Corona BBQ Sauce

I mentioned the sauce yesterday in my rib rub post.  I like the kick the cayenne added and the lime and corona worked well together of course.  I didn’t use vinegar which is unusual for my barbecue sauces, but the lime and beer complimented everything so well I didn’t want to overwhelm with acidity.  I will wrap it all up tomorrow and get these ribs cooked.  In the meantime here is the sauce recipe.

Corona BBQ Sauce

  • 1/2 cup pineapple juice
  • 1/2 cup corona
  • 1/2 cup ketchup
  • 1 Tbs lime juice
  • 3 Tbs brown sugar
  • 1/2 tsp black pepper
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp crushed brown mustard seed
  • 1/2 tsp granulated garlic
  • 1/2 tsp cayenne pepper

Combine all ingredients in sauce pan.  Heat to simmer and cook for about 15 to 20 minutes over medium heat to thicken and bring out all the flavors.  Chill until ready to serve. Serve warm or cold.  Baste on to ribs if desired.

Enjoy ~ Kimberly

Beer Can Chicken ~ Charcoal Grilled Deliciousness

Just a quick post to highlight the fantastic beer can chicken Charles made for dinner today.  The cooking time depends on size of bird and temperature of grill.  We like natural lump charcoal over a medium high heat.  It took about an hour and a half for our chicken.  The flavor infusion was perfect with fresh rosemary and plenty of garlic cloves.

Stuff chicken with herbs and garlic.

Balance chicken on half filled beer can over foil tray on grill.

Cook until juices run clear.

Enjoy ~ Kimberly

Beer Braised Brisket ~ Guinness, Onions, and Beef Brisket

I bought what has to be the smallest brisket piece I have ever seen.  Weighing in at 1.72 pounds; I am not sure what possessed the butcher to cut a piece so small, but it was perfect for my experiment.

Beer Braised Brisket

  • 1 very small brisket
  •  1 tsp whole coriander ~ crushed
  • 1/2 tsp coarse sea salt
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp cayenne pepper
  • 1 bottle Guinness extra stout
  • 1 medium onion ~ cut into 3/8 inch rings

Season brisket with coriander, salt, pepper, and cayenne

Adjust seasonings as desired ~ you may need more if you have a larger brisket

In very hot skillet brown top and bottom of brisket.

Place onions in baking dish; lay brisket on top.  Pour beer into hot skillet to deglaze the pan.  Pour beer over brisket and cover tightly with foil.

Roast at 325 degrees for 3 hours (no peeking).  Remove from oven and allow to rest for 20 minutes before uncovering.

Serve hot or chill overnight.

Enjoy ~ Kimberly

Guinness and Gruyere ~ Beer Cheese Dip

We had a craving for some beer cheese today.  Not being a huge beer fan it’s tricky sometimes to find the right combination; Charles on the other hand enjoys beer so I left that choice to him.  I figure the dip can only be as good as the beer and cheese you put in.  Anyway Charles found a great combination today.

Guinness and Gruyère Beer Cheese

  • 8 o.z. cream cheese
  • 2 cloves finely minced garlic (we used our zester; a garlic press should work too)
  • 6 o.z. Gruyère
  • 8 o.z. extra sharp Cheddar
  • 1 cup Guinness Extra Stout
  • 1/2 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1/4 tsp black pepper

We started with the Guinness and cream cheese in our pot heating over medium low heat; next add the seasonings and begin adding cheeses a little at a time melting completely before adding more cheese; stirring constantly.  You could do this in a crock pot or a double boiler to be on the safer side ~ just be sure to stir constantly if using direct heat and work with a low heat setting.

Pumpernickel bread was fantastic contrast with this dip.  Choose your favorite bread and enjoy ~ Kimberly