Author Archive
Ale’d Pork & Sauerkraut (Slow Cooker)
November 27, 2020 Lee
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Ale'd Pork & Sauerkraut (Slow Cooker)

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 jar sauerkraut, undrained, (907 g / 32 oz)
  • 1 ½ tablespoons sugar
  • 1 can ale, (12 oz / 330 ml)
  • 1 pork shoulder roast, or butt roast, boneless, (about 2 kilos / 3 ½ lbs)
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions
 

  • Place the sauerkraut in your slow cooker, sprinkle with the sugar, and pour on the ale.
  • Place pork roast, fat side up, on top of the sauerkraut. Sprinkle evenly with salt, paprika, garlic powder, and black pepper.
  • Cover and set the slow cooker to High setting for 6 hours.
  • Remove pork to a large serving platter and slice. Remove sauerkraut using a slotted spoon and arrange around pork. Spoon some liquid from slow cooker over the sauerkraut as desired.
  • Serve with sides of your choice. Enjoy.

Notes

Fair cost per serving based on cost of sauerkraut but will research this further.
* Fair Value $1.01 to $1.50 per Serving,Pork - Slow Cooker
Texas Smoked BBQ Brisket
November 27, 2020 Lee
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Texas Smoked BBQ Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 10 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • ½ cup BBQ seasoning mix
  • 2 tablespoons chili powder
  • 1 beef brisket, trimmed, (2 ½-3 ½ kilo / 5-7 lbs)
  • 1 cup Frank's Cayenne Pepper Sauce
  • 1 ½ cups beer, divided
  • 1 cup BBQ sauce
  • ¼ cup butter, (¼ block / ½ stick)

Instructions
 

  • In a bowl, mix together the BBQ seasoning and chili powder. Rub mixture into the brisket on all sides. Place brisket, fat side up, into a foil pan. Cover and place in the fridge for 1-3 hours.
  • Prepare BBQ sauce by mixing together Frank's sauce and 1 cup of beer in a bowl. Set aside.
  • Prepare your grill for indirect cooking over medium low heat. Place pan with the brisket in the center of the grill over indirect heat. Cover and grill for 6-7 hours until the meat is very tender (88° C / 190° F internal temperature). Baste with the BBQ sauce you prepared, once per hour.
  • In a small saucepan, add the 1 cup of BBQ sauce, butter, and the remaining ½ cup beer. Simmer on medium heat until slightly thickened. Remove from heat.
  • When the brisket is ready, remove to a cutting board, let rest 5 minutes, then thinly slice. Arrange meat on a serving tray.
  • Serve with the BBQ sauce you just made and sides of your choice. Enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Spicy Smoked Beef Ribs
November 27, 2020 Lee
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Spicy Smoked Beef Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas
  • Hardwood Pieces

Ingredients
  

  • 4 pieces hardwood, for smoking
  • 2-3 kilos beef back ribs, cut into 3-4 rib sections, (4-6 lbs)
  • black pepper, as desired
  • 1 ½ cups BBQ sauce
  • 2 teaspoons hot pepper sauce, or Sichuan chili sauce
  • beer, room temperature, as needed

Instructions
 

  • Soak wood pieces in water for at least 30 minutes, then drain.
  • Spread ribs on a large baking sheet, season with black pepper as desired.
  • In a small bowl, mix together the BBQ sauce and hot sauce, brush ribs with ½ the sauce. Place baking sheet in fridge to marinate for 30-60 minutes.
  • Prepare your grill for indirect heat cooking over low heat. Add soaked wood to the fire. Place a foil drip pan in the center of the grill under the grate. Fill the pan half full with beer.
  • Place ribs on the grill, meaty side up, directly above the drip pan. Cover and grill ribs for about 1 hour or until meat is tender, brushing remaining BBQ sauce mixture over ribs 2-3 times during the cooking time. If the grill has a thermometer, maintain a cooking temp between 120°-135° C (250°-275° F). Add charcoal or briquets as needed to maintain constant temp, and add more soaked wood pieces after about 30 minutes if needed.
  • Place ribs on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

I will price this after I can locate some beef ribs, for now I will say this would be High cost per serving.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Spice-rubbed Beef Brisket
November 27, 2020 Lee
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Spice-rubbed Beef Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Hickory Chips

Ingredients
  

  • 2 cups hickory chips
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic pepper
  • 1 beef brisket, (about 1 ½ kilo / 3-3 ½ lbs)
  • ¼ cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon dry mustard

Instructions
 

  • Soak hickory chips in water for 30 minutes. Prepare your grill for indirect cooking over medium heat. Bank charcoal on either side of a water filled drip pan.
  • In a small bowl, add the salt, paprika, chili powder, and garlic pepper, mix together.
  • Rub mixture on both sides of brisket, loosely cover with foil and set aside.
  • In a small bowl, add the beer, Worcestershire sauce, vinegar, oil, and dry mustard. Mix together then set aside.
  • Drain hickory chips, sprinkle ½ cup chips on coals. Place brisket on grill, directly over drip pan. Cover and grill for 30 minutes.
  • Baste with the beer mixture. Cover and grill for 3 hours or until internal temp reaches 71° C (160° F) in the thickest part. Turn brisket every 30 minutes as well as adding a little charcoal (or 4-8 briquets) and ¼ cup hickory chips every hour.
  • Remove brisket to a cutting board, loosely tent with foil and allow to rest for 10 minutes.
  • Slice thin, remove excess fat and place on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Sesame Hoisin Beer-can Chicken
November 27, 2020 Lee
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Sesame Hoisin Beer-can Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 can beer, divided, (12 oz / 330 ml)
  • ½ cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon light soy sauce
  • 1 teaspoon chili garlic sauce
  • ½ teaspoon sesame oil
  • 1 whole chicken, (about 2 kilo / 3 ½-4 lbs)

Instructions
 

  • Prepare your grill for indirect cooking over medium heat.
  • In a small bowl, add 2 tablespoons beer, hoisin, honey, soy sauce, chili garlic sauce, and sesame oil. Mix together.
  • Gently loosen the skin on the chicken on the legs, thighs, and breast meat. Spoon half of the hoisin mixture evenly in between the meat and skin.
  • Pour off beer from the can until it is ⅔ full. Hold chicken upright with the opening of the cavity downward, insert beer can into the cavity.
  • Oil the grill. Place a drip pan on the grill, and place the chicken in an upright position in the drip pan, spread the legs as needed to hold the chicken in an upright position.
  • Cover and grill for 30 minutes. Brush chicken with remaining hoisin mixture, cover and grill for another 45-60 minutes or until chicken is cooked through.
  • Use tongs to move chicken and can to a cutting board, let chicken rest standing upright for 5 minutes.
  • Carefully remove can from chicken and discard. Cut chicken into pieces and place on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Maple & Beer Glazed Chicken
November 27, 2020 Lee
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Maple & Beer Glazed Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle wheat beer, divided, (12 oz / 330 ml)
  • ⅔ cup orange juice, divided
  • ¼ cup maple syrup, plus 2 tablespoons, divided
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated, divided
  • 6 chicken thighs, skin on, bone in, (about 1 kilo / 2+ lbs)
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper

Instructions
 

  • To a large zip lock bag, add ¾ cup beer, ⅓ cup orange juice, 2 tablespoons maple syrup, lemon juice, garlic, and 1 teaspoon ginger. Squish the bag around to mix, then add the chicken. Squeeze out the air, seal, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag once in a while.
  • While the chicken is marinating, make the glaze. To a small saucepan, add the remaining 3/4 cup beer, ⅓ cup orange juice, ¼ cup maple syrup, and 1 teaspoon ginger. Place on medium high heat and bring to a boil, then reduce heat to medium. Simmer 4 minutes or until slightly thickened.
  • In a measuring cup, whisk together the cornstarch into 2 teaspoons of cold water to make a slurry. Stir the slurry, salt, and pepper into the glaze, increase heat to high and boil 1 minute or until thickened. Remove from heat and set aside.
  • Prepare your grill for indirect cooking over medium heat. Lightly oil grill.
  • Remove chicken from bag, discard marinade. Place chicken skin side down on indirect part of grill. Grill 10 minutes.
  • Turn thighs over and generously brush with glaze, and grill for 5 minutes. Repeat the turning and brushing 4 more times.
  • Check chicken to ensure it is cooked through, if not, just continue grilling for another 5-8 minutes.
  • Remove chicken to a serving tray.
  • Serve with your choice of sides. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Tater Tot Casserole II
November 27, 2020 Lee
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Tater Tot Casserole II

Joann Thayer, United States
My Mom really likes tater tots and this is her method of preparing this, and it is delicious. Link to the shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 750 grams ground beef, (1½ lb)
  • 1 onion, diced
  • 1 can condensed cream of mushroom soup, (26 oz / 737 g Family Size can), Shortcut
  • ½ cup sour cream
  • 1 can peas, drained, (2 cups frozen, thawed)
  • salt and pepper, as desired, to taste
  • 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)

Instructions
 

  • For the condensed soup, preferred is using 1 Family Size (26 oz) can, as an alternate you can also use 2 regular size cans (10.5 oz each) mixed with ¼ cup milk.
  • In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Season with salt and pepper as desired. Cook until there is no more pink visible, drain off any fat.
  • Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter or cooking spray.
  • Add beef to the prepared baking pan and spread out in an even layer.
  • Sprinkle the peas over the beef in an even layer.
  • Spread the condensed soup over the peas in an even layer. If using 2 cans of regular size soup, empty both into a mixing bowl and mix with ¼ cup of milk in addition to the sour cream, then spread over the peas in an even layer.
  • Lay the tater tots in a single layer on top of the soup.
  • Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use ground pork in place of ground beef. 2. Use Italian sausage and pork sausage (50/50 mix) in place of beef. (Highly recommended.) 3. Top the soup mixture with shredded or sliced cheese before adding the tater tots. 4. If using the triangle hash browns, increase cooking time to 1 hour due to the hash browns being larger in size.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,CASSEROLES,PORK
Johnsonville Brat Hot Tub
November 27, 2020 Lee
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Johnsonville Brat Hot Tub

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 10 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, brown or white, sliced
  • 2-3 bottles beer, (12 oz / 330 ml each)
  • 2 packages Johnsonville brats, (5 count / 19 oz / 538 g each package), Shortcut
  • buns, optional

Instructions
 

  • Preheat your grill to medium. Place a 9x11 disposable foil baking pan on the grill, and add the butter.
  • When the butter has melted, stir in the beer and add the onions. Cook to soften the onions, stirring occasionally.
  • While the onions are cooking, grill the brats according to package instructions, or if using homemade, grill for 15-20 minutes, until browned and cooked through, turning them often.
  • As brats finish cooking transfer them into the beer and onions until all are cooked and in the pan. Move pan to the side to medium low heat, and cook for at least 2 hours.
  • Serve brats with onions and sides of your choice or serve on buns topped with onions. Enjoy.

Notes

Low cost per serving if using homemade brats.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER,Pork - Sausage
Honey-mustard Pulled Pork Sandwiches
November 27, 2020 Lee
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Honey-mustard Pulled Pork Sandwiches

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 2 tablespoons yellow mustard
  • 1 kilo pork shoulder roast, bone in, (2 lbs)
  • 2 bottles beer, (12 oz / 330 ml each)
  • ¾ cup ketchup
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 8 sandwich rolls
  • bread and butter pickle chips, as needed

Instructions
 

  • Prepare your grill for indirect cooking over medium low heat.
  • In a small bowl, add the chili powder, cumin, and salt, and stir to mix. Spread mustard on all sides of the roast.
  • Sprinkle evenly with chili powder mixture.
  • Place roast on a rack in a disposable foil pan. Reserve ¾ cup of beer and set that aside. Pour remaining beer into the foil pan until it just covers the rack.
  • Place foil pan on grill on indirect heat. Cover and grill 4-6 hours or until the internal temp reaches 71° C (160° F).
  • Remove roast to a cutting board, tent with foil and let rest 15 minutes.
  • While the roast is resting, make the sauce. Add the ¾ cup reserved beer, ketchup, honey, and vinegar to a small saucepan. Bring to a boil on medium high heat then reduce to medium heat. Cook and stir until mixture is thickened.
  • Shred roast with two sturdy forks, discarding bones and fat.
  • Add pork to a medium size mixing bowl, pour in sauce you made, toss to combine.
  • Serve on sandwich rolls with pickle chips. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK
Guadalajara Beef
November 26, 2020 Lee
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Guadalajara Beef

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 day
Total Time 1 day 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle dark beer, (12 oz / 330 ml)
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground red pepper
  • 1 beef flank steak, (500 g / 1 lb)
  • 6 medium bell peppers, 2 each of red, yellow, and green
  • 8 flour tortillas, 6-8 inch, warmed

Instructions
 

  • Place the beer, soy sauce, garlic, cumin, red pepper, and chili powder in a large zip lock bag. Squish everything around to mix, add the steak, then squeeze out the air and seal, turn over several times to coat the steak. Place in the fridge for at least 6 hours and up to 24 hours to marinate.
  • Just before you are ready to cook, slice the bell peppers into quarters lengthwise.
  • Prepare your grill for direct cooking over medium heat. Lightly oil the grill.
  • Remove the steak from the bag, discard the marinade.
  • Place the steak on the grill and cook uncovered for 9-11 minutes per side until internal temp is 63° C (145° F) or to your desired doneness.
  • While the steak is grilling, grill the bell peppers 4-6 minutes per side or until tender.
  • Remove the steak to a cutting board and slice across the grain into thin slices.
  • Serve steak with the peppers and warmed tortillas, enjoy.

Notes

This would be at least a Fair cost per serving, and I would assume other cuts of beef would work as well.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER