Being a Northwest native, I have to pair my craft beers with local foods. That being said, nothing can beat salmon glazed with an ice-cold draft. This recipe calls for Alaskan Amber. However, I am a fan of Spire Cider, which is proudly brewed in Olympia, WA at Big Fish Brewing Company so that is what I used. Here are the cooking instructions:
Ingredients1/4 cup Alaskan Amber
4 Tablespoons butter
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon lemon juice
1 Tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon lemon pepper
splash liquid smoke
2 lbs. fresh wild Alaska salmon or halibut
The Cooking Process
1. Combine all ingredients in a small saucepot. Bring to a boil over medium high heat, then reduce the heat to low and allow the sauce to reduce slightly. Remove from the heat and cool. May be made in advance and kept refrigerated until ready to use.
2. Coat fish with glaze and grill or broil over medium heat, basting frequently. Watch closely to prevent burning. Cooking time depends on the type of fish and its thickness.
3. Remove from the heat and serve immediately. Serves 6 - 8.
Submitted by: Tom West, Alaskan Production Assistant
Beer and brats are great for any tailgating event or any sunny day of summer. Here is a recipe I found on Allrecipes.com.
Prep Time: 5 min Cook Time: 20 min
(Serves 10 hungry friends)
4 (12 ounce) cans beer
(your choice bro’ )
1 large onion, diced
10 bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Beer Can Chicken
This recipe is a great feast to share with you and ten hungry friends! You have the option to choose the beer of your tasting, just follow these easy cooking instructions! This recipe is courtesy of Man Tested Recipes, a great site for men who look to grill, cook and make great tasting grub.
Ingredients
Serves: 10 hungry friends
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
4 tablespoons fresh ground pepper
1 teaspoon cayenne pepper
2 cups cherry wood chips, soaked
4 tablespoons vegetable oil
2 (3 to 4 pound) whole chickens
2 cans beer
Cooking Process
Preparation: 1 hour | Cooking time: 1 hour 30 mins
1. Combine the brown sugar, salt, paprika, black pepper, and cayenne pepper.
2. Clean out chicken cavity and wash chicken with cold water. Pat dry with a paper towel. Rub each chicken with 2 tablespoons oil. Rub the spice mixture inside and outside of the chicken, pulling out the wings to make sure you cover entire bird.
3. Take each can of beer and pour out 1/2 the can. Using can opener poke 2 extra holes in top of beer cans. Pour 1 teaspoon of spice rub into each can (be careful, it will foam up out of can).
4. Preheat an outdoor grill for indirect medium grilling. Soak the hickory chips in a bowl of water for at least 60 minutes. Put the soaked wood chips over the coals or according to your grill's manual.
5. Place the beer can in the chickens cavity and use the chicken’s legs to make a tripod.
6. Make sure to use indirect cooking, if the chickens are placed right over the coals or gas flame the chickens will burn. If the skin starts getting to dark get loosely cover the top of the chickens with a piece of aluminum foil.
7. Chickens should be ready in 1 1/2 hours or when the internal temperature of chicken reaches 180 degrees F (80 degrees C). You will see juices running clear off bottom of chickens.
******Cook's Note*****
The goal is not to burn your bird, bro’. Limit how many times you open the oven or grill as this helps retain the heat needed for cooking. Check after 1 hour of cooking and then in 15-minute intervals after the first hour.
-Brandon
For me, it begins at my house. The roomies, a few friends, nothing spectacular but always good music, good company, and good brew. When I buy my beer for the night I try to stick to the NW breweries because it is always best to support the North West (Rhyme was on purpose). I recently tried Widmer Brothers' W'12 Dark Saison; a seasonal beer with a fantastic unique taste (I suggest giving it a try).
After throwing back a few you can usually find us at Farrellis around 10:30pm for Happier Hour; buying pitchers, playing pool, and possibly losing a few bucks to pull-tabs.
