4 pounds brisket, chopped and excess fat removed
1 can (14.5 oz) beef broth
1 can (14.5 oz) French onion soup
2 bottles Amber Ale beer
2 TBSP soy sauce
Hamburger sandwich rolls, for serving
2 cups cole slaw
Combine brisket with broth, soup, Amber Ale beer and soy sauce. Place in slow cooker and cook over low heat until thoroughly cooked, approximately 7 hours.
Serve on hamburger rolls from slow cooker to keep warm. Top with cole slaw.
1 bottle (12 ounce) stout beer
½ cup ginger-orange marmalade or pineapple marmalade
¼ cup hoisin sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 racks (4 pounds) baby back pork ribs, cut in half crosswise
½ teaspoon salt
½ teaspoon black pepper
In large bowl, whisk together stout beer, marmalade, hoisin sauce, sesame oil, vinegar and soy sauce until well blended. Place ribs in a two-gallon-sized plastic food storage bag; add beer marinade and seal bag. Turn bag several times to coat ribs. Marinate ribs in refrigerator for 6 hours or overnight, if possible. Reserve marinade.
Preheat oven to 350 F. Line a broiler-pan bottom with foil for easier cleaning. Remove ribs from refrigerator and pour marinade into a medium saucepan. Place ribs on a broiler-pan rack; cover tightly with foil. Place ribs in oven and roast 1 ¼ hours, or until meat is tender between ribs.
While ribs are roasting, bring reserved marinade to a boil. Boil 12 to 14 minutes, stirring once or twice, until marinade is reduced to a thick glaze and about 1 cup.
Prepare gas or charcoal grill, or preheat broiler. Place ribs on grill or on broiler-pan rack and under broiler. Grill or broil for 6 to 8 minutes, turning ribs a few times, until slightly charred in a few places.
Transfer ribs to a cutting board. Brush with any remaining glaze and serve.
In bowl of food processor, combine cilantro, parsley leaves, garlic, red pepper flakes and sugar. Pulse together until mixture resembles a coarse paste. Scrape mixture into beer sauce; add oil, vinegar, shredded carrot and salt. Stir well until sauce comes together. Let stand at room temperature one hour to allow flavors to develop. Can be refrigerated up to one week.
Place steak on a plate and brush both sides, using ¼ cup of the chimichurri sauce. Let marinate at least two hours and up to six hours.
Prepare an outdoor grill with a medium-hot fire, or preheat a stove-top grill pan. Grill steak 7 to 9 minutes per side for medium rare doneness. Remove steak, place on a cutting board and loosely tent with foil. Let rest for 10 minutes. Thinly slice across the grain, and serve with the additional chimichurri sauce.
Nutrition Information, Per Serving:
330 calories; 20 g fat; 5 g saturated fat; 6 g carbohydrate; 1 g fiber; 1 g sugars; 25 g protein
whole chicken (4 – 5 pounds)
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dry yellow mustard
1 Tablespoon Kosher salt
1-12 ounce can Lager Beer
1 cup cider
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
Prepare charcoal grill, or preheat gas grill to 450 F. Wash chicken and pat dry with paper towels.
In medium-sized mixing bowl, combine brown sugar, garlic powder, onion powder, cayenne pepper, paprika, mustard and salt. Season chicken inside and outside with rub mixture. Place chicken in large pan; leave at room temperature for 30 minutes before cooking.
Prepare basting spray by combining one-half can of the beer, cider, olive oil and balsamic vinegar in spray bottle. Set aside.
When ready to cook, take remaining beer in the can and insert vertically into the bottom (large) end of the chicken, while keeping chicken vertical to prevent beer from spilling. Place chicken on the grill over indirect heat and use the legs, and the can itself, to form a tripod to hold the chicken upright. Cook chicken for approximately 1 ½ to 2 hours, until internal temperature of chicken reaches 180 F. Baste chicken liberally with basting spray while cooking.
Remove chicken from grill using a pair of tongs. Remove can of beer from cooked chicken with oven mitt. Spray chicken final time with basting spray before plating to carve.