Ale Street News Online

Naturally beer and grilling go hand in hand and for this issue I am going to concoct two tasty recipes for you all to try. Just a quick hint on proper grilling — always keep the grill clean and oiled (I use a rolled up towel dowsed with vegetable oil but spray oil works well too). Another tasty tidbit — spray or brush oil on whatever you intend to grill and don’t forget to season your food with salt and pepper. If not another seasoning such as blackening spice or curry.

Red Ale Honey Mustard Glazed Chicken Legs 

Typically, red ales are balanced beers sharing both a sweet maltiness and a mild hop character. The characteristics work well with the addition of mustard and honey. This glaze is great on ham or roast pork loin as well. This recipe will yield about a quart of glaze. There will be enough chicken for six hungry people. 

Ingredients:

12 chicken leg quarters
2 shallots minced
3 cloves of garlic minced
24 oz. red ale
1 cup honey
2 tbs. Worcestershire sauce
½ cup Dijon mustard
½ cup vegetable oil
2 tsp. Kosher salt
½ tsp cracked pepper 

For the glaze:
In a heavy bottom 2 quart sauce pot add the shallot and garlic, cook over medium high heat for 2 minutes, stirring occasionally. Pour in the beer and honey, simmer until 2/3 of the liquid has evaporated, approx. 15 minutes. Remove from heat and chill thoroughly. Transfer mixture to a blender and add the Worcestershire sauce and the mustard, then with the blender running add the oil in a slow steady stream until fully incorporated. Season with salt and pepper. 

To grill the chicken:
If using a gas grill, preheat on high for 3-5 minutes, turn gas down to medium. If charcoal is your choice, let the briquettes burn for 10 minutes. Clean and oil grill thoroughly. Spray or brush chicken with oil then lightly season with salt and pepper. Place chicken on the grill and cook for 5 minutes on each side, then start to brush on the glaze. Continue to cook for an additional 20 minutes until fully cooked. To check doneness either use a thermometer, temperature should read 180 degrees. Or use a knife and make a small incision near the bone and check to see if juices are clear and no blood is visible. Remove chicken, brush with remaining glaze and serve. 

Garlic Pepper Porterhouse Steaks with Dark Beer Butter Glaze 

Porterhouse steaks are my favorite “bone in” steaks. Cut from the loin, neighbor to the “T-Bone” the porterhouse is a larger cut of the tenderloin or “filet mignon” — making it a better balance of soft tender meat to the more firm yet tastier sirloin cut, of course separated by a bone which adds flavor and moisture to the steak when you grill it. By the way, grilling is the only way I recommend cooking a “bone in steak”. The addition of a liberal dose of chopped garlic and coarse ground black pepper add a wonderful crust and a delicious compliment. Top these gems off with the dark beer butter glaze and you’re off — you just need a top notch porter to make it complete). Enjoy! 

For the steaks:
Ingredients:
4 16-ounce porterhouse steaks
12 cloves garlic minced
2 tbs cracked pepper course
1 tbs Kosher salt Vegetable spray 

Method:
Spray the steaks liberally with vegetable oil spray. Spread the garlic and pepper on both sides of the steaks place in the refrigerator for 15 minutes. Meanwhile prepare glaze and preheat grill with the cover closed. After 15 minutes season the steaks with the salt and place on clean hot and oiled grill over medium high heat. Cook uncovered for 5 minutes then turn half turn for another 5 minutes to cook evenly and create an attractive checkerboard presentation. Flip over and repeat. Grill steaks to your liking. More than medium will take longer. 

For the glaze:
Ingredients:
12 ounces strong porter or  stout
2 ounces pure maple syrup
2 tbs whole grain mustard
8 ounces unsalted butter
1 teaspoon vanilla
2 tbs steak sauce 

Method:
Pour the beer and the syrup into 2 quart sauce pan. Simmer until a quarter of the liquid remains. Stir in the mustard, vanilla and steak sauce. Whisk in butter a tablespoon at a time until incorporated. Serve immediately. 

Tim Schafer currently spends his time cooking at The Pizza Peel And Tap Room in Charlotte, NC. For questions or comments, call The Brew Chef at (704) 651-0042.