soup. Smoke ribs for six hours with apple wood at 225 degrees. But you can baste them with a mop sauce that has beer in it, to keep them moist.

Beer can make great desserts. Cakes, ice cream, milk shakes etc. I am with Dave never boil ribs. Low & slow. If you can't smoke 'em wrap 'em in foil and slow roast then broil.

FedoraDave wrote:I always cook with beer. Sometimes I even add it to the food I'm cooking.

Seriously, though, as mentioned, chili, stew, beer can chicken, and many other dishes can be enhanced with beer. You just have to choose the proper beer to add. For chili and stew, I prefer a darker beer, like a porter or a stout. A pilsner or a blonde ale would probably work well in a batter for chicken strips, wings, onion rings, or something that's going to be deep-fried.

I have to take exception to the suggestion to boil ribs in beer before putting them on the grill. If you're not smokin' low-n-slow, you're not making ribs. Boiling takes a lot of the flavor out of meat, and you're just throwing it away. Boil a chicken for soup. Smoke ribs for six hours with apple wood at 225 degrees. But you can baste them with a mop sauce that has beer in it, to keep them moist.

Unless you keep the liquid and call it stock.

Beer butt chicken is the best, I use a ceramic chicken sitter and add lemon, onion, garlic, and some fresh herbs as well. In my opinion good beer is best, if it tastes good when you drink it it's only going to taste better when you cook with and reduce it. After making your beer butt chicken strain the stock from the sitter into a sauce pan and reduce to make a gravy. Also capture the drippings, beer/chicken stock gravy is amazing.

Insanitized wrote:Beer butt chicken is the best, I use a ceramic chicken sitter and add lemon, onion, garlic, and some fresh herbs as well. In my opinion good beer is best, if it tastes good when you drink it it's only going to taste better when you cook with and reduce it. After making your beer butt chicken strain the stock from the sitter into a sauce pan and reduce to make a gravy. Also capture the drippings, beer/chicken stock gravy is amazing.

Never thought of using the beer/stock to make a gravy. I've got one of those ceramic holders also so I'm going to have to give it a try, and use a better tasting brew . Another trick I've picked up making beer can chicken is to put a wedge of onion in the neck to trap all that steam from the beer.

haerbob3 wrote:Beer can make great desserts.

Yes, they can!

haerbob3 wrote:Cakes, ice cream, milk shakes etc.

They make for good desserts also. But I prefer beer.