Quantcast
 

This recipe pairs with these beers! To learn more about the beers or other pairings click on the label below.


Buffalo Chicken Wings adapted from Kelly’s recipe “Restaurant-Style Buffalo Chicken Wings” on www.allrecipes.com 
Serves:5



Ingredients: 
  • Oil for deep frying
  • ¼ cup of butter
  • ¼ cup hotsauce
  • Dash black pepper
  • Dash garlic powder
  • ½ cup all purpose flour
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 10 chicken wings
Instructions:
  1. In a medium sized mixing bowl whisk together flour, paprika, cayenne pepper and salt. Dredge the chicken in the flour mixture, cover and refrigerate for 1 ½ hours. 
  2. In a saucepan over on low heat mix butter, hot sauce, pepper and garlic powder. Stir until butter is melted and mixture is fully blended. 
  3. Pour oil into a deep fryer and heat to 375 degrees Fahrenheit (you can also use a deep cast iron skillet and a deep frying thermometer). The oil should be 1 inch to 1 ½ inches deep and just cover the wings.
  4. Carefully place the dredged wings into the fryer for 10-15 minutes until skin is a nice golden brown.  Place wings in a large mixing bowl and pour hot sauce mixture over them tossing gently until evenly coated. Serve.

Add Comment
 
 

This recipe pairs with these beers! To read more about the beers or other pairings click the labels below


Baked Buffalo Chicken Wings adapted from Food & Wine,1997- Quick Chicken from scratch
See the original recipe Here.
Found on www.myrecipes.com 

Ingredients:
  • 4 lbs chicken wings
  • 3 Tbsp cooking oil
  • 4 cloves garlic, chopped
  • 1 ¾ tsp salt
  • 1 ½ tsp cayenne
  • 2/3  cup mayonnaise
  • 1/3 cup sour cream
  • ¼ lb blue cheese, crumbled
  • 2 scallions chopped
  • 5 tsp vinegar
  • ¼ tsp black pepper
  • ¼ cup ketchup
  • 1 Tbsp Tobasco sauce
  • 8 celery stalks, cut and cleaned

Instructions:
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In mixing bowl, mix chicken, oil, garlic powder, 1 ½ tsp of salt and cayenne. Bake 25 minutes at 425.
  3. In a different bowl combine mayonnaise, sour cream, blue cheese, scallions, 1 tsp vinegar, black pepper and leftover salt. (This is dressing).
  4. Mix ketchup, tobacco sauce and last of the vinegar in a separate bowl and coat wings evenly with the mixture. Serve with dressing and celery.

Add Comment
 
Beef Kebabs 05/25/2010
 

This recipe pairs with these beers! to learn more about the beers or see more pairings click on the labels below.


Classic Beef Shish Kabobs adapted from Elizabeth Karmel's recipe in Cooking Light, January 2006.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 6

Ingredients:
  • 1  tablespoon  olive oil; divided  
  • 1  teaspoon  chopped fresh rosemary 
  • 3  large garlic cloves, minced 
  • 1  pound  beef tenderloin, trimmed and cut into 1-inch cubes 
  • 1/2  teaspoon  kosher salt, divided 
  • 1/2  teaspoon  freshly ground black pepper, divided 
  • 2  teaspoons  fresh lemon juice 
  • 2  cups  cherry tomatoes 
  • 1  large red onion, cut into 1-inch pieces 
  • 1  yellow bell pepper, seeded and cut into 1-inch pieces 
  • 1/2  pound  cremini mushrooms, stemmed and halved 
  • Cooking spray 
Instructions:
  1. Place 2 tsp. olive oil, rosemary and garlic in large lip-lock bag; add beef and place in fridge for 1 hour
  2. After marinating is done,  place beef on 6 skewers and sprinkle with salt and pepper
  3. In large bowl coat tomatoes, onions, bell peppers and mushrooms with 1 tsp olive oil; and lemon juice
  4. Place vegetables on skewers and sprinkle with salt and pepper
  5. Grill kabobs on lightly greased electric grill 
  6. Enjoy with a chilled glass of beer! 
Add Comment
 
Baby Back Ribs 05/24/2010
 

This recipe pairs with these beers! To learn more about the beers or more pairings for beers from these breweries click on the labels below.

Shay’s Fall-off-the-Bone Baby Back Ribs from Sara Foster’s recipe on “Fresh Every Day: More Great Recipes from Foster’s Market” on MyRecipes, July 2007.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 4 to 6

Ingredients:
  • 1  large onion, sliced 
  • 3 1/2  pounds  (about 2 slabs) baby back ribs 
  • 1  (12-ounce) bottle beer (Of course an  Anchor Liberty!)
  • Sea salt, to taste 
  • Freshly ground pepper, to taste 
  • 2  cups  Chipotle Maple Barbecue Sauce or your favorite bottled sauce 
Instructions:
  1. Preheat oven to 350 degrees 
  2. On a sided baking sheet place onions even throughout the bottom and then ribs, bone side down, over the onions 
  3. Pour beer over ribs and top with salt and pepper
  4. Cover with foil and cook for 3 hours 
  5. Coat both sides of ribs with barbecue sauce
  6. Grill with meat side down for 10 to 15 minutes and then flip cooking for another 10 to 15 minutes with grill closed (baste often)
  7. Cut ribs apart and enjoy with a chilled glass of beer! 
Add Comment
 
 

This recipe pairs with these beers! To learn more about the beer or see other pairings for beers from these breweries click the labels below.

Triple Play Barbecue Chicken adapted from “Weber’s Way to Grill” Oxmoor House, March 2009. 
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 4

Ingredients:
  • 4  whole chicken legs, 10 to 12 ounces each, cut into thighs and drumsticks 
  • 2  handfuls hickory wood chips, soaked in water for at least 30 minutes 
  • 2  handfuls hickory wood chips, soaked in water for at least 30 minutes 
SAUCE:
  • 2  tablespoons  extra-virgin olive oil 
  • 1/2  cup  finely chopped yellow onion 
  • 2  teaspoons  minced garlic 
  • 1  cup  ketchup 
  • 1/2  cup  lemon-lime carbonated beverage (not diet) 
  • 1/4  cup  fresh lemon juice 
  • 1/4  cup  light brown sugar, packed 
  • 2  tablespoons  whole-grain mustard 
RUB: 
  • 2  teaspoons  smoked paprika 
  • 2  teaspoons  kosher salt 
  • Finely grated zest of 1 lemon 
  • 1/2  teaspoon  granulated garlic 
  • 1/2  teaspoon  freshly ground black pepper 
Instructions:
  1. Sauté oil, onions and garlic over medium heat until light brown; add rest of sauce ingredients
  2. Bring to simmer, reduce heat and cook for about 15 minutes until sauce thickens
  3. Combine all the rub ingredients and sprinkle over chicken; keep at room temperature for 20 to 30 minutes
  4. Over direct medium heat cook chicken until light brown (8 to 10 minutes) with the grill lid closed as much as possible. Move to indirect heat and place drained woodchips over coal. 
  5. After chicken has cooked another 20 minutes lather chicken with sauce and cook for another 15 minutes; make sure to occasionally continue to coat chicken with sauce.

Add Comment
 
 

This recipe pairs with these beers! To see more food pairings or learn more about the beers click on the labels below.

Beer-Can Chicken with Cola Barbecue Sauce adapted from Steven Raichlen’s recipe in Cooking Light Magazine, August 2003. Originally adapted from Steven Raichlen’s books “How to Grill” (Workman 2001) and “BBQ USA” (Workman 2003)
View the Cooking light recipe Here.
Found at: www.myrecipes.com 
Servings: 6


Ingredients:
CHICKEN: 
  • 1  (12-ounce) can beer (we recommend Miller Lite or Amstel Light)
  • 1  cup  hickory wood chips 
  • 2  teaspoons  kosher or sea salt 
  • 2  teaspoons  brown sugar 
  • 2  teaspoons  sweet paprika 
  • 1  teaspoon  coarsely ground black pepper 
  • 1  (4-pound) whole chicken 
  • Cooking spray 
SAUCE: 
  • 1/2  cup  cola 
  • 1/2  cup  ketchup 
  • 2  tablespoons  Worcestershire sauce 
  • 1/2  teaspoon  instant onion flakes 
  • 1/2  teaspoon  instant minced garlic 
  • 1 1/2  teaspoons  steak sauce (such as A-1) 
  • 1/2  teaspoon  liquid smoke 
  • 1/4  teaspoon  black pepper 
Instructions:
  1. Soak wood chips in water for 1 hour. To create a drip pan, install a one use aluminum pan in grill, surround with coals and heat grill to medium heat. 
  2. Combine salt, sugar, paprika, and pepper in a small bowl. Set aside.
  3. Rinse chicken with water and remove all extra parts; pat dry
  4. Rub 6 teaspoons of spice mixture all over chicken, under skin of breasts and drumsticks and in the inner cavity; add extra spice to  half full beer can (beer will foam because of the salt)
  5. Place beer can into the chicken's inner cavity
  6. Remove excess water from wood chips and place half of the amount on the hot coals. Place chicken on grill rack. 
  7. Cover and grill 2 hours or until reaching 180 degrees; add other half of wood chips after 1 hour
  8. Gently remove can and chicken skin.
  9. For sauce, combine Cola and the rest of ingredients in a saucepan and bring to a boil. Let simmer for 6 minutes on reduced heat and serve with chicken. 
Add Comment