BBD Iron Chef: Beer Meals

[wild383]

This little bar/restaurant I used to go to had the best shrimp steamed in beer. A two pound platter of those and a pitcher of Bud.  That's good for me.

[BBLM23]

I made Chili last night for a cook-off at work today. I marinate the stew meat in beer and spices. Everybody said they wanted a beer after sampling my Chili.

I won Spiciest and Best in Show! (A bottle of antacid and a Chili's Restaurant gift card)

[DART VADER]

Here in New England we like to add a beer to the water that we boil Lobsters and Periwinkles. Add a little crushed red pepper for more taste. Then have a nice cold Coors Light with it.

[flyboy01]

I made Chili last night for a cook-off at work today. I marinate the stew meat in beer and spices. Everybody said they wanted a beer after sampling my Chili.

I won Spiciest and Best in Show! (A bottle of antacid and a Chili's Restaurant gift card)

I try not to get too spicy with chilli, it just makes the trips to the loo too painful.   

[Jim_Lusk]

We have a local specialty grocery store that sells something they call the "By the Sea Bag". It's one of those aluminum bags filled with shrimp (medium size), sea scallops, clams, mussles, corn on the cob, one hot link, small red potatoes, onion, and cajun seasoning. You pour a beer in (they recommend dark ale - since I don't drink I don't know which is the best, but I've never been disappointed) and close the bag.

Put it over the coals in the BBQ for 20 minutes. If the clams aren't open I just put them indivually over the heat until they open. AND, I don't have to share because nobody else here likes seafood. I may have to get one tomorrow.............

[sr71mopar]

That sounds really good.

[flyboy01]

I might have to stop by and make you share... 

[LILBLUE65]

I use a dark beer ( whatever I have on hand ) for the base of my French Onion soup. Some people use Port and beef broth, but a Guinness/beef broth gives it a better taste.


Nothing beats pike in the spring with a nice beer/pancake batter. mmmmmmmmmm candy.


Rob

[Pedalkisses]

I use a dark beer ( whatever I have on hand ) for the base of my French Onion soup. Some people use Port and beef broth, but a Guinness/beef broth gives it a better taste.


Nothing beats pike in the spring with a nice beer/pancake batter. mmmmmmmmmm candy.


Rob

Now that sounds yummy, are we going to start exchanging recipes on here???  I want to taste that pike with beer/pancake batter!  Give up the instructions...please!

[LILBLUE65]

Very simple - pancake batter ( whatever brand you like ) salt, pepper, I like to throw in a pinch of Mrs. Dash table blend, mix in your favorite beer  into a fairly loose batter, dip your pike (1 1/2 inch cubes) toss into your fryer and lightly salt when they get out. Cook em fast cause they go like popcorn.

I've done it this way with Tempura batter and it comes out really nice (More fluffy). Last year we did some really nice lake trout ( fillets about as big as your hand) the tempura way, with a grain mustard/horse radish dressing, on Tandori flatbread Heated over the fire. Awesome drunk long weekend food!  Watch the hot grease though, I splattered my belly, legs and all points in between.

Rob

[318_Magnum]

Very simple - pancake batter ( whatever brand you like ) salt, pepper, I like to throw in a pinch of Mrs. Dash table blend, mix in your favorite beer  into a fairly loose batter, dip your pike (1 1/2 inch cubes) toss into your fryer and lightly salt when they get out. Cook em fast cause they go like popcorn.

I've done it this way with Tempura batter and it comes out really nice (More fluffy). Last year we did some really nice lake trout ( fillets about as big as your hand) the tempura way, with a grain mustard/horse radish dressing, on Tandori flatbread Heated over the fire. Awesome drunk long weekend food!  Watch the hot grease though, I splattered my belly, legs and all points in between.

Rob

Y'all are makin' me so hungry I don't know what to do with myself here...... 

[Jim_Lusk]

Ok, here ya go.

[attachment deleted by admin]

[Jim_Lusk]

I'm full now.................................................

[318_Magnum]

I'm full now.................................................

I had to eat a bologna sandwich. I hate you all.

 

[flyboy01]

Damn you bastard! I had a freaking sandwich for dinner.
Oh well, at least I can taunt you with the fact that I went to a swap meet today and scored a 1968 383 Dart air cleaner assy for $20! 

[Jim_Lusk]

I flew to Florida today.......................................













Boy, are my arms tired.

[Pedalkisses]

Very simple - pancake batter ( whatever brand you like ) salt, pepper, I like to throw in a pinch of Mrs. Dash table blend, mix in your favorite beer  into a fairly loose batter, dip your pike (1 1/2 inch cubes) toss into your fryer and lightly salt when they get out. Cook em fast cause they go like popcorn.

I've done it this way with Tempura batter and it comes out really nice (More fluffy). Last year we did some really nice lake trout ( fillets about as big as your hand) the tempura way, with a grain mustard/horse radish dressing, on Tandori flatbread Heated over the fire. Awesome drunk long weekend food!  Watch the hot grease though, I splattered my belly, legs and all points in between.

Rob

How do you explain those battle wounds???  Thanks for the recipe...I'm trying it on Eldubb!

[mopowers]

How's this for a meal?

[LILBLUE65]

Very simple - pancake batter ( whatever brand you like ) salt, pepper, I like to throw in a pinch of Mrs. Dash table blend, mix in your favorite beer  into a fairly loose batter, dip your pike (1 1/2 inch cubes) toss into your fryer and lightly salt when they get out. Cook em fast cause they go like popcorn.

I've done it this way with Tempura batter and it comes out really nice (More fluffy). Last year we did some really nice lake trout ( fillets about as big as your hand) the tempura way, with a grain mustard/horse radish dressing, on Tandori flatbread Heated over the fire. Awesome drunk long weekend food!  Watch the hot grease though, I splattered my belly, legs and all points in between.

Rob

How do you explain those battle wounds???  Thanks for the recipe...I'm trying it on Eldubb!

Trade secret... No shirt on, shorts, too much beer in the belly.

[NYrr496]

What's the deal with this? My favorite seafood restaurant stopped carrying Samuel Adams. It's a place with only outdoor seating, so it's only open in the nice weather. They didn't have it last year, I complained, they brought it back. This year, same crap again. What else is good with seafood?

[magart]

2 Keith's(local beer), turn on BBQ to warm up, 2 Keith's, put on a 12oz T-bone, 1 Keith's, flip steak, 1 Keith's, wrap an onion in tinfoil and put on BBQ, 1 Keith's, ENJOY with 2 more Keith's

[Tom1951]

Hoe about a Irish Stew with lamb, fingerling taters, turnips, pearl onions with a broth of Guinness and reduced beef stock

[71 demon child]

Bud with Maryland steamed crabs! Life don't get any better then that!

I second that one! Only I moved to western MD where the crabs are expensive! and I really don't drink anymore 

Count me in for Blues.Go crabb'n every year.One thing i love to do.Get away from the house,drink a beer and go crabb'n.

[flyboy01]

How's this for a meal?

FYI, that's not a meal, that's a full blown drinking problem.

[BoredandStroked]

Thats not a drinking problem unless he did it by himself and in less then 24 hours. Helps if our Irish too, got whiskey in your blood then haha.

[flyboy01]

I would have to disagree, only an Irish / Native Indian mix from Canada during hockey season could drink that much in less than a week.