Home of the BrewNosers

When I started out (not so long ago), I was designing and making small “test batches” of beer. If batch B was better than batch A... I couldn’t be bothered to drink A anymore. Then batch C would come along and B was superseded. C got made in a Corny keg size batch...then D came along and I was stuck with a Corny full of C.

I’m now settled more on what I like, and how to make it, and have better chance of not needing to find imaginative ways to get rid of beer. Someone suggested getting university students around at one stage as “they’ll drink anything”, but I still do sometimes have a keg that I want to use that has some beer at the bottom, or something that isn’t as good as the beer in the keg beside it. I have in mind some bottles of beer that I still have, which was made to use up the last of the extract.

Are there any good cooking with beer recipes?

My Father-in-law is a fishing guide. He has a great beer batter recipe for fish. It's very crispy, delicious, easy to make and easy to remember: 1 cup beer, 1 cup flour, mix and let stand 10 minutes.

Start at hombrewchef for online recipes.

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mr x wrote:Start at hombrewchef for online recipes.

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Thanks, looks very good!

Link for that: http://www.homebrewchef.com/recipes.html

G Rock I just did a great recipe I read in TAPS Beer Magazine.

I used 2 large pork back ribs with the membrane peeled off the back.

It calls for a dry rub of: 1/2 Cup paprika, 1 Tbsp granulated garlic, 1 Tbsp ground cumin, 1 Tbsp ground coriander seed, 1 Tbsp mustard powder, 2 Tbsp brown sugar, 1 Tbsp salt and 1 Tbsp black pepper. Blend mixture together and dry rub ribs. Store the left overs.

Once dry rub is added I cook at 225 degrees for 2.5 hours turning occasionally. I do this in the oven but BBQ works great as well.

The mop sauce is 1 Cup BBQ sauce ( I use Cattle Boyz or Bulls Eye from Costco) 1/2 cup cider vinegar (I use NN Apple cider Vinegar) and 1/2 cup Russian Imperial Stout or what ever you have on hand. Mix well.

Once ribs have cooked for 2-2.5 hours add mop sauce every few minutes and cook for another 30 minutes on the BBQ. Turn often adding mop sauce. Enjoy with your favorite home brew. Damn these were sooooo good.

Sounds tasty! (still trying to think of a name for you, haven't quite nailed it...Woody is too common)

I think alcohol is a good meat tenderizer. I made a great beef and porter (the porter was another experiment) stew once with onions, root veg, garlic and peppercorns, served on top of mashed potatoes. I think I might cook something today… see what I can find and throw it in a pot with a lot of beer.

I haven't heard that nick name since my hockey days growing up. lol Good memories.

Sheriff Woody it is then! (One of my son's favorite characters and second only to Humpty Dumpty. He's 4, and pictured a little younger than that in the Avatar).

Do you know, it's almost impossible to find a Humpty Dumpty for your kid these days. He's obsessed. His favorite game is falling of the couch, and then you have to go and mend him.

lmao! Funny nickname for a few reasons and I'll explain why one day. My daughter is a little over 1 now so we havent quite got into the characters yet. The time will come fast I'm sure. Sad to hear it's hard to find the old school characters. Cheers!

I do beer garlic steamed mussels quite often, especially when I have some buddies over.

2 lbs mussels, bearded and scrubbed well to remove dirt
* 1/4 cup butter
* 1 large onion, sliced
* 2 cloves garlic, finely sliced
* 2 tsp Dijon mustard
* 1 red pepper, diced
* 1 bottle of beer of your choice. I usually use an IPA.
* Juice of ½ lime
* handful fresh Italian parsley, chopped
* Coarse salt and freshly cracked pepper, to taste

Make the beer brittle. Recipe is here.

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mr x wrote:Make the beer brittle. Recipe is here.

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The beer brittle is awesome. And as Shane said, mussels steamed in beer are great - I don't do them in wine anymore, just beer, garlic, salt and a bit of lemon.

mr x wrote:Make the beer brittle. Recipe is here.

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+10000 on the beer brittle.

I'd love to see a solid recipe for beer and cheese soup...

I thought Nash had his original RB recipe on here....

RubberToe wrote:I'd love to see a solid recipe for beer and cheese soup...

You and me both. I bookmarked this one awhile ago as it has some pretty solid reviews.......but I haven't gotten around to making it yet.

http://allrecipes.com/recipe/wisconsin- ... eese-soup/" onclick="window.open(this.href);return false;

Btw, can this thread be moved to the Food Discussion forum?

mr x wrote:I thought Nash had his original RB recipe on here....

I've searched a few times, no luck.

Guinges Beef and IPA Stew. Part of the quick meals for busy home brewers series.

Chop up onions, peppers, and garlic and cut baby new potatoes in half. Chuck them in pot with eye of round, or inside round (they cut it up for me at Save Easy), 2 bags of shredded carrots, cherry tomatoes, pepper or peppercorns and beer. Stew for a couple of hours.

Stir in some corn starch (dissolved in cold water), to thicken, near the end.

Alternatively leave out the potatoes and serve stew on top of mashed potatoes.

It's cooking, took 15 mins to prepare. I ended up using two 900ml bottles of old extract beer. I sort of wish I had used the good stuff now. It's like cooking with cheap wine. Smells like it is going to be good though.

Should keep a working family with kids fed for a few days!

Ps. Nash posted his Beer Cheese Soup.

PPs.

canuck wrote: Btw, can this thread be moved to the Food Discussion forum?

Sorry about the cock up, and thanks for moving.

Deeelicious.

That looks REALLY good!!!!!

At first glance, I thought you had the meal setup on your wood floor!

canuck wrote:That looks REALLY good!!!!!

At first glance, I thought you had the meal setup on your wood floor!

Now that you mention it, it does look that way

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Jimmy wrote:

canuck wrote:That looks REALLY good!!!!!

At first glance, I thought you had the meal setup on your wood floor!

Now that you mention it, it does look that way

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Thanks Canuck, It was really good. Your second comment (and Jimmy's comment) floored me

http://www.amazon.com/gp/aw/d/161212090 ... back_books

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It's not really a recipe, but I like cooking potatoes and cabbage in brown ale, usually with a little mustard stirred in.

Boiling veggies in water leeches nutrients and flavour. Boiling veggies in beer does the opposite, not that everyone here has enough beer kicking around to boil veggies in but when and if you do... do it! The vegetables don't really pick up any beer flavour, but the nutrients and flavours are locked in from the acidity of the beer

NASH wrote:Boiling veggies in water leeches nutrients and flavour. Boiling veggies in beer does the opposite, not that everyone here has enough beer kicking around to boil veggies in but when and if you do... do it! The vegetables don't really pick up any beer flavour, but the nutrients and flavours are locked in from the acidity of the beer

Just like mom.