Grrrilling With Heavy Seas Beer!

Cooking with beer can be easier than you think.  Just follow a few simple rules and you will be a grill meister!

Always add beer a near to the end of the cooking process as possible to maintain it’s flavor. Remember that hops add bitterness, the more heat and the longer you cook with the beer, the more the bitterness. 

This summer jazz up your barbeque by adding beer to every day recipes.  We’ve taken our beer and added it to condiments.  Make a bbq beer glaze by mixing a bottle of Heavy Seas Classic Lager with a bottle of store bought bbq sauce to jazz up anything on the grill.

Try these tested and brewer approved recipes!

Classic Beer Steak Sauce

1 tablespoon unsalted butter

1 medium onion, finely diced

2 cloves garlic, minced

2 cups ketchup

1/2 cup molasses

1/2 cup apple cider

1/4 cup sugar

12 oz Heavy Seas Classic Lager

1 tablespoon yellow mustard

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon cayenne pepper

1 tablespoon paprika

Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

 Loose Cannon Wings

2 cups water

1/3 cup fresh orange juice

1/4 cup fresh lemon juice

1 tablespoons fresh lime juice

1/4 cup kosher salt

1/4 cup packed light brown sugar

1 tablespoon Southwest seasoning or cayenne

1 teaspoon crushed red pepper

1/2 cup chopped yellow onions

1 lime, sliced thinly

1/4 cup chopped fresh cilantro leaves

2 teaspoons minced garlic

1 bottle Loose Cannon

2.5 pounds chicken wings

olive oil

In a large, nonreactive container combine the water, orange juice, lemon juice, lime juice, salt, light brown sugar, Southwest seasoning and crushed red pepper and stir until the salt and sugar are completely dissolved. Add the onions, lime slices, cilantro, garlic, and beer and stir gently to combine.

Add the chicken wings so that they are completely submerged in the brine. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12 hours.

Remove the wings from the refrigerator and discard the brining solution. Pat wings dry with paper towels and set aside to come to room temperature (about 30 minutes).

Preheat grill to low.   Brush wings with a little olive oil to prevent sticking. Grill. Serve with Loose Cannon and a side of ranch dressing.

 Me Pyrate Has Mussels

12 oz Red Sky At Night

2 Tablespoons salted butter

1 bay leaf
6 sprigs of thyme
2 lbs. Blue Lip mussels (fresh should be cleaned, frozen are good-to-go)
2 ounces sweet cream

Place the Red Sky, butter, and herbs in a pot with a lid large enough to hold the mussels easily.  Bring to a simmer and cook gently for five minutes, avoiding any reduction of the liquid.

Turn the heat to high, add the mussels, and cover.  Steam until the mussels open, turn off the heat, and add the cream.  Cover pot and let stand about thirty seconds. 

Beer Cheese Sauce

 Heat oil in a large saucepot. Add chopped parsley and green onions. Lower heat, add flour to make a roux, and cook over medium heat stirring for 20 minutes. Preheat the milk. Remove roux from heat. Add milk, beer, mustard, and Worcestershire and stir over medium heat until thickened. DO NOT ALLOW TO BOIL! Remove from the stove. Add cheese and final seasonings, to taste.

This can be used to top hot dogs, sausages, broccoli, or as a base for Mac & Cheese!

Asian  Pyrate  Pork  Chops

2/3 cup soy sauce
1/4 cup aged Below Decks Barleywine or sweet sherry
1/4 cup cider vinegar
1/3 cup sugar
2 tablespoons chopped fresh gingerroot
12 oz Heavy Seas Summer Ale
six 1-inch-thick rib or loin pork chops

In a saucepan combine the soy sauce, barley wine,  vinegar,  sugar, gingerroot, and the beer, simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly, and let the chops marinate, covered and chilled, turning them several times, preferably overnight.

Pour the marinade into a saucepan and boil it for 5 minutes. Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through. No time for the grill? The pork chops may be broiled on the rack of a broiler pan under a preheated broiler in the same manner. 

1/4 cup vegetable oil

2 tablespoons finely chopped parsley

1/4 green onion, finely chopped

1/4 cup flour

2 cups milk

12 oz Heavy Seas Pale Ale

1/4 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

1 1/4 cups shredded cheddar

1/4 teaspoon salt

Pinch white pepper

Pinch cayenne

Pinch granulated garlic