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Thread: Beer & BBQ

  1. #1
    Dimitri Guest

    Default Beer & BBQ

    The other day I had some pork shoulder & chicken legs I needed to use up.

    Seeing a TV program on St Louis Pork steaks I decided to do some
    experimentation.

    So out came the indoor grill & the electric Fry pan.

    1. Browned the meat on the grill until I had some nice grill marks on
    both sides.

    2. Poured 3/4 bottle of commercial BBQ sauce + a little water (waste not
    want not - the open bottle had been sitting in the fridge for a few months)
    into the fry pan then added a 16 Oz bottle of stout.

    3 Turned the heat up & mixed the Stout & BBQ sauce

    4. Put the browned meat into the liquid & braised the meat until tender
    'bout 1 hour @ 300 degrees with the cover on.

    5. Removed the meat & reduced the remaining sauce

    The results much better then I expected - the meat was fall off the bone
    tender & the sauce was outstanding.

    Dimitri


  2. #2
    John Kuthe Guest

    Default Re: Beer & BBQ

    On Dec 17, 9:08*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > The other day I had some pork shoulder & chicken legs I needed *to use up.
    >
    > Seeing a TV program on St Louis Pork steaks I decided to do some
    > experimentation.

    ....

    Sounds wonderful! Save for the fact that it did not involve grilling
    at all. ;-)

    I'm a born and bred St Louisan, and I grew up eating grilled BBQ pork
    steaks! In fact they kind of define grilling and BBQ in my family.
    Grill 'em for an hour on an open charcoal grill, have plenty of cheap
    water beer to put out the flare-ups (save the good beer for the
    chef!), render out a lot of the fat, sauce at the end of grilling and
    HAVE SOME BARBEQUE!! :-)

    I love 'em so much I took over grilling as a young adolescent (plus I
    love playing with fire!)

    John Kuthe...

  3. #3
    Cindy Fuller Guest

    Default Re: Beer & BBQ

    In article
    <[email protected]>,
    John Kuthe <[email protected]> wrote:

    >
    > I love 'em so much I took over grilling as a young adolescent (plus I
    > love playing with fire!)
    >

    I think this is why some men who would otherwise balk at "cooking"
    gravitate toward the grill. Barbecuing is a way to satisfy pyromaniac
    tendencies in a controlled fashion. In my household, the SO can concoct
    some fine stuff in the kitchen, but he'll fire up the grill in the dead
    of winter just to cook burgers.

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

  4. #4
    notbob Guest

    Default Re: Beer & BBQ

    On 2011-12-17, Cindy Fuller <[email protected]> wrote:

    > some fine stuff in the kitchen, but he'll fire up the grill in the dead
    > of winter just to cook burgers.


    Maybe he's cold!

    nb

    --
    eschew obfuscation

  5. #5
    Brooklyn1 Guest

    Default Re: Beer & BBQ

    On 17 Dec 2011 18:14:18 GMT, notbob <[email protected]> wrote:

    >On 2011-12-17, Cindy Fuller <[email protected]> wrote:
    >
    >> some fine stuff in the kitchen, but he'll fire up the grill in the dead
    >> of winter just to cook burgers.

    >
    >Maybe he's cold!


    Yeah, Cindy needs to use her burger to warm his tubesteak. LOL

  6. #6
    John Kuthe Guest

    Default Re: Beer & BBQ

    On Dec 17, 11:38*am, Cindy Fuller <cindySPAMOR...@cindyjfuller.com>
    wrote:
    > In article
    > <e6ab08aa-e297-4baa-9391-d27051b08...@y18g2000yqy.googlegroups.com>,
    > *John Kuthe <johnkuth...@gmail.com> wrote:
    >
    >
    >
    > > I love 'em so much I took over grilling as a young adolescent (plus I
    > > love playing with fire!)

    >
    > I think this is why some men who would otherwise balk at "cooking"
    > gravitate toward the grill. *Barbecuing is a way to satisfy pyromaniac
    > tendencies in a controlled fashion. *In my household, the SO can concoct
    > some fine stuff in the kitchen, but he'll fire up the grill in the dead
    > of winter just to cook burgers.
    >


    Ever give a small burning briquette ember a good swift kick after
    grilling and breaking down the grill? I have! In the dusk of evening
    they make spectacular fireworks!! :-)

    John Kuthe...

  7. #7
    jmcquown Guest

    Default Re: Beer & BBQ


    "Cindy Fuller" <[email protected]> wrote in message
    news:[email protected]..
    > In article
    > <[email protected]>,
    > John Kuthe <[email protected]> wrote:
    >
    >>
    >> I love 'em so much I took over grilling as a young adolescent (plus I
    >> love playing with fire!)
    >>

    > I think this is why some men who would otherwise balk at "cooking"
    > gravitate toward the grill. Barbecuing is a way to satisfy pyromaniac
    > tendencies in a controlled fashion. In my household, the SO can concoct
    > some fine stuff in the kitchen, but he'll fire up the grill in the dead
    > of winter just to cook burgers.
    >
    > Cindy
    >
    > --
    > C.J. Fuller
    >


    I don't know if anyone here has ever watched the show 'Still Standing' (Mark
    Addy, Jami Gertz, pretty funny 2002 sitcom). In one episode he watched a
    cooking show and decided to make pasta puttanesca. He discovered he liked
    to cook. But he didn't want to get stuck with kitchen detail so he hid the
    fact he can cook from his wife. Of course she found out. She was thrilled
    until she found him wearing a frilly apron...

    Jill


  8. #8
    Nunya Bidnits Guest

    Default Re: Beer & BBQ

    Dimitri <[email protected]> wrote:
    > The other day I had some pork shoulder & chicken legs I needed to
    > use up.
    > Seeing a TV program on St Louis Pork steaks I decided to do some
    > experimentation.
    >
    > So out came the indoor grill & the electric Fry pan.
    >
    > 1. Browned the meat on the grill until I had some nice grill marks
    > on both sides.
    >
    > 2. Poured 3/4 bottle of commercial BBQ sauce + a little water
    > (waste not want not - the open bottle had been sitting in the fridge
    > for a few months) into the fry pan then added a 16 Oz bottle of stout.
    >
    > 3 Turned the heat up & mixed the Stout & BBQ sauce
    >
    > 4. Put the browned meat into the liquid & braised the meat until
    > tender 'bout 1 hour @ 300 degrees with the cover on.
    >
    > 5. Removed the meat & reduced the remaining sauce
    >
    > The results much better then I expected - the meat was fall off the
    > bone tender & the sauce was outstanding.
    >
    > Dimitri


    Surprised to see pork steak from shoulder get tender that quickly but it
    sounds ok... better than the crockpot I suppose since you were able to
    grill/sear it first.

    When I do pork steaks in red chile sauce on the stovetop they take at least
    twice that long to get tender. 2 1/2 hours seems ideal. But I think my temps
    might be lower.

    MartyB



  9. #9
    Cindy Fuller Guest

    Default Re: Beer & BBQ

    In article
    <[email protected]>,
    John Kuthe <[email protected]> wrote:

    >
    > Ever give a small burning briquette ember a good swift kick after
    > grilling and breaking down the grill? I have! In the dusk of evening
    > they make spectacular fireworks!! :-)
    >

    We have a gas grill. I try to keep SO's pyromaniac tendencies under
    control (especially with the number of trees in the yard), but it's not
    easy.

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

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