Do You Cook With Your Homebrew???

[bizarrojosh]

I would love to use beer in my recipes but I just like drinking the beer that I feel like I'm "wasting" them. I love food and my wife and I make amazingly complex foods with cooking wine, but maybe it's because we're poor (I'm finishing grad school and not working) that using a bottle of beer is just too precious to "waste."

Maybe when I start brewing 10 gallon batches once I can get a job in the summer or fall...

 

[unionrdr]

You don't need to brew 10G batches to use one bottle to experiment with cooking things in it. Especially pit bbq.

 

[bizarrojosh]

You don't need to brew 10G batches to use one bottle to experiment with cooking things in it. Especially pit bbq.

I think what I meant to say was that I don't have the resources to brew enough beer to drink and experiment. I'm on a ration of beer and to lose even one bottle could mean the difference between a night with beer and a night without. I prefer my beer for flavor and alcohol at this point :rockin:

 

[unionrdr]

Seriously?! You're from Atlanta & you can't see your way clear to spare 12oz for some mop sauce? That ain't right...:cross:

 

[jerrodm]

My wife does sometimes. I have to admit I get just a little upset when she pours one of my beers into a broth or batter or something, although I always love the results...

 

[passedpawn]

Seriously?! You're from Atlanta & you can't see your way clear to spare 12oz for some mop sauce? That ain't right...:cross:

Mop sauce? Bah, dry baby, just use a zesty rub. Yum! At least leave the sauce on the side. That's how we do it down here.

Now I'm getting hungry.

 

[KeyWestBrewing]

I'm a sauce guy too so I'll definitely give that recipe a go. I think the importance of a great dry rub can't be replaced with a good sauce though. I think the blend of flavors from the rub and the sauce should give you something you can't achieve just using one or the other. But that's just me and I know everyone has their own opinion, especially when it comes to BBQ.

Back on topic....anyone have some pics of all this delicious sounding beer food?

 

[passedpawn]

One thing that didn't work out is hop salsa. Just don't. My eyes said yes, my palate no. BTW, those are tomatillos in the top left bowl.

 

[KeyWestBrewing]

One thing that didn't work out is hop salsa. Just don't. My eyes said yes, my palate no. BTW, those are tomatillos in the top left bowl.

What kind of hops did you use?

 

[kman6234]

I'm always cooking with my homebrew. I use it in chili, stew, for braising meat like short ribs, BBQ sauce ect.

 

[passedpawn]

What kind of hops did you use?

Willamette

 

[Channel66]

Been slow cooking an Irish beef and potato stew all day with my whiskey stout. The smell is currently intoxicating.

 

[AnchorBock]

I use my oatmeal stout in my favorite chili recipe, blog post with both recipes here: http://bagendbrewery.wordpress.com/2012/11/12/oatmeal-stout-chili/

 

[bottlebomber]

One thing that didn't work out is hop salsa. Just don't. My eyes said yes, my palate no. BTW, those are tomatillos in the top left bowl.

I've heard of bruschetta with some leaf hops being good but haven't tried it yet myself. I'll take your word on the salsa. My wife likes your outlet covers. Thanks for ensuring my job security

 

[KeyWestBrewing]

You think if you used sorachi ace leaf hops it would have come out better? Was it just the taste that was off or did the pellets throw off the texture?

 

[HighGrav]

All the time. I have used home brew in brines, marinades, stews, roasts and sauces. I also had a chef friend take home fresh wort from a brew day to make a sauce for some seafood.

 

[passedpawn]

My wife likes your outlet covers. Thanks for ensuring my job security

Thanks. I picked those out myself. Job Security?

You think if you used sorachi ace leaf hops it would have come out better? Was it just the taste that was off or did the pellets throw off the texture?

Texture was OK. I've never had sorachi ace, but I don't think it would have made a difference. The bitterness was severe. Less might have been better. BTW, I did NOT use all those pellets. Just a few is all it takes to ruin your salsa.

 

[Chipman]

If nobody has said this yet:

Cooking with beer? Sure I do it all the time!!

Add it to the food? I'll have to try that!!

 

[bottlebomber]

Thanks. I picked those out myself. Job Security?
.

Yes, now my wife will be picking out similar outlet cover which I will have to install to maintain my usefulness around here. In all seriousness though she will probably put them on because she likes to fancy herself the handyman around the house, which actually she is. I'm in charge of the exterior.

 

[saxman1036]

I've made beer bread a number of times using homebrew. I've found that higher gravity beers prevent the bread from rising as much. One time I was "forced" to make bread with a Scotch Ale because my last bottle of a Honey Ale went bad. That was some tasy bread, even if it turned out a little dense.

 

[jwwbrennan]

I'm just putting a ham, spices and hefeweizen in a slow cooker and wonder if anyone has used a pressure cooker for a similar combination. I've never used a pressure cooker and wonder if it imparts more flavor to the ham or if it just reduces the time required.

 

[woknblues]

My wife the chef made 'Beeramisu' for Christmas with my coffee stout. It was awesome, but then, she also made her own ladyfinger cookies for it too....

We use beer in just about everything when cooking. One of my favorites is my smoke roasted rosemary garlic chicken brined in IPA. There are a few good books out that deal with flavor matching beer to food recipes. The one that we seem to keep going back too is Garrett Olivers "The Brewmaster's Table".

I'd love to see the beeramisu recipe. Sounds great.

 

[woknblues]

I'm just putting a ham, spices and hefeweizen in a slow cooker and wonder if anyone has used a pressure cooker for a similar combination. I've never used a pressure cooker and wonder if it imparts more flavor to the ham or if it just reduces the time required.

In my experience with both, the pressure cooker reduces the time substantially.. Still, it's nice to put stuff in the crock pot in 5 minutes, turn it on and go to work/sleep, and when you get back, it's all done!

 

[jwwbrennan]

In my experience with both, the pressure cooker reduces the time substantially.. Still, it's nice to put stuff in the crock pot in 5 minutes, turn it on and go to work/sleep, and when you get back, it's all done!

If the pressure cooker doesn't improve the flavour it would just be an inconvenience in this case. The gas stove needs to be watched, although for a shorter time, while a slow cooker doesn't need anything but power.

 

[KeyWestBrewing]

I'd think the slower the better for getting more flavor. Slow n low always comes out good.

 

[gl_az]

I'd love to see the beeramisu recipe. Sounds great.

For woknblues, the Beeramisu recipe:

http://www.seriouseats.com/recipes/2011/03/beeramisu-guinness-tiramisu-st-patricks-day.html

We used a simple coffee stout instead of Guinness, but anything in that range such as a nice milk stout or dry stout would work well. If you are handy with a pastry bag, you can also try making your own ladyfinger cookies.

Everyone that tasted it loved it, especially the non-beer drinkers

 

[KeyWestBrewing]

For woknblues, the Beeramisu recipe:

http://www.seriouseats.com/recipes/2011/03/beeramisu-guinness-tiramisu-st-patricks-day.html

We used a simple coffee stout instead of Guinness, but anything in that range such as a nice milk stout or dry stout would work well. If you are handy with a pastry bag, you can also try making your own ladyfinger cookies.

Everyone that tasted it loved it, especially the non-beer drinkers

Im so making this when my stout has a few months on it.

 

[bizarrojosh]

I use my oatmeal stout in my favorite chili recipe, blog post with both recipes here: http://bagendbrewery.wordpress.com/2012/11/12/oatmeal-stout-chili/

Thanks for that recipe. I'm going to try it because it looks fantastic. I have a very simple chili recipe that I found online ages ago that gets the job done, but this looks much more complex and flavorful. :rockin:

 

[TrainSafe]

I'm going to make this chili this weekend. It looks good enough that I may start with a double batch.

 

[Jukas]

I use my homebrew all the time in my bbq sauce. Usually an IPA, Pale Ale or sometimes a porter/stout. Pour self a imperial pint and play the "some for the sauce, some for me" game