Rogue Chocolate Stout and Bacon BBQ sauce

Rogue Chocolate Stout and Bacon BBQ Sauce

  • 2 cups ketchup
  • 2 cups tomato sauce
  • 1 1/4 cups brown sugar
  • 1 1/4 cups red wine vinegar
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 ½ cup of Rogue Chocolate Stout
  • 6 pieces of chopped bacon cut into bits

In a large saucepan over medium heat, add pieces of chopped bacon to pot. Stir to cook the bacon until half way cooked, then mix together with the ketchup, tomato sauce, brown sugar, wine vinegar and butter. Season with garlic powder, onion powder, chili powder, paprika, cayenne, salt and pepper. Add beer and bring to a boil.

Reduce heat to low and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed.20120518-133511.jpg20120518-133520.jpg20120518-133540.jpg

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Roast Beef Dry Rub – Montreal Steak Spice Recipe

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Roast Beef the Dry Rub Way using a Montreal Steak Seasoning and a little beer.

Take your roast beef and add Montreal Steak Seasoning. You can buy it in stores, but I make my own using a combination based on the following:

  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes

Directions:

  1. Preheat the oven to 500 degrees. Place Dry Rubbed Roast in the oven and cook for 10 minutes or until the crust is browned.
  2. Reduce heat to 350 degrees and add a little beer to your roast for moisture. Cook for another 1-1/2 or until your roast reads to 125 degrees (medium rare) or higher depending on your preference and the weight of the roast.

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Rogue Chocolate Stout Beer Beans

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Cooking with beer gives your recipes a little more flavor, so the more unique the taste – the better. For this recipe I used Rogue Chocolate Stout.

Making beans from scratch takes its time to make it right, but the results are delicious and can be lower in sodium than using canned beans. Also, it’s important to soak your beans overnight, not only does this re-hydrate the bean, it de-gasses the bean leaving it better for your stomach.

  • 1 bag of Pinto beans
  • 1 Stout Beer, at least 12-16 ounces
  • 2 tablespoons of olive oil
  • 2 tablespoons of minced garlic
  • 1/4 cup of minced onion
  • 1/2 tablespoon of Italian Herbs
  • 2-3 cups of water
  • 1/4 cup of tomato sauce

So buy one package of pinto or red beans and soak in water overnight in a tupperware or bowl.  Drain at least twice or at least after every 6-8 hours. Rinse and cover with fresh water, beans will double in size so use a larger container.

In a large pot, over Medium heat, add 2 tablespoons of olive oil, 2 teaspoons of minced garlic and 1/4 cup of minced onion and 1/2 tablespoon of Italian Herbs. Cook for about 3 minutes until soft and add about 12-16 ounces of the Rogue Chocolate Stout Beer to the pot. Mix throughly and add the beans. Cover with about 2-3 cups of water or until the beans are covered. Add tomato sauce.

Boil on Medium Low Heat so that it simmers for about an hour, checking and stirring the beans often.

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Beer Bacon Barbeque sauce ribs

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I bought a rack of ribs to try out my new sauce. I made this yummy Beer Bacon Sauce using Young’s Double Chocolate Sauce. https://thisgirlreallycooks.com/2012/05/18/beer-bacon-barbeque-sauce/

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Place ribs in large flat pan. Season with salt, pepper and garlic powder on both sides.

Roast in the oven for 1 hour at 350 degrees. Drain any grease that has accumulated if wanted. Cover the roasted ribs in barbecue sauce and bake for additional 45 minutes to an hour or until ribs are tender.

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Young’s Double Chocolate Beer Bacon Barbeque Sauce

20120518-113631.jpgCOOKING WITH BEER! After trying the Young’s Double Chocolate Stout, I had an idea to make a homemade barbecue sauce with bacon and the chocolate stout.20120518-113640.jpg

I used a basic blend of ingredients to make my barbecue sauce. I like to add tomato sauce instead of all ketchup, like other recipes.

  • 2 cups ketchup
  • 2 cups tomato sauce
  • 1 1/4 cups brown sugar
  • 1 1/4 cups red wine vinegar
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 ½ cup of Young’s double chocolate stout
  • 6 pieces of cooked bacon cut into bits

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar and butter. Season with garlic powder, onion powder, chili powder, paprika, cayenne, salt and pepper. Add beer and bring to a boil.

Reduce heat to low, add bacon bits and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed.20120518-113709.jpg

Honey Hefeweizen Cornbread Muffins

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I love corn muffins, it’s one of the first recipes my grandfather taught me.  I’ve come so far and would probably make him proud with these.

  • 1 box Jiff Mix
  • 1 egg
  • instead of milk, add part cream, part Hefeweizen beer
  • 2 tbsp of honey
  • 1 pat of butter melted
  • 2 tbsp of brown sugar
  • sprinkle of salt

Combine all ingredients in a bowl, stirring for about 3 minutes. Batter will be a little lumpy but smooth. Pour into buttered muffin tins and bake for 10 minutes until golden, fluffy and delicious.

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Stout Sauteed Bacon Macaroni and Cheese with Carmalized Onions

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For my jazzier version of Macaroni and Cheese, I tried something different with bacon, sauteed red onions and chocolate stout. I purchased the chocolate stout from Trader Joe’s, although when I made this the second time – I used Red Stripe. Use what you like, but the stout was better.

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Similar to the basic;

  • 1 package of Macaroni pasta
  • 2 quarts water
  • 1/2 stick of butter
  • 1/2 package of  cream cheese
  • 1/2 cup of milk
  • 1 package – 16 – 20 oz. of cheddar cheese
  • 2 tbsp. flour
  • Salt and Pepper
  • Bread crumbs (for top)

Add:

  • 1 pat of butter
  • 5-7 strips of bacon, diced small
  • 1/2 a red onion, diced small
  • 1/4 cup of Chocolate Stout or beer of your choice
  • 3-4 tbp of brown sugar

Boil the Macaroni until done and place aside in a baking pan.

In a sauce pan, heat butter, milk and cream cheese with salt and pepper. Once that is heated, add cheddar cheese and continue to stir constantly over a medium heat making sure not to burn the cheese. Add seasoning – salt and pepper, maybe cayenne and Italian herbs if desired and then last the flour.

In a separate frying pan, melt the butter and add the bacon and the onions, the stout and cook for a few minutes and add the brown sugar. Let everything cook and caramelize for about 10-12 minutes or until crispy and less water. You may have to reduce the liquids as this cooks down.

Remove the cheese from the heat and pour over the macaroni in the baking dish, add the bacon and onion and mix thoroughly. Cover with bread crumbs and put into the oven for 15-20 minutes at 350 or until golden.

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