Brewpub food menu

[JonM]

This x1000. Lucky 13s cheesy tater tots (deep fried of course) in Spearfish, SD are pretty damn good.

Tater tops topped with cheddar, and then top THAT it with cumbly bacon. ... I may have strayed from pub grub into stoner food.

 

[Genuine]

Really feeling some loaded potatoe skins right now

 

[Dr. Francois]

Cured meats, baguette, cheese, good olives, home made pickled veggies, deli slicer. Order a charcuterie plate, pickled veggie platter, or a sub. The place wouldn't even need a fridge.

Don't offer pizza unless you know what you're doing. If you know what you're doing, the above ingredients would make some amazing pizza.

 

[hoppyhoppyhippo]

So many ways you can go

1. Chicken Wings are a must in someform. Either going traditional buffalo, or BBQ, or another flavor.

2. I also think some form of Nachos or Chips and dip

Then you can go bonkers.

What I'd serve at my hypothetical brew pub would be

Loaded Fries - Double fried Fries with cheese sauce, ranch, bacon. Scallions for presentation

Pretzel Bites served with horseraddish mustard and IPA Cheese Dip

Buffalo Wings - Classic, mild, hot, extra hot.

Sandwich sliders - 1 each cheeseburger with chipotle mayo, BBQ with bourbon coleslaw, and beer battered chicken with maple honey mustard

BBQ Nachos - Topped with Pulled pork and smoked sausage, Mac and Cheese and BBQ Sauce. Though I haven't tried that out to see if that would work texturally.

The some other things so to keep everyone happy have vegetarian options and fish and things of that nature. But the ones listed above would be my pride and joy.

 

[Dylan42]

Im gonna have to go with...anything fried, potato skins, nachos, burgers, pizza, mac and cheese.

 

[gratus fermentatio]

I used to go to this Greek restaurant that served up an appetizer of a slab of goat cheese with a bit of olive oil poured over it, some red olives, they looked like kalamata, but they weren't salty; and some sort of yellow peppers that weren't very spicy, but NOT pepperocinis. Can't remember what they called it, but that, with a couple of beers was almost a full meal.
Regards, GF.

 

[Cider123]

Whatever you do, be reasonable with prices. It is now commonplace to charge more than a dollar per buffalo wing. The brewpub I was at last night charged $17.99 for a dozen wings or $10.99 for 6 wings. That is F'ing ridiculous! I don't care how good it tastes, those wings would taste very bitter to me. They're chicken wings, not porterhouse.

 

[daksin]

Just FYI, immediately after posting this, I went over to Small Bar in University Heights and they had Fried Pickles on the menu. I knew there was a reason I loved that place, besides having the best beer board and jukebox in town.

 

[UnDeadPresident]

Tater tops topped with cheddar, and then top THAT it with cumbly bacon. ... I may have strayed from pub grub into stoner food.

My girlfriend and I make something not far off from this, which we call "The Stoner Special." Tater Tots topped with Shells and Cheese mixed with Soyrizo (She's vegetarian, and I don't eat pork), ranch beans or green chili, then topped with more cheddar. It's really simple to make and oddly enough neither of us are stoners, just really good and making stoner food. Stoner food and Pub grub are a very overlapping Venn diagram.

 

[hatedheretic]

i'm pretentious and like the style of a gastropub..

thrice cooked fries
bacon wrapped stuffed dates
fresh oysters

 

[mikescooling]

Kabobs, smoked chicken, smoked pork (any kind), and soups (like chili, or beef barley), big pot cooking like Crawfish boils

 

[gratus fermentatio]

i'm pretentious and like the style of a gastropub..

thrice cooked fries
bacon wrapped stuffed dates
fresh oysters

What are the dates stuffed with?
Regards, GF.

 

[Cheesy_Goodness]

Sausage stuffed hot peppers (banana peppers, hungarian hot wax).
Cook the sausage and clean out the inside of the pepper. Throw the sausage in the pepper and coat with olive oil. Bake and add salt.

Incredible appetizer and I would imagine pretty cheap to make too.

 

[unionrdr]

There's a Sanoran version with the long hot peppers stuffed with cheese,breaded & fried. Those always looked good. but the traditional pickled hot sausages & eggs in the older bars were always good. They used to keep big glass jugs of them on the back of the bar. Great to munch on with a cold beer after work. I used to go to an old bar across from Cleveland Hopkins called "The La Conga" that was taken over from the original owner by the time Ford up the street hired me. It was to the right of the old Brown Derby steak house. It was my favorite bar on the way home from work,wasn't directly across from the plants,so it wasn't watched by the cops so much. The older guys went there mostly....until I found it. Great grilled burgers on a Keyser roll for $1.50. We used to get bags of them to take home for dinner.

 

[gratus fermentatio]

I can remember going to the bar with my uncle. I thought it was soooooo cool to hang out with the guys & drink soda while they drank beer. They'd talk about hunting, fishing & politics and I'd listen & watch people while swinging my legs off the edge of the chair. I was only 5, but those men didn't talk down to me, they treated me like one of them & I did feel like one of the guys. So from early in my life, guys who loved beer & good conversation had a positive influence in my life. And now, nearly 45 years later I'm making my own beer & "hanging out" online with all of you. Life is good. Thanks HBT!
Regards, GF.

 

[unionrdr]

Same thing here gratus. Musta been an unwritten tradition with us males to do so? I remember goin to them old school redneck dewdrop inn sorta places with my dad & uncles. Including my aunt "Charlie". They'd drink beer,I had my Coke,pepsi,gingerale,whatever. Then I started stealin drinks of their beers. It was cool to be around them,listenin to real life stories & such. Far more interesting than hangin with the other kids.

 

[DrunkleJon]

There's a place here in Southern Indiana called Buckheads Mountain Grille, they have a good selection of beer on tap, and a dish called Cheese Boulders. They are similar to a hushpuppy, but have melty, somewhat spicy cheese inside them.....absolutely incredible! It's kind of a blend of cheddar, cream cheese, and maybe riccotta, fried crispy, and served with marinara.

Damn, I think I might have to head over there tonight!

That reminds me of my favorite party appetizer. Sausage cheese balls. yum.

What about the former simple bar staples like a bowl of peanuts (probably not allowed anymore because people are allergic to food), or pretzels. I am still a sucker for a basket of fries, maybe garlic fries, possibly adding cheese, and the homemade ranch dipping sauce if you really wanna be fancy.

I am strange though. When I am drinking, I do not eat. When I am eating, my beer/whatever goes untouched until I am finished.

 

[gratus fermentatio]

Got to add sliders. Just something about several small burgers, about 3" in diameter, stacked high with trimmings that makes you want them. And the classic club sandwich with either fries or slaw & a big dill pickle.

 

[Bensiff]

I wish some bars around here would start offering fried pickles. You just don't see them out here.

We have a German place that does fried pickles and awesome pretzels (proper pretzels that get the lye bath before being cooked). Now, I need a brew pub that does fried okra...I can only get that from the local fried chicken joint.

 

[Bensiff]

Sausage stuffed hot peppers (banana peppers, hungarian hot wax).
Cook the sausage and clean out the inside of the pepper. Throw the sausage in the pepper and coat with olive oil. Bake and add salt.

Incredible appetizer and I would imagine pretty cheap to make too.

I'm imagining adding some cream cheese and a little green onion to this filling

 

[Melana]

Pretzel dogs? Basicly pretzel dough wrapped around polish sausage (or any smoked sausage)...
We make them at home with a sourdough pretzel base and they are awesome.

 

[Cheesy_Goodness]

I'm imagining adding some cream cheese and a little green onion to this filling

I'd imagine that'd be great...maybe even a bit of blu cheese to go with the spiciness of the pepper.

All of the sudden my lunch doesn't seem all that impressive

 

[BBQB]

I like the garlic fries at three Floyd's!

 

[gratus fermentatio]

Pretzel dogs? Basicly pretzel dough wrapped around polish sausage (or any smoked sausage)...
We make them at home with a sourdough pretzel base and they are awesome.

That sounds soooo tasty! I'm going to have to give this a try! Care to share your dough recipe?
Regards, GF.

 

[Melana]

That sounds soooo tasty! I'm going to have to give this a try! Care to share your dough recipe?
Regards, GF.

When i'm making dough it tends to be close to sticky. Have you worked with sourdough before? I'll use 1C of flour and 1C of water (volume) to that I add about 1/2 C of well fed starter. Mix well and let rest at room temperature overnight.
Next morning I add 1 cup of Bobs Red Mill 12 grain cereal and enough flour and water (Sorry i usually don't use a recipe) to bulk up the dough to the volume that I'm aiming for. I also add a palmfull of salt and a healthy dose of olive oil here. Instead of the BRM cereal you can use spent grains esp if it's from a brew with wheat/rye/oats.
add the dough to a well oiled bowl and let rest covered for an hour. Then every hour for a few hours fold the dough twice (i've found this helps with texture... you know, gluten and all...)

Does this help?

 

[firerat]

I hate going to a brew pub and they decide to serve pretentious culinary food. At a pub, I want pub food. The smothered fries, pretzels, chicken wings/tenders, burgers, pizza. Stuff like that. Anything that has a 'presentation'....should not be there. At least, that's what I want.

For the most part I agree with you. At very least offer some fat guy finger foods.

I'm a wings kinda guy. With a good beer a good teriyaki type sauced wing is heaven!!

 

[CreamyGoodness]

Crab Rangoon with a little ginger/scallion/soy dipping sauce could be good...

 

[gratus fermentatio]

When i'm making dough it tends to be close to sticky. Have you worked with sourdough before? I'll use 1C of flour and 1C of water (volume) to that I add about 1/2 C of well fed starter. Mix well and let rest at room temperature overnight.
Next morning I add 1 cup of Bobs Red Mill 12 grain cereal and enough flour and water (Sorry i usually don't use a recipe) to bulk up the dough to the volume that I'm aiming for. I also add a palmfull of salt and a healthy dose of olive oil here. Instead of the BRM cereal you can use spent grains esp if it's from a brew with wheat/rye/oats.
add the dough to a well oiled bowl and let rest covered for an hour. Then every hour for a few hours fold the dough twice (i've found this helps with texture... you know, gluten and all...)

Does this help?

Wow! Sounds like we kinda cook alike, I rarely measure anything (except in my hand) & usually just eyeball it & use my nose to tell me when it's enough of something. I'm a n00b when it comes to sourdough; I've made pancakes & waffles from a mix & from scratch and helped with bread a time or two, but that's about it. I'll have to save this for a day off so I can devote some time & attention to it. Thanks for sharing your "recipe"/method, it really does sound tasty & would be a hit at my house if I can do it correctly. We all love brats & polskas as well as sourdough and this will be a novel way of enjoying both; my niece & nephew will love 'em.
Regards, GF.

 

[Melana]

If you need some sourdough I could mail you some....

 

[gratus fermentatio]

If you need some sourdough I could mail you some....

I appreciate the offer.
I usually use this:
http://www.madeincalifornia.net/GR1001.html
Will that work? Regards, GF.