Grilled Beer Pork Chops

Dave DeWitt Recipes Leave a Comment

A time-saving alternative to cooking a large pork roast, the chops have an asian accent. The ginger gives a nice bite.

Ingredients

Pork chops, Soy sauce, brown sugar, Asian chile paste, pale or brown ale

Instructions

A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.

  • 4 boneless pork chops, about 3/4-inch thick

  • 1/4 cup soy sauce

  • 2 tablespoons brown sugar

  • 2 teaspoons grated ginger root

  • 1 teaspoon Asian chile paste (available in Asian markets)

  • 2 cup pale ale or brown ale

Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.

Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.

Yield: 4 servings

Heat Scale: Medium

Indonesian-Style Salmon Grill

Dave DeWitt Leave a Comment

You can also use Alaska halibut in this recipe, which is good with a rice pilaf you’ve made ahead of time and reheat on the grill.

Ingredients

  • 6 ounces (about 1 /2 can) pilsner or pale ale

  • 1 /2 cup orange marmalade

  • 1 /2 cup soy sauce

  • 3 tablespoons sugar

  • 2 tablespoons oil

  • 2 teaspoons minced garlic

  • 1 teaspoon. ground ginger

  • Habanero hot sauce, to taste

  • 1 to 3 green onions, sliced

  • 2 pounds Alaska salmon fillets or steaks

Instructions

Blend together all ingredients, except the green onions and salmon. Place the salmon in a shallow baking dish and pour the pour marinade over it. Cover and refrigerate for at least one hour. Remove from the marinade and transfer the salmon to a sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around the fish. Sprinkle the green onions over the salmon.

Cook the salmon on a hot grill, but not directly over heat source (coals or gas). Cover the grill and open the vents. Cook about 20 to 30 minutes, until the fish is opaque and flakes easily.

Onion-Beer Tri-Tip Roast

Dave DeWitt Leave a Comment

Try this when you don’t have the time to do a brisket. It’s delicious and makes great sandwiches.

Ingredients

  • 2 cups finely chopped onion

  • 2 tablespoons butter

  • 3/4 teaspoon salt

  • 1 (12-ounce) can bock or other full-flavored beer

  • 2 teaspoons New Mexican red chile powder

  • 2 beef tri-tip (bottom sirloin) roasts, about 2 pounds each

  • Salt and pepper to taste

Instructions

Cook the onions in butter in a small saucepan over medium-low heat until tender, about 10 minutes. Stir in the salt and chile powder. Add the beer and simmer for 5 minutes. Remove from heat and cool thoroughly. Place roasts in large plastic bag and add the cooled marinade, turning to coat. Close the bag securely and marinate in the refrigerator for 6 to 8 hours (or overnight) turning occasionally.

Remove the roasts from marinade; reserve marinade. Boil the marinade in a pot for 10 minutes. Place the roasts on the grill over medium coals. Grill for 30 to 35 minutes, turning and brushing frequently with the marinade. Roasts will be rare to medium in doneness.

Remove the roasts from grill, tent with aluminum foil, and allow to stand 15 to 20 minutes before carving. Carve across the grain into thin slices. Season with salt and pepper to taste.

Mixed Sausage Grill

Dave DeWitt Leave a Comment

Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.

Ingredients

  • 1 (12-ounce) can bock or other strong-flavored beer

  • 1 /2 cup chopped onion

  • 1 clove garlic, minced

  • 1/4 teaspoon crushed red chile (or more to taste)

  • 2 fresh Italian sausage links

  • 2 fully-cooked Polish sausage links

  • 2 fully-cooked bratwurst links

bock beer, onion, Italian sausage, Polish sausage, Bratwurst

Instructions

In a bowl, combine the beer, onion, garlic and red chile. Place the sausages in a large plastic bag and add the beer mixture. Close the bag securely and marinate in the refrigerator for 6 to 8 hours (or overnight, if desired) turning occasionally.

Remove the sausages from the marinade; discard the marinade. Place the Italian sausage links on the grill over low to medium coals. Grill for 5 minutes. Add the Polish sausage links and bratwurst and continue grilling for 10 to 12 minutes or until juices run clear, turning occasionally. Serve with Sweet Hot Beer Mustard.

 

Grilled Shrimp Fajitas with Beer-Braised Onions

Dave DeWitt Recipes Leave a Comment

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them

Ingredients

  • 32 pieces shrimp, (16/20 count), peeled and deveined

  • 1/4 cup canola oil

  • 2 cloves garlic

  • 2 shallots

  • 1 jalapeño chile, seeds and stems removed

  • 1 bunch cilantro

  • Juice of 3 limes

  • 1/4 cup tequila

  • The Onions

  • 3 tablespoons butter

  • 4 onions, large, sliced thin

  • 8 cloves garlic

  • 16 ounces bock beer

  • 1 tablespoon salt

  • 8 flour tortillas

Instructions

Place in a blender or food processor the canola oil, garlic, shallots, jalapeño, cilantro, lime juice and tequila. Blend until smooth. Place the shrimp in a large bowl. Pour the marinade over the shrimp and marinate in the refrigerator for one hour.

In a large cast iron skillet, place the butter and melt over medium heat. Add the onion slices and garlic and sauté until the onions are cooked and caramelized, about 12 minutes. When the onions become dark brown the add beer and deglaze the pan. Continue cooking until beer has reduced and thickened around the onions. Season with salt.

Prepare the grill. Place the shrimp on the grill and cook, turning, until white throughout, about 5 minutes. Place onions on platter; top with shrimp. Spoon into floured tortillas to serve.