logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Beer and Brewing Site

BellaOnline's Beer and Brewing Editor

g

Grilling With Beer Workshop - Marinades - Recipes


Why grill with beer?

In his book, Lexikon der Populären Ernährungsirrtümer (or Dictionary of Popular Food/Nutrition Misbeliefs) German food chemist Udo Pollmer recommends that soaking red or white meats in beer, before grilling, reduces the formation of cancer-causing HCA’s (heterocyclic amines), and actually prevents the formation of these compounds.

HCA’s are formed through a reaction between amino acids and creatine in muscle meats when they are cooked at high temperatures.  Eating beef that is rare to medium rare (rather than medium well to well-done) also decreases risk to the body.

One catch…the beer must be alcoholic. 

What is grilling?

This seems like an easy answer, as long as you stay within the borders of the USA.  As many world travelers have discovered, common English words may take on different meanings when used in other English-speaking countries throughout the world.  In England, you might have a “rocket and cheese sandwich,” the “rocket’ being arugula.  So it is with grilling.  In the United States, grilling refers to a dry-heat cooking method in which heat is radiated from below the food.  Health professionals prefer this method of cooking, because fat is lost during the cooking process, with no replenishment of fats during any part of the preparation process.

In the United Kingdom and the Commonwealth countries (but not including Canada), grilling refers to cooking directly under a source of direct, dry heat.  Americans would refer to this as “broiling.”

What do people in the United Kingdom refer to grilling as?  Barbecuing.

Mesquite or hickory chips (soaked) may add smoky flavor in grilling.  Yu can also use apple wood, pecan, maple and oak.

When you skewer foods for cooking, they may be called any number of impressive names:  Brochettes, Yakitori (skewered chicken), Kushiyaki (other meats, seafood and chicken), skewers, or satay. Traditional Japanese fare would use mirin(Japanese sweet cooking wine) and sugar, honey, molasses, brown sugar as a marinating/basting medium.  In traditional Beer Fox style, you would use two beer marinades as you prepare your foods for the grill.

Grilling rules:

  • FEFO!!!  Flip Early, Flip Often.

  • Rotate foods in an assemblyline fashion, especially if they are the same (Beef, burgers, ribs, chicken).

  • Test for Doneness – Tap on the meat method:  Just as the fleshy part of your hand feels soft and cushy, so does uncooked meat.  If you stretch and flex your hand, the pad of flesh will get firm and tight.  Tap on it and feel this firmness.  This is similar to what fully cooked meat feels like.  You may prefer to use an instant thermometer, or to cut the meat through for visual observation.

  • Barbecue Sauce cooks faster than meat, but can display a protective quality to the foods you grill.  Do not use bbq sauce initially, but in the latter part of the cooking cycle.

  • To prepare a simple Marinade in a hurry, use beer (provides the acid for preserving), olive oil (for browning), seasoning (for flavor – montreal steak or chicken seasoning, four seasons salad seasoning, etc.

  • Make the entire marinade in a pyrex cup, pour it into a plastic bag, add the ingredients you want to marinade, and seal.

Beer Fox Sizzle-Me-Drunk Kebabs

Recommended Beers:

Midnight Sun Kodiak Brown Ale – EnglishBrown Ale - Midnight Sun Brewing Company, Anchorage, Alaska – Deep chestnut brown with tawny brown head – earthy malts and chocolte almond merge with light fruit notes I a well balanced bron ale.

Midnight Sun Fallen Angel Golden Ale – Golden Strong Pale Ale – Midnight Sun Brewing Company, Anchorage, Alaska – Clear, golden and jewel-like with tight, rocky head – Aromas of candi sugar, bananas, apricot, earth and spices.

  • Beef cubes, cut into 1-inch pieces – cooking time - 9 min

  • Large shrimp or prawns, peeled and deveined – cooking time - 7 min

  • Pearl onions or shallots- cooking time - 10 min

  • Cherry tomatoes – cooking time - 7 min

  • White or Crimini Mushrooms – cooking time - 7 min

  • Green, red and yellow pepper – cooking time - 9 min

  • Pineapple, cut into 1 inch chunks, or oranges, peeled and segmented – cookig time - 7 min

Celebration Marinade for beef, onions, mushrooms, tomatoes and peppers

16 oz. Midnight Sun Kodiak Brown Ale

6 scallions, chopped into 1 inch pieces

1 tablespoon. Lemon peel, grated (or dried lemon peel)

1 tablespoon dried orange peel

1 teaspoon. savory

1 teaspoon nutmeg

1 tsp. Creole Seasoning

large zip-lock plastic bag

Golden Wings Marinade for shrimp, pineapple and oranges

6 oz. Midnight Sun Fallen Angel Golden Strong Ale

8 ounces Robusto Italian Salad Dressing

1 package Dippy Chick’s Ya Gotta Jump, Chive and Wail Gourmet Mix

1 cup. apricot preserves

large zip-lock plastic bag 

Mix each marinade in zip-lock plastic bag.  Add meats, shellfish, fruits or vegetables.  Marinate for 1 hour.

Soak bamboo brochettes in water for 30 minutes.  Create skewers of all the same item so you can cook each according to real time requirements – onions and peppers for 10 minutes; beef cubes for 9 minutes; mushrooms, shrimp, cherry tomatoes and pineapple for 7 minutes.  Brush with marinade before grilling.

Serve with saffron rice, or garnished with Webb’s Wonderful or Babyleaf Rosso and Tango Lettuces.

About Marinades: 

  • Marinades are specially prepared liquids used to season food by impregnating them with flavors.

  • They benefit from periods of stabilization.  Flavors merge better when prepared one day ahead and refrigerated overnight.
  • They are easily abused.  Choose carefully so as not to destroy delicate flavor in foods. 
  • Marinades soften fibers of meats in a tenderizing action.
  • They preserve color
  • They may be used to infuse seafood, vegetables and fruits with subdued flavor.
  • Because of their acid make-up, you must use dishes that are glass, glazed, or impervious metal (stainless steel or stailess enamel)
  • They may be used as a finishing sauce, so save some for the end, particularly if they are sweet in nature or have a barbecue base.
  • Larger cuts may need 24-48 hours, covered and refrigerated.  Small cuts need only 1-3 hours.
  • Marinated vegetables are usually served cold as hors d’oeuvres or salads

Cheers!

Grills come in all shapes and sizes, from this standard, easy-to-use gas grill to simple and super-deluxe models. Grilling is fun and there is nothing quite so satisfying as that outdoor flavor.

Weber 586002 Q 320 Portable Outdoor Gas Grill

Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Twitter Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Facebook Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to MySpace Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Del.icio.us Digg Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Yahoo My Web Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Google Bookmarks Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Stumbleupon Add Grilling+With+Beer+Workshop+%2D+Marinades+%2D+Recipes to Reddit




Beer Cookery - Grand Maui Tuna Teriyaki
Beer Fox Marinades for Outdoor Grilling - Three Winners !
Beer Cookery - Beer Fox Arrogant Bastard Steak
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Beer and Brewing Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

g


g features
Beer-Kissed Cranberry Bread Recipe

What Beer Judges Know That You May Not

2014 Great American Beer Festival Stats

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor