You're already familiar with the taste of beer. Why not use it to flavor your food? Wine works magic in sauces, and liquors such as rum, bourbon, and vodka add a little something special to all kinds of recipes.
A deliciously alcoholic and sweet apple pie, using Kahlua liqueur to lend a complex flavor.
A grilled/smoked turkey is juicer and has a far better flavor than an oven-roasted turkey. The turkey will be more tender and juicy than you thought possible. The recommended size for BBQ is 12-14 pounds. The turkey must fit under the lid with about 1-inch space between top of turkey and lid.
Savory sauce for pleasing pork ribs and chicken. Cook meat tender and pour success on top later!
I use an electric roaster for this bone-in ham recipe that my mother has been using since her childhood. Small changes may have to be made for making the ham in a traditional oven.
Good beer cheese soup.
This is my favorite marinade after a good hunting season. The two days in the fridge really make all the difference when dealing with fussy people who don't like the 'wild' taste of a good hunt.
A three-meat meatloaf is flavored with spicy chile paste and your favorite beer to make a meal with a special kick!
This makes a tasty and easy-to-work-with pizza dough in your bread machine. Knead and roll with liberal flour. You can top it with you favorite toppings, bake it (ideally on a pizza stone) and serve; or, bake by itself, then top and freeze for later.
This is a quick and easy recipe that results in tender and flavorful pork chops.
A high rising berry flavored quick bread. Also works well with other flavored beers. It goes well with pot roast.
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my fiancee who hates chili.
The best pierogies I've ever made, and some good sausage to go with it. Only use as much beer as is needed to cover a little more than half of the brats or pierogies.
A sweet, tangy sauce that is perfect for pulled pork or any other kind of barbecue. It is a thin sauce, best absorbed into the sandwich roll.
A simple marinade, heavy on the bourbon and seasoned with soy sauce is all this steak needs before crisping up under the broiler.
This is a great marinade and gives me an excuse to buy a fifth of Bourbon. It's great! Don't marinate over 36 hours cause it will get too tough. The more you flip the bag the better.
Beef steak marinade for grilling.
Warm simple chili that hits the spot during a football game or any other time you really need it.
This is a beautiful cream of tomato soup, but with a very Irish twist: the use of Poitin. Poitin is basically Irish moonshine made from potatoes, usually at over 90% pure alcohol. If you don't have access to moonshine (Irish or otherwise) feel free to substitute vodka. Bear in mind that either way, the harsh alcohol cooks out leaving a unique flavour with this dish.
Adapted from my favorite Britton recipes for U.S. Standard measurements. The flavor is highly variable depending on your choice of beer; Hoegaarden(R) produces excellent results. Best served with a French cider or Flemish sour ale.
This thick chili has a good, full burn with unexpected little bits of sweetness.