Cover and bring to a boil, then simmer for 15 minutes.
Remove brats, increase heat and allow onions to caramelize in the beer.
Toss brats onto pre-heated grill and spray/mist with water to help crisp the skin.
Remove when nice grill marks have formed.
Serve on stadium buns (browned if you'd like), topped with the beer boiled onions, mustard, or your favorite condiment.
ver ribs. Place ribs in heavy large roasting pan.
Boil beer in
ully submerse ribs.
Add the onion, garlic, ribs, and beer to the
Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.
Remove 'ribs' from brine, pat dry and season with pepper.
Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours.
Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer. Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.
Place ribs in foil pan.
Pour can of beer over ribs.
Pour barbecue sauce over beer and ribs.
Cover with foil and cook about 1 hour.
Take ribs out of pan and brown on grill.
Put back in pan and bake until real tender, 1/2 to 1 hour longer.
Pour the beer, water and vinegar into a
Separate your ribs into single pieces (one bone
Season the ribs generously with salt and pepper.
In a large pot, bring beer to a boil with seasoning.
Stir in shrimp and cover.
Return to a boil and simmer for 5 minutes.
Turn heat off and leave shrimp in hot beer for a few more minutes (at least 3 minutes).
Drain shrimp and serve immediately.
Serve with lemon wedges and cocktail sauce.
Place the ribs in a large pot and
his is a really versatile recipe, and you can easily add
nough Coca cola over the ribs. I use a vacuum sealer
unwrap ham and place in a large dutch oven.
pour beer over the ham, making sure that ham is covered.
cook on medium heat for 2 to 4 hours or until tender, may need to turn the ham to help the flavor of the beer get cooked into the ham.
Boil (cover ribs with water; cook about 1 1/2 hours for really tender ribs). Check in 45 minutes to be sure there is still enough water covering the ribs. Drain THOROUGHLY. Mix the soy sauce and cornstarch. Put boiled ribs in a large Tupperware bowl. Pour mixture over and seal. Refrigerate for a couple of hours. Shake it up, turn it over, etc., several times during the 2 hours to coat all the meat. In the meantime, mix the remaining ingredients.
Melt butter in a saucepan on medium high and add chopped onion.
Saute onion until soft(around 2-5 minutes).
Add shrimp and pour in enough beer to cover shrimp (usually 3-4 bottles is enough) and simmer until shrimp turns pink and is cooked through.
Note: I liked to just bring the pot to the table to serve and provide Old Bay Seasoning for people to add to the shrimp on their plate. The Old Bay can also be added to the shrimp when cooking as well.
Mix together in a bowl, the flour, sugar, baking powder, baking soda and salt.
Add 12 ounces Alaskan Amber Beer*.
Mix until evenly moistened.
Bake in oiled loaf pan at 400\u00b0F for about 45 minutes.
Invert onto rack and remove pan.
Serve with butter& honey.
*You could probably substitute any brand of\"Amber\" beer in this recipe.
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
Combine all other ingredients and pour over beef.
Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
Serve over cooked egg noodle pasta.
Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Beat egg yolks with the sugar.
Stir in buttermilk, mixed with baking soda.
Sift together flour, salt and baking powder.
Add mixture alternately with beer.
Stir in melted butter.
In large bowl, beat egg whites with dash of salt until they form stiff peaks.
Fold egg whites gently into yolk mixture.
Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
Fill large pot 1/2 full with water and beer and tablespoon of Zatarain's crab and shrimp boil and bring to a boil over medium heat.
Toss in shrimp; cover and turn off heat.
After 4 minutes, drain shrimp and rinse with cold water to stop cooking process. Melt butter in a saucepan and add in heavy cream.
Add 4 to 5 dashes of Tabasco.
Toss shrimp with fettuccine and pour sauce over top.
Grind black pepper to taste.
Serve immediately.