Beer Brats

Okay, this is the final entry of the beer recipes. I'm ready to switch gears, but this one is a good for for an easy supper or game day. If you prefer, you can use smoked sausage or kielbasa. This makes a great sandwich or can be served as an entree. Either way, the sweet onion paired with the beer makes a delicious combination, and it's only four ingredients! Enjoy!

2  Tbsp. butter or oil
6  Bratwurst
1  large sweet onion, sliced into rings
6  oz or 1/2 of a beer

Heat 1 tbsp oil or butter in large dutch oven on medium heat.
Cook bratwurst until golden brown. Do not puncture the brats while cooking.
Remove to a platter
Add the remaining tablespoon of oil to the pan
Cook the onion rings in the drippings until they are soft and golden but not brown.
Place the brats back into the pan and add beer.
Cook over medium heat until beer reduces down to a syrup like consistency.
Ususally takes about 15 minutes.
Place on a bun or serve with your favorite sides.
Enjoy!

Beer Butt Chicken

It's exactly what it sounds like...a chicken with a beer in it's butt. Whoever came up with this one had a sense of humor, and a knack for knowing what's delicious! May I also mention that it is ingenious and resourceful. I can't think of a better way to use that can of beer that has gotten pushed to the back of the refrigerator. It is wonderfully juicy and flavorful. Why not let that chicken stand on it's own two feet, one last time?

This needs to be cooked on indirect heat for best results. If you are using charcoal, place the coals on one side of the grill. For gas grills heat only half of the burners. I suppose you could also use the oven. I would suggest a 350 degree oven.

Remove the neck and giblets from the chicken cavity. Rinse and pat dry.
Rub the chicken with vegetable oil.
Mix up a dry rub of salt, pepper, thyme, sage, Whatever you like, this is up to you.
Rub this generously all over chicken.
Open a can of beer and drink about half of it, you only need half for the chicken.
I like  to put a sprig of rosemary and some fresh sage in the beer can for added flavor.
 Now it's time to place the chicken on the beer can . Once it is sitting up real straight and pretty, using the legs and can sort of like a tripod, sit it on the cool side of the grill.
Cover the grill and do not disturb for one hour.
After an hour check it for doneness. it needs to be 160-165 degrees internal temperature.
Check every 15 minutes, refreshing coals if necessary.
It usually takes about 1 1/2 hours to cook if you are using a 4 to 5 pound chicken.
If you don't have a meat thermometer, pierce the thigh, when juice runs clear it's done.
When you get ready to remove the chicken from the grill you will need to place a large spatula under the can bottom and use tongs for the top portion. Put it on a tray and allow to sit for 15 minutes.
Lay chicken down and carefully remove the can.
It will be hot and maybe stuck. Please be careful.
Enjoy!

Beer Rolls

This is a simple recipe that I think you will enjoy. Considering how easy and quick it is, you can have home made rolls anytime. No waiting for them to rise and messing with yeast. Give it a try. It only has three ingredients! Well, four, if you count the cooking spray! Try some won't you? Good quick idea for Thanksgiving. Who has time to slave over rolls on Thanksgiving? Better that brown and serve and just maybe, you won't burn these! That always seems to happen in my house with brown and serve rolls. Put them in the oven, get distracted with something for just a minute, next thing you know, the rolls are burnt! That won't happen this year, I'm making these!

Makes 12 rolls

Preheat oven to 400
Spray muffin tin with cooking spray

31/2 to 4 cups baking mix (like Bisquick)
1 12 oz beer
3 tablespoons sugar

Mix everything together pretty good and spoon into muffin tins.
Bake for 20 to 25 minute until light golden brown.
That's all! Enjoy!

Beer Cheese Fries

This recipe was inspired by the "Piggie Fries" served at Nashville's own Lipstick Lounge. Although they have some delicious food on their menu, this is my favorite! Creamy warm beer cheese sauce generously poured over a huge pile of crispy french fries, topped with bacon! It doesn't get any better than that! That my friend, is a comfort food that can't be beat! After having these wonderful fries, I knew I was gonna have to try my hand at beer cheese. I didn't get it exact, but I think I did okay. I search many recipes and used bits and pieces from several. This dip can be enjoyed with pretzels, bread, veggies or whatever you choose. I recommend having extra cheese on hand, just incase you need to thicken it up. It's so good you will want plenty anyway!

8 oz. shredded sharp cheddar cheese
6 oz. velveeta cheese, cubed
1/2 tsp. black pepper
1 tsp. dry mustard
1 tsp. worcestershire sauce
1 beer at room temp (you can take a swig or two, you probably won't need all of it.)
Tabasco to taste
Cooked bacon ( for garnish)

Heat about half of the beer to a simmer on a low temperture
Add pepper an dry mustard
Add cheddar cheese in batches, while stirring continuously
Add worcestershire and Tabasco
Add velveeta cheese a few chunks at a time stirring continuously
If it is too thin or thick you can add more cheese or beer to suit your taste.
Pour over crispy cooked warm fries
Top with bacon and sprinkle with season salt or paprika if desired.
Enjoy!

Beer! It's Not Just For Drinking!

Lot's of people love beer. It goes with most anything and is a favorite among many. I personally prefer to use it for cooking rather than drinking. The hardest part about that is prying it out of the hubby's hands! When I say I'm going to use some of his beer for a recipe, he usually just gives me a blank stare that speaks volumes! He reluctantly agrees, especially when I promise to fix something delicious! Over the next day or so I will be sharing some of my favorite beer recipes. I encourage you to give them a try. Enjoy!