- Jan 24, 2012
- Reaction score
- Key West
I could use this to mop up some juicy Lucy's. which is the best way to make a burger IMO. Either that or old Chicago style burgers. Which if you've never tried one is a burger tipped with chili and an over easy egg. Freakin delicious!!unionrdr said:I like making a thin mop sauce with my Cooper's English bitter. Goes great with rich smoky flavors. But the black lager with rauchmalt I'm brewing now should work even better for the same purpose. I'm going to use some on my b-day the end of next month on a couple chuck roasts with pin oak in the bbq pit. Here's the recipe for the mop sauce;
1 bottle English bitter or rauchbeir
1TBSP worchestershire sauce
1tsp each onion & garlic powder
1/2tsp each red & black pepper
2tsp dried parsley
Mix all together & place in a small non reactive bowl covered in plastic wrap the day before use in the fridge. This allows flavors to mingle through the beer for more even flavor distribution on the meat.
It's great on ribs,beef,ham...even chuck burgers smoked in the pit. Try that when you want a really good burger sometime. Even saving twigs & branches cut up to size works great on top of the hot coals. Use'em dry with the bark on.
Now that my chocolate stout is finished and tasty I'm gonna try using some for that beer-misu recipe posted earlier in the thread. Pretty excited to see how it turns out.