Why You NEED to Bake Your Bacon

I love bacon…shit, who doesn’t? But I hate the mess and occasion grease burn that comes from doing it on the stove top. The solution to the oily problem is to bake your bacon. The resulting strips of pork are crisp without any burning. A big plus, no flipping or messing about either…just time to…

Belgian Quad Chicken Liver Paté: Terrine de Foies de Volaille

Liver paté…can’t you see the cringe by the organ meat phobic? But, if they would give it a try, their minds what embrace the richness of chicken liver. In this paté recipe, I used the Urthel Samaranth Quad in place of white wine. The result terrine was silky smooth and rich. Belgian Quad Chicken Liver Pate: Terrine…

Schwarzbier Hungarian Sausage (Hazi Kolbasz)

I grew up around unique family. This family featured a Slovak father, Sicilian mother, and two rowdy brothers. The food represented in the home represented both of those cultures. The whole family were also hunters, so there were also variety sausages. Italian, blood, etc., etc. This recipe is a bit of an homage to the…

Tripel Country Paté (Paté de Campagne avec Tripel)

Everyone thinks of liver when they think of paté, but not all patés contain organ meat (even though they are awesome). This recipe is for a country style paté that features the La Fin Du Monde Tripel from Unibroue (instead of the traditional cognac and the Imperial Red Ale Bacon. After steaming in a water bath for…

Hop Manna Pastrami

Pastrami is maybe the apex of beef brisket. Brined, rubbed, and smoked, the Hop Manna Pastrami is deeply flavored with spiciness and a heavy ring smoke. 5 hours in the Big Green Egg transformed the brined brisket into a wonderfully cured meat that kept the AleMeals house happy, happy for awhile. The beer used in…

Guinness Corned Beef

That’s right, it is Saint Patrick’s Day again! Time for green beer (oh, wait this is AleMeals, no goddamn green beer) and corned beef. But, we want great corned beef, not some great hunk of flesh out of a package. Corned beef should a rich and flavorful, not just some boiled meat with too much salt.  This…

Bad Panda Northern Thai Sausage (Sai Oua)

A Northern Thai sausage (Sai Oua) with lemongrass & galangal, and the addition of the Bad Panda Pale Ale from the Northwest Brewing Company. This ale is brewed with ginger and galangal with Nugget hops and a house ale yeast.

Imperial Red Ale Bacon

Bacon! Does anything sound better? How about a bacon brined for a week with Imperial Red Ale driving flavor into the pork belly.