Beer + Spice Make an Irresistible Combo by Andrea Lynn
When I think about all that time that I’ve forced down that last sip of beer when just a pour or two could have worked magic on a variety of dishes, I want to kick myself. Using beer as a marinade for meat creates tenderness and adding a pour into ground meat makes it irresistibly juicy. Even better, some of that hoppy flavor gets incorporated into the dish that it is used in.
The idea behind these recipes is that the majority can be whipped up before tailgating. Then, once you’re ready to go with the grill, they’re easy to finish and serve to a hungry, football-loving crowd. Because what goes better with the beer than foods that mimic those flavors? In any of the following recipes, you can use your favorite beer, whether that’s a pale beer or dark ale. There are tacos with grilled avocado and chicken thighs marinated in beer and chile powder. This results in the chicken having a spicy, tangy flavor, in addition to the moisture the stint in beer gives it. Sharp cheddar cheese is combined with jalapeños, scallions and beer for beer cheese, with grilled kielbasa dipped into the melting cheese. Beer is boiled down to its essence of flavor, combined with butter and then slathered onto corn on the cob. And burgers with a few tablespoons of beer make for a juicy mound of beefy goodness. Top with grilled poblano strips and cheese, and you’ve got a zesty, dream burger.
Once you taste these chicken thighs marinated in a combo of beer, lime juice and chile pepper, you’ll wonder why you’ve been wasting those beers by drinking them. Just kidding. But, seriously, the juiciness of the chicken will forever have you pouring a little beer into any type of marinade.
Kielbasa Dipped into Beer Cheese
Beer cheese is almost akin to a pimento cheese, only beer is used instead of mayonnaise. The most important part of the recipe is to make sure to use flattened beer, letting it sit on the counter for at least an hour before use. While this recipe is fondue-like in having the grilled kielbasa dipped into the warmed beer cheese, the beer cheese can also be served cold with pretzels.
YIELD 4 servings
ZEST FACTOR Medium
PREP TIME 10 minutes, plus time to refrigerate beer cheese
COOKING TIME 5 minutes
2 cups grated sharp cheddar cheese
1 jalapeño, chopped
1 scallion, green and white parts, chopped
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
3⁄4 cup flat amber beer
1 pound kielbasa (6 links cut into 4 to 5 pieces)
In a food processor, add cheese, jalapeño, scallions, salt and pepper. Pulse until scallions and jalapeño have been blended in with the cheese, about 30 to 45 seconds. Then, run the food processor fully, slowly pouring the beer through the feeder tube, blending until mixture is creamy, about 45 seconds to 1 minute. Remove from food processor, transferring mixture into a container. Refrigerate for a couple hours for flavors to meld together.
To make for tailgating, store beer cheese in a small crockpot, keeping liquid warm. Prepare the grill to high heat. Halve each kielbasa, and grill, turning just as needed and cook until kielbasa is fully-grilled. Remove from grill, and cut kielbasa into small pieces. Serve with toothpicks, and let guests dip kielbasa pieces into the warmed beer cheese.
The Italian sausages can be cooked in a pot on the grill, or cooked ahead of a tailgating spree on the stove and warmed on the grill. Instead of being grilled beforehand like most recipe recommend, the sausages are fully cooked in the barbecue sauce/beer combo, the better to soak up the flavor.
Tacos with beer-marinated chicken and grilled avocado
YIELD 4 servings
ZEST FACTOR Medium
PREP TIME 10 minutes, plus 12 to 24 hours to marinate
COOKING TIME 10 minutes
1⁄3 cup freshly squeezed lime juice
2 teaspoons cayenne powder
1 tablespoon chili powder
2 cups pale beer, like Corona brand
2 pounds skinless chicken thighs (about 8 pieces)
2 ripe avocados
8 flour tortillas, warmed (6-inch)
1 cup cilantro leaves, to garnish
Kosher salt and freshly ground pepper, as needed
In a shallow dish or Ziploc® bag, add lime juice, cayenne powder and chili powder, and mix to combine. Slowly add the beer, stirring to combine with juice and spices. Add chicken, and place in refrigerator to marinate for 12 to 24 hours.
When ready to cook, grease the grates and preheat the grill to high. Remove the chicken thighs from marinade, making sure to wipe marinade from chicken. Season with salt and pepper, and grill chicken thighs for 4 to 5 minutes on each side, until juices run clear or a meat thermometer inserted into thighs registers 180°. Remove chicken from grill, let cool for a few minutes and thinly slice into pieces.
Meanwhile, prepare the avocados by halving and pitting. Drizzle with lemon juice and salt, and place on grill, cut-side-down. Grill for 1 minute. Scoop avocado out of shell and cut into pieces. Fill warmed tortillas with chicken and avocado. Garnish with cilantro, and serve.
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