CHEF....what's the best beer dish?

doggie750

Wanna experiment a dish with beer component? Got any idea which beer to use and meat? I know it will tenderize the meat like chicken but I just dont wanna cook chicken, wanna think outside the box and present. GOT any ideas?

Erik Tracy

doggie750 wrote: »

Wanna experiment a dish with beer component? Got any idea which beer to use and meat? I know it will tenderize the meat like chicken but I just dont wanna cook chicken, wanna think outside the box and present. GOT any ideas?

Beer and Brauts!

Stone IPA, some onions, water, brauts...parboil the brauts in the beer/water/onions...then grill to brown up the brauts...keep the broth to put the brauts back in before serving to re-plump them to a juicy mouth watering explosion of taste.

toucanet

Are you planning to cook in oven, slow cooker or on a grill?

Rivrrat

Erik Tracy wrote: »

Beer and Brauts!

Stone IPA, some onions, water, brauts...parboil the brauts in the beer/water/onions...then grill to brown up the brauts...keep the broth to put the brauts back in before serving to re-plump them to a juicy mouth watering explosion of taste.

That's for dinner tonight.

toucanet

Here is one that I use when grilling salmon:
Southwestern XX Marinade
This light, tangy marinade is great for grilling. Marinate your chicken, beef, or anything else before tossing on the grill. Great with shrimp.
1/4 cup oil (If you use olive oil, use lighter oil, not extra virgin)
8 cloves garlic, chopped
4 shallots, chopped
1 cup onion, chopped
2 jalape?o peppers, seeds and stems removed
1 bunch cilantro, chopped
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
8 ounces Mexican beer (we use Dos Equis, thus the name of the marinade)
2 tablespoons black pepper
Juice of 6 limes

In blender or large food processor, place all the ingredients. Blend until smooth.
Gives you about 2 cups of marinade

Source: http://www.beer100.com/cooking/sauces/southwestmarinade.htm

treitz3

I'll have to try that one. Sounds great!