Stout-braised Short Ribs

Winter. Shit, it is still winter. But at least it is the perfect time for some slow cooking, especially long braising of tougher cuts of meat. I had piles of short ribs in the freezer and a whole afternoon, so I whipped up a batch of stout-braised short ribs. I used the Scannon Stout from Lolo…

Sous-vide Ribeye Steak With Stout Mushroom Sauce

You ready for the best steak that ever crossed those lips? How about a sous vide ribeye finished in the Big Green Egg and topped with a stout mushroom sauce? This steak made into my food Hall of Fame…it turned out moist, packed with big beef flavors, and tender (did I mention tender?). What is…

Stout Reuben Sandwich

The reuben sandwich, the perfect blend of dark rye bread, sauerkraut, swiss cheese, dressing, and decadent corned beef from AleMeals

Stout Dutch Oven Meatloaf

XXX Stout Dutch Oven Meatloaf Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Stout Dutch Oven Meatloaf out of the Dutch oven Ingredients ¾ cup stout ale 1 lbs ground beef 4 slices of Imperial Red Bacon 1 medium yellow onion, chopped 1 jalapeño, diced ½ cup grated Cheddar 1 TBSP…

Smoked London Broil with Stout Mushroom Sauce

London broil, is it a cut of beef or style of cooking? All I know is that it is delicious, especially when smoked in the Big Green Egg. This smoked roast recipe is so simple, even I can make it without f’ing it up too badly. The dry rub is a simple brown sugar and…

Mole Stout Beef Chili

Spicy and satisfying, chili, made with a dry stout, beef sirloin, and mole powder, is the perfect autumn dish.

Stout Flat Iron Steak Pinwheels

Stout Flat Iron Steak Pinwheels featuring the Oatmeal Stout from English brewers Samuel Smith Old Brewery. Soft, rich beef steak with smoked provolone and salami…add the roasted garlic…and you had me at hello.

Stout & Ginger glazed Salmon

Summer is grilling time. This glazed and grilled salmon is sweet and spicy from a ginger stout glaze featuring the Gwin Du Oatmeal Stout from Draught Works. The Big Green Egg is the right cooker for this recipe as it holds the temperature impressively. The salmon is a thing of perfection when paired with the Ovila Abbey Saison with Mandarin Oranges and Peppercorns from Sierra Nevada.