Craft Beer Chef

Dry Hopped Hot Dogs

Dry Hopped Hot Dog

One of my all-time favorite summer dinners is a hot dog off the grill.  But after a few on different occasions, you might want to switch things up.  Nothing better than a hoppy hot dog to enlighten the taste buds.  This recipe will show you how to dry hop a hot dog, can you say ‘IPA Hot Dog’ that is dry hopped?

Ingredients

8 Hot Dogs

4 Bottles of Bells Two Hearted Ale

Centennial Hops

Directions

Add 2oz of Centennial Hops to 2 bottle of Bells Two Hearted Ale in a medium sized pot for 2 hours.  Cover in plastic or aluminum foil for 2 hours and place in the refrigerator.  After two hours, remove the hot dogs and add to a new pot.  Add 2 new bottles of Bells Two Hearted Ale to the pot.  No hops should be added at this point.  Bring beer to a slight boil and add hot dogs.  Boil hot dogs for 10 minutes.  Remove from the pot and serve with or without a hot dog bun.

Craft Beer Can Chicken

One of my all time summer favorites is beer can chicken.  Of course I will never use a Miller Lite or Coors Light, but I found a Pilsner style of beer works best.  You and your friends will enjoy the moist meat falling off the bone, bursting with great flavor.

Ingredients:
1 whole young chicken
Salt & Pepper 
Old Bay Seasoning
1 Large potato
1 Can of Craft Beer 

Directions 

1.  Clear out all internal packaging from the middle of the chicken.

2. Add salt and pepper to the entire chicken, internally and externally.

3. Add Old Bay Seasoning to the outside of the chicken giving it a light orange tint.

4. Open the entire top portion of the craft beer.  Not only the drinking tab, but the entire top of the can should be removed.

5. Add 1 tsp of Old Bay directly into the beer.

6. Place the chicken on top of the beer can.

7. On the top side of the chicken, add 1 un-pealed potato.  This will allow the beer to flavor the meat and not escape through the top.

8.  Place the craft beer and chicken on the grill.

9.  Maintain temperature of 350 degrees for appx 2 hours.  

10.  Continually check the chicken to be sure the beer is not overflowing on the grill.

11.  Cut the chicken down the middle to be sure all of the meat is fully cooked.

12.  Remove from the grill and remove from the craft beer can.

13. Enjoy.

Guinness Beef Stew

St. Patrick’s Day is my second favorite holiday of the year, only behind Thanksgiving.  This year, I decided to take a crack at some good ole homemade beef stew, with a Guinness flavor.  Very simple to make and low maintenance.  The total cooking time in the crockpot was 8 hours set on low.  

  • 8 -10 red potatoes , skin on, quartered
  • 6  carrots, peeled, sliced into thick chunks
  • stalks celery, cut in chunks
  • 3 bay leaves 
  • lbs stew meat , cubed 
  • 2 cups of flour
  • dash salt
  • dash pepper 
  • dash garlic powder 
  • 2 -3 tablespoons olive oil 
  • medium onion, diced
  • large garlic cloves, minced
  • ounces baby portabella mushrooms , halved
  • 2 (8 ounce) cans tomato sauce 
  • 10 ¾ ounces beef broth 
  • 1 (13 g) envelope Lipton Onion Soup Mix
  • teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • teaspoon creole seasoning 
  • teaspoon Italian herb seasoning 
  • (4) 12 ounce beer  (Guinness)

Directions:

  1. Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves. Add one beer for the veggies to begin to soak the Guinness flavor.
  2. Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Remove and set aside. Add 1 bottle of beer while cooking beef.
  3. Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.
  4. Add meat and onions to crock pot, top with mushrooms.
  5. Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in 1 bottle of Guiness.
  6. Cook 8 hours on low heat. 


Mad Elf Bacon

Soak 1 pound of bacon in 12oz of Troegs Mad Elf for 3 hours. Fry bacon just as you normally would. 

But wait, don’t throw away all of the bacon grease. Save some of that and freeze it. Next time you make homemade potato salad, heat up the bacon grease and dribble it over the salad. Will give the salad an awesome cherrywood smoke flavor.

Mad Elf Bacon

Soak 1 pound of bacon in 12oz of Troegs Mad Elf for 3 hours. Fry bacon just as you normally would.

But wait, don’t throw away all of the bacon grease. Save some of that and freeze it. Next time you make homemade potato salad, heat up the bacon grease and dribble it over the salad. Will give the salad an awesome cherrywood smoke flavor.

Dogfish Chickory Stout stuffed green peppers and Dogfish 60 Minute IPA sautéed mushrooms.
Ingredients:1.5 Pound ground meat1 cup of rice2 cups of spaghetti sauce1 bottle of Dogfish Head Chickory Stout 1 bottle of Dogfish Head 60 Minute IPASalt & Pepper 6 large green peppers1 Large onion
Directions Soak the mushrooms in a bottle of Dogfish 60 Minute IPA for 4 hours.  Saute the mushrooms for appx 7 minutes.Brown ground meat and onions in 1/2 bottle of Dogfish Chickory Stout to give the meat a smoky flavor.  Add the other half of the bottle to the spaghetti sauce and let simmer for 20 minutes.  Boil rice until complete.   Add rice to the meat and add salt and pepper.  Add the spaghetti sauce to the meat.  Cut the tops off the peppers and remove the inner fillings.  Add meat to the peppers.  Place the tops on the peppers back on to the pepper.  Bake at 400 for thirty minutes.  Remove the tops and sprinkle mozzarella cheese to the top. Add the tops of the peppers back on. Bake for 5 minutes on 400. 

Dogfish Chickory Stout stuffed green peppers and Dogfish 60 Minute IPA sautéed mushrooms.

Ingredients:
1.5 Pound ground meat
1 cup of rice
2 cups of spaghetti sauce
1 bottle of Dogfish Head Chickory Stout 
1 bottle of 
Dogfish Head 60 Minute IPA
Salt & Pepper 
6 large green peppers
1 Large onion

Directions 
Soak the mushrooms in a bottle of Dogfish 60 Minute IPA for 4 hours.  Saute the mushrooms for appx 7 minutes.
Brown ground meat and onions in 1/2 bottle of Dogfish Chickory Stout to give the meat a smoky flavor.  Add the other half of the bottle to the spaghetti sauce and let simmer for 20 minutes.  Boil rice until complete.   Add rice to the meat and add salt and pepper.  Add the spaghetti sauce to the meat.  Cut the tops off the peppers and remove the inner fillings.  Add meat to the peppers.  Place the tops on the peppers back on to the pepper.  Bake at 400 for thirty minutes.  Remove the tops and sprinkle mozzarella cheese to the top. Add the tops of the peppers back on. Bake for 5 minutes on 400.