What are recipe's to cook with beer?

Question

What would be some good recipes for cooking with beer?

Answer 1

Yum Yum

Chicken and beer are the best combinations.

I roast a whole chicken over a can of beer on the grill and in my oven. It comes out so soft and juicy you barely have to do any work.

Here's my quick recipe and another link for it. You will need 1 can of beer ( I find that budwiser tastes the best) try other brands and use what works for you. A whole chicken nothing bigger than 4 pounds.

You can either rub black pepper, bbq sauce, or adobo seasoning on the outside. I sometimes put garlic cloves in holes on the breast and stuffing. Chicken is loaded with oil so I never use anytype of cooking oil on or near the chicken.

Have fun and try any variation you will be amazed how good it really is.

Answer 2

How about some beer bread?

3 cups of All purpose flour
1/2 cup sugar
12 ounce can of beer at room temp.

Open beer about 30 minutes before you plan to make bread.
Pre heat oven to 350 degrees.
Butter bread pan

Mix all ingredients together. Place into bread pan and bake for 90 minutes. Every 30 minutes, you will need to baste the bread with melted butter.

If you experment with different beers, it really changes the taste of the bread.

Answer 3

I put some beer into almost everything I cook which involves a sauce.
Stews and casseroles, which can be left for hours, are good beer recipes.

Answer 4

you can use it in anything that requires liquid and the flavor of beer wont change much except enhcnce the product....stews ..chili is great....a beer batter for frying fish ....crock pot cooking...so just say follow your own recipes and add beer in place of water now if it calls for stock then add 3/4 stock to 1/4 beer...as you need the stock falvor...you can use beer for marinating .......use in place of water...i have even sub beer for wine in some recipes....to see how they would come out.....

Answer 5

Make a lager Batter for frying fish. start up with a million cup flour and upload beer to a pancakelike consistancy. enable sit down for 10 minutes then dip your fish in and fry in warm canola iol.

Answer 6

you can stick a can of beer in a chicken. it has to be sitting up. do not open the can. the beer gets hot and it breaks open and sprays out in it. it tenderizes the bird. and it's good.

Answer 7

Here are a couple of good ones Ive tried. You can go to allrecipes.com and get a really nice pumpkin butter recipe as well - its delicious on a hot buttered piece of the beer bread.

Alcoholics Chicken

This one is pretty simple. Get yourself some boneless skinless chicken breasts, as many as you need. Throw them in a large sealable bowl (or a deep baking dish and saran the top), cover with a decent tasting beer - the flavor will remain so choose something you would actually drink - and then seal. Leave in fridge for at least 3 hours and as long as 48. Heat your grill to a medium-high heat. While the grill is heating, mix one bottle of your favorite barbecue sauce with 2 cups of bourbon and 1 cup of brown sugar. Heat to a boil then reduce to a simmer. Allow the sauce to simmer through the grill heating, and keep an eye on it as you throw the chicken on. Get a good sear on both sides of the breasts, then leave to cook throughroly, about 10 minutes total. After theyre completely cooked baste both sides with the reduced sauce and put the lid on to caramelize the tops. Serve over greens or on buns with dijon mustard.

Beer Bread

3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter

Preheat the oven to 375 degrees F.
Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven

Beer Can Chicken

Brine:
2 cups water
1 (12-ounce) bottle light bodied beer
1/2 cup brown sugar, packed
3 tablespoons coarse sea salt
3 tablespoons fresh lemon juice
1 (2 1/2-gallon) plastic re-sealable bag
2 whole chickens
Beer:
2 (12-ounce) cans favorite beer
2 tablespoons lemon pepper


For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add chicken and seal bag, remove as much air as possible. Refrigerate overnight, turning occasionally.
For the beer: Pour out 1/4 of beer. Add 1 tablespoon of lemon pepper to each beer.

For the chicken: Preheat barbeque grill to 375 degrees F.

Remove chickens from refrigerator and from brine and pat dry with a paper towel. Place beer cans on a sheet pan. Take 1 chicken, neck end up, and place the chicken onto the top of the beer can. Repeat with other chicken. Take the sheet pan with chickens and place it on the grill. Cover and grill for 1 hour. Remove from grill, cool for 15 minutes, carve, and serve.


Beer Fondue

4 tablespoons butter
1/4 cup all-purpose flour
1 (12-ounce) bottle lager beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups shredded Cheddar

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed bread or veggies.

6-Pack Chili

1 6-pack of Corona beer, chilled
2 1/2 lb tri-tip roast, cut into 1/2" cubes
2 1/2 lb ground chuck
1/2 tablespoons dried mexican oregano
7 tablespoons Gephart's chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 large Vidalia onions, diced
6 cloves garlic, minced
1 red bell pepper, diced
1/2 can chipotle peppers in adobo sauce, diced (about 4-5)
1 jalapeno pepper, seeded and diced
1 4-oz can diced green chiles
15-oz can crushed tomatoes
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Masa Harina
Salt and pepper to taste
Sour cream
Your favorite salsa


1. Drink a beer and read the directions. 2. In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour. 3. Have a beer to reward yourself for all that hard work. 4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos. Simmer another 1-2 hours. 5. You'll want another beer here. Make sure your friends have put on some kickin tunes. 6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste. 7. Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side. 8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments.

Answer 8

fish batter (fish and chips)

Answer 9

bratswaurst

Answer 10

http://www.beercook.com/articles/tips.ht...
http://homecooking.about.com/library/wee...
http://www.lawrencebrewers.org/cook.html...
http://www.realbeer.com/edu/food/recipes...
http://www.foodnetwork.com/food/show_em