Just Pour a Little Beer on It!!


Those of you who know me, know that I like to drink an occasional beer…..responsibly of course.  In my opinion, beer is one of the most important inventions in the history of the world.  Interestingly, beer is considered to be the world’s oldest written recipe.  Archeologists discovered a clay tablet that was dated back 4000 years in the ruins of ancient Mesopotamia with a beer recipe. 

Beer is one of the most versatile beverages and goes well with just about anything.  My wife just made some gourmet pasta with mussels, garlic, and tomato for lunch.  After my first bite it hit me, a beer would go good with this.  I brought her one as well.  Beer is like a Swiss Army Knife; the utility is endless. 




If you can’t get it done yourself with a Swiss Army Knife, you should probably call an expert. Along that same logic, if beer isn’t the answer to your problem, there’s probably a larger, underlying issue and drinking more will not help.  But don’t worry, this is a judgment free zone.

There are several different types of beer, so you can choose flavors that will complement whatever you're grilling.  For example, if you're looking for a fruity flavor, you can use  beer like Blue Moon or Leinenkugel's Summer Shandy or if you need a more sophisticated flavor, turn to your local micro brewery like Carolina Ale House or Front Street Brewery to choose the unique flavors your dish deserves.  So, off the top of my head, here are a few of the most basic utilities of beer as they relate to Grilling:

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You burned your hand:  Hold a cold beer to sooth the pain

Your chili is getting too thick:  Pour a little beer in it (check out my Grilled Chili)

Your brat wursts are getting a little crispy: Stick’em back in the beer

Your chicken won’t stand up:  Shove a Budweiser up it's ass

You want to increase the humidity in your smoker:  Pour a beer in the drip pan

Your flames are too high:  Splash some beer on the coals

You are sweating your ass off standing over the grill: Drink a Land Shark

You don’t have a grill timer: Use consumption rates as measurement of time.  This really comes in handy when your wife is trying to time the rest of the meal with the meat.  Just tell her the ribs will be ready in two beers

Your ribs are drying out:  Spritz them with Redd's Apple Ale

You want to steam some crab legs:  Drink three bottles of Bud Light Lime and lay the empties on their side in the bottom of your pot.  Add water halfway up bottles and season accordingly.  Bring to a boil.  Put your crab legs in the basket, lower basket and set on top of the empty beer bottles and cover.  Steam until done (Dad, this is me calling you out to Make Your Mark)

You want to keep your rotisserie turkey moist: Pour a beer in the drip pan

You don’t have anything in the pantry to marinate your chicken legs with: Use Stella Artois

Those are just a few examples of how beer can enhance your grilling experience.  Beer is like the duct tape of grilling.  If you don’t have the specific ingredient that the recipe calls for, beer makes a great substitute.  I know there are other ways to use beer while you’re grilling.  Use the comment section below to tell us how you’ve used beer at the grill.


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2 Comments on “Just Pour a Little Beer on It!!

  1. Yes, beer is a versatile commodity in the kitchen. Passed on from my Dad, brats boiled in beer and onions was always the first step before searing the flavors atop a grill in the backyard.

    I like the consumption rates as a measurement of time. I will have to start incorporating this into my cooking process.

    More uses with beer: Following a recipe I found on the internet, I caramelized sliced red onions with Guinness recently. I started with a little olive oil in a pan and sweated the onions out for five minutes. From there, using one of the large Guinness cans, pour a third of the can into the pan and allow it to evaporate (roughly ten minutes). Repeat this process a total of three times (using one large can of Guinness, broken down into three segments). I was very pleased with the way the onions turned out and believe they would be perfect for any number of different sandwiches (steak, chicken, pork). A little time consuming, but easy way to go the distance with a recipe calling for onions.

    1. Hell yeah. Guinness and onions. That’s like whiskey and ice…or ice cream and root beer…or hot dogs and mustard…or BBQ sauce and pork. I’ll have to try that one. I’m thinking it would be a good departure from a traditional Philly Cheese Steak….maybe an Irish Cheese Steak (write that down!).

What do you think?

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