Thursday, August 29, 2013

Cooking with Beer - AleMan’s Beer-B-Q sauce

Hubby and I visited a nano brewery when we were vacationing in New Hampshire a couple months ago.  Not only does Canterbury Aleworks have some pretty darned tasty beer but the brewery is situated in an amazing location.

Recently, I came across a link where the Aleman himself  - Steve Allman - was doing a cooking demonstration on a local New Hampshire television station. He was making a barbecue sauce using his beer.

The ingredient list includes a splash of this, a finger of that and a blump of something else. Oh, and as much Canterbury Aleworks beer as you can part with.  Yeah, that's not so easy, that's good beer!

The recipe looked so good I just had to try it.

We happened to have a growlerette of Canterbury Aleworks Granite Ledge Stout in the fridge.  My husband just about had a fit when he found out I was using it to cook with.  Kind of like the time he found out I opened his 30 year old bottle of whiskey to cook with.  ლ(ಠ益ಠლ)   

He said, what ever I cooked with had better come out my portion of that growler!  Good thing I didn't use it all, huh? ¯\_(ツ)_/¯  

The Aleman's recipe was somewhat ambiguous, so I decided to take a crack at deciphering it. I did good!  It was super tasty.

This tangy sauce is the perfect Beer-B-Q baster for anything on the grill. Build up a glaze by brushing the sauce often over meat beginning about 15 minutes from the end of cooking time.  

Use whatever beer you like but the Aleman says: Amber to darker-colored beers are best!

This is Bräuista's interpretation of AleMan’s Beer-B-Q sauce

1 Tbsp Vegetable Oil
1 Medium Onion, Chopped
4 Cloves Garlic, Minced
1/4 Cup Sherry Vinegar
1 Cup Granite Ledge Stout
1/4 Cup Maple Syrup
1/2 C Tomato Paste
1 Tbsp Spicy Guinness Mustard
1 Tsp Fresh Ground Pepper
1 Tsp Kosher Salt

In a medium saucepan, heat oil over medium heat.  Saute onion and garlic until the onions start to caramelize.

Add vinegar, beer, maple syrup, mustard, tomato paste, salt, pepper to taste.

Simmer and stir uncovered, about 20 minutes or until sauce thickens.

I used this sauce over a stout marinated flank steak; seared then glazed. Served with Beer'd Warm German Potato Salad on the side. Amazing!

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