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

print a shopping list for this recipe view wine pairings

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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☘ Market District® | Beef & Guinness® Stew ☘

This is from:  http://www.marketdistrict.com/Create/Recipes/Detail.aspx?RecipeID=136&RecipeCategoryID=8&Page=1&om_cid=s-tw-122011

It looks/sounds tasty.

Beef & Guinnes® Stew

Compliments of your Market District® Recipe Development Team
Serves: 6
Prep Time: 25 min.
Cooking Time: 2 hrs.

Ingredients

1/4 cup canola or vegetable oil
2 lbs. stewing beef
1 large onion — diced
1lb. bag carrots — peeled, sliced and quartered
5 stalks celery — cut into 1/2-inch slices
8 oz. package mushrooms — sliced
4 14.5 oz. cans beef broth — divided
14.9 oz. can Guinness® (or 15 oz. beef broth)
6 oz. can tomato paste plus 1 can water
1/2 cup all-purpose flour
salt and pepper to taste
1/4 cup fresh parsley — minced

Directions

In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.

Chili with SQUASH?

I love squash with a little heat from Paprika or Cayenne… why not chili with squash in it?  I’ll refer to these for inspiration:

☆★☆

☕ From: http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili-10000001144129/

Recipes > Beef-and-Butternut Squash Chili

Beef-and-Butternut Squash Chili

We’ve loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.

Worthy of a special occasion

Yield: Makes 8 servings (serving size: 1 cup)

from Southern Living

Recipe Time

Cook Time: 50 Minutes
Prep Time: 20 Minutes

Nutritional Information

Amount per serving

  • Calories: 234
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 17g
  • Carbohydrate: 30g
  • Fiber: 6.8g
  • Cholesterol: 21mg
  • Iron: 2.9mg
  • Sodium: 642mg
  • Calcium: 65mg

Ingredients

  • 1 pound extra-lean ground beef
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
  • 1 (16-ounce) can chili beans
  • 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
  • 1 cup low-sodium beef broth
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 cup frozen corn kernels

Preparation

  • Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
  • Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Southern Living
JANUARY 2006

☆★☆

☕ From:  http://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-recipe/index.html

Beefy Butternut Squash Chili Recipe

Beefy Butternut Squash Chili

Sunny AndersonRecipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: Carving Out Some Fun

Rated 4 stars out of 5
Total Time:
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons dry oregano
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 pound beef chuck or stewing meat, cut into 1-inch cubes
  • 1 cup finely chopped white onion
  • 1 cup seeded and chopped red bell pepper
  • 3 cloves garlic, grated on rasp or finely minced
  • 3 tablespoons tomato paste
  • 2 tablespoons hot sauce (recommended: Frank’s Red Hot Sauce)
  • 1 pound ground chuck (80-percent lean)
  • 2 tablespoons fine cornmeal
  • 1 1/2 cups red wine (recommended: any inexpensive Chianti)
  • 1 1/2 cups beef stock
  • 1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes

Directions

In a small bowl combine the cumin, chili powder, pumpkin pie spice, oregano, 2 teaspoons salt and a few grinds of black pepper.

In a large pot over medium heat add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides, but not cooked through; remove with a slotted spoon to a plate. Add the onions, bell pepper, garlic, tomato paste and hot sauce. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground beef and sprinkle over the remaining seasoning. Stir and cook until beef is browned then add the reserved beef chunks back to the pot along with the cornmeal, wine, stock, and the squash. Raise the heat until it comes to a boil, then lower to a simmer, cover and cook until the beef is tender, about 40 to 45 minutes. Uncover and let the chili cook another 15 minutes, until it is thick and the liquid is reduced.

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☆★☆

☕ From:  http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146

Black Bean Chili with Butternut Squash and Swiss Chard

Bon Appétit  | March 2006

Bon Appétit Test Kitchen

user rating

94% would make it again

user rating

user rating:
Black Bean Chili with Butternut Squash and Swiss Chard 3½ forks

at a glance

main ingredients VegetableLeafy GreenButternut SquashBean

cuisine American

type Quick & EasySoup/Stew

dietary considerations VegetarianLow FatLow CalHigh FiberHealthyVegan

yield: Makes 4 main-course servings

active time: 45 minutes

total time: 45 minutes

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
  • 2 tablespoons olive oil
  • 2 1/2 cups chopped onions
  • 3 garlic cloves, chopped
  • 2 1/2 cups 1/2-inch pieces peeled butternut squash
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 15-ounce cans black beans, rinsed, drained
  • 2 1/2 cups vegetable broth
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

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Preparation

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

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☆★☆

☕ From:  http://www.meatlessmonday.com/yellow-squash-chili/

Yellow Squash Chili

The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl. This recipe comes to us from Grace of Going to Graceland.

  • 1 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 1 large carrot, chopped
  • 1 medium bell pepper, chopped
  • 1 stalk celery, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can black beans
  • 1 can refried beans
  • 1 can kidney beans
  • 2 large cans crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoons oregano

Serves 6

Heat the olive oil in a large stew pot over medium heat.

Sauté the onion, carrot, bell pepper, celery, zucchini, yellow squash in the olive oil for 8-10 minutes or until vegetables are tender.

Add the canned beans, tomatoes, chili powder, and oregano.

Mix and simmer for 20 minutes.

Just before serving, season with salt and pepper to taste.

Serve with bread or crackers.

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Nutrition Information

Yellow Squash Chili
  • Servings per Recipe: 6
  • Amount per Serving
  • Calories: 330
  • Calories from Fat: 45
  • Total Fat: 5.0g
  • Saturated Fat: 1.0g
  • Cholesterol: 6mg
  • Sodium: 1064mg
  • Potassium: 1571mg
  • Total Carbohydrates: 60.2g
  • Dietary Fiber: 18.3g
  • Protein: 16.7g
  • Sugars: 14.5g
  •  
  • View our Nutritional Guidelines
  • The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Send us your Meatless Monday Recipes!

Kitchen Adventures: Homemade Beef Jerky (via All Things Simple)

This looks ridiculously awesome…

Kitchen Adventures: Homemade Beef Jerky I've always had a weakness for beef jerky. There's something satisfyingly primitive about tearing into a piece of dried meat and all its salty goodness. It's the perfect snack–high in protein, low in fat, and undeniably delicious.  I've always eaten store-bought beef jerky out of convenience, but the sad fact is that the  mass produced stuff is chock full of preservatives, artificial flavorings, and nasty additives. I recently learned that beef … Read More

via All Things Simple

Acorn Squash, Roasted Corn on the Cob, Skillet Steaks, & Duquesne Beer

Recently, we had a ridiculously excellent fall dinner.  I could eat this meal several nights a week, and not grow tired of it.

Delicious Fall Dinner
Acorn Squash, Corn on the Cob, Skillet Steaks, & Duquense Beer!

First up was the acorn squash, which is really easy to prepare once you get the damn thing cut open.  I have recently stopped trying to go through the whole thing at once.  I use a serrated knife and poke from the beside stem into the center, then slice out form the stem all the way back around until I hit the stem again, then crack it open.

After scooping out the seeds (which I always wonder about cooking like pumpkin seeds) and stringy gross stuff, I placed the two halves orange side up in a glass baking dish in about ½” to ¾” of water.  Don’t worry, they actually generally do sit up that way without a problem.  I sliced the tops/insides a little in preparation for the next part…

Acorn Squash, after roasting.
SQUASH!

I melted some butter (or some Country Crock spread actually) in the microwave, probably about 3 tablespoons worth, and added a little bit of brown sugar, stirred, then ladled it on the top & into the cup formed in the middle.  Add it to taste.  I don’t really ever measure this.  If you’re looking for a measurement form me, add what you think is too much brown sugar, then add a pinch more.  I also added a tiny bit of black pepper & paprika to mine this time… but I add that to almost everything.

After that, I placed it in the already pre-heating oven at 400° for about an hour and 5 minutes.  I was going for somewhere between an hour and an hour & 15 minutes, and it worked out closer to the hour this time.  Check on it around the hour mark.  This one was roasted perfectly… the meat of the squash was just melting on to the spoon, & peeling right off of the skin inside.  It was really a great flavorful vegetable.  I don’t know if this is baking or roasting, but whatever it is, it works.  It would have also been good scooped out & served like groovy orange mashed potatoes.

Corn, unressed, re-dressed, & bound for doom!
Corn, undressed, re-dressed, & bound for doom!

Up next was the corn, figuring temperature was more important for the squash, I typically roast corn at 425° or 450° for 20 minutes to a half hour… but figured why not let it ride along with the squash here?

My wife & I carefully pulled back all the husks… just pulled them back not off, then removed the silk.

We buttered (again, we used Country Crock’s butter approximation), salted, & peppered the corn.

Next we wrapped it back up, and tied the tops back together using a loose strand of the husk.  This doesn’t always work out, so sometimes I use foil & make little caps to keep ’em all bound together.

I did a whole post on corn & why you should keep it in the husk, and never ever boil it unless you’re making soup.  You can read that here if you’re interested.  As you can see, “other stuff in the oven” is not even a good excuse to boil corn.  It can go along for the ride.  Proof?  It turned out beautifully:

Oven Roasted Corn on the Cob
Why would you boil corn, when you could have this awesomeness every time?

I wish my cell phone’s camera got better shots.  I need to think farther than Facebook or Twitter when taking food photos, and get the real camera so I can post more to this blog.  The corn husks did smoke a little… but I didn’t see any flames, and it let me know when it was done.  Ha ha ha.  I’ve grown to not rely on timers so much, but to go with temperature and a gut feeling.

Oddly enough for a carnivore like myself, the steak was not the star of this meal.  We just got some thin  skillet steaks and put them on the Foreman grill oiled, salted, & peppered for about 5 minutes, maybe a little less.  They turned out fine.  The Foreman Grill seems to be my go-to tool for cooking meat until I get new knobs for by real grill outside.  I’m in a Yahoo! Group that’s a really good resource for innovative GFG cooking.

I topped it all off with the newly resurrected Duquesne Beer.  [Insert zombie and or Jesus joke here.]  I have a collection of antique bottles and have a Duke beer bottle in with my local stuff… so when I heard that they were making it again, I knew I had to try some.  I was born after the company was dissolved the first time, so I can’t compare it to the original… but it is a nice mellow pilsner that goes well with this kind of dinner.  It rounded out the meal perfectly.

It was aggravating to get my hands on some though… they’ve had a weird release schedule, and no 6 pack shops around me were carrying the stuff.  When one local pizza joint was listed as having the stuff, I went there to buy some and they had no idea what I was talking about.  I ended up buying a case, but luckily I don’t feel “stuck” with something that I don’t like.

Chili à la AiXeLsyD

Originally from a post at PittsburghBeat.com, here’s a few consolidated chili recipe/methods…


I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…

  • 2 cans of condensed tomato soup
  • 1 can of tomato paste
  • 1 packet of chili mix
  • about ½ cup of water
  • 1 tsp. of beef bullion
  • 1 can light red kidney beans
  • however much ground meat was leftover from last night
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • a dash of cayenne pepper
  • a dash of paprika
  • a dash of garlic

…and I slapped it into the crock pot on low for 8 hours.

Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.

…Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.

Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.


Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.

CannedStuff.jpg

ChiliSeasoningPackets.jpg

Spices.jpg

Peppers.jpg

Peppers-Diced.jpg

RedHot.jpg

groundbeef-inpackage.jpg

groundbeef-MEAT.jpg

groundbeef-littlepan-raw.jpg

groundbeef-bothpansonstove.jpg

groundbeef-bigpan-cooked.jpg

chili-pre-cooked-incrockpot-lidoff.jpg

chili-pre-cooked-incrockpot-lidon.jpg

crockpot-overflowingmaybe.jpg

crockpot-fatontop.jpg

crockpot-fatskimmedoff.jpg

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I’ll let you know the general consensus after it’s been consumed.