Beer Braised Pork Loin

Peter Brady succinctly expressed it with the shrug of his shoulders and upper lip curled against his teeth when uttered in a Humphrey Bogartish voice, "Porkchopsh and appleshauce." 

Somehow the combination of succulent pork and sweet juicy apples are perfect together.  

Pair that with a spiced Autumn ale and you got yourself a little slice of heaven right there!



Beer Braised Pork Loin

1 Tablespoon Bacon Fat
1 Pork Loin Roast, About 5 Pounds
3 Cups Chopped Sweet Onion
2 Granny Smith Apples, Peeled and Diced
1 Tablespoon Spicy Guinness Mustard
12 Ounces Woodstock Autumn Ale
3 Teaspoons Tony Chachere Creole Seasoning
1 Bay Leaf

Rub pork loin all over with Tony Chachere Creole Seasoning.  Brown pork loin roast in hot fat in a large Dutch oven or roasting pan.  

Sauté onions until they start to brown.  Add apples and continue to sauté until softened.  Stir in mustard.  

Return pork to pan or Dutch oven and pour beer over top.  Cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. 

Place pork loin on a serving platter and keep warm.

Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour sauce into a saucepan and bring to a boil

Slice pork and serve with sauce ladled over top.  

Double Sauced Ribs

The sweet and sassy contrast of flavors in this recipe is mouthwatering.  These baby back ribs are baked in a sticky sweet apricot and honey beer glaze and then finished with a tangy mustard vinegar sauce.  You'll think you died and went to heaven.

I used Yuengling lager for the Apricot Honey Glaze and my Spicy Guinness Mustard in the mustard vinegar sauce.

Double Sauced Ribs
with Apricot & Honey Beer Glaze and Spicy Guinness Mustard Vinegar Sauce

2 Tablespoon Tony Chachere Creole Seasoning
6 Pounds Baby Back Ribs

Apricot & Honey Beer Glaze 
1 Bottle Lager Beer
1 Cup Apricot Preserves
3 Tablespoons Honey

In a small saucepan, combine ingredients.  Bring to a boil over medium-high heat.  Cook for 20 minutes or until sauce has thickened and reduced to 3/4 cup.


Spicy Guinness Mustard Vinegar Sauce
1 Cup Apple Cider Vinegar
1/2 Cup Spicy Guinness Mustard
1/4 Cup Onion Finely Minced
2 Cloves Garlic Pureed
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire Sauce
1/2 Cup Brown Sugar
1 Teaspoon Hot Pepper Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Tabasco Sauce

In a small saucepan, combine ingredients and simmer for 15 minutes, stirring occasionally.

For the ribs:

Preheat oven to 250° Fahrenheit.

Rub both sides of the ribs with the Tony Chachere Creole Seasoning.  Spread the Apricot & Honey Beer Glaze all over the ribs and bake on a large baking sheet for 2 hours. (You can also cook the ribs on a grill over indirect heat for the same amount of time. I find the oven is a more consistent heat source for low temperature cooking.)

Then grill the ribs over medium high heat for 15 minutes on each side or until done. The internal temperature should be 170° Fahrenheit at the thickest section of meat.

Remove the ribs from the grill and allow to rest for 5 - 10 minutes and then cut the ribs and top with the Spicy Guinness Mustard Vinegar Sauce before serving.

Enjoy!

Stars and Stripes Shooter

Stars and Stripes Shooter

1 oz.  Blue Curacao
1 oz.  Heavy Cream
1 oz.  Grenadine

Starting with the grenadine, carefully build the layers in a short cocktail glass.

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Über Pils Sausage Kabobs

The ideal combination is summer, beer and grilling.  Now you can combine them all together into something perfect for the season tasty!

This is a super easy recipe perfect for grilling.  By planning a little in advance, you can turn regular everyday kabobs into something über delicious simply by marinating the meat in yummy beer.

Über Pils Sausage Kabobs

2 Lbs Sweet Italian Sausage

4 Potatoes

1 Red Pepper

2 Small Zucchini

12 Wooden Or Metal Skewers

Season-All Seasoned Salt

With a sharp knife, cut the sausages into thirds leaving the casing intact.  Place into a container with a lid or a zipper bag.

Sprinkle with seasoned salt and pour beer over the sausages.  Refrigerate for at least an hour but longer is better.

Soak wooden skewers in cold water for 30 minutes before cooking.

Peel the potatoes and cut into 1 to 1 1/2 chunks.  Add to a pot of salted water and parboil for 4 to 5 minutes.  You want them to be  somewhat tender but not too tender or they'll fall apart on the grill. 

Cut the red pepper and zucchini chunks.

Add all ingredients (zucchini, potato, pepper sausage, repeat) to the skewers. Leave a little space between the vegetables and the sausage so the meat cooks more evenly.

Grill the skewers over medium high heat for 15 to 20 minutes, turning every 5 minutes, until the meat is thoroughly cooked. Enjoy!

Stout Skirt Steak

This is a remarkably flavorful meat marinated in a hearty stout.  The beer tenderizes and flavors the skirt steak to perfection.  Delicious!

I used Narwhal Russian Imperial Stout which was amazing.  But you can use whatever stout beer you like.

Stout Skirt Steak

2 1 1/3-Pound Flank Steaks
1 Tony Chachere Creole Seasoning
1/4 Cup Extra-Virgin Olive Oil
1 12-Ounce Bottle Stout
1/2 Cup Worcestershire Sauce

Place steaks in container large enough to hold the steaks.  It's okay if you have to fold them over.

Drizzle the meat with olive oil and make sure they're coated evenly.  Sprinkle steaks on both sides with Chachere Creole Seasoning.  Add beer and Worcestershire sauce, turning steaks several times to coat both sides.

Cover and chill at least 3 hours or up to a day ahead, turn occasionally.

Remove from the refrigerator about 30 minutes before your going to cook them to bring up the temperature.  They will be more tender if they are at a warmer temperature than if you cook them straight from the fridge.

Preheat your grill to medium-high. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare

Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.

Serve as a main dish with your favorite sides or on a sub roll with beer glazed onions or  serve on homemade beer tortillas, with aji Sauce, guacamole and shredded cheese.

Beer Marinated Grilled Chicken

Beer is a remarkable meat tenderizer.  It also adds unique flavor that infuses meat through and through.  

Spices, extra virgin olive oil and lemon juice mixed with a lager makes for a tasty marinade that makes everyday grilled chicken into something special.  

This recipe is quick, easy and delicious!  Perfect for the grilling season!

I used a Samuel Adams Boston Lager, but use what you like.  A pale ale will bring out the tartness of the lemon.  A dark beer will make for a heartier flavor.

Beer Marinated Grilled Chicken

1 12-Oz Ounce Bottle Boston Lager
1/2 Lemon, Juiced
1/4 Cup Extra Virgin Olive Oil
6 Garlic Cloves
1 Tbsp Fresh Basil
1 Tbsp Fresh Parsley
1 Tbsp Fresh Oregano
2 Tsp Coarse Salt
2 Teaspoon Fresh Ground Black Pepper
4-5 Lbs Boneless Skinless Chicken Breasts

In a food processor, combine lemon juice, olive oil and spices.  Process 30 seconds to a minute to blend thoroughly.

Place chicken in a resealable plastic bag and pour marinade over top.  Pour beer into the bag. 

Seal the bag, removing as much air as possible.  Refrigerate for 12 to 24 hours.  The longer the better!

About an hour before you're ready to start grilling, remove the chicken from the refrigerator and allow to come to room temperature.  This will make the chicken (or any other meat) more tender than cooking straight from the fridge.

On a preheated grill, cook the chicken 8 to 10 minutes per side, depending on the size of the breasts.  Cook until the center is white and no longer pink. Try not to overcook.

Enjoy with your favorite side dish or as a topper for a fresh garden salad.