The Great Beer BBQ Cook-Off
The right beer can enhance the flavor of a meal, so why not cut out the middle man and make beer part of the recipe? It’s a match made in homebrew heaven.
Like the American tradition of hot dogs and apple pie, the barbecue is a fundamental part of any summer gathering. There’s nothing like the sizzle of a juicy steak on the grill or the tangy scent of a zesty marinade to get the taste buds tingling — except maybe the hoppy delight of a fresh homebrew. Satisfy those cravings all at once with a delicious entree made with your favorite beer.
Think of the culinary world as an untapped resource for your favorite hobby. What better way to dazzle your friends and family than with a meal featuring your own homebrew? Not only do you make the meal, you also make the main flavor ingredient. And think of the perks. When cooking, chefs are allowed to sample their creations.
The toughest part of any summer barbecue might be planning the right menu. Relax; this year we’ve done all the work for you. Here’s a carefully prepared outline for a four-course meal to satisfy the tastes of any homebrew lover. It was planned with backyard barbecues and parking-lot tailgate parties in mind, so put on an apron, hustle out to the garage to start up the brew kettle, and start cooking!
Appetizer
Rogue Salsa
This recipe was created by Chef Earl Smart, The Rogue Public House, Newport, Ore. It can easily be halved.
Ingredients:
• 2 lbs. tomatoes, diced and drained
• 1 large onion, diced
• 11/2 cups chili beer (see below)
• 1 cup black olives, diced
• 1 cup green pepper, diced
• 1 cup yellow pepper, diced
• 3/4 cup jalapeños, chopped
• 1/2 cup garlic, chopped
• 1 Tbsp. dried or fresh oregano, chopped
• 1/2 tsp. ground cumin
• 1/2 bunch coriander, chopped
• Juice of 2 limes
Chili beer:
Use a chili beer that is ale based, not a lager. If no such beer is available, you can make your own by stuffing a small, quartered jalapeño into a bottle of ale, recapping it, and letting it sit in the refrigerator for a day or two before making the salsa.
Step by Step:
In a large bowl, combine all of the ingredients and mix well. Let sit refrigerated for at least 2 hours to allow the flavors to blend. Warm to room temperature before serving with tortilla chips.
Makes about eight cups.
Recipe courtesy of Stephen Beaumont’s Brewpub Cookbook, by Stephen Beaumont, Brewers Publications.Salad
Tossed Salad with Honey- Ginger Ale Dressing
Ingredients:
• 1/2 cup honey
• 1 tsp. cornstarch
• 1 cup honey ale, at room temperature
• 2 Tbsp. grated fresh ginger
• 1 clove garlic
• 1/4 cup vegetable oil
• 1/2 tsp. salt
• 1 Tbsp. poppy seeds
Step by Step:
Dissolve the honey and cornstarch in the honey ale, then slowly cook in a 1 qt. saucepan placed over low heat.
Put the ginger, garlic, and vegetable oil in a blender and puree on high until smooth. Whisk this mixture into the honey ale in the saucepan, and cook until slightly thickened.
Cool to room temperature, whisk in the salt and poppy seeds, and chill before use. Drizzle over tossed salad. Gently toss and serve immediately.
Serves four.
Recipe courtesy of Cooking with Beer by Lucy Saunders, Time-Life Books.Red Tail Pasta Salad
This recipe was created by Chef Vicki Johnson, Mendocino Brewing Co., Hopland, Calif.
Ingredients:
• 3/4 cup brown ale
• 2 mild Italian pork sausages
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 14-oz. can of pitted black olives, sliced
• 1 cup marinated artichoke hearts, quartered
• 1/2 cup grated romano cheese
• 1 tsp. tarragon vinegar (or other herb-infused vinegar)
• Salt and pepper to taste
• 0.5 lb. linguine, or any pasta of choice
• 1 large red pepper, julienned
Step by Step:
In a medium-sized pan on medium heat, add the ale and sausages and steam until the sausages are cooked. Remove the sausages and slice into 1/4-inch pieces. In the same pan with the sausage liquid, sauté the onion and garlic until the onion is translucent.
Combine the olives, artichoke hearts, cheese, vinegar, and salt and pepper in a large bowl and add the sausage, onion, and garlic. Mix well and set aside for the flavors to blend.
Cook the pasta in salted water until al dente. Drain and combine with the sausage mixture. Toss well and serve garnished with red pepper slices.
Serves eight.
Recipe courtesy of Stephen Beaumont’s Brewpub Cookbook, by Stephen Beaumont, Brewers Publications.
Side Dish
Beer Baked Beans
Ingredients:
• 32-oz. can baked beans
• 1 cup beer
• 1/2 cup brewed coffee
• 1/2 cup chopped tomato
• 3/4 cup chopped onion
• 3 frankfurters cut in 1-inch
diagonal pieces
• 1 Tbsp. horseradish
• 1/2 cup ketchup
• 1/2 cup molasses
Step by Step:
Place all ingredients in oven-proof dish and mix well. Bake at 325° F until hot, approximately
1 hour, stirring occasionally. If beans appear to be drying out, add small amount of additional beer.
Serves six to eight.
Recipe courtesy of Drink Your Beer & Eat It Too! by Joanie Steckart, Nob Hill Press.On the Grill
Flank Steak with Spicy Beer Marinade
Ingredients:
• 4 lbs. beef flank steak
• 12-oz. bottle of Full Sail American Amber Ale (or equivalent)
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/2 cup canned tomato sauce or ketchup
• 1/4 cup Worcestershire sauce
• 1/2 bunch cilantro leaves, chopped
• 2-inch piece fresh ginger, finely chopped
• 3 cloves garlic, minced
• 1 Tbsp. cracked black pepper
• 1 tsp. crushed dried red pepper, or 1 fresh jalapeño pepper, diced
Step by Step:
With a knife, score the surface of the steak on both sides in a diamond pattern. Place it in a glass dish just large enough to hold it. In a medium bowl, whisk together the remaining ingredients and pour the marinade over the steak. Cover and marinate in the refrigerator for 2 to 4 hours.
To cook, preheat a grill or barbecue. Remove the steak from the marinade and grill or barbecue over glowing coals or medium-high heat for 4 to 6 min. per side, or longer to taste, brushing occasionally with the marinade.
Recipe courtesy of Famous Chefs and Other Characters Cook with Beer, by W. Scott Griffiths and Christopher Finch, Doubleday.Beer Mustard Chicken Marinade
This recipe was created by Mark Lewandowski, Tied House Cafe and Brewery, Mountain View, Calif. Because this recipe was designed for use in the restaurant, it makes a large amount of marinade. You can cut the recipe in half for home use. Use as many chicken breasts as you need to feed your guests.
Ingredients:
• 1/4 cup dry mustard
• 1/2 cup Dijon mustard
• 2 Tbsp. garlic powder
• 1 Tbsp. chopped fresh thyme
• 1 Tbsp. chopped fresh rosemary
• 2 Tbsp. kosher salt
• 1 Tbsp. ground black peppercorns
• 1/2 cup molasses
• 1 qt. olive oil
• 1 qt. dark beer
• Chicken breasts
Step by Step:
Place all ingredients except the oil, beer, and chicken in the bowl of a mixer with a wire whip. Mix until well blended. With the mixer still running on high speed, slowly add the olive oil to form a thick dressing. Then, with the mixer still running, slowly add the beer. Use caution, being careful not to allow the dressing to separate.
Place the chicken breasts in a bowl and add just enough marinade to cover. Be sure to mix the chicken with the marinade to ensure that each piece is well covered. Marinate for at least two days but no more than four days.
Remove the chicken from the marinade and grill over a hot fire until done (about 2 to 5 min. on each side). Garnish with fresh rosemary sprigs.
Recipe courtesy of Cooking & Eating with Beer, by Peter LaFrance, John Wiley & Sons, Inc.Dessert
Stout Cake
This recipe was created by the Granite Brewery, Toronto, Ontario, Canada.
Ingredients:
• 2 eggs
• 11/2 cups vegetable oil
• 21/2 cups all-purpose flour
• 1 cup sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup orange juice
• 3/4 cup stout
• 1 cup raisins
• 1 tsp. ginger
• 11/2 tsp. cinnamon
• Rind of 1/2 orange, grated
Step by Step:
In a large bowl beat together the eggs and vegetable oil. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Combine the orange juice and stout in a third bowl or glass.
In alternating thirds, add the flour mixture and the stout mixture to the eggs and oil, stirring thoroughly. When that is well mixed, stir in the raisins, spices, and orange rind. Mix thoroughly and pour into a greased 10-inch springform pan. Bake at 400° F for 50 min. or until a knife comes clean.
Makes 12 portions.
Recipe courtesy of A Taste for Beer, by Stephen Beaumont, Storey Books.
