Yields: 4-6 servings Estimated time: 45 minutes Ingredients 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…… read more »
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 Instructions: 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…… read more »
INGREDIENTS 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 DIRECTIONS 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.…… read more »
Ingredients 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 Directions Preheat grill to medium-high (about 450°F). Coat onion slice with cooking…… read more »
Ingredients 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 Directions In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen…… read more »
Ingredients 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…… read more »
Ingredients 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…… read more »
INGREDIENTS 50 frozen meatballs thawed 17 slices bacon TWISTED TEA CHIPOTLE BARBECUE SAUCE 12 ounces Twisted Tea Original 3/4 cup brown sugar 2 cups barbecue sauce 2 tbsp adobo sauce 2 tbsp butter 1 tsp salt INSTRUCTIONS 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…… read more »
Ingredients 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 Directions In a large bowl, combine the first…… read more »
Ingredients 1/2 cup butter, softened 3/4 cup sugar 1 egg 1 tsp vanilla 1/4 cup buttermilk 2/3 cup Miller 64 2 cup all purpose flour 1 tsp baking soda 1 tsp baking powder 1 cup rhubarb, chopped 1 cup strawberries, chopped Instructions Preheat oven to 350 degrees Fahrenheit In a stand mixer, combine the butter…… read more »
