Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades & More, Made with Craft Beer

Beer cook Lucy Saunders has done it again. Once again, she uses the nontraditional ingredient – craft beer – to create delicious recipes sure to please your guests. Grilling with Beer takes her unique take on cooking to another medium – one that is perfect for welcoming the summer grilling season. Why grill with beer, you might ask? “Specialty roasted barley malts in a cascade of caramel colors enhance the flavors of barbequed food. Hops that range from floral to citrusy to deeply astringent help cut through the fat of ribs and burgers. And carbonation completes the sensation of refreshment, readying you for yet another bite,” explains Saunders in Grilling with Beer’s introduction. She does an excellent job of explaining the different flavors of beer, how they interact with each other and with grilled dishes.

Although the cookbook does not strictly contain Asian recipes, there are many that are Asian-styled – such as the Pale Ale Ponzu Sauce, Thai Basil Ale Baste and Fat Squirrel Satay Baste -- and even more that can be used as a starting point in creating your own beer grilling recipes. The book includes more than 100 lip-smacking recipes, and is broken down into sections that include BBQ Sauces, Brew Bastes, Grill Glazes, Ribs and Rubs, Malty Marinades & Brines, Brew Birds, Seared Seafood, Sides and Salads; Burgers, Chops & Steaks; and Brats in Beer. Each of these sections includes mouth-watering recipes that introduce the reader to different varieties of beer styles, some of which were created by Saunders, and others were contributed. Between each chapter, Saunders offers information about popular festivals and events around the world that involve beer and grilled creations.
Whether at your restaurant grilling for customers, or at home grilling for friends and family, this book includes something for all occasions.

For more information, please visit grillingwithbeer.com.

Thai Basil Ale Baste

Ingredients:
3 cloves garlic, peeled and chopped
2 teaspoons grated ginger
2 tablespoons minced lemon grass (white portion of bulb)
1 teaspoon habanero pepper sauce, or to taste
½ teaspoon ground white pepper
2 teaspoons coconut oil
½ teaspoon salt
1 tablespoon palm sugar or cane syrup
1 cup unsweetened coconut milk
1 cup strong golden ale
¼ cup chopped Thai basil

Place garlic, ginger, lemon grass, habanero sauce and pepper in 1-quart saucepan. Add coconut oil and cook and stir over low heat until aromatic. Scrape into blender.

Add all remaining ingredients to blender and puree on high until emulsified. Return to saucepan and cook over very low heat for 30 minutes; strain. Use to brush on fish or chicken. Makes about 2 cups.

Spicy Brown Ale Brined Wings

Ingredients:
½ cup brown sugar
½ cup kosher salt
24 ounces brown ale
5 pounds chicken wings, cut into three sections, small tips removed
1 cup butter
2 tablespoons minced garlic
¼ cup minced fresh jalapenos (or mix habaneros and jalapenos)
½ cup hot pepper sauce, or more to taste
½ cup Sriracha or Asian sweet hot chile sauce
Pinch ground cinnamon
1 teaspoon finely ground black pepper
24 bamboo skewers, at least 10 inches long, soaked in water
2 tablespoons black or toasted sesame seeds for garnish (optional)

Mix brown sugar, salt and brown ale in a large gallon bowl and whisk until dissolved to make a brine. Place wings in bowl and stir to coat. Cover and chill four to eight hours.

Melt butter in large skillet and add garlic and jalapenos. Sauté over low heat until jalapenos are tender. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer for three minutes. Place in blender and puree until smooth.

Prepare grill. Drain wings from brine and thread on skewers, three to four pieces per skewer. Keep pieces of similar sizes together so that chicken will cook evenly. Place skewers on grill over indirect heat (or use a grill basket). Cook 25 minutes or until very brown and crispy, turning every five minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly, and sprinkle with black sesame seeds.

Fat Squirrel Satay Baste

Ingredients:
2 teaspoons yellow Thai curry paste
1 teaspoon grated ginger
2 tablespoons fresh lime juice
2 tablespoons soy sauce
½ cup creamy peanut butter (natural ground is best)
2 tablespoons minced garlic
4 ounces coconut milk
4 ounces nut brown ale

Mix all ingredients in a saucepan over low heat. Cook and stir until peanut butter is melted. Remove from heat.

Let cool to lukewarm and puree in blender on high until smooth. Use immediately. Makes 1 ½ cups.