Entrees

Prep: 15 minutes
Marinate: 6 hours
Roast: 1 hour 15 minutes

Beer Baby Back Ribs
By: Chef Andrea Curto
Serves 8

4 pounds pork baby back ribs

Marinade:

1 16-oz. bottle Imperial Stout or Porter beer
2 oranges, sliced
2 shallots, sliced
6 stalks lemongrass, chopped
2 two-inch pieces ginger, peeled and grated
1/2 cup vegetable oil
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
Barbeque Sauce
2 Tbls butter
1 onion, chopped
1/4 cup Stout or Porter beer
4 cups ketchup
2 Tbls lemon juice
2 Tbls orange juice
1/4 cup cider vinegar
1/3 cup brown sugar
1/2 cup Worcestershire Sauce
2 chipotle chiles, chopped
1/2 cup water

Combine beer, orange slices, shallots, lemongrass, ginger, vegetable oil and olive oil in large glass bowl. Place baby back ribs in large, shallow dish; pour Marinade on ribs and turn to coat all sides. Cover with plastic wrap and marinate in refrigerator at least 6 hours, or overnight.

Preheat oven to 225° F. Drain marinade; place ribs on baking sheet. Sprinkle with salt and pepper. Place in oven and bake for 2 hours. While ribs are cooking, prepare barbeque sauce by melting butter in medium saucepan over medium-high heat. Place onion in pan and sauté 2 minutes. Add beer; warm and stir. Stir in ketchup, lemon juice, orange juice, cider vinegar, brown sugar, Worcestershire sauce, chilies and water. Simmer 15 minutes.
Prepare gas or charcoal grill. Brush ribs with barbeque sauce; place on grill. Grill 6 minutes on each side, turning once, basting, until browned.

Per Serving: 499 calories; 17.6 g protein; 47.8 g carbohydrate; 27.6 g fat; 9.6 g saturated fat
Recipe from National Beer Wholesalers Association

Beer Can Chicken
By: Chef Brett Freifeld
Serves 4

whole chicken (4 – 5 pounds)
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dry yellow mustard
1 Tablespoon Kosher salt
1-12 ounce can Lager Beer
1 cup cider
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar

Prepare charcoal grill, or preheat gas grill to 450 F. Wash chicken and pat dry with paper towels.

In medium-sized mixing bowl, combine brown sugar, garlic powder, onion powder, cayenne pepper, paprika, mustard and salt. Season chicken inside and outside with rub mixture. Place chicken in large pan; leave at room temperature for 30 minutes before cooking.

Prepare basting spray by combining one-half can of the beer, cider, olive oil and balsamic vinegar in spray bottle. Set aside.

When ready to cook, take remaining beer in the can and insert vertically into the bottom (large) end of the chicken, while keeping chicken vertical to prevent beer from spilling. Place chicken on the grill over indirect heat and use the legs, and the can itself, to form a tripod to hold the chicken upright. Cook chicken for approximately 1 1/2 to 2 hours, until internal temperature of chicken reaches 180 F. Baste chicken liberally with basting spray while cooking.

Remove chicken from grill using a pair of tongs. Remove can of beer from cooked chicken with oven mitt. Spray chicken final time with basting spray before plating to carve.
Recipe from National Beer Wholesalers Association

Ingredients

• 1  4-pound beef rib eye roast
• 3/4  cup dry red wine
• 1/4  cup lemon juice
• 2  tablespoons olive oil or cooking oil
• 1  tablespoon coarsely ground black pepper
• 1  tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1  tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1  tablespoon Worcestershire sauce
• 1  tablespoon Dijon-style mustard
• 1/4  teaspoon garlic salt

Directions

1. Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

2. Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.