SUBMISSION Thread for BEER Challenge June 13, 2023

Beer Bangers N Beer Mash with Beer Bread and Beer Butter

This one took some time. I did some prep over a cpl days so some things may be out of order or pics missing. Came out very well imo. The bread may have been a tad dry but I put enough butter on it to help I will have to get all the exact measurements later. I don’t have my notes with me.

First let’s make some beer sausage. I’ve been wanting to make a bangers and mash kind of dish and use some “Rusk”. The breadcrumbs act as a binder, retain the juice, and make it a tender sausage. Started out with a few pounds of pork shoulder I had in the freezer and added in some pork belly for extra fat. Went with two different seasonings one just a regular sausage seasoning with bottle of Guinness, and the other a bratwurst with a bottle of a Oktoberfest.









The rusk was a mix of flour and water Only and rolled out flat. Bakes it until dried out then run it through the food processor. I used the grading disc and then sift out tue powder.








Meet is preseasoned and the casing and rusk were soaked in their liquids so time to get to stuffing.














I needed to let the casings dry overnight while everything Mingos together, but didn’t have the room in my regular fridge so I fired up the dry ager that was empty. Worked out well.




Next I made some beer n chive butter for the beer bread. I also used the fresh butter throughout. Warning it can make a big mess in a hurry Pretty easy to do just whip, heavy whipping cream until it separates into butter and buttermilk. Mix in some salt, beer powder and minced chives. I did not know beer powder was a thing I was looking to see if I could dehydrate some and found it was already a product. It taste like beer without the alcohol and carbonation and made some pretty good butter








The beer bread is a yeast less bread. It uses the yeast in the beer. Mix up the flour with a bottle of beer and melted butter and pop it in the oven. You do not have to let it rise.










Next is the mash. I boiled up some Yukon goals and simmer a beer, butter, cream, s&p, and oven roasted garlic sauce to fold into the mashed potatoes. I used a little canebrake in this one. I didn’t get a picture. Not a lot because the sauce was so good already.








Now onto the Guinness and onion gravy. Not much to it just cook down an onion and some butter add a little bit of flour, some Guinness, and beef stock until you get the consistency and taste your after.








Bangers time. I cooked them down in a little bit of rendered pork belly that I had leftover browned them up and cook them till 145. Then on to tue top of the potato mound and get a good gravy bath.

Beer Pretzels with Smoked Beer Cheese Dip



The smoked beer cheese begins with smoking the cheese. I lit a few charcoal briquettes and put a wood chunk on top to burn and provide smoke, but not much heat. Used ice water next to the cheese just to try to divert some heat.


After the cheese is smoked, I let it chill in the fridge and then grated. Cheese sauce is made with the ingredients in the picture. Begin with butter and flour for a very light roux, then add milk, beer, Worcestershire, German mustard, and cheese.


Everything in the pot and melted. The beer cheese is done.


The pretzels begin with a dough. Used beer in place of water for the dough.


The dough was mixed, kneaded, allowed to rise, then portioned and shaped into pretzels.


After the pretzels are shaped, they boil in water and baking soda for 30 seconds each. The pretzels are then placed on a sheet pan and given an egg wash and a salt sprinkle, then baked until coked.

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Beer Burgers topped with...

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Looks good! This was almost like my original idea, but I was going to make bratwurst (pork plus seasoning) with no casing and make smash burgers with onions and peppers from the bratwurst meat. Add beer cheese, a pretzel bun, and beer battered onion strips. Glad to see your take on it. I decided to go another route and try something less complex.

Nolagt, those bangers and mash look great. I'm definitely going to make a version of this in the near future.

Nice linkage

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Beer Can Chicken w/ Beer Braised Mushroom Gravy

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Interesting. How did the gravy play off against the Japanese BBQ sauce? I've never tried that combination before.

Also did you add beer to the sweet potatoes? My initial thought is that the potatoes soaking up all that flavor from the chicken and gravy would be the best bite on the plate...

It was really good. That BBQ sauce doesn't really taste.. well, like BBQ sauce.

Sweet potatoes had roasted garlic, misc. seasonings, Kerrygold butter, and heavy cream. I didn't want to put beer into them since the gravy going on top had a lot of beer that I only partially reduced.

The gravy was so rich in flavor that a bite of the sweet potatoes with a piece of chicken on it and plenty of gravy in fact was the best bite on the plate.

LouisianaLady

How did you like the Bachan's Japanese sauce?

Any description on the flavor profile of the original? I recently got the three and haven't tasted them yet.

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How did you like the Bachan's Japanese sauce?

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I know you asked LL, but I have the hot and spicy version in my fridge and I would say it is on the mild side of the heat scale (3, on a scale of 1 to 10). Nice flavor - tastes hind of like you would expect a Japanese BBQ sauce to taste.

Goes good as a wing sauce, on ribs, a d is strong enough to stand up to beef.

All of that looks great, but those vegetables are… *chefs kiss*

Homebrewed Blood Orange Beer Ice Cream w/ Blood Orange Ricotta Cookies and Beer Frosting.



That's a lot, but all three components feature a homebrewed beer, which was of course the first step in this. Fortunately we were already planning a brew day for my wife's entry into a festival later this month. The beer is the "Hey Stop" - Bad Blood Taylor's Version, which is a blood orange glittered cream ale. Yeah, you read all that correctly.

Brewing isn't all that hard if you have all the equipment, this is a 10G batch so we can have 5 for the house and 5 for the festival.

Step 1: Mash... this required 3 steps in order to get the desired 14G pre-boil volume. Little man wanted to help. He had to tell me when we hit 14.





Step 2: Boil... only two hop additions on this one. Not an IPA.





Step 3: Transfer through the counter-flow wort chiller into the fermenter... and let the yeast (not pictured) do their thing.



Step 4: A few weeks later, keg and add the blood orange extract and edible glitter.







Finally, cooking day, I grabbed some of the beer before it was fully carbonated because I wasn't sure how that would affect the ice cream... probably not much, but I also didn't need it to be carbonated for this.



That glitter really shows up... I was surprised.



Ice cream is easy, let's be honest... equal parts heavy cream and half & half, a little blood orange juice, a little blood orange cream ale, and some blood orange zest. Chill for a few hours and then let the ice cream maker do work.





The cookies were trickier... mix the wet ingredients (including the blood orange cream ale!) and then slowly add the dry ingredients to for them dough.





Tablespoon (roughly) sized drops on the cookie sheet, then about 20 minutes in the over. It took two rounds, and through possibility of having been drinking, the second round ended up bigger.







Frosting is easy as well... powdered sugar, blood orange cream ale, blood orange zest and whipped until thick.



Then serve with the cookies, ice cream, and a little bit more zest. Honestly these cookies came out awesome and the blood orange flavor really worked well in the ice cream. Not the most complicated recipe in this thread, but I'll be doing it again.