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Discussion in 'Beer & Food' started by BigCheese, Feb 26, 2012.
How many pints does this take?!
4 quarts, but you only need to let it brine for 6 hours or so instead of 24 hours.
One thing that I do instead of boiling the marinate is use a slow cooker. I make kick ass chicken nachos that I throw in the slow cooker with a fresh bottle of beer jalapeño, onion, tomato, and black beans. I start it before I go to work and put on real slow.
By the time I get home the chicken has the marinated taste and dinner is done.
I've used the same method for pulled pork and shredded BBQ chicken when I don't have the time to man the smoker or BBQ. Always comes out fantastic.
Damn! Six 22oz beers? That's one expensive turkey, I think I would drink the beer.
I like Founders Porter, green onions, salt, some oil, and one or two smoked habaneros for skewered meat on the grill, but it takes a long time for the meat to soak up much flavor. I'd probably go overnight at least if I were doing it again.
I usually serve it with a big ol' basket of grilled veggies marinated in garlic, oil, vinegar, and herbs and put it all on a bed of white rice.
Actually now that you got me thinking about it I'm probably going to have to make it this weekend!
just grilled veggies, chicken wings, and a porterhouse marinated in stone smoked porter.
For 3 lbs of beef I'll do:
3 cloves of garlic
3 teaspoons of salt
1/4 teaspoon of pepper
7 tablespoons of Rochefort 10
This is just what I wanted to say too! I made pulled chicken with a Tallgrass that had lost all its hoppiness. I figured, why the hell not? Very pleased with the results. Not too bitter, smelled great, could pick out the citrus... Great use of an old IPA.
Would you recommend this for beer you're going to braise with as well or is it just for beer you're going to marinade in?
Nah the braise will boil it off itself. Just toss it in an braise away.
Not saying you're wrong, but I've marinated with beer plenty without having to.boil the liquid and the meat always turns out just fine. I don't think the alcohol content in beer is high enough to make any considerable "change". Have you had a lot of bad experiences?
Also, freezing beer cubes and then grinding them with your meat while making sausages is a great method for incorporating the beer into the mixture
I haven't had a huge issue with larger pieces of meet, but I've noticed that on things like chicken tenderloins or a smashed chicken breast that the outside of the meat doesn't have the proper consistency. The length of time you marinate it I'm sure is also a variant for this. You are right though that beer is less of a problem. I had a big issue with Tequila and chicken at one point where the outside meat became almost soggy.
Besides pale ales and burgers the best result I've had was DFH Fort and venison loins. I boiled the alcohol of the beer first (as to not "cook" it in the alcohol" and set it overnight. It was amazingly good...especially because I find Fort undrinkable.
Thought I would share this here:
I made a glaze for our Easter Ham, included 1 can of heady topper, 2 cups brown sugar and some stone mustard I had laying around... Put it on every 30-45 minutes and it came out delicious with the citrusy flavors of the heady topper and sweetness from the brown sugar. I will definitely be making it again next easter!
that is the key there, i usually do not do it, but that is the best approach, esp when using something with a lot of alcohol. I have read this: Alcohol in a marinade in effect cooks the exterior of the meat, preventing the meat from fully absorbing the flavors in the marinade.
Yet i have a skirt steak in the fridge for tonight in a marinade that includes bourbon, oh well
Ive used ST Pumking to marinade steaks multiple times before. Its great during the early fall when the Pumking is readily available and its just starting to cool down.
Is beer acidic enough to really get the full effects of marination?
I like to do this with skirt steak. Get a long thin cut, slice it up into smaller peices and throw it in a large zip lock bag. I like to use boston lager or any lager really and a few splashes of this http://thetreadmilldiaries.files.wordpress.com/2010/09/goya-mojo-marinade.jpg. Let that sit for an hour or two then drain out the marinade and toss the steak with a tablespoon or two of this http://www.foodservicedirect.com/productimageslarge/OT494081L.jpg.
Grill it on high heat and enjoy.
I just posted this on anther tread but this feels more appropriate!!
When I smoke a brisket I will marinate it with salt, pepper, bbq sauce(home made of course), and Shiner. I know Shiner isn't a great beer but it pairs well with this Texas staple. Throw in some onions in your marinade and peppers (if you want spice that is). Amazing recipe. I have found that if you do not make your own BBQ sauce than try the Dr. Pepper BBQ sauce in this marinade.
first time posting on the forums so I figured I'd post a steak marinade recipe I'm trying out right now:
for 2 lbs of steak (I'm using sirloin)
-12 oz. bottle of stout (I'm using homebrewed coffee stout)
-1 oz. Worcestershire sauce
-1 oz. soy sauce
-1 tbs. minced garlic
-1 tbs. onion powder
-1 tsp. thyme
-1 tsp. rosemary
I've also done beer-brined chicken breast that turned out really well:
-1/4 cup kosher salt
-2 cups water
-2 cans/bottles of beer (for chicken I like one can cheap macro and one can brown/amber)
-1 tbs. minced garlic
-1 tbs. onion powder
I once made a beer-brined chicken, using a homebrewed smoked dark lager. No complaints.
Marinated a 3.75lb tri-tip with a full bottle of Pliny. Here's my recipe, use accordingly to your taste. I BBQ alot of meat so this is a solid recipe to use.
3lb+ tri tip
a few drops of mustard
and a couple splashes of Vinegarette dressing.
(BBQ over charcoal and/or Oak wood pellets)
Put all your charcoal/oak on one side of grill,
When the coals are nice and ready, sear the tri tip directly over flame for 3 minutes (or until desired color), and flip it over and repeat for other side.
Once both sides are seared, move it over to the side with no coals with the fat side up. (if un-trimmed). Cooking with the fat side up, lets the juices flow down into the meat.
cook between 35-45 minutes. (depending on how well you like it) and take off the grill and let it sit for another 10.
I put a pork tenderloin in a mixture of Blue Moon, orange and a bit of soy sauce. Turned out great.
So i know this is old but how long did you marinate for and how much beer did you use. Ive got a porter bomber and i wanted to make a nice chicken dish for my anniversary
The only things I've actually marinated with stout/porter is steak/pork/brat.. all seem to work really well, I'm tempted to try a shredded chicken for fajita with a stout, so far I'm just always too hungry to risk it. I do have a pretty good success rate with other meats though.
the best result i've ever had with beer marinating was using Hennepin (a saison from Ommegang) you marinate that with a combination of fish sauce, oyster sauce, salt, pepper, white peppercorn, a little bit of garlic and it is delicious.
When I make a beef stew, I'll marinate the beef in either a porter or a good stout for at least overnight before using it. Say, half a bottle for the marinade and the other half goes in the stew. What a solid combination of flavors.
2 years ago, I used a bottle of Mad Elf and added it to brisket that I was braising. Made for a nice moist brisket with a touch of sweetness to the meat. I recommend trying it!