Beer and grilling are two of summer’s greatest pleasures. Now, two things that go great together are about to get even better. Here’s a BBQ-ready menu with beer cooked into every course.
Beer Can Chicken
1 3- to 4-lb chicken
1-½ tablespoons kosher salt
1 tablespoon brown sugar
½ tablespoon sweet paprika
1 can of beer
Prepare grill: Put a metal drip pan on one side and add ½ inch water, then add coals or adjust burners so that the other side is very hot.
Combine salt, sugar and paprika in a small bowl, then rub all over chicken. Discard (or drink!) about half the beer, and use a can opener to take off the entire top of the beer can. Insert can into the cavity of the chicken, and place chicken on the grill over the drip pan. The legs plus the beer can should form a tripod, steadying the chicken.
Grill chicken, covered, until the thigh meat reaches 165°F, about 45 to 60 minutes. Let rest 10 minutes before carving.
Potato Salad With Beer Dressing
2 lbs potatoes, cut into 1-inch chunks
2 tablespoons butter
½ cup onion, diced
¿ cup beer
½ cup cider vinegar, divided
2 teaspoons sugar
1-½ tablespoons Dijon mustard
2 tablespoons parsley, chopped
salt and pepper
Put potatoes in a large saucepan and add cold water to cover 1 inch over the potatoes. Bring to a boil and simmer about 20 minutes, until cooked through. Drain, then spread hot potatoes on a large plate and drizzle with ¼ cup vinegar. Let cool.
Melt butter in small saucepan, then add onion and sauté until translucent, about 5 minutes. Add beer, remaining ¼ cup vinegar, and sugar; bring the mixture to a boil and cook until slightly reduced, 5 minutes. Whisk in mustard, and salt and pepper to taste.
Place potatoes in a bowl and toss with dressing and parsley. Serve warm or at room temperature.
Grilled Beer Pound Cake With Beer-macerated Strawberries
For pound cake:
¾ cup butter, at room temperature
1-½ cups sugar
1 teaspoon vanilla
1-½ cups flour
½ cup beer
1 quart strawberries, sliced
¼ cup beer
¼ cup sugar
Preheat oven to 325°F. Butter a 9-by-5-inch loaf pan. Cream butter and sugar together with a mixer, then add eggs and vanilla and mix until fully combined. Add flour and mix until just combined, then add beer and mix again.
Pour batter into prepared pan. Cook for 60 minutes, until the edges are browned and pulling away from the pan and a toothpick inserted into the center comes out clean. Cool completely.
While cake cools, combine strawberries, beer and sugar in a bowl and cover. Let macerate for at least one hour and up to eight.
When ready to eat, slice cake and grill, about 1 minute per side, until warm and toasted. Serve with macerated strawberries.
— By Nadine Kavanaugh, Brand Publishing WriterCopyright © 2015, RedEye