Results 1 to 45 of 45
  1. #1
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777

    Cooking with beer

    Making a family favorite, split pea rarebit with Stone Smoke Porter w/ chipotle peppers.

    Yum!!!
    Attached Thumbnails Attached Thumbnails Cooking with beer-100_0519.jpg  


  2. #2
    PRETENDURO
    Reputation: Leopold Porkstacker's Avatar
    Join Date
    Apr 2010
    Posts
    7,235
    Nice! I use beer in cooking on a regular basis. Marinades, sauces, reductions, in soups/stews, in bread, etc. Of course I save plenty for me though!
    QUOTE from MTBR.COM: You have given Brewtality too much Reputation in the last 24 hours, try again later.

  3. #3
    Paper Mill Aleworks
    Reputation: JFryauff's Avatar
    Join Date
    Oct 2005
    Posts
    1,484
    Sounds great!
    I try and utilize it where I can...stew, chili, baked goods, reductions, etc.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  4. #4
    Retired User
    Reputation: wbmason55's Avatar
    Join Date
    May 2010
    Posts
    853

    How about freezing with beer?

    Homemade Guinness ice cream.

  5. #5
    Beer Please! SuperModerator
    Reputation: Klurejr's Avatar
    Join Date
    Oct 2006
    Posts
    4,311
    That actually sounds like a good use for a chilli beer.

    My wife picked up some cheap KBC Pumpkin ale 2 weeks ago, it was not very good. HOWEVER, she used it for a batch of beer bread and it was amazing! The pumpkin spices came through in the bread just a wee bit, which was perfect.
    Ride Bikes, Drink Craft Beer, Repeat.

    Know these before you post:
    http://www.mtbr.com/guidelinescrx.aspx

  6. #6
    mtbr member
    Reputation:
    Join Date
    Jul 2012
    Posts
    176
    Quote Originally Posted by norton55 View Post
    Making a family favorite, split pea rarebit with Stone Smoke Porter w/ chipotle.
    What's the recipe?

  7. #7
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    OK, here is the recipe.

    This is 5 portion recipe so adjust accordingly.

    Cook 1/2 split peas firm, don't overcook as they will get mushy in the sauce.

    Saute, in oil, one small or medium onion chopped. I like onions so I go with more. Saute until carmelized.

    Cook 1.5 cups brown or white rice. This is a vegan recipe so it calls for rice, but the traditional way is to use toasted bread.

    Make cheese sauce. 1/4 cup oil, 1/4 cup flour, 12oz. beer, 1/2 tsp salt, 1 tbsp tomato paste, dash of nutmeg, 1/4 tsp dry mustard, 1/2 tsp worcestershire sauce, pinch of dried chili peppers and 1 cup grated cheese.

    Make the roux, ( oil and flour ), let the flour get brown ( approx 2-3 min ) on a low flame, add the beer and all other ingredients (not cheese ) and stir until it gets thick. Add the cheese and cooked onions and pea's, keep stirring until smooth. You may need to add more beer if it gets too thick. Serve over the rice or bread, pour cold one and enjoy.

    This is a great cold weather meal.

    Note, using a blond beer makes the sauce lighter in color and a dark beer will make it darker.

    My kids use to love this meal.

  8. #8
    Beer Please! SuperModerator
    Reputation: Klurejr's Avatar
    Join Date
    Oct 2006
    Posts
    4,311
    Sounds good, i did not think Vegans ate cheese.
    Ride Bikes, Drink Craft Beer, Repeat.

    Know these before you post:
    http://www.mtbr.com/guidelinescrx.aspx

  9. #9
    Paper Mill Aleworks
    Reputation: JFryauff's Avatar
    Join Date
    Oct 2005
    Posts
    1,484
    Quote Originally Posted by Klurejr View Post
    Sounds good, i did not think Vegans ate cheese.
    He may have meant gluten-free?
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  10. #10
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    Sorry, I meant lacto-vegan.

  11. #11
    derp
    Reputation: danielsilva's Avatar
    Join Date
    Aug 2011
    Posts
    948
    I only use it when steaming clams and other shellfish, i sometimes use as a substitute for white wine when it happens to be out of it.
    But steaming any type of shellfish in beer is freaken awesome, just yesterday i steamed a couple of white and Vietnamese clams in beer and they tasted terribly good !
    Last edited by danielsilva; 10-23-2012 at 03:43 PM.
    2006 Cannondale Rush 650b
    2010 Cannondale Trail SL 650b
    2013 Norco Range Killer-B

  12. #12
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    Hey all, I'm wondering if we should sticky this thread and post all of our beer recipes?

  13. #13
    Beer Please! SuperModerator
    Reputation: Klurejr's Avatar
    Join Date
    Oct 2006
    Posts
    4,311
    Quote Originally Posted by norton55 View Post
    Sorry, I meant lacto-vegan.
    wow, never heard of that.

    Quote Originally Posted by norton55 View Post
    Hey all, I'm wondering if we should sticky this thread and post all of our beer recipes?
    I second this motion.
    Ride Bikes, Drink Craft Beer, Repeat.

    Know these before you post:
    http://www.mtbr.com/guidelinescrx.aspx

  14. #14
    ******
    Reputation: monzie's Avatar
    Join Date
    Aug 2009
    Posts
    2,990
    Quote Originally Posted by norton55 View Post
    Sorry, I meant lacto-vegan.
    You meant vegetarian.

    Either way, sounds delicious.
    Quote Originally Posted by Tone's View Post
    Id scrap the passion forum all together, its a breeding ground for unicorn milkers, rainbow chasers and candy cotton farters.

  15. #15
    mtbr member
    Reputation:
    Join Date
    Aug 2011
    Posts
    2,830
    Yes, wheat beers with the clams / mussels. Stay a way from the hoppy ones if you are reducing volume, they get too bitter. Brown ales/ porters work well. I like stouts in my chilli.

  16. #16
    R.I.P. Pugsley.
    Reputation: Rabies010's Avatar
    Join Date
    Jan 2011
    Posts
    1,706
    <iframe width="560" height="315" src="http://www.youtube.com/embed/wZDv9pgHp8Q" frameborder="0" allowfullscreen></iframe>

  17. #17
    mtbr member
    Reputation:
    Join Date
    Aug 2008
    Posts
    565
    A great use for that cheap beer that someone inevitably brings to your house for a party and "lets you keep" when they leave.

    Pour how ever many beers are left into large pot, add as many brats as you can fit and boil until they are cooked.
    Then when you are ready to eat them throw them on the grill for browning/reheating.

    I've tried this with quality beer as well as garbage and it doesn't seem to make a difference in the final product. One caveat....do this outside, cooking bud light inside is somewhat nauseating.

  18. #18
    Beer Please! SuperModerator
    Reputation: Klurejr's Avatar
    Join Date
    Oct 2006
    Posts
    4,311
    Quote Originally Posted by TBarnaby View Post
    A great use for that cheap beer that someone inevitably brings to your house for a party and "lets you keep" when they leave.

    Pour how ever many beers are left into large pot, add as many brats as you can fit and boil until they are cooked.
    Then when you are ready to eat them throw them on the grill for browning/reheating.

    I've tried this with quality beer as well as garbage and it doesn't seem to make a difference in the final product. One caveat....do this outside, cooking bud light inside is somewhat nauseating.
    That sounds fantastic! I will have to try this at my next BBQ.
    Ride Bikes, Drink Craft Beer, Repeat.

    Know these before you post:
    http://www.mtbr.com/guidelinescrx.aspx

  19. #19
    mtbr member
    Reputation:
    Join Date
    May 2004
    Posts
    435
    I worked at a fondue joint during college - here's a beer base cheese for your gluttony. We do them around the holidays, and really no other time because they are so rich. Ideally you will make these in a double boiler, where boiling water is heating the cooking bowl. This allows the cheese to melt without burning.

    4 oz. beer
    4 oz. salsa
    1-3 cloves of garlic, minced in a little olive oil
    Hot Sauce
    ~ 8 ounces of 80/20 mix of sharp cheddar/emmenthaler swiss shredded and tossed in enough flower so that the shreds of cheese don't stick to one another.
    Cayenne pepper
    Black pepper
    hot sauce
    3 oz. small shrimp (optional)

    pour beer and salsa into the double boiler and wait for it to steam. Stir in garlic and stir in cheese, adding small quantities of cheese so that melting is easy and you can gauge consistency. Whip the cheese with a fork until smooth, then add hot sauce, red and black pepper to taste. Put the shrimp in last if you choose to include it in the recipe. If the pot is full and the cheese is too runny, you can add flour to thicken.

    Cubed up Granny Smith apples go incredibly well with this cheese, as do the other usual dipping subjects such as broccoli, carrots and bread. You can experiment, but I generally like to make the cheese with a malty beer (you get to finish the rest of the bottle while you're making the cheese) and pair it with a nice hoppy IPA.

  20. #20
    PRETENDURO
    Reputation: Leopold Porkstacker's Avatar
    Join Date
    Apr 2010
    Posts
    7,235
    Quote Originally Posted by TBarnaby View Post
    Pour how ever many beers are left into large pot, add as many brats as you can fit and boil until they are cooked.
    I’ve got two brats, but I don’t have a pot large enough to stuff them into.
    QUOTE from MTBR.COM: You have given Brewtality too much Reputation in the last 24 hours, try again later.

  21. #21
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    ^^^ sounds yummy! Boognish.

  22. #22
    Kitty! Kitty! Kitty!
    Reputation: GelatiCruiser's Avatar
    Join Date
    Oct 2012
    Posts
    1,080
    Beer can chicken anyone?

  23. #23
    ******
    Reputation: monzie's Avatar
    Join Date
    Aug 2009
    Posts
    2,990
    Quote Originally Posted by Tone's View Post
    Id scrap the passion forum all together, its a breeding ground for unicorn milkers, rainbow chasers and candy cotton farters.

  24. #24
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    ^^^ The beer and cheese soup looks yummy!

  25. #25
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    Threw this in the crook pot, with potatoes, celery, carrots, onions, garlic and 1.5 bottles of Ballast Point Pale Ale.

    Crock Pot Beer Chicken
    A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.

    Ingredients
    2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
    1 bottle or can of your favorite beer (I used Guinness)
    1 tsp salt
    1 tsp garlic powder
    1 tbsp dried oregano
    1/2 tsp black pepper
    Instructions
    Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
    Feel free to change out the spices and herbs and use whatever you’d like.
    Preparation time: 5 minute(s)

    Cooking time: 6 hour(s)



    Read more: Crock Pot Beer Chicken Recipe - 3 Points + - LaaLoosh

  26. #26
    mdc
    mdc is offline
    mtbr member
    Reputation: mdc's Avatar
    Join Date
    Apr 2006
    Posts
    321
    I stumbled upon this cooking blog awhile back and it is tremendous:

    The Beeroness - Cooking and baking with craft beer.

    I made her Sirachi Porter BBQ sauce this summer and it was tremendous. Enjoy!

  27. #27
    mtbr member
    Reputation:
    Join Date
    Jul 2012
    Posts
    541
    I made stout smoked baked beans last night, just kinds winged it on the recipe:

    In a cast iron skillet
    Sautee peppers and onions.
    Add 2 cans of Bush's country style baked beans, and 1 can of kidney beans
    1/4 cup of bbq sauce
    1/2 bottle of stout

    I let it thicken up on the stove for a bit, then put them in the smoker for about 90 minutes. Came out really good.

  28. #28
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    Love baked beans.

  29. #29
    Retired User
    Reputation: wbmason55's Avatar
    Join Date
    May 2010
    Posts
    853
    Quote Originally Posted by bloodninja View Post
    I made stout smoked baked beans last night......
    Awesome, I will be trying this soon.

  30. #30
    mtbr member
    Reputation:
    Join Date
    Jul 2012
    Posts
    541
    This morning I made milk stout French toast. I dreamed it up last week. My wife thought I was crazy, but I did a search and found a few recipes. I basically just took my normal french toast recipe, eggs, vanilla, cinnamon, nutmeg; and replaced the milk with stout. It was good, but the flavor was much too subtle for my liking. I used a bit less than half a bottle with 6 eggs, and was afraid that if I used any more that the bread would just get soggy. The beer I used was Keegan's Mothers Milk. Next time I may try it with something bolder.

  31. #31
    heaven help me
    Reputation:
    Join Date
    Oct 2005
    Posts
    2,777
    Maybe reducing the beer a little might help?

  32. #32
    mtbr member
    Reputation:
    Join Date
    Jan 2006
    Posts
    548

    Basic Beer-Batter

    1 cup beer ("cheap-stuff" works fine)
    3/4 cup flour
    1/4 cup cornstarch, potato-flakes, panko, etc.
    garlic-salt, pepper, paprika - to taste...

    use for shrimp, onion-rings, zucchini-strips, even "fickles".

  33. #33
    mtbr member
    Reputation:
    Join Date
    Nov 2010
    Posts
    421
    I have made beer fondue on backpacking trips and on a few night/star gazing hikes. Very good.

    For awhile I have been thinking of doing a twist on chicken and waffles. Have a beer batter waffle and maybe some for the chicken. Served with a maple syrup with bacon and jalapeos chopped up. The combination of sweet, salty and heat sounds great.

    On a side note I made candied bacon a few days ago. Brown sugar a dash of cinimon and toss raw bacon. Place on cookie cooling rack over cookie sheet and bake at 350 for 20 minutes then let cool. It is like crack for the bacon heads out there.

  34. #34
    R.I.P. Pugsley.
    Reputation: Rabies010's Avatar
    Join Date
    Jan 2011
    Posts
    1,706
    Quote Originally Posted by brianW. View Post
    On a side note I made candied bacon a few days ago. Brown sugar a dash of cinimon and toss raw bacon. Place on cookie cooling rack over cookie sheet and bake at 350 for 20 minutes then let cool. It is like crack for the bacon heads out there.
    I made some last monday.
    wtih light brown sugar, cinnamon and some ground chili powder.
    Savory, sweet and spicy.
    Attached Thumbnails Attached Thumbnails Cooking with beer-dscn1445.jpg  


  35. #35
    Paper Mill Aleworks
    Reputation: JFryauff's Avatar
    Join Date
    Oct 2005
    Posts
    1,484
    Beer pretzels!
    We used a Sierra Nevada Torpedo in the mix, and paired it with the most fitting mustard we could find



    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  36. #36
    mtbr member
    Reputation: DJ Giggity's Avatar
    Join Date
    Sep 2008
    Posts
    1,224
    Thanksgiving Pro Tip:

    Step 1: Add 12oz of Arrogant Bastard to the pan/basting source
    Step 2: Slather that bird up
    Step 3: Remark "Is there anything Arrogant Bastard can't make better?"
    Only two infinite things exist: the universe and stupidity. And, I am unsure of the universe
    - Albert Einstein

  37. #37
    Self-defeatist
    Reputation: CLONG's Avatar
    Join Date
    Nov 2006
    Posts
    965
    Quote Originally Posted by JFryauff View Post
    Beer pretzels!
    We used a Sierra Nevada Torpedo in the mix, and paired it with the most fitting mustard we could find
    Nice! Did the bitterness come across? I'm always unsure about using IPA's in recipes in case the bitterness takes away from the food. Also, I want to drink that IPA.

    To contribute: My GF uses beer in bean tostadas and I use it when I make risotto. Warm the beer of your choice and add it in place of the first broth addition.
    I'm covered in beer.

  38. #38
    Paper Mill Aleworks
    Reputation: JFryauff's Avatar
    Join Date
    Oct 2005
    Posts
    1,484
    Quote Originally Posted by CLONG View Post
    Nice! Did the bitterness come across?
    Very faintly, but enough to notice.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  39. #39
    mtbr member
    Reputation: friz's Avatar
    Join Date
    Dec 2012
    Posts
    367
    Old family recipe for beef stew uses a "tallboy" can of Budweiser. The rest of the six-pack is usually consumed by the cook during preparation.

  40. #40
    mtbr member
    Reputation:
    Join Date
    Feb 2012
    Posts
    9
    I've had friends cook pasta in red wine (yes it colors the pasta too). I'd be curious how beer would be instead.

  41. #41
    R.I.P. Pugsley.
    Reputation: Rabies010's Avatar
    Join Date
    Jan 2011
    Posts
    1,706
    It's great for getting those nasty winestains out of your pasta.

  42. #42
    mtbr member
    Reputation:
    Join Date
    Jan 2013
    Posts
    14
    Slow cooked shortrib in a rich stout.

    Dark Beer and Pepper Short Ribs
    Recipe by Fabio Viviani

    Yields: 3-4 servings

    Ingredients:
    1 ˝ pounds boneless beef short ribs
    1 tsp. kosher salt
    2 tsp. ground black pepper
    1 cup all-purpose flour
    2 Tbsp. extra virgin olive oil
    1 Tbsp. butter
    2 ea. onions, sliced
    5 ea. garlic cloves, smashed with a knife
    6 fl. oz (about ˝ of one bottle or can) stout beer
    1 quart beef stock
    1 sprig rosemary

    Method:
    Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside.
    Season the short ribs with salt and pepper, and then dredge in flour until well coated.
    Heat the olive oil in a Dutch oven over medium-high heat.
    Cook the dredged ribs until browned on each side, about 5 minutes per side.
    When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
    To a slow cooker, add the onion as a bed, then add seared short ribs. Add as well any juice or drippings reserved from the pan.
    Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.
    Add the stout beer and reduced beef stock.
    Place the lid on the slow cooker and set to high.
    Cook for approximately 6 hours or until tender.
    Top short ribs with sauce made from cooking them.

    MANGIA!

  43. #43
    mtbr member
    Reputation:
    Join Date
    Jan 2012
    Posts
    338
    I pan seared some chicken breast then simmered it in Founders Centennial Ipa till it caramelized. Came out really good. Also made Sam Adams Boston Lager beer battered fried pickles on St. Pattys day. Yummy! Anyone have suggestions for a steak marinade? Maybe using a porter or stout?

  44. #44
    mtbr member
    Reputation:
    Join Date
    Feb 2013
    Posts
    61
    I used Modus Hoperandi and PBR for my Bulgogi recipe to "increase" the stock. I like the drippings for my rice. Just a little sauce/broth though, not too thin, and reduced from high heat to where it's almost caramelized. Of all my tweaking methods both were equally good but in different ways.

  45. #45
    mtbr member
    Reputation:
    Join Date
    Feb 2013
    Posts
    61
    If you need a substitute for sugar, beer works with extra flavor, I'm enjoying adding them.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •