Skip to main content

Beer BBQ

I love good barbecue and have been experimenting with different variations. I have made a vinegar, chipotle, and even a cola variations to the mixture. This weekend, I decided I wanted to experiment with a dark beer in the cooking process. What resulted was a tender, rich, saucy meat perfect for platters or sandwiches. The process was easy enough and a great recipe for a Sunday afternoon. So here's how to do it....

Ingredients:                                          Preheat Oven Temperature: 500 degrees, 325 degrees
2 Tablespoons Salt
1 Tablespoon Ground Black Pepper
2 teaspoons Chili Powder
1 Tablespoon Granulated Garlic
2 Tablespoons Yellow Mustard
5 Pound Pork Butt
1 Bottle Room Temperature Yuengling Black and Tan Beer
4 Cloves Minced Garlic
1/8 Cup Ketchup
3/8 Cup Budweiser Sweet Barbecue Sauce
3 Tablespoons Worcestershire Sauce
1/3 Cup Light Brown Sugar

In a small bowl, combine salt, pepper, chili powder, and granulated garlic.

Cover pork butt in yellow mustard. Make sure to cover thoroughly.

Thoroughly spread the dry rub over the meat.
Tightly wrap in plastic wrap and place in refrigerator for 1 hour.

After 1 hour, remove the meat from the refrigerator and place in a 2 inch baking dish.
Place the meat in a 500 degree oven and cook for 30 minutes or until dark brown and blackened in some places. 
When darkened, remove from oven and pour the room temperature beer over the meat. Reduce the oven to 325 degrees. Mix 4 crushed garlic cloves into beer. Tightly cover with heavy duty aluminum foil. Poke 10 holes in the foil and place back in a 325 degree oven for 2.5 hours.

When the meat is pull-apart tender, remove from oven. Pour the pan drippings into a saucepan.

Combine ketchup, sauce, Worcestershire, and brown sugar with pan drippings and simmer until reduced by half. 

While the sauce is cooking, use 2 forks to pull the meat into shreds.
When reduced, pour the sauce over the meat and fluff to cover completely.
Store left-overs in the refrigerator.
I prefer to make the meal a day ahead and allow to absorb the sauce overnight.


Post a Comment

Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!

1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs, preferably who…