Do any of you have experiences using beer in recipes? I'm interested in recipes that require more flavor than just "Add a cup of your favorite beer." More like "Add a cup of an India Pale Ale", or "A strong porter should be used."
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- May 2019
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Sam
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And, cigars, wine and some good spirits!
Check out recipes for beer brats! It is Octoberfest time ya know.
From the AR Free site:
https://amazingribs.com/tested-recip...rat-tub-recipe
https://amazingribs.com/tested-recip...r-cheese-sauce
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Guinness Stew. https://www.allrecipes.com/recipe/23...guinness-stew/
Anthony Bourdains' New Mexico Beef (which is excellent) calls for a good mexican lager. I know really hoppy beers get bitter when cooked down.
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- The Poconos, NEPA
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Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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David E. Waterbury
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@Mr Bones -- You remind me of the recipes I've collected for bacon-bourbon jam.
Not being a bourbon drinker, I went to a big-box liquor store to buy some. I said "I want to buy some bourbon. What's the cheapest you have?" Realizing that made me sound like a cash-strapped drunk, I quickly added "I'm using it for cooking."
I wonder if she believed me? 😄
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Guinness in stews and braising, Negra Modelo (along with acorn squash) in Authentic Texas Chili.
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Right there with ya, Cap'n...or either I'll use Tecate...any Mexican beer with some flavour, an colour to it...Takillya has been known to be involved in TX or Mex dishes, as well, to very good end...
Ahumadora Never had th inclusion or exclusion of any alcohol cause no skins to fall off in no beans or no chili, an I've cooked considerable of both, Brother.
Hope this helps, amigo...Last edited by Mr. Bones; September 11, 2020, 05:04 PM.
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Ahumadora No, silly man, it's the acorn squash that does that. That's what makes it Authentic Texas Chili, duh!Last edited by CaptainMike; September 11, 2020, 11:15 PM.
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All my recipes use beer. Heck I can't make toast without cracking a cold one. (Not quite that bad yet
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Don't worry, Amigo! It'll happen.
As ya so aptly pointed out th other day, yer jus a young'un, yet.
Ime, that first beer is crucial fer hydration upon wakin, while ya wait fer th coffee to perc, an th oven, cooker(s), ancast iron is warmin up to Go-Time temps lol
Ear wax, indeed...Last edited by Mr. Bones; September 11, 2020, 06:09 PM.
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I usually make Beef Carbonnade (Belgian beef stew) with Chimay Grande Reserve (https://chimay.com/us/bieres/bleue/) or, for an American twist, I will use Goose Island Bourbon County Stout (https://www.gooseisland.com/beers/ba...nty-stout-2020).
I've tried other dark beers and not found any others that give this dish the flavor I want. But I kinda cry when I pour a bottle of either beer into the dish. A small libation often makes a detour into a glass for the household gods and goddesses to sip on while dinner cooks.
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I make mine with a Lambic, usually raspberry or cherry. This is the way I ate it a lot in Belgium and the surrounding areas. I'm with you that other beers don't cut it.Last edited by mgaretz; September 12, 2020, 01:39 PM.
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Dublin Coddle using Guinness Stout.
This bland recipe will get you started:
Prepare this in a CI Dutch Oven, and for this size recipe add a full 12oz Stout.
Set the kit directly over coals and close your grill, let smoke. When it gets up to temp and starts to simmer, cover the oven. This can stay on the lowered coals a long time and just get better and better.
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IowaGirl I mean in addition to. Let it simmer down - coddle was originally a cottage meal to welcome the men home from the fields after they spent the evening in the pub. I always get coddle on early, and let it reduce forever - no worries. It will come out much darker after reduction than any pics you will find, but much richer in taste. That said, no one I've had cook this has gotten it right the first time (local friends) but after a talk, heaven.
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I LOVE Coddle! Coddle caused me to buy a big sausage book, and work on it in earnest. There's just no true great pork sausage in grocery stores, only butchers. On my bucket list is to make both the sausage and the bacon from scratch - oh my...
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