Beer-Battered Corn Dogs

Beer-Battered Corn Dogs


6 (8-inch) wooden skewers

6 hot dogs

2 cups self-rising white cornmeal mix

½ cup (about 2 oz.) all-purpose flour

1 ½ teaspoons kosher salt

1 teaspoon granulated sugar

½ teaspoon black pepper

2 large eggs, lightly beaten

½ cup whole milk

½ cup Coors Light Beer


  1. Pour oil to a depth of 3 inches in a large heavy Dutch oven (at least 9 inches in diameter), and heat over medium-high to 350°F.
  2. Meanwhile, insert 1 wooden skewer into 1 end of each hot dog, stopping before skewer breaks though opposite end. Pat hot dogs dry with paper towels.
  3. Whisk together cornmeal, flour, salt, sugar, and pepper in a large bowl. Make a well in the center, and add eggs, milk, and Coors Light; whisk until smooth. (Batter will be thick.)
  4. Working with 1 hot dog at a time, dip into batter, spooning over all sides as necessary to completely cover. Quickly lower corn dog into oil, and fry until golden brown, about 2 minutes per side. Transfer to a wire rack lined with paper towels to drain. Let cool 5 minutes before serving. Discard any excess batter.
Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

Yields: 4-6 servings

Estimated time: 45 minutes


For the marinade:

1/2 cup Sierra Nevada Torpedo

Juice of 1 lime

Juice of 1/2 small orange

Pinch of salt

1 lb cod or tilapia

For the salsa:

2 kiwi, peeled and diced

1 mango, peeled and diced

1/4 cup diced red onion

1 jalapeno, diced (and seeded, if desired)

Small handful of cilantro, chopped

For serving

4-6 Small flour tortillas


Heat grill to medium-high.

Place marinade ingredients in a large zippered bag, add fish, and let sit in the fridge for 20-30 minutes.

Combine the salsa ingredients in a bowl and set aside.

Put the marinade in a medium sauce pan or pot over high heat, bring to a boil, and let reduce to ~1/4 cup.

Grill the fish ~4-5 minutes per side, until it’s opaque in the center and flakes easily.

To serve, top tortillas with flaked fish, a scoop of salsa, and a drizzle of the beer reduction.

Mike’s Hard Lemonade Slushie

Mike’s Hard Lemonade Slushie

Slushie-makin’ Stuff

1 cup water

1 cup sugar

2/3 cup lemon juice

1 can of Mike’s Hard Lemonade

Lemon slices for garnish


Combine water and sugar in a pot and bring to an easy simmer to dissolve the sugar. To all you overachievers, a simmer is more than enough to make this happen, so don’t go chasing rolling boils.

Pour your simple syrup into a shallow tray to cool.

Once cooled, add 2/3 cup lemon juice and 1 can of Mike’s Hard Lemonade to the syrup, stir evenly to incorporate the mixture, then freeze for four hours (or overnight).

Once the mixture is frozen solid, take a fork and scrape the frozen mixture to create a luscious pile of shaved ice.

There are two ways to serve your shaved ice: add to a chilled glass and eat your shaved ice with a spoon or pour some more Mike’s Hard Lemonade over the top of the shaved ice for a slurp-able slushie.

Coconut Stout Ice Cream

Coconut Stout Ice Cream


5 egg yolks

1/2 cup sugar

1 cup regular coconut milk

3/4 cup heavy cream

1 1/4 cup Deschutes The Abyss Coconut Beer


To make this delicious ice cream, in a medium-sized thick-bottomed pot combine coconut milk, heavy cream, and Deschutes The Abyss Coconut Beer and cook over low heat just until hot.

In a medium bowl whisk together egg yolks and sugar until thick and pale, about three minutes.

Using a ladle or a small measuring cup, scoop a few small amounts of the hot liquid into your egg yolk mixture, whisking constantly. Once you’ve scooped in enough liquid for the yolks to become warm (about three scoops), gently whisk the mixture back into your saucepan with the remaining coconut milk, cream, and beer.

Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon in a thin, creamy layer.

Transfer through a strainer and into a bowl. Refrigerate until cool, and churn in your ice cream maker to preferred consistency. Freeze until hard and enjoy.

Smoky Corona-Poached Grilled Corn

Smoky Corona-Poached Grilled Corn


1 (1/2-inch-thick) sweet onion slice

Cooking spray

5 (12-oz.) bottles Corona Extra

8 ears fresh sweet corn, husks pulled back

3 tablespoons unsalted butter, softened

2 teaspoons grainy mustard

1 1/8 teaspoons kosher salt

1/4 teaspoon black pepper

1/2 cup malt vinegar


  1. Preheat grill to medium-high (about 450°F). Coat onion slice with cooking spray; grill, uncovered, until charred and tender, 3 to 4 minutes per side. Transfer to a small bowl, and cover with plastic wrap. Let stand until fully tender, about 10 minutes. Keep grill hot.
  2. Meanwhile, bring Corona Extra to a boil in a large Dutch oven over medium-high; add corn, and return to a boil. Remove from heat; cover and let stand until corn is mostly tender, 5 to 8 minutes. Drain.
  3. Finely chop onion slice. Stir together onion, butter, mustard, salt, and pepper. Shape into a 4-inch log; wrap in plastic wrap, and chill until ready to use.
  4. Grill corn, uncovered, turning often, until charred and fully tender, 5 to 6 minutes. Drizzle hot corn with vinegar, and serve with butter mixture.
Fulton Can-Can Chicken

Fulton Can-Can Chicken


1 tablespoon kosher salt

1 teaspoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon ground mustard

1 broiler/fryer chicken (3-1/2 to 4 pounds)

1 can (12 ounces) Fulton Lonely Blonde


In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.

Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the Fulton Lonely Blonde from can. Using a can opener, make additional large holes in top of can; place can in rack.

Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.

Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Grain Belt Braised BBQ Pork Butt

Grain Belt Braised BBQ Pork Butt


For the dry rub:

 2 tablespoons salt

 About 40 grinds black pepper

 2 tablespoons chili powder

 1 tablespoon garlic powder

 2 teaspoons ground coriander

 2 teaspoons ground mustard seed

 12 ounces Grain Belt

 4 cloves garlic, chopped

 One 5-pound pork butt (shoulder of the animal)

For the BBQ Pork Butt:

 1/2 cup ketchup

 2 tablespoons whole grain Dijon mustard

 3 tablespoons Worcestershire sauce

 1/3 cup dark brown sugar


Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour Grain Belt beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.

To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Honey Chipotle Ribs

Honey Chipotle Ribs


6 pounds pork baby back ribs

Barbecue sauce:

3 cups ketchup

2 bottles (11.2 ounces each) Guinness beer

2 cups barbecue sauce

2/3 cup honey

1 small onion, chopped

1/4 cup Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons chopped chipotle peppers in adobo sauce

4 teaspoons ground chipotle pepper

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper


Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.

In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.

Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.




  • 50 frozen meatballs thawed
  • 17 slices bacon


  • 12 ounces Twisted Tea Original
  • 3/4 cup brown sugar
  • 2 cups barbecue sauce
  • 2 tbsp adobo sauce
  • 2 tbsp butter
  • 1 tsp salt


  • Cut each strip of bacon into thirds. Wrap each meatball with a piece of bacon, and secure with a toothpick. Refrigerate.
  • Heat the sauce ingredients over medium-high heat for 10 minutes to thicken. Save in a sealable container.
  • Heat the grill to medium-high with an indirect heat zone. Grill for about 30 minutes or until the bacon has crisped up.
  • When the meatballs are cooked through, dunk them in the sauce and place them back on the grill for 10-15.
Rogue Fried Asparagus

Rogue Fried Asparagus


1 cup all-purpose flour

3/4 cup cornstarch

1-1/4 teaspoons salt

1-1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon garlic salt

1/2 teaspoon pepper

1 cup Rogue Colossal Claude

3 large egg whites

2-1/2 pounds fresh asparagus, trimmed

Oil for deep-fat frying

Ranch salad dressing


In a large bowl, combine the first 7 ingredients. Combine Rogue Colossal Claude and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter.

In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.