rachelle

Beef {Beer} Bourguignon

March 27, 2017 by rachelle 13 Comments

Beef {Beer} Bourguignon is made with beer instead of red wine for a malty flavorful twist to a delicious classic beef stew.

I needed some time

When bad things happen and life sucker punches you in the gut, it takes some time to process and figure out how to accept the unacceptable. All I can really say today is that there is no kind of heartache like losing someone you love. It’s particularly painful when it’s senseless and unexpected.

I still need some time.

Life is fragile, friends.

Find comfort where you can.

Beef {Beer} Bourguignon

Ingredients

6 - 8 pieces bacon cut into 1 inch pieces
2 tablespoons olive oil
2 1/2 - 3 pounds chuck roast cut into 1 1/2 - 2 1/2 inch cubes
salt and pepper
2 tablespoons tomato paste
2 cups malty beer I used my own home brew Irish Red
5 or 6 fresh thyme sprigs or use dried thyme to taste
2-3 garlic cloves pealed and roughly chopped
2 onions pealed and quartered
3 -4 baking potatoes pealed and cut into 1 inch pieces
2 cups baby carrots or 5-6 regular carrots pealed and cut into 1 inch pieces
8 ounces sliced mushrooms
4 tablespoons butter softened
3 teaspoons flour
chopped parsley for garnish if desired

Instructions

Preheat oven to 250
Brown bacon in a Dutch oven or heavy bottomed pot over medium heat and set aside on a paper towel lined plate
Generously salt and pepper the beef
Increase heat to medium high and brown beef on all sides - work in batches and set each batch aside in a bowl - add olive oil as needed
When all beef is browned add tomato paste and stir for about a minute
Add beer and stir to scrape up all the brown bits
Add beef and bacon back to the pot, cover and cook for 3 - 3 1/2 hours
Add garlic, potatoes, carrots, and mushrooms, and bake another 45 minutes to an hour or when potatoes and carrots are fork tender
Use a fork to smash flour and butter together in a bowl
Transfer the stew to the stove, add flour/butter and bring to a boil
Cover and reduce heat to a simmer for 10 - 15 minutes, or until liquid thickens

NOTES:

Most beef bourguignon recipes use pearl onions and we don’t like them, but feel free to use them if you like them
I recommend a malty beer for this recipe, such as a red or a porter
Serve with bread, biscuits, or in a bread bowl and garnish with parsley
A wise friend told me to hug and kiss the people you love. Do it.

Raspberry Chocolate Milk Porter Pudding Shooters

March 10, 2017 by rachelle 33 Comments

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise.

St. Patrick’s Day is my birthday.

Having said that, besides my 21st birthday, I don’t usually get too hyped up about the green beer, Guinness, and corned beef. The reality is, when it comes to beer and corned beef, we pretty much celebrate my Irish heritage all year ’round. And I never met a potato I didn’t like.

But this year I’m doing something a little bit different. I’m celebrating my birthday and all things St. Patrick’s Day with a bunch of fantastic blogger friends. It’s a virtual St. Patrick’s Day party! Woot! Do what you like to do to celebrate. Whether you like beer or pretend to like beer on this particular day (and color it green), whether you are Irish or pretend to be on this day, or if you just like awesome food – check out this amazing collection of recipes that will have you covered from head to leprechaun toe with all things that celebrate St. Patrick’s Day.

And my birthday. Cheers!

5 from 1 vote

Raspberry Chocolate Milk Porter Pudding Shooters

Ingredients

4 egg yolks
1 cup sugar
2 tablespoons cornstarch
1 cup milk
1 1/2 cups heavy cream
1/2 cup beer
1 teaspoon vanilla extract
6 ounces chocolate chips, melts, etc., whatever you like
2 tablespoons butter

Instructions

Whisk together egg yolks, sugar, and cornstarch
Heat milk, heavy cream, and beer until steamy
Add 1/2 cup of the warm milk mixture to the egg yolks and whisk until combined
Continue adding milk and whisking 1/2 cup at a time until most all milk is combined in the eggs
Add egg/milk mixture back to the pan and heat to just before a boil, stirring or whisking constantly until thick and coats the back of a spoon
Remove from heat, stir in vanilla and chocolate until chocolate is melted
Stir in butter until completely melted
Pass through a fine mesh strainer into a bowl to remove any egg solids
Cover with plastic wrap with the plastic touching the pudding to prevent a skin from forming
Refrigerate about 4 hours or overnight
Pipe into small glasses and top with whipped cream, grated chocolate, and mint leaves

NOTES:

I added the chocolate at the end for color more so than flavor because without it the pudding didn’t have a very chocolate-y appearance
Use whatever serving dishes you want. I used beer festival tasting glasses because that’s what I have a ton of and it adds to the fun St. Patrick’s Day beer fun.
I used Love Ninja from Asheville Brewing Company, but most any chocolate stout or porter would be fine – a touch of raspberry or cherry flavor would be ideal.

Be sure to check out all the fabulous recipes my friends are posting and if you feel like sharing on social media we’re using the hashtag: #stpatricksdayfeast2017

The Road to Honey · Guinness Irish Stew Mini Pot Pies

What Should I Make For · Traditional Irish Soda Bread with Orange Butter

The Sweet Nerd · Get Charmed By Double Spice Chocolate Cookies

Girl Heart Food · Shepherd’s Pie {with Guinness Lamb & Horseradish Mash}

No Spoon Necessary · Sour Apple Tequila Cocktail – The Lucky Shamrock

The Beach House Kitchen · Bangers and Mash with Guiness Onion Gravy

Beyond Mere Sustenance · St. Patrick’s Lemon Cucumber Martini With Fresh Basil

Seasons & Suppers · Irish Spice Bag

Ciao Chow Bambina · Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble

The Busy Spatula · Lucky Charms Churros & Real Pistachio Pudding

Beer Girl Cooks · Raspberry Chocolate Milk Porter Pudding Shooters

Salt & Lavender · Pork Chops with an Irish Whiskey Sauce

Kevin Is Cooking · Colcannon Irish Mashed Potatoes

Calizona · Black Lentil Roasted Broccoli Shepards’s Pie

Sugarhero · Baileys Chocolate Caramel Tarts

Salted Plains · Vegan Mint Chocolate Bark

Meg Is Well · Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

February 23, 2017 by rachelle 27 Comments

Russian Imperial Bourbon Aged Stout Gingersnap Cookies is a recipe filled with a perfect balance of spicy and sweet for an adult version of a winter treat.

Sometime you just need cookies. And beer.

First, I just want to say thanks to all of you who have left such kind word about our sad family troubles. I appreciate each and every one of you.

We’re totally checking out this weekend and headed to Charleston for Brewvival. It’s time for a beer festival and we need a break. (This is not a sponsored post – we totally paid full price for our tickets.) Things are stabilized enough at the moment for us to get away, so we’re looking forward to all the southern charm Charleston has to offer. (Don’t worry – we have a dog/house sitter). We’ll eat some great food, hang out with awesome friends, and sample some of the most amazing and rare beer from all over the country.

I’ll take it and be grateful. Life is fragile, friends. Enjoy it.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
8 tablespoons butter room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 cup molasses
3 tablespoons bourbon barrel aged stout beer
1 large egg room temperature
1 - 2 tablespoons smoked bourbon sugar or regular sugar if unavailable

Instructions

Whisk together flour, baking soda, salt, cinnamon, and ginger
Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
Beat in vanilla, molasses, beer and egg
Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
Heat oven to 350
Slice dough into 1/4 inch circles, press one side with bourbon smoked sugar, and arrange on a parchment lined baking sheet about 1 inch apart
Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely

NOTES:

You can speed up the chilling process by sticking the dough in the fridge for about an hour
These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
I used Monstro from NoDa Brewing Company in this recipe
I rolled my cookie dough logs about 1 inch tall and ended up with about 15 per roll – I didn’t measure the length, but I think they were about a foot long each
I bought some bourbon smoked sugar at the Savor Spice Shop and you can order it from their website if you want some

Nothing on this post is sponsored. I’m just excited about Brewvival and recommend beer and products I use and love. Cheers! XO

Beer Bread Bowls

February 19, 2017 by rachelle 17 Comments

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends.

I discovered about five years ago that baking bread from scratch is a huge outlet to manage my stress and anxiety. It was an accidental discovery. I happened to be at a local farmer’s market where someone was selling homemade bread and I was overcome with a desire to make my own. No joke. I went to the grocery and bought about 14.765 bags of flour and loaded up my cart with yeast packets. I came home and went to town. I kneaded, and experimented, and stuffed loaves of bread with gorgonzola, jalapeno peppers, cheddar, rosemary, roasted garlic – you name it, I stuffed with it. The list goes on and on.

I’m not sure what about baking bread is so magical. Maybe it’s the very basic physical process of using my hands to knead dough for a while and then taking a break and walking away. Maybe it’s being able to do something more physical by punching down the dough. Then apologizing to my poor abused dough by massaging it some more and forming it into not so perfect circular balls to rise up again and be baked into some kind of bread.

Now it’s one of my happy places. When life gets too complicated, I escape by baking bread. That physical activity, yet mind numbing work helps me check out, if only for a short time, to forget about what is wrong with the world, or my life – even just for a little while.

We’ve had some troubles here lately with what I can really only describe as an ongoing family tragedy. I’m going to just keep hanging in there and baking bread while hoping for the best.

Beer Bread Bowls

Ingredients

3/4 cup warm stout beer
2 packets yeast
1 cup milk
3 tablespoons butter
3 tablespoons sugar
6 - 7 cups flour

Instructions

Stir together beer and yeast until combined, set aside for 10 - 15 minutes
Heat milk, butter, and sugar until warm, set aside until cooled slightly
Transfer milk mixture to a large bowl, add beer and yeast mixture, then stir to combine
Add flour one cup at a time and stir to combine until it's too stiff to stir then turn out onto a well floured clean surface
Knead and add flour one cup at a time until dough is smooth and elastic and flour is incorporated
Transfer to an well oiled or buttered bowl, cover with a clean linen towel, and let rise in a warm place for 60 - 90 minutes or until doubled in size
Punch dough down
Turn out onto a clean, well floured surface and knead another 5 - 7 minutes
Divide evenly and form into balls the shape of bread bowls the size you want
Transfer to a parchment lined baking sheet cover with a clean linen towel, and let rise in a warm place for another 30 minutes or until doubled in size
Preheat oven to 350 and bake for 35 - 40 minutes or until golden brown

NOTES:

I used a Black Mocha Stout from Highland Brewing in Asheville, NC
The size you form your beer bread bowls will determine how long they need to bake
I cut my dough in half, then cut each of those in half, and cut each of those in half, and ended up with 8 bread bowls

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

February 2, 2017 by rachelle 36 Comments

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine’s Day in with your sweetie or to be shared with friends.

I can’t remember the last time we actually left the house and went out for Valentine’s Day.

I can’t imagine why. I mean, what could possibly be more romantic than fighting for space in a crowded restaurant that you waited more than 20 minutes past your reservation time to be seated, get rushed through your meal to make room for the next group of Hallmark inspired diners, only to be presented with a $300 bill at the end of the whole ordeal.

In all honesty, we used to go out for Valentine’s Day. Our transition to staying in didn’t happen because we planned it to. We actually ended up here because of our lack of planning and the stress of unsuccessfully trying to make last minute reservations.

It’s now become a tradition and expectation to stay home. The reality is that you don’t need a holiday or an expensive night out to celebrate with your sweetie. Grab a couple of nice steaks or some giant scallops and lobster tails, open a bottle of wine, light a fire, and stay home this year. You might start a new tradition and your bank account will thank you.

Scroll below the recipe for a list of wonderful recipes to make for a romantic night in.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Ingredients

16 ounces cream cheese
1/2 can sweetened condensed milk
2 teaspoons vanilla extract
6 tablespoons chocolate peanut butter porter
2 tablespoons confectioners sugar
1/2 - 3/4 cup graham crumbs
2 cups whipped cream
Raspberries or other fruit for topping

Instructions

Beat all ingredients except beer until smooth
Add beer and beat until incorporated
Transfer to a Ziplock or pastry bag and refrigerate overnight
Spoon graham crumbs into cups
Snip off end of bag containing cheesecake filling and fill 2 cups (or 4 smaller) then finish with whipped cream
Top with berries

NOTES:

This will make 2 large or 4 small desserts
I used a chocolate peanut butter porter, but another dessert/chocolate flavored beer would work
Use as much or as little graham and whipped cream as desired

What Should I Make For…

Raspberry Triple Chocolate Cheesecake in a Jar

http://whatshouldimakefor.com/raspberry-triple-chocolate-cheesecake-in-a-jar

The Sweet Nerd

Double Chocolate Naked Cake

https://thesweetnerd.com/double-chocolate-naked-cake/

The Road to Honey

Chocolate Tart with Champagne & Truffles

http://wp.me/p5teQc-1Jo

Beyond Mere Sustenance

Chocolate Dipped Candied Blood Oranges

http://beyondmeresustenance.com/chocolate-dipped-candied-blood-oranges/

Girl Heart Food

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

‪girlheartfood.com/recipe/lemon-cupcakes-with-cream-cheese-frosting-raspberries-and-white-chocolate-drizzle

Seasonal Cravings

Chocolate Donut Holes with Pomegranate Cream Filling

www.seasonalcravings.com/chocolate-donut-holes-with-pomegranate-cream-filliing/

No Spoon Necessary

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

http://www.nospoonnecessary.com/chocolate-velvet-skillet-cake-with-cream-cheese-frosting/

Seasons and Suppers

Swedish Goey Chocolate Cake

http://www.seasonsandsuppers.ca/swedish-goey-chocolate-cake/

Instagram: @seasonsandsuppers

Beer Girl Cooks

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

The Beach House Kitchen

Valentine’s Raspberry Pinwheel Cookies

Ciao Chow Bambina

Roasted Strawberry & Chocolate Hazelnut Panini

http://www.ciaochowbambina.com/roasted-strawberry-hazelnut-panini/

Bourbon Stout French Onion Soup

January 24, 2017 by rachelle 19 Comments

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout. It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly. Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Go ahead. You know you deserve it. You can have a salad tomorrow.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

2 tablespoons butter
3 onions halved, peeled, and thinly sliced
1/4 cup Russian Imperial Stout or other stout beer
1 10.5 ounce can beef consomme
4 cups beef stock
4 slices baguette
1/2 pound gruyere or swiss cheese shredded

Instructions

Melt butter over medium high heat
Add onions, toss to coat, cover and steam for 4 - 5 minutes
Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
Add consomme and beef stock, stir to combine
Bring to boil, reduce to simmer and cook another 20 minutes
Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
Broil for 4 - 5 minutes or until cheese is melted and bubbly
Serve immediately

NOTES:

I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
This recipe will make 2 large entree servings or 4 small side dish servings
Use as much or as little cheese as you want
Be careful when serving because these are finished in the oven and the bowls will be hot

Jalapeno Pale Ale Chili

January 18, 2017 by rachelle 24 Comments

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Are you ready for some football?

I know that this isn’t the first time you’ve seen beer in chili, but it’s classic for football games and beer brewing around these parts, so I’m popping in real quick to share some with you today.

And I have a surprise! Not only am I sharing some Jalapeno Pale Ale Chili for all you football festivities, I’ve teamed up with a bunch of bloggers to bring you a collection of everything you could possibly need for the next round of playoffs and into the final Big Game of the season.

My beloved Carolina Panthers didn’t have as great of a season this year as last year, so we’re out of the running. I hope your team wins and at least you can enjoy some delicious food while you sit on the edge of your seat for what I hope is a great last day of playoffs and final game of the season!

Scroll down below the recipe for a list of fantastic game day recipes!

Jalapeno Pale Ale Chili

Ingredients

1 tablespoon butter
1 green bell pepper diced
1 small onion diced
1 - 1 1/2 pounds ground chuck
1 cup beer
1 32 ounce can crushed tomatoes
1 15 ounce can tomato sauce
1 15 ounce can dark or light red kidney beans
3 tablespoons chili powder
1/4 - 1/2 teaspoon ground cayenne pepper
1 bay leaf
1 teaspoon salt
couple of dashes of hot sauce

Optional Toppings and Sides

Chopped onions
Shredded cheddar cheese
Chopped green onions
Sliced or diced jalapeno peppers
Sour cream
Saltine crackers
Fritos
Tortilla chips or scoops

Instructions

In a Dutch oven over medium-high heat melt the butter
Add bell pepper and cook for 2 - 3 minutes, stirring frequently
Add onions and cook until onions and pepper are softened
Add ground chuck and cook until completely browned all the way through, stirring often and breaking up into small pieces
Drain off any grease and return to the pot
Add beer, crushed tomatoes, tomato paste, beans, chili powder, cayenne, bay leaf, salt, and hot sauce, stir to combine
Bring to a boil, reduce heat and simmer 45 minutes to 1 hour
Serve with any of the optional toppings and sides

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

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Belgian Beer Conch Chowder

January 13, 2017 by rachelle 24 Comments

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.

I’m a bit late to the party.

It’s come to my attention that January is National Soup Month, so I thought I’d come on and ride this train. I mean, it was 77 degrees today here in Charlotte, so I can’t think of a more perfect time to have some soup.

I’m fairly certain that last weekend would have been a bit more appropriate since we were snowed in after the blizzard left us under 1.246 inches of snow. But it is what it is and here we are.

I posted a Conch Chowder last year after I attended a really fun cooking class that started with wine at 10:30 am. That chowder is one of my most popular posts, so I thought it was high time to update the recipe and, of course, add some beer.

If you’re looking for some more soup recipes, be sure to check out my friend, Karrie’s National Soup Month recipe roundup over at Tasty Ever After.

Belgian Beer Conch Chowder

Ingredients

1/2 pound bacon cut into 1 inch pieces
2 shallots thinly sliced
4 carrots diced or cut into discs
1/4 cup flour
2 cups vegetable stock
1 cup water
1 cup Belgian ale beer
1 1/2 pounds conch very thinly sliced (fresh or frozen and thawed)
1 cup heavy cream
pinch of cayenne pepper
1/4 teaspoon thyme
salt and pepper to taste
2 medium potatoes cut into 1/2 inch pieces
Thyme sprigs or parsley for garnish

Instructions

Cook bacon in a Dutch ovn over medium heat until crispy, remove and drain on paper towel
Reserve 2 tablespoons bacon fat and discard the rest
Heat the reserved bacon fat over medium heat in the same Dutch oven
Add shallots and carrots, cook until soft and fragrant, 2-4 minutes
Sprinkle flour over vegetables and stir allowing flour to cook for about 1 minute
Add vegetable stock, water and beer, bring to a boil
Add conch, cayenne, thyme, salt and pepper, reduce heat, and simmer for 2 hours
Add potatoes and cook until tender, 10 minutes or so depending how big you cut them
Stir in cream, adjust seasonings, and simmer a few more minutes
Taste and adjust seasonings again if necessary
Garnish with fresh thyme or parsley, if desired

NOTES:

If you don’t know where to find conch, most grocery stores, fish markets, and specialty stores either have it or can order it for you. Publix ordered some for me several times.
Feel free to make it spicier by adding more cayenne if that makes you happy
I used Weeping Willow Wit – a Belgian-style wit beer from Mother Earth Brewing in Kinston, NC. Belgian Beer Conch Chowder was a bit easier to fit into the title.

Jalapeno Pale Ale Skillet Cornbread

January 11, 2017 by rachelle 11 Comments

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

I confess.

I’m not a fan of the jalapeno. I just do not like spicy or bitter and they taste like both to me. I am, however, a fan of this Jalapeno Pale Ale from Birdsong Brewing. And, really – who doesn’t love some skillet cornbread?

Cornbread is definitely not something we have on the regular around here, but when we do it’s a welcome favorite splurge. I make it as a side to everything from a Low Country Boil (similar to a Clam Bake if you’re from the northeast) to a big ole pot of pinto beans simmered all day with some leftover ribs or a big slab of bacon.

You can understand why this is not an everyday regular dish around here or we’d be living in expando-pants.

P.S. I grew those jalapenos in my garden – yay me!

Jalapeno Pale Ale Skillet Cornbread

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon baking soda
3 tablespoons shortening
1/2 cup buttermilk
1 egg
3 tablespoons honey
1 cup beer

Instructions

Preheat oven to 425
Whisk together cornmeal, flour, baking powder, and baking soda
In a separate bowl or measuring cup, mix together buttermilk, egg, and honey
Add the buttermilk mixture to the dry ingredients
Stir in the beer
Add shortening to a cast iron skillet and transfer skillet to hot oven for 1 -2 minutes
Remove skillet from oven - shortening should be melted
Add batter to skillet - it will sizzle
Return the skillet with the batter to the oven and bake 20 - 25 minutes or until golden brown - careful not to burn the bottom

NOTES:

I used a Jalapeno Pale Ale from Birdsong Brewing here in Charlotte. The flavor of the pepper is in there, but it’s mild and the beer is not spicy. I haven’t tried this recipe with any of the other (hot) pepper beers I’ve seen, but if you use one that’s spicy, it’s likely to change the flavor profile of the cornbread.
If you want a bit more jalapeno, spice, or texture in the cornbread, you can dice a couple of fresh jalapeno (serrano, habanero, ghost chili) peppers and mix into the batter before pouring it into the skillet.
I don’t normally promote the use of shortening (Crisco, etc.), but I personally think it’s absolutely necessary here to get those crispy edges.

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

January 7, 2017 by rachelle 28 Comments

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce is an easy way to roast a chicken with a homemade craft beer smoked amber ale bbq sauce.

There’s something about snow storm that makes me want to BBQ some chicken.

There is absolutely nothing about a snow storm that sends me running to the grocery to clear the shelves of bread and milk. I really don’t get it. I realize that in the south the mere threat of one single snow flake will create the kind of panic that the rest of the world laughs at, but it happens so rarely that we just aren’t equipped to deal with it. That part makes sense to me. What doesn’t make sense is the sudden need to stock up with bread and milk. What are you going to do with it?

Now, I don’t deny that I join the masses at the grocery just before the snow comes, but you won’t find me in the bread or milk aisles. You will absolutely find me in the beer aisle because even though we usually have our kegerator and beer fridge stocked up, the mere possibility that we could be snowed in without an abundance of beer will send me to a grocery to pick up some local craft beer and a chicken. I might also swing by a brewery for a growler.

Even though I love it when it snows here, there’s something about bbq chicken that feels like a glimmer of summer and a reminder of cookouts that warms up the winter weather for me. So next time it snows, fix a skillet roasted spatchcock chicken with smoked amber ale bbq sauce. You won’t even have to go outside and bust out the grill. You can reminisce about summer and stay warm in front of the fireplace while watching the snow fall out the windows.

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

Ingredients

For the Smoked Amber Ale BBQ Sauce

1 tablespoon butter
1 tablespoon olive oil
1 onion diced
3 cloves garlic minced
1 1/2 cups beer (I used Triple C's Smoked Amber
28 ounce can tomato sauce
3 tablespoons tomato paste
2 1/4 cups brown sugar
2 tablespoons Dijon
2 tablespoons apple cider vinegar
1/4 cup molasses
2 -3 tablespoons garlic powder
3 - 4 teaspoons onion powder
dash Worcestershire sauce
1/4 teaspoon smoked paprika
1 10 - 12 pound chicken

Instructions

Heat butter and olive oil over medium-high in a large cast iron skillet or other heavy bottom pan
Add onion and cook until softened and fragrant
Add garlic and cook another minute or so
Add beer
bring to a boil, reduce heat and add tomato sauce, tomato paste, brown sugar, Dijon, apple cider vinegar, molasses, garlic powder, onion powder, Worcestershire, and smoked paprika
Bring to a simmer and cook about 1 hour or until thickness desired
Preheat oven to 450
Arrange chicken in a cast iron skillet back side up
Brush with some Smoked Amber BBQ Sauce
Transfer to oven and cook 4- 50 minutes, brush with more bbq sauce every 5 minutes or so, when temperature reaches 160 degrees remove from oven
Rest 10 minutes

NOTES:

BBQ Sauce will thicken when cooled
Adjust with seasonings to achieve desired taste
For really great instructions on how to spatchcock a bird go check out my friend Chey’s post over here. You can also ask your butcher to do it for you. I make Chris do it for me. 🙂

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Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

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For the Smoked Amber Ale BBQ Sauce

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