Home brew and bbq

[lazarus0530]

Here we go what your favorite BBQ food and the beer that goes with it?
I'm loving my esb and smoked ribs. I even use one esb for my smoking chips. Better yet do any of you all use your home brew to cook with. Don't say it's a waste of a beer either . I poured an ipa into can and did a beer chicken with it . It was outstanding!

 

[remman4]

I used my wheat ale for my pork shoulder yesterday, it turned out wonderfully!

it was an 8 hour smoke, so here is what went in for liquids in the steam tray:
started with 2 12 oz Coronas
then a bottle of white wine
finished it off with 1/2 Liter of my wheat ale

next time I do a really dark beer like a stout or porter I intend to make a homemade bbq sauce!

 

[foyt20]

I have been looking into making a trash can/terracotta smoker the last couple days. I have never smoked anything, and wanna give it a shot.

 

[lazarus0530]

I have been looking into making a trash can/terracotta smoker the last couple days. I have never smoked anything, and wanna give it a shot.

Dude it's the only way to go. just like ln life slow and low my friend. You gotta really take you time, just like homebrew. Life is good when smoke your meat.

 

[unionrdr]

I have what the pit boys call a bbq pit nowadays. It's the long,rectangular ones with the temp gauge & the little door. I put the charcoal topped with wood chunks on the right 1/3rd,the meat,whatever on the left 2/3rds. Works well for that multi hour,low-n-slow. I've even done turkeys in that thing! Talk about brown,juicy goodness! Those smokers are nice too. I love putin a bunch of chuck roasts in the pit with some maple.
Anyway,I use one bottle of beer in a container that'll hold a few cups. Then add English Worcestershire sauce,onion & garlic powder,bit of salt,& fresh cracked pepper. Then a couple TBSP Trappy's hot sauce. That's my moppin' sauce.

 

[hops2it]

Just went electric last year and no looking back. Couple that with a remote digital thermometer and there's nothing left to do BUT drink beer. Just finished a 12 lb butt...thought I heard angels singing when I opened the pit door but it may have been SWMBO yelling at me to get all my beer bottles off the kitchen countertop. Not sure.

 

[lazarus0530]

I have what the pit boys call a bbq pit nowadays. It's the long,rectangular ones with the temp gauge & the little door. I put the charcoal topped with wood chunks on the right 1/4th,the meat,whatever on the left 3/4ths. Works well for that multi hour,low-n-slow. I've even done turkeys in that thing! Talk about brown,juicy goodness! Those smokers are nice too. I love putin a bunch of chuck roasts in the pit with some maple.
Anyway,I use one bottle of beer in a container that'll hold a few cups. Then add English Worcestershire sauce,onion & garlic powder,bit of salt,& fresh cracked pepper. Then a couple TBSP Trappy's hot sauce. That's my moppin' sauce.

That sounds delightful!

 

[lazarus0530]

Just went electric last year and no looking back. Couple that with a remote digital thermometer and there's nothing left to do BUT drink beer. Just finished a 12 lb butt...thought I heard angels singing when I opened the pit door but it may have been SWMBO yelling at me to get all my beer bottles off the kitchen countertop. Not sure.

Lmao!!

 

[Beezy]

I smoked a butt for the first time Sunday night. I just did it on my grill. Charcoal on one side and meat on the other. Just put soaked hickory chips on the fire a little at a time. It came out pretty nice actually. Made a little mustard bbq sauce and drank my homebrew stout while eating. I never thought about soaking the chips in beer. Does it really make that much difference? I have cooked with beer many times but i am in the group that would rather drink it and cook with something else.

 

[lazarus0530]

I smoked a butt for the first time Sunday night. I just did it on my grill. Charcoal on one side and meat on the other. Just put soaked hickory chips on the fire a little at a time. It came out pretty nice actually. Made a little mustard bbq sauce and drank my homebrew stout while eating. I never thought about soaking the chips in beer. Does it really make that much difference? I have cooked with beer many times but i am in the group that would rather drink it and cook with something else.

Honestly I have no clue if it does or not but my friends seam to like it when I do. Just one bottle. But the beer can chicken it really did leave a better taste then what budwieser ever did

 

[Beezy]

I can certainly see a placebo effect. Bro smoked this stuff with beer and it was awesome! But yeah most of the times I probably could have cooked without the beer and it would have tasted just as good. I might try a bbq sauce with my stout but to make it worth it you really need to taste it. Maybe reducing the beer way down would help.

 

[remman4]

my smoker is a vertical style and there is a liquid reservoir just above the wood chips, this is where I put my cooking liquid be it beer or wine etc...

you add moisture to the smoker this way and all my stuff turns out great!

 

[Clann]

A homebrewed IPA in the mix for anything beer battered, expecially fish. All those hops give it that something extra.

Numyummy

 

[johnmcc]

Jealous..we live in a condo (2nd / 3rd floor) an all we are allowed on the desk is an electric grill.

 

[drathbone]

Does it really make that much difference? I have cooked with beer many times but i am in the group that would rather drink it and cook with something else.

If you soak the chips they will burn slower, getting better efficiency versus using dry chips. Depending on what you soak the chips in would impart some of that flavor into whatever you are smoking. I like to soak my chips (usually a mix of mesquite and hickory) in apple juice or whiskey for anything hog. Most argue that soaking logs (for larger smokers vs chips/chunks) the liquid only penetrates so much of the wood, so anything other than water probably is a waste of $$.

 

[Beezy]

If you soak the chips they will burn slower, getting better efficiency versus using dry chips. Depending on what you soak the chips in would impart some of that flavor into whatever you are smoking. I like to soak my chips (usually a mix of mesquite and hickory) in apple juice or whiskey for anything hog. Most argue that soaking logs (for larger smokers vs chips/chunks) the liquid only penetrates so much of the wood, so anything other than water probably is a waste of $$.

Yeah I soak my chips in water. Wouldn't whiskey just make them flame up like crazy? Id have to think about this but to me soakig them in beer would only deprive someone of an adult beverage.

 

[lazarus0530]

Yeah I soak my chips in water. Wouldn't whiskey just make them flame up like crazy? Id have to think about this but to me soakig them in beer would only deprive someone of an adult beverage.

I use a 50/50 50 whiskey or a dark rum or even a porter and 50 apple juice the coals gotta be flame free at a real low heat like 225 is perfect once the lid goes back on all the flames die and it just smolders the flame . I can smell and taste the whiskey in my hog

 

[drathbone]

the coals gotta be flame free at a real low heat like 225 is perfect once the lid goes back on all the flames die and it just smolders the flame

This. Smolder vs flame for the coals to be ready to heat wood for smoking. Even some custom built smokers dont even apply wood chips to direct heat - for example one that uses a hot plate and a burn box for the chips rather than just dumping them on smoldering coals.

 

[lazarus0530]

This. Smolder vs flame for the coals to be ready to heat wood for smoking. Even some custom built smokers dont even apply wood chips to direct heat - for example one that uses a hot plate and a burn box for the chips rather than just dumping them on smoldering coals.

No your right they don't. But some do. Sometime if I want a less smokey flavor. (with fish and such) I'll make a pocket out of foil and put the chips in that . I only use my webber grill for smoke'n

 

[DirtBagRob]

I can notice a slight difference when I soak the wood chips in a really hoppy beer. I does add a nice spiciness to the smoke flavor. The biggest difference I noticed was when I switched from using cheap beer to home brew in my mop sauce. I make it the same way but now I use whatever the porter or stout I have on tap at the time. I made some baby backs for me and my wife on friday night with my toasted coconut porter as the base for the mop. AMAZING! Here is the recipe for my mop sauce if anyone wants to try it. Its good on any beef, lamb, or pork. I even used it on a salmon one time and it was great.

1 cup stout/porter
1/2 cup applecider vinegar
1 small onion sliced
2 whole jalepenos sliced (for lamb, 1 jalepeno no seeds)
3-5 cloves garlic minced
1 tablespoon worchestershire
1 teaspoon red pepper flakes
salt and pepper to taste

 

[lazarus0530]

I can notice a slight difference when I soak the wood chips in a really hoppy beer. I does add a nice spiciness to the smoke flavor. The biggest difference I noticed was when I switched from using cheap beer to home brew in my mop sauce. I make it the same way but now I use whatever the porter or stout I have on tap at the time. I made some baby backs for me and my wife on friday night with my toasted coconut porter as the base for the mop. AMAZING! Here is the recipe for my mop sauce if anyone wants to try it. Its good on any beef, lamb, or pork. I even used it on a salmon one time and it was great.

1 cup stout/porter
1/2 cup applecider vinegar
1 small onion sliced
2 whole jalepenos sliced (for lamb, 1 jalepeno no seeds)
3-5 cloves garlic minced
1 tablespoon worchestershire
1 teaspoon red pepper flakes
salt and pepper to taste

Man that's what I'm talking about A++++++

 

[Jsmith82]

Dry rubbed pork steaks smoked with mesquite chips soaked in a hoppy pale ale or IPA on top of a white pile of kingsford in my Weber.

MMM. MMmm. mmmm.

Lots of BBQ'rs frown on porksteaks but I am born and raised from St. Louis, I don't know if life would go on if I didn't grill them at least a couple times a year.

On another note, I have a VERY simple recipe that I subbed in a homebrew on (used to make it budweiser) and holy !@#$ did it turn out good; always steals the attention of the room... Real simple:

3lbs Roast
1 bottle home brew (I have used my own Pale Ale, and a dark malty IPA before)
2 packets zesty Italian dressing mix (dry)
2 16oz bottle sliced pepperoncinis (juice and all)

In to the crock pot it goes, crank it, leave it. Stir it after a couple hours, ready to serve when the meat falls apart on its own. Slap that on a bun with some provolone, peppers, and onions... Seriously, home brew beef bliss.

 

[lazarus0530]

Dry rubbed pork steaks smoked with mesquite chips soaked in a hoppy pale ale or IPA on top of a white pile of kingsford in my Weber.

MMM. MMmm. mmmm.

Lots of BBQ'rs frown on porksteaks but I am born and raised from St. Louis, I don't know if life would go on if I didn't grill them at least a couple times a year.

On another note, I have a VERY simple recipe that I subbed in a homebrew on (used to make it budweiser) and holy !@#$ did it turn out good; always steals the attention of the room... Real simple:

3lbs Roast
1 bottle home brew (I have used my own Pale Ale, and a dark malty IPA before)
2 packets zesty Italian dressing mix (dry)
2 16oz bottle sliced pepperoncinis (juice and all)

In to the crock pot it goes, crank it, leave it. Stir it after a couple hours, ready to serve when the meat falls apart on its own. Slap that on a bun with some provolone, peppers, and onions... Seriously, home brew beef bliss.

Tasty! My wife is from st.Louie so I know you all love your grilln out there. So next time I'm in town ...what time is dinner?

 

[archiefl98]

Not exactly barbeque (I just dry rub and smoke mine - the only beer involved is what I drink while waiting for the smoker), but I do have a cheddar ale soup recipe I've made a couple of times. Works great with a porter or even a stout. Although I've also made it with an IPA before and it came out great.



In Large Saucepan over medium heat:

• 2 Cups milk
• 2 Cups homebrew
• 1 cup chicken broth

In medium frying pan over med-high heat:

• 2 Tbsp oil
• 1 tsp minced garlic
• ¼ med white onion finely chopped
• ¼ med red bell pepper finely chopped

In second (small) frying pan over med heat:

• 3Tbsp butter
• ¼ cup flour
• Cook over medium heat for blonde roux

Back in the saucepan

• Add sauteed vegetables to liquid mixture
• Add roux to liquid mixture
• Bring to boil
• Add 1 tsp cayenne pepper
• Add 1 tsp salt
• Cook for 15 minutes
• Blend mixture (yes, in a blender), return to saucepan
• Over low-medium heat, stir in 4 oz (½ cup) shredded cheddar cheese
• Optional: Add 1 to 2 sliced andouille sausage links
• Top with chopped scallions
  

 

[lazarus0530]

Not exactly barbeque (I just dry rub and smoke mine - the only beer involved is what I drink while waiting for the smoker), but I do have a cheddar ale soup recipe I've made a couple of times. Works great with a porter or even a stout. Although I've also made it with an IPA before and it came out great.

In Large Saucepan over medium heat:

[*]2 Cups milk
[*]2 Cups homebrew
[*]1 cup chicken broth

In medium frying pan over med-high heat:

[*]2 Tbsp oil
[*]1 tsp minced garlic
[*]¼ med white onion finely chopped
[*]¼ med red bell pepper finely chopped

In second (small) frying pan over med heat:

[*]3Tbsp butter
[*]¼ cup flour
[*]Cook over medium heat for blonde roux
[*]Add sauteed vegetables to liquid mixture
[*]Add roux to liquid mixture
[*]Bring to boil
[*]Add 1 tsp cayenne pepper
[*]Add 1 tsp salt
[*]Cook for 15 minutes
[*]Blend mixture (yes, in a blender), return to saucepan
[*]Over low-medium heat, stir in 4 oz (½ cup) shredded cheddar cheese
[*]Optional: Add 1 to 2 sliced andouille sausage links
[*]Top with chopped scallions

I'm going to try this one! Thanx man!

 

[archiefl98]

I'm going to try this one! Thanx man!

I updated the directions. This works really well. Between the roux and the low heat, shred the cheese as fine as you can, and stir like hell as you add it a bit at a time -- it makes a nice creamy soup. Goes well with a pulled pork sandwich. Or pretty much anything else.

 

[lazarus0530]

I updated the directions. This works really well. Between the roux and the low heat, shred the cheese as fine as you can, and stir like hell as you add it a bit at a time -- it makes a nice creamy soup. Goes well with a pulled pork sandwich. Or pretty much anything else.

My stomach is growling!