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Old 11-19-2007, 04:18 PM   #1
cheezydemon
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Jun 2007
The "Ville"
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I finished brewing a habanero pale ale, and it is liquid fire. I wasn't looking to go so hot, but evidently capsaicin is very soluble in beer!

I have enjoyed a couple cold, but I may have to save the rest because it is so good in cooking!

I made hot wings with 1 cup of hab beer, garlic and onion powder, tabasco, and salt. They were the best wings I have ever made.

Last night I marinated a filet in hab beer, homegrown red jalapeno powder(worth it's weight in gold) and salt.

It turned out so good!

You might get the same effect by slicing a habanero up and puting it in a beer for 30 minutes or so, but I am so glad to have it on hand ready to go.


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Old 11-19-2007, 04:53 PM   #2
joebou4860
 
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Jan 2007
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did you just soak the wings or brush the beer on?

 
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Old 11-19-2007, 09:27 PM   #3
cheezydemon
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Jun 2007
The "Ville"
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For hot wings I deep fry them until crispy, then toss them straight from the pot into the sauce.

If I was going to grill them I would do the same thing. Nothing raw in the sauce to cook out.
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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

 
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