Beer Barbecue Sauce / Master the beer barbecue sauce

From:  http://draftmag.com/recipes/detail/234

Beer Barbecue Sauce

Recipe by Caitlin King

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation: Pour in a porter when you’re cooking beef, an amber ale for chicken, and something fruity when you’re working with pork.

Serves:

 

Ingredients:

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons garlic
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 teaspoon hot sauce, or to taste
  • 1 cup beer

Instructions:

In a saucepot over medium-high heat, add the oil, onion and garlic; cook until the onions begin to soften, about 4 minutes. Add the Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce; bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally. Remove the sauce from heat and add the beer, . For a smoother sauce, strain out the onions or pulse in a blender.

 

From:  http://draftmag.com/new/feature/master-the-beer-barbecue-sauce/

Master the beer barbecue sauce

Slather a seriously savory (and seriously easy) brew-based barbecue sauce on beef, chicken or pork. Use our basic recipe below, and change the beer according to what you grill.

You’re grilling: beef  Pour in: a porter

A malty beer with a dose of roast makes a thick, rich sauce that stands up to burly beef flavor; a smooth porter laden with chocolate or smoke can muscle its way through all that meat. Heat lovers: Add a teaspoon of chopped chilies or a few dashes of extra hot sauce; a porter base will be thick and sweet enough to handle it.

You’re grilling: chicken  Pour in: an amber ale

Chicken’s moist white meat opens up nicely to the gentle malt flavors of a well-balanced amber; the beer’s caramel notes and pop of citrusy hops are strong enough to counter the smoke and spice that develop on the grill—think sweet meets savory.

You’re grilling: pork  Pour in: a fruit ale

No matter the cut, pork’s a juicy, tender blank canvas. A sweet apricot ale or berry lambic pumps up barbecue sauce’s sweetness; the pork’s earthiness keeps the sugar in check. Fruit acids make them natural meat tenderizers; consider adding chopped fresh or glazed apricots or raspberries into the mix for extra fruit flavor.

Published July/August 2012

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation.

Bootlegger’s Beef

From:  http://www.epicurious.com/recipes/food/views/Bootleggers-Beef-1254

Bootlegger’s Beef

Bon Appétit  | February 1996

user rating

89% would make it again

user rating

user rating:
Bootlegger’s Beef 4 forks

at a glance

main ingredients VegetableWhiskeyBeef

yield: Serves 4

Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef… more
  • 1 2-pound butt-end beef tenderloin roast, well trimmed
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1/4 teaspoon dried thyme
  • 1 cup canned beef broth
  • 1/3 cup Canadian whisky
  • 1 tablespoon all purpose flour
  • 1 tablespoon butter, room temperature
  • 1/3 cup whipping cream
  • 2 teaspoons coarsely crushed black peppercorns

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Preparation

Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.

Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.

Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.

Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.

Cut beef into thick slices and arrange on platter. Spoon sauce over.

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Corn Salsa with Peppery Chicken

Corn Salsa with Peppery Chicken
Corn Salsa with Peppery Chicken

Made this for dinner last night, it was pretty tasty.  I baked the chicken breasts instead of boiling.  I used full-size breasts, rubbed with olive oil and peppered, and roasted them at 375° for about 45 minutes.

We served w/ a little sour cream.