Recipes for spent grain
- Thread starter knipknup
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Good stuff. I use the recipe listed on the website from an Alaskan Micro... don't remember the name at the moment.
ThomasRau
Well-Known Member
My favorite is without a doubt the brew-burger.
Simply season and prepare your ground beef as usual then add in the grain, let the beef rest for at least 30min before forming into patties. Meanwhile in a small saucepan prepare a basting sauce using equal parts of beer and steak sauce. Simmer slowly to thicken. When grilling the burgers baste with the beer sauce during the final 2 minutes.
Simply season and prepare your ground beef as usual then add in the grain, let the beef rest for at least 30min before forming into patties. Meanwhile in a small saucepan prepare a basting sauce using equal parts of beer and steak sauce. Simmer slowly to thicken. When grilling the burgers baste with the beer sauce during the final 2 minutes.
- Joined
- Nov 26, 2006
- Messages
- 3,996
- Reaction score
- 94
The brewburger could actually be really good. Meatloafs often add some oatmeal or whatever to lighten them up and the grain could do the same thing. Give you a nice thick and tasty burger that's not as greasy and dense. Yum!
OP
OP
ThomasRau said:
Wow, this is the best sounding one yet! No offense to anyone, but who needs that vegan junk?
Brew-burgers, on the menu!
ThomasRau
Well-Known Member
Damn Squirrels said:
Trust me on this, it is the best burger ever. I got the recipe from one of my old haunts years ago, The BrewHouse (New England Brewing Co.) in Norwalk CT. They served the burger on a pretzel bun and was their most popular item on the menu (along with a great apple strudel).
the_Roqk
Well-Known Member
Yeah that burger sounds great! I'm just wondering what to do with the husks? Should you try and wash the husks off before putting the grains in? How is this done?
ThomasRau said:
Is this place still there making the same burger???
ThomasRau
Well-Known Member
Melana said:
When I left CT last year the BrewHouse was still up and running. Be aware however they brewery was bought out by another brewery and the once great new england brewing co. beers are no longer available. But the last time I was there the food was as great as ever and that included their burgers. Also try their seafood sausage some time.
Tom
ThomasRau
Well-Known Member
the_Roqk said:
Removing the husks is more than likely the correct way to do it, being lazy I adopted an alternate method. Let the spent grains dry (can be speeded up in a slow oven) when dry a quick run through a food mill does the trick. Add to your prepared meat, add some beer to "rehydrate" and let it rest for the flavors to fully develop.
Tom
zoebisch01
Well-Known Member
I aim to feed mine to the chickens....when I get them 
OP
OP
I would not worry about removing the husks. Just scoop out some grain and use it. Looks like my next brewing day will also be a cooking/baking day...
