My Top 3 Cooking With Beer Recipes
My Top 3 Cooking With Beer Recipes include Beer Can Chicken, Pork Spare Ribs with beer, and Brisket with Stout.
I like cooking and trying different recipes, especially if it has to do with Craft Beer. Cooking with craft beer is fun, delicious and easy to make.
For these recipes I used my Traeger pellet smoker, but you can use any grill.
I have become addicted to making Beer Can Chicken, I make it once a week now. When making it, I use any session craft beer. A session beer is a lower alcohol beer that is easy to drink. For this recipe the beers I like to use are: London Homesick Ale by Oasis Texas Brewing and Highjack from Infamous Brewing. You can use any of your favorite beers.
My other favorite beer recipe is pork spare ribs injected with craft beer. At first I started out using apple juice just like the online recipes suggest. Since my love for craft beer I quickly altered the recipe and substituted craft beer for apple juice. For this recipe I like to use The One They Call Zoe from Hops & Grain, but you can use any of your favorites.
My last recipe is smoked brisket injected with a stout. Here I used Kentucky Bourbon Barrel Stout but you can use any of your favorite stouts. I also use 2 cans of session beer for moisture, Hans’ Pils from Real Ale Brewing and Highjack from Infamous Brewing.
I have made these recipes many times and shared them with my friends. Now I decided to share them with you. I hope you try them and send us feedback and comments.
Beer Can Chicken
INGREDIENTS
1 Whole Chicken (2-3 lbs)
1 Can of beer (any session beer)
Olive oil
Chicken dry rub seasoning (I use Webber Beer Can Chicken from HEB)
DIRECTIONS
I put my smoker on 350F, and used pecan wood pellets (you can use any grill).
Start out by washing the chicken (remove the insides if there are any), then pat the chicken dry with paper towels. Next rub olive oil over it, then sprinkle the chicken with dry rub, over the entire chicken. Here comes my favorite part, I open a can of craft beer, pour 1/2 out in a glass and set aside, then place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, on the grill for about 1 + 1/2 hrs. Until internal temperature reaches 170 degrees. While the chicken is cooking, enjoy the 1/2 of glass of beer that you set aside. When ready, remove from grill, then enjoy!
Pork Spare Ribs with Beer
INGREDIENTS
2-3 Racks Pork Spare Ribs
1 Can of craft beer
6-7 Tablespoons of cumin (you can use more or less depending on your taste)
Dry rub seasoning
BBQ Sauce (you can use mild or hot depending on how hot you like it). I use Webber Kick’n Spicy.
DIRECTIONS
Set the temperature to 225 on the grill. Rinse the ribs. Remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Sprinkle some cumin on both sides of each pack of ribs (less amount on the bone side). Pat the cumin in. Then season the ribs with the dry rub, don’t be shy. Pour 1/2 can of beer in a container and place on the side of the grill. Place the ribs on the grill for 3 hours. Then take them out and place them on large pieces of heavy duty aluminum foil. Take the remaining 1/2 can of beer and inject both ribs. Inject in between the bones, some will drip out and thats ok. Cover the ribs tightly in foil and place them back on the grill for 2 hours. After 2 hours, unwrap the ribs and remove from foil. Spread on BBQ sauce, more on the meat side and place back on the grill for another hour (meat side up). Save the aluminum foil. After 1 hour, remove the ribs and tightly close them back up in the aluminum foil and place them in a warm resting place for about 30 minutes. I use a cooler with towels over the covered ribs. Once you are ready to eat, the ribs should be falling off the bones. Enjoy!
Brisket with Stout
INGREDIENTS
8-10 lb Beef Brisket (trim the hard fat pieces off)
3 Cans of Beer (1 Stout + 2 session beers)
Olive oil or Grape seed oil
Your preferred rub
DIRECTIONS
Start out by washing the brisket and trimming the hard fat pieces off. Rub oil over the brisket. Next, season the brisket with your preferred rub generously. Turn the grill on smoke or 180F. I place 2 cans of opened beer inside of the grill for moisture. Place the brisket on the grill fat side up. Smoke the brisket until the internal meat temperature reaches 170F degrees, remove brisket from grill, inject your favorite stout beer. Then wrap in foil (heavy duty aluminum foil). Place foiled brisket back on grill and cook until internal temperature is 195 to 205 degrees. Remove brisket and allow it to rest in the foil for a minimum of 60 minutes. I like to place the brisket in a cooler and let it rest wrapped in towels. Enjoy!
Please share your favorite cooking with beer recipes in the comment below. Cheers!
