Posts tagged beer

Hands-Down Best Chicken Wings

Recipe: Hands-Down Best Chicken Wings


  • 4 lbs. chicken wings and/or drummettes
  • 12 oz. Red Hot


  1. Pour the hot sauce into one large resealable plastic bag. Add the chicken, seal the bag, and turn the bag several times so the sauce coats the chicken. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce.
  2. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through.
  3. Transfer the wings to a serving platter. Serve with celery, blue cheese, and a cold beer.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Inspired By: Hands-Down Best Chicken Wings

Welsh Rarebit Burgers

Recipe: Welsh Rarebit Burgers

Pump up the pub flavor of sirloin burgers with a sauce made of beer, mustard and cheddar cheese.


  • 2 pounds ground beef sirloin, patted dry
  • 3 tablespoons Worcestershire sauce
  • Large handful of parsley, finely chopped
  • Lots of sea salt and black pepper
  • 2 tablespoons butter, plus some softened butter for the toast
  • 1 small onion, chopped
  • 4 slices 1 inch thick, good quality white bread (rye bread or English muffins also work)
  • 1 tablespoon flour
  • 1/2 cup Guinness (or your favorite stout)
  • 2 to 3 dashes hot sauce, such as Tabasco
  • 1 teaspoon ground mustard
  • 1 cup grated extra-sharp yellow cheddar cheese
  • 2 eggs, beaten


  1. Heat a cast-iron skillet over medium-high heat.
  2. Combine the beef, Worcestershire sauce, parsley, salt and pepper. Form 4 large patties (thinner at the center and thicker at the edges for even cooking).
  3. Preheat the broiler.
  4. Melt 2 tablespoons butter in a medium saucepan of medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring, until very soft, 10 to 12 minutes.
  5. Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler. Lightly butter the toast with the softened butter.
  6. Cook the burger patties in the hot skillet, turning once, for 8 minutes for medium-rare, or 12 minutes for medium-well. When you flip the burgers over, continue making the sauce.
  7. Sprinkle the flour into the pan with the onion and cook for a minute. Lower the heat to medium-low and stir in the beer, hot sauce and mustard. Stir in the cheese until melted. Add the eggs and stir constantly to thicken the sauce, 3 to 4 minutes.
  8. On the baking sheet, place the burgers on the toasts and spoon the sauce on top. Place under the broiler to brown the sauce, 2 to 3 minutes.

Number of servings (yield): 4

Inspired By: Welsh Rarebit Burgers (February 2011, Every Day Rachel Ray, p. 92)

Simple Slow Cooker Pulled Pork

Pulled Pork Sandwich

Recipe: Simple Slow Cooker Pulled Pork


  • half of a pork butt/pork shoulder (one half should be about 4 lbs)
  • 1 bottle dark beer (I prefer Guinness)
  • 1 bottle BBQ Sauce (I prefer Dinosaur BBQ Sauce)


  1. Trim the fat cap from the pork butt and trim any other large areas of external fat.
  2. Place the pork butt in the slow cooker. Pour bottle of beer over pork butt.
  3. Cook on low, 6 to 8 hours.
  4. Remove from slow cooker. Discard liquid. Shred pork butt and mix with bottle of BBQ Sauce.

Personal Notes

The are several ways to sever pulled pork. Pulled pork sandwiches with coleslaw on top (or on the side) are great. So are pulled pork tacos and pulled pork pizza.

Tilapia with Mango Salsa

Talapia with Mango Salsa

Recipe: Tilapia with Mango Salsa

Lovers of fried fish get the taste without all the calories in this recipe. Seasoned whole-wheat flour improves the usual fish-and-chips batter. A good pilsner or lager makes this dish taste best-and since you only need 1/2 cup, there’s some left over for the cook to enjoy.


  • 3 tablespoons whole-wheat flour
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 cup beer
  • 1 pound tilapia fillets, (about 3), cut in half lengthwise
  • 4 teaspoons canola oil, divided
  • Mango Salsa (click link recipe)


  1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Tilapia with Mango Salsa

Conyer’s Beer Cheese

Beer Cheese

Recipe: Conyer’s Beer Cheese


  • 1 12 oz. container Heluva Good Sharp Cheddar Cheese Food (not port)
  • 1 8 oz. brick of cream cheese
  • 2 cloves minced garlic
  • 1/4 cup beer (Budweiser)
  • 1 Bob Seger album


  1. Start Seger album.
  2. Make sure the cheese is sufficiently soft. Mix cheeses together, gradually adding beer and garlic.
  3. Throw up one fist pump, two fist pumps, and…wait for it…jump kick. Commence eating.

Recipe By: Matt Conyer, aka The Commish

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