favorite beer food?

Mike Reeter

I like a good,spicy bowl of Chilli...and a medium rare Burger to go along with it.

Makes that Cold Beer taste ever soo good:D

dragon1952

Brats, sauerkraut and taters German style.

janmike

If you are eating REAL Poutine (Only in Quebec IMHO) you can feel the blood struggling to get through your veins when you are finished. All others are pure imitation.

Frank Z

Steak. A huge slab of beef and a baked potato the size of a softball.

Refefer

Buffalo Wings! Nothing goes quite as well as a nice cold lager to wash down the spices.

keith allen

Nuttin like oysters and beer!

bert26

My favorite is a Primanti's Cap and Cheese. Anyone from the 'Burgh knows what I'm talkin' about (Primanti's).

I think I just may have to get one when I go home for Christmas.

Cheers!

Chris

Polkapops

The triple bypass burger at The Heart Attack Grill!
Even have *nurses* wheel you out to your vehicle
when you're finished!

danger boy

dylan wrote:

Or 'bring something different to a Holiday party' food...

Here's mine: Scotch Eggs. They sound weird, but better beer food is hard to find.

Un-case your favorite uncooked bratwurst, like Johnsonville, or better yet, support your local butcher. A small slit down the length works.

Wrap one hard-boiled egg with one brat, making sure there aren't seams or openings (otherwise it may split during cooking). Roll each orb of goodness in bread crumbs, and place on rack above cookie tray (this lets the grease drip down).

Bake at 365 for 45 minutes. Done, let rest for 5 minutes or so. Really good with different mustards, especially that Beaver sweet-hot mustard.

I swear no matter how many of these I make, they all get eaten. And the gas bratwurst + hard-boiled eggs make is epic! Enjoy.

Dylan, i'm making these tonight to take to a late night party.. i'll let you know how they go over.

Polkapops

No ****!
We're having friends over next weekend - Planning on making them also!
Going to use some homemade kielbasa from the meat market. Will report
back afterwards.....

danger boy

ok. here is how i made them.. pretty close to Dylan's receipe.

I made about 15 of these for the party i attended last night. I used three different kinds of sausage.. that's what i had in the fridge. Don't ask me why i had three different kinds but I did.

Mixed two brats, about 5 garlic and basil sausages, plus two pounds of hot Italian sausage. Mixed that all together with about a cup of diced parsley.

I cooked the eggs, let them cool and peeled em. I formed some sausage pattys and rolled the egg up in the patty. Then rolled the big old thing in bread crumbs. Put them on a roasting pan with the slits in it.. so the juice could drip into it. These things come out big.. i used medium sized eggs.

Anyway.. when i got them to the party.. a few of the people looked at me strange.. they thought they were rocky mountain oysters. :eek:

So no one was eating them. About 30 mins later one of my friends ate one with some honey mustard i took along.. that was it. Once he ate one.. they were gone in just a few minutes. He and alot of other people loved them.. scarffed them down pretty fast after the first guy said how good they were.

They were a big hit. I only got one myself.. :mad:

*Dylan good receipe bud.. I'll be making these again whenever i have a party with beer around.

dylan

Very cool, thanks for letting me know. There is a lot of room to change things, so many different kinds of good sausage. Bratwurst is just a good all-round classic one. Plus I used to live in Wisconsin many years ago.

They are different, I've had to coax people to at least try them. But like you said, no matter how many you make, they get eaten. One time I made it in to a turbo-meatloaf, with some burger mixed in, then proscuitto and cheese layered with the eggs (like a 6 egg in-a-row log).

Polkapops

Dylan - these things rock!!
I made about 1-1/2 dozen for our party last saturday and I think
my 'pre-speech' of the epic gas scared some off.:p
The party started around 6 but I promised a buddy of mine who
had to work 2nd shift 'til 10 that I'd save them until he got there.
Popped 'em in the oven around 9:30 and most people had gotten
their fill of other goodies by then, but when they were ready everyone
gathered to check 'em out. Kidded the women that they were 'moose balls'
but that didn't stop most of them:rolleyes:
Instead of the kielbasa I planned on using, I used some bulk sage sausage
from the local meat market - All I can say is that I will definitely make
these again - Thanks for a great (& relatively easy, but time consuming)
recipe - Again, we all thought these things rocked!!:D

Oh, also served them with some Polska style Dudek spiced mustard made in Hamtramck -
the kinda mustard that gets your forehead leakin' and your nose-a-runnin'!!!
Perfect!!!