Cooking With Craft Beer – An Experience With Chef Monk
Cooking with beer is not a new art but it’s popularity is definetly on the rise. Backyard chefs have been soaking their brats in beer and shoving beer cans up inside chickens for years.
Now there are countless books and websites dedicated soley to adding beer into the mix at the dinner table. Bonfire Brewing in Eagle, CO even includes QR codes on their bottle that link to beer recipes.
I’ve been scouring the internet for these recipe ideas for about a year or more now and I’ve gotten a few of them down to my own science and thought I ‘d share my favorites here.
Little Beer Smokies
- 1 bottle of craft beer (I use a pale ale for this but by all means, use your fav.)
- 1 package of little Smokies
- 1 bottle of BBQ sauce (I typically use Sweet Baby Rays)
- 1/4 cup of vinegar
- 1/2 cup of brown sugar
- 1 tbsp. of ketchup
- 1 tsp. of mustard
- Throw the smokies in a skillet and toss with a healthy dash of beer for about 10 minutes. Most packaged Smokies are pre-cooked but I like to get a crisp outer shell to mine.
- Drain and transfer to your Crock Pot with all other ingedients. I cook mine on high until it boils then cut it down to simmer.
- I usually let simmer for at least an hour and a half to give everything time to marry.
- If too thick, add more beer!
IPA Pulled Pork Sliders
- 12oz. bottle of IPA (I use Sweetwater but feel free to use your fav.)
- 3lbs. pork shoulder
- 1/4 cup of Soy Sauce
- 2 tbsp. of Worchestershire Sauce
- 1/4 cup of tomoato paste
- 3 cloves of garlic
- 2 tbsp. of brown sugar
- 2 cups of chopped pinapple
- salt & pepper to taste
- 24 Hawaiian rolls, split
- Blend garlic, Soy Sauce, Worchestershire, tomato paste, brown sugar & pinapple.
- Place pork shoulder inside a slow cooker, salt & pepper all sides generously.
- Pour the pinnaple mixture & IPA over the pork
- Cook on low for 8 hours
- Shred while still in the slow cooker, disgard fat
- Marinate 10 minutes, drain
- Place meat inside rolls, then eat!
Beer Cheese Soup (Simple version)
- 1 bread bowl (I use an Italian bread bowl but have seen many other types)
- 10 ounces of sharp American cheese spread
- 1 eight ounce package of softened cream cheese
- 1/4 cup beer
- 1/2 cup real bacon bits (not Baco’s)
- Cut the top off of the loaf of bread. Hollow out your bowl leaving enough inside to comfotably support you soup. About a half inch should be fine.
- Cube the bread you removed and set aside.
- In a bowl, combine cheese spread and cream cheese. Microwave uncovered for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave for 20 more seconds then add your bacon.
- Fill bread shell with cheese dip. Serve with reserved bread cubes.
I’d like to finish with a dessert and since I have none of my own I want to direct your attention to The Beeroness. On her website she has a recipe for Smoky Chocolate Porter Ice Cream with Beer Candied Bacon. Shut up! That’s one I’ll be trying as soon as possible.
Also, for more fun cooking with beer, pre-order The Beeroness’ book, The Craft Beer Cookbook: From IPAs and Bocks to Pilsners and Porters, 100 Artisanal Recipes for Cooking with Beer.