Marinating with Beer

[Mattachusetts]

I marinated some chicken with my last english pale ale. When I cooked it, it started to smell like a funky frat house. The chicken came out ok, with a hint of beer flavor. Anyone else try this? What kind of beer or food did you use?

[Ozbrewer]

when you kook anything with beer the hops aroma, and the yeast aromas will intensify.........you realy need to be carefull what you kook with, IPA and Chicken dont go well together, but a nice fruity wheat will, where is a fruity wheat is not to good in a thick beef stew, but a IPA will be exelent

[Thirsty Mallard]

Closest I have come to such a thing is beer-butt chicken. It is a delicacy at our fraternity tailgates! We take a lightly seasoned chicken, and shove a can of Shiner Bock up it's rear and set it on the grill. It is a wonderful thing how delicious it turns out!

And anyone that doesn't know Shiner Bock... come to Texas and I will give ya a learnin'!

-Jeff

"When I get to Texas, I generally go and get some good brisket. And I'll get a selection of cabrito and lamb and some hot sausage. And a big slice of onion. And I'll sit down and have a good beer. Shiner." -Rip Torn

[rich]

Tried some Shiner Bock when I was in Waco last Koreshmas...umm Christmas. Pretty tastey.

Let's not forget the classic: simmering bratworst in beer. Or adding a few shots of beer to a barbaque sauce. I always add a bottle to my chilie.

I use Budweiser exclusively in cooking. It actually is a very good cooking beer. Plus my brother is a hard line BMC swiller, so I can always grab a can when I need it (I would never pay money for an Anheuser Busch product).

[Bugeater]

I find it helpful if both the food and the cook get at least slightly marinated.

Wayne
Bugeater Brewing Company

[Lars]

About 2 years ago I bought a 6er of Buffalo Bill's Pumpkin Ale. I suppose it was an ok beer if you like to eat pumpkin pie and drink beer at the same time. After I drank about 1/2 of a bottle, I had 5 left. Bottom line, it made an excellent marinade for pork roasts.

[Junket]

I've got this partial keg of Poor Richard's Ale taking up space in my fridge. It was my second all-grain, and it came out OK but must have had some fermentation problems, as it is pretty opaque and a bit too sweet. My more recent beers have been much better, so I never get around to drinking that one, but can't bring myself to dump it either.

So, I decided to try cooking with it. I got a piece of picnic pork shoulder, dropped it into the crock pot, and covered it with the beer. I let the thing go for at least 8 hours. When I pulled the pork out, it was juicy and tender (simple to shred with 2 forks). Delicious. Next time, I'll add some honey and spices to add more character to the broth. The crock pot seems to be a good method for beer cooking, because it does not evaporate too much water off, which would concentrate the bitterness too much.

About 15 pounds more pork and I'll finally free up that keg. Wish my girlfriend wasn't a vegetarian.

[BrewBum]

I marinated a whole chicken in Wit. MMMMMMM!!!