Cooking with homebrew.

[Luther]

I was wondering how many of us are really good cooks.

From reading some of the responses in other threads I believe most on here are.

But my question is, do any of you use homebrew to cook with? I was cooking one day and realized there was no wine left in the house, so I broke open a golden ale and used it in the dish...it was better than using the wine. Since then I cook with it a lot, with great results.

Now for the good part...would anyone like to share their recipes using homebrew? :D

[brewmonkey]

I too have used my beers in cooking and at the pub they have several items that use beer like our Stout cake, stout floats, they use the amber and the honey wheat in marinades etc...


Check out this site for some recipes too.

http://www.beercook.com/cwb/review.html

[Stodbrew]

My favorite method of cooking is bbq. With coals, none of that gas nonsense. I use beer in my cooking quite a bit. I would share a recipe, but I really don't have any, as I just kind of wing it whenever I'm cooking.

The pub I brew at also uses beer in some of our recipes. The corned beef for our reuben sandwich is braised in porter, and there are a few others as well.

[brewmonkey]

Powerplant Brewery in Parkville MO has "firebox" wings that has a wing sauce made with their stout that was out of this world.

[Stodbrew]

Hmmm... sauce made from their stout? That sounds like that would be damn tasty!

[Tweek]

I love to marinate red meats in some of my darker beers. And I ususally put some in my spaghetti sauce as well, though like Stod it is usually just an eyeball operation.

[BeerBelly]

My wife does a beer bread that is great. She gets a mix from Pampered Chef, adds some hombrew to it. It is a bit expensive but well worth it.

BB

[Luther]

I do alot of grilling and marinate with the brew...I also boil sausages and hot dogs in it. That beer bread sounds good.

Saurkraut, tabasco, relish...man I think I'll go make one now, and of course have a homebrew.

[Jeff]

So if your homebrew is bottle conditioned do you have to add baker's yeast to the bread? :D

[laneto]

I use beer for dessert too. I take a porter or stout and dip some pineapple rings into then sprinkle a little sugar on them and grill them until they carmelize. I add the left over beer into a sauce pan and add some good coco powder (to your taste) and reduce down until a little saucy. I put a scoop of vanilla ice cream, a pineapple ring, and drizzle the chocolaty brew sauce over everything. Even by non-beer drinking friends like this easy dessert.

[Tweek]

Originally posted by laneto
I use beer for dessert too. I take a porter or stout and dip some pineapple rings into then sprinkle a little sugar on them and grill them until they carmelize. I add the left over beer into a sauce pan and add some good coco powder (to your taste) and reduce down until a little saucy. I put a scoop of vanilla ice cream, a pineapple ring, and drizzle the chocolaty brew sauce over everything. Even by non-beer drinking friends like this easy dessert.


that sounds tasty. I am going to have to give that a try.

Thanks!

[chazwicke]

Although in my teens and early 20s I was a cook and chef. I never cook at home. I told my wife I forgot how. We eat out frequently or she cooks. I can tell you she uses beer frequently in many of her dishes . If you are steaming crabs or shrimp you boil a mix of beer, vinegar and Old Bay seasoning. and steam your seafood over that boil. No water is used!

[brewmonkey]

I do all the cooking as my wife has the unique ability to burn water. We bought this house so I could have a big kitchen to do my thing.

[Magnew]

I also do all the cooking in our house. I use beer sometimes. I make a stout bread and am thinking of trying it with other kinds of beer. I just recently made a beef stew with stout. Excellent!

[steveh]

My chili recipe (a conglomerate of various trial recipes throughout the years) calls for 12 ounces of beer - be it from the latest six-pack in my fridge, or a bottle of homebrew that's around.

Since my home-brewing is less frequent these days, I tend to only drink that for savoring purposes and use store-bought in any recipe that calls for beer.

S.

[kevin]

I use a scottish ale for kiebaska. Boil kiebaska in beer for 10 minutes skimming off the foam, then turn the heat down to simmer and poke a hole with a toothpick every inch on the kiebaska cover for another 45 minutes.

[Luther]

I knew we were all great chefs!

The pineapple rings I gotta try tonite. The crab boil is one I hadn't thought of. Thanks.

Any Green eaters? I cook greens (any kind) with chicken stock and pale ale, no water, and of course smoked hamhocks.

I've gained a couple of pounds just reading ya'lls replies.

:D

[Stodbrew]

I also do most of the cooking in my house, most of it outdoors. One of my favorite marinades is Soy Vay and Sierra Nevada Pale Ale Mustard. The combination of flavors is amazing. I will sometimes throw some beer in the marinade as well.

[skahtboi]

I use lots of beer in my cooking as well. Everything from beer chili to stout and brats to gumbos and etouffees.

[skahtboi]

Originally posted by Stodbrew
My favorite method of cooking is bbq. With coals, none of that gas nonsense.

Another wood elitist! I am glad to know that I am not the last.

[toneyc]

I would really be interest in seeing some of y'alls' chili recipes. Chili is one of those things that I really need to learn to make. And salsa, too. I do about a third of the cooking at my house, Wifey does another third, and the rest is frozen dinners or eating out.

:)
Toney.

[Stodbrew]

Originally posted by skahtboi
Another wood elitist! I am glad to know that I am not the last.


Absolutely! There is no better way to grill than with wood. The flavors that come off of wood, well, gas just can't compare! And I refuse to grill any other way! :D

[mdblu1]

toneyc.. I can't believe a Texas boy is looking for a good chili recipe, but if you want a good one from a midwesterner, I have one to melt your socks that is made with stout.

[Stodbrew]

Originally posted by mdblu1
toneyc.. I can't believe a Texas boy is looking for a good chili recipe, but if you want a good one from a midwesterner, I have one to melt your socks that is made with stout.


Well, let's see it! :)

[mdblu1]

With credit to Eating Well magazine, I will E to anyone who sends a pm request.

[Tweek]

If you can post it here please.

[Tweek]

I cant see the recipe? is it an attachment or something?

[mdblu1]

As requested, here is the three bean chili recipe from "Eating Well" magazine, January/February 1995 issue. Enjoy, as I have many times before!

[Tweek]

there it is. cool. Thanks man!

[sallad]

i don't really follow a recipe for chili.. its always sort of a "whats laying around?" thing. usually 2-3 different cans of beans, handfulls of veggies (always tomato, pepper, onions, garlic and anything like corn, mushrooms, brocolli, carrots, whatever is around), optionally meat (beef, chicken, turkey, or sometimes vegetarian), and whatever kinds and amounts of spices strike me, ground/crushed peppers, maybe some hot sauce or salsa, little of this, little of that, and of course some beer, preferably dark!

i brown the meat and add it all to the slow cooker the night before. set it on low in the morning, and pig out when i get home from work!

[chazwicke]

Originally posted by skahtboi
Another wood elitist! I am glad to know that I am not the last.


That would make three of us. You need that charcoal flavor and gas just does not add that!

[steveh]

Originally posted by sallad
...and anything like...

Wait, what? Corn, mushrooms, brocolli, carrots?! Blasphemy! That's not chili, it's soup!

Next you'll tell me that you serve it on a bed of spaghetti! ;)

S.

[chazwicke]

Congrats on that 1200 Steveh!

I like Texas style chili that has less tomato in it. The tomato based chili around here is called Cincinatti style.

[steveh]

Originally posted by chazwicke
Congrats on that 1200 Steveh!

Thanks, again - I'm not paying attention!

I like Texas style chili that has less tomato in it. The tomato based chili around here is called Cincinatti style.

My last batch used elements of a BBQ chili from a local BBQ joint - BBQ spices, molasses, cajun spices - it was gooood. They said to use some tomato sauce if the simmering reduced it down too far - I did and also added a can of diced tomatoes per my usual recipe. With a 4 - 6 hour simmer, the chili is definitely not overly tomato laden.

Isn't the Cinci chili served on spaghetti? I prefer a side of cornbread or tortilla chips.

S.

[chazwicke]

Here you can have either Texas, Cinci, or Vegetarian over spaghetti. I prefer Texas with chopped onions, beans, grated cheese and spaghetti. It is usually served with cornbread.

[BluesHarp]

Originally posted by steveh
Wait, what? Corn, mushrooms, brocolli, carrots?! Blasphemy! That's not chili, it's soup!

S.

...I will add carrots, occasionally. We usually make two batches; one for me and one for everybody else. ;)

If you don't sweat, it ain't chili!!

[Luther]

We catch wild hogs in traps that ruin our pastures at night with their rooting.

Yesterday I fixed a ham on the grill with a lot of spices but I decided to marinate it over nite in an IPA that I was letting age a little. Put a few cloves in it, olive oil, red pepper, garlic and poured a root beer in for the kicker.

It was the best wild ham we ever had. Now I'm wondering if it would taste good with other wild game, i.e. deer?

Oh yea...the ham took about 5 hours on the grill using only pecan and hickory wood...no charcoal or gas allowed here either. But as I was watching the grill I sipped on a few of those IPAs....life is wonderful and it just adds to it when you homebrew.

;)

[steveh]

Originally posted by Luther
It was the best wild ham we ever had. Now I'm wondering if it would taste good with other wild game, i.e. deer?

I've had venison (and boar) marinated in red wine, so I imagine something sweet and rich, such as a Porter, might make a good marinade. Of course, the hops in an IPA probably add some interesting spice to the meat.

S.