Ok, I am the first to admit that I am not much of a cook. However, I use beer now and then. First of all, I pour a bit of beer into the crockpot when I am making corned beef.....seems to fit pretty well with that St. Pat's Day theme (learned this from my Irish ancestors). I also will soak cheaper cuts of meat in cheap beer before I grill them-now and then I even pour beer over the top of the meat I am grilling. Most often I have a beer or two (or more) when I am cooking-helps take away the pain of cooking.

when ever i cook steak or ribs or pork i always find myself using something from Rouge, there beer seems to go good with everything...[}:)][:p][}:)]

this sounds sooo good, i have bananas and irish stout.. im going to try it![}:)][}:)]

quote: Originally posted by Suds McDuff Bananas in Guinness Cream Yield: 4 servings Ingredients: 4 bananas (medium) 2-3 cups Irish stout 1/2 to 3/4 cup brown sugar 1 1/2 cups cream Directions: 1. Place whole bananas in hot skillet 2. Pour stout over the bananas and boil for 2-3 minutes, flipping once. 3. Cover bananas with brown sugar, let melt. 4. Pour cream over bananas and let simmer for 2-3 minutes. 5. Serve with ice cream and chocolate sauce if desired. .....enjoy!

agreed, though I think a porter might be better. Hinterland's especially.

I saw this in a Sam Adams newsletter/email or some such thing: Sam Adams Summer Ale Grilled Chicken 2 bottles of Samuel Adams Summer Ale 1 T salt 2 T sugar juice of half a lemon handful of fresh herbs 1 whole chicken 4-5 pounds In a one gallon zip lock bag, add the beer to the bag. Next, add the salt, sugar and lemon and mix. Add the chicken to the bag and allow to marinade at least six hours. Ideally, marinade the chicken the night before, or first thing in the morning. Stuff the chicken cavity with fresh herbs, season with salt & pepper and truss. Prep the grill for indirect medium. On the kettle, indirect heat means putting the food over a drip pan, with the charcoal pushed to either side. This way, the heat source is… indirect. With the grill at about 350 F, I dropped the chicken and closed the lid. Figure on a cook time of approximately 1 hour and fifteen minutes, or until the internal temperature of the chicken reaches 180 F.

quote: Originally posted by fargingbastige6 I saw this in a Sam Adams newsletter/email or some such thing: Sam Adams Summer Ale Grilled Chicken 2 bottles of Samuel Adams Summer Ale 1 T salt 2 T sugar juice of half a lemon handful of fresh herbs 1 whole chicken 4-5 pounds In a one gallon zip lock bag, add the beer to the bag. Next, add the salt, sugar and lemon and mix. Add the chicken to the bag and allow to marinade at least six hours. Ideally, marinade the chicken the night before, or first thing in the morning. Stuff the chicken cavity with fresh herbs, season with salt & pepper and truss. Prep the grill for indirect medium. On the kettle, indirect heat means putting the food over a drip pan, with the charcoal pushed to either side. This way, the heat source is… indirect. With the grill at about 350 F, I dropped the chicken and closed the lid. Figure on a cook time of approximately 1 hour and fifteen minutes, or until the internal temperature of the chicken reaches 180 F.

Last Festivus, I was charged with making the 'meh, it's okay I guess' meatloaf. I made it while working on a bottle of a sweet barleywine, sent from a Beerpal in NorCal. Added healthy sips into the onion compote (http://www.foodnetwork.com/recipes/sandra-lee/ale-house-burgers-with-red-onion-compote-recipe/index.html) and more in the glaze (ketchup and brown sugar) for good measure. Best damn meatloaf ever. Jack Daniels is nice, too...

quote: Originally posted by Sassy Last Festivus, I was charged with making the 'meh, it's okay I guess' meatloaf. I made it while working on a bottle of a sweet barleywine, sent from a Beerpal in NorCal. Added healthy sips into the onion compote (http://www.foodnetwork.com/recipes/sandra-lee/ale-house-burgers-with-red-onion-compote-recipe/index.html) and more in the glaze (ketchup and brown sugar) for good measure. Best damn meatloaf ever. Jack Daniels is nice, too...

I prepared this recipe last Saturday! It was so easy and so very delicious! Dirty Shrimp in Butter-Beer Sauce Ingredients: 2 pounds shrimp, shelled and de-veined 4 tablespoons butter 2 teaspoons garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon cayenne pepper ½ teaspoon teaspoon crushed red pepper flakes ½ teaspoon salt, to taste ½ teaspoon black pepper, to taste ½ cup beer Directions: Sauté garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done. Pour in beer, simmer 1 minute more and serve!

Summer Sammy Chicken sounds like a future plan!