Cooking with Beer: Berry Weiss Rib Marinade

When purchasing a mixed case of beer, chances are that you will end up with a few bottles of a particular style that you may not find to be on your ‘favorites’ list. While giving away these unwanted bottles is always an easy option, I prefer to put them to a good alternative use…cooking with them! Heavier dark beers, such as porters, stouts and brown ales are good for winter time stews, soups and chili. Since we are currently in the summer season, which is highlighted by light beers and shandies, a good way to put these unfavorable bottles to use is by using them in a marinade.

Such was the case for me this past weekend, when I had a few extra bottles of a berry-flavored weissbier (a German-style white beer, also known as a wheat beer) on hand. I’m not a huge fan of fruity beers to begin with, and while I didn’t find this beer to be a total disappointment, it was still a bit too sweet and fruity for my preference. I did enjoy it a bit more with a meal than on its own, which made me think that it would be a good beer to use as a marinade. I immediately thought of using the marinade with ribs. I’ve used apple cider vinegar and cherry juice for other rib marinades, so I know that this would be a good use for the beer.

I found a basic beer marinade recipe and made a few adjustments to help better season the berry taste (adding some molasses for a slight sweetness and to add some body to the marinade, and some thyme, which is my favorite herb to use on ribs). I decided to use boneless country spare ribs for this recipe. I like the meatiness of country spare ribs and just find it easier to serve. My youngest daughter Ava also likes this style of pork ribs, so I knew that she would enjoy the dish as well. No worries, the alcohol does cook off when grilling! Any particular style of ribs would work well with this marinade.

After letting the ribs sit in the marinade fora good 6 hours, they were plenty tenderized and absorbed a good amount of the marinade flavoring. I cooked them on low-indirect heat for a good 45 minutes, brushing them with some reserved marinade. When fully cooked, the ribs had a beautiful, slightly sweet glaze on them. Just enough to give the perfect flavor without being too thick and saucy.

If you’re not a fan of ribs, you can also use this marinade on chicken. Just brush it on as you would with your favorite barbecue sauce.

Berry Weiss Rib Marinade

1 12-oz bottle Leinenkugel Berry Weiss Beer*
2 teaspoons salt
2 tablespoons lemon juice
3⁄4 cup molasses
1 teaspoon dry mustard
1 tbspn dried thyme

1-2 lb boneless country spare ribs (5-10 pieces). You can use your favorite rack of ribs as well.**

Combine all ingredients in a bowl and mix well. Set aside a little less than 1/4 of the mixture for basting. Pierce rib meat with a fork to allow marinade to penetrate and tenderize the meat. Place remaining marinade in a plastic baggie with the ribs. Make sure that all of the meat is evenly covered. Refrigerate for at least 4 hours, up to 12 hours, flipping the bag occasionally.

Remove ribs from bag, discard used marinade. If you are using boneless country spare ribs, they may separate at this time, which again will make for easier cooking.

Pre-heat your grill on it’s highest setting. Once the grill is hot, set up an area where you can cook the ribs indirectly, meaning that they will not be sitting directly over heat. My grill is a three burner, so I turn my middle burner to the lowest setting and keep the two side burners at medium. I sit the meat over the middle burner, and try to keep the temperature at no higher than 350˚. Turn the ribs occasionally to allow even heating, brushing with the reserved marinade every time you turn them. Be sure to keep the lid closed otherwise. Cook until the meat reaches an internal temperature of at least 145˚. Remove from heat, let sit for about 3-5 minutes before serving. Crack open one of your favorite beers and enjoy!

*Although it was my choice, you do not have to use berry weiss beer for this marinade. Any medium-bodied beer will work well. A light beer may not give much flavor, and a heavy-bodied beer may taste too smokey.

** This marinade would also work well with chicken!

The ribs are placed in the middle of the grill over extremely low heat. The burner on both sides of the ribs are turned up to medium, to allow indirect heating.

Be sure to brush the ribs often with reserved marinade, to allow for a nice and even coating.

Let cool for a few minutes after removing from the grill. Enjoy!

Not Your Father’s Root Beer!

As a person who enjoys a good beer, I always look forward to seeing what new brews are being offered each season. Now that we’re heading into the summer months, the light and crispy, citrusy and shandy-like beers will no doubt be the forerunners. But there also appears to be a new game in town…and it is not your father’s game. Or should I say it is Not Your Father’s Root Beer!

Classified as an herb/spiced beer, this 5.9% beverage from Small Town Brewery will no doubt be holding its own at many summer grill outs and get togethers this season. I first came across this brew at a family grill-out a few weeks back. My sister-in-law, who let me have a sip of hers, already declared it her most favorite beer ever. Just a few days later, the local Wegman’s was loaded with pallets of the brew, and a big crowd gathered around it, offering nothing but high praise. If you were to let your sense of taste and smell lead the way, you would swear that you were drinking root beer, and a tasty root beer at that. Aside from a slight bite at the finish, there is really not much of an alcohol taste to this brew at all. And that could be very dangerous for a beverage containing almost 6% alcohol (your average light beer usually has about 4.5% alcohol). If you’re really serious about getting a buzz, there is also a 10% version on the market. However, I don’t find it necessary to go with the high octane version for this particular brew. 

Before the craze gets too out of control over this brew, I figured I would offer up my simple suggestion on how to enjoy it even more, especially on a warm summer’s night. And all you need is soda glass or beer mug and a few scoops of vanilla ice cream. BOOM! Not Your Father’s Root Beer Float. By the time you read this post, chances are that you would have come across a similar recipe already shared via social media, because the NYFRB craze is quickly kicking in. However you decide to enjoy it, be sure to do so responsibly. Cheers to a happy summer!!!

Crab Gravy Pizza

Summer is finally knocking on our door…which means it’s time for me to fire up the barbecue grill, dust off the yard games and stock up on some tasty summer brews. One of my all-time favorite summer meals that I enjoy making for our family is crabs and macaroni (you can find my recipe for crab gravy by clicking here). Last year, as we were sitting around the table, sipping the last of our beer and staring at the pile of empty crab shells, my brother-in-law Shane suggested one of the most brilliant, yet simple dinner ideas. “Why don’t you make a crab gravy pizza?” Genius at it’s best! One of the glories of this fabulous dinner is dunking bread into the gravy, so spreading the gravy onto a pizza shell would make total sense. Since crab gravy is a bit of a seasonal treat, and because we had our meal late in the season last year, we both agreed to keep that idea on the back-burner until this coming summer. It was a long wait, and we discussed the idea many a times…but the time has finally come to put this brilliant recipe to the test.

Instead of making a big pot of slow-simmering crab gravy, I decided to put together a quicker, simple version of the sauce, using a 1 lb can of pure claw crab meat (the claw meat is cheaper than the lump, and works perfectly with this recipe). My goal was to make the gravy thick and meaty, so that you would get a generous taste of the crab meat with every bite. I also decided to use pre-made traditional style pizza shells (not the thin crust), so that they can hold the gravy without breaking apart. For the cheese topping, I decided to go with fresh shaved parmesan cheese. We top our pasta with parmesan cheese, so this was the obvious choice. To avoid having the cheese melt into the gravy, I added it to the pie towards the end of baking, layering it loosely.

While I don’t normally brag about the dishes that I share with you, I do have to say that this pizza was A-MAZING! The rich taste of the gravy combined with the fresh shaved cheese on top of the toasted crust worked exactly how I wanted it to. It was well worth the wait to put it together. And I have to give Shane full props for the inspiration on this one.

If you are a fan of crab gravy and if you like messing around with new pizza ideas….give this one a try. It’s the perfect summer party food!

Crab Gravy Pizza

1 lb can pure claw crab meat
1 small can (12-14 oz) crushed tomatoes
1 small can (8 oz) tomato sauce
1/2 tspn Italian seasoning
1/4 tspn Old Bay seasoning
1/4-1/2 tspn sugar (your preference to taste)
Salt and Pepper to taste
2 pre-made pizza shells (not thin crust)
1 small block parmesan cheese (shaved down using a vegetable peeler, to about 25-30 slices)

Pour crushed tomatoes, sauce and crab meat into a medium sauce pan over medium-low heat. Add seasonings and sugar, stir well. Add salt and pepper, stir well. Cover with lid to simmer, stirring occasionally and adjusting seasoning to taste. Remove from heat after about 35-40 minutes, when gravy is flavored to your liking. Set aside to cool – you don’t want to add hot sauce directly to the pizza shells. You can prepare the sauce and refrigerate up to 1 day ahead of time.

Preheat oven to 425˚. Spread a generous and even amount of sauce onto each shell. Place in the oven for 5 minutes. Remove pizzas from oven and top with fresh shaved parmesan cheese. You can layer it loosely or lattice-style. Place back into the oven, bake for an additional 5 minutes.

Remove from oven. Slice, serve and enjoy!

Carrot Cake Dip

One of the things that I really enjoy about writing a food blog is sharing my ideas that are thought of ‘outside of the box.’ Especially when it comes to a more traditional type of dish. If you’re in search for a traditional recipe, chances are that someone in your family has a recipe for it. And if they don’t, there are most likely countless versions that exist online. This is also the time when I like to put my creative side to good use. Instead of trying to change or modify a perfectly established and well-balanced dish, I prefer having fun with it…reinventing it, if you will.

Recently I had a craving for carrot cake. Although I’ve never made a carrot cake from scratch, I know that there is a decent amount of work involved. I also know that there are more than enough perfected recipes floating around online that probably would not benefit much from my improvising. Being that party dips are always a fun approach (and are pretty popular at my family parties), I decided to give a carrot cake dip a try. Since cream cheese and spices are key carrot cake ingredients, this was actually an easy recipe to put together. I added the basic spices (cinnamon, nutmeg, cloves and brown sugar), along with chopped walnuts, toasted coconut and, of course, shredded carrots, and folded them into the cream cheese (you can also add raisins if you prefer). Using ginger snaps to scoop up the dip, the flavor was spot on…and much easier to make than an actual cake!

So if you’re a fan of carrot cake and fun party dips, give this recipe a try. I promise you it’ll be a big hit!

Carrot Cake Dip

12 oz cream cheese, softened
1/2 cup powdered sugar
1/3 cup brown sugar
3/4 tspn cinnamon
1/4 tspn nutmeg
pinch of ground cloves
1/2 cup finely shredded carrots
1/4 cup toasted coconut*
1/4 cup chopped walnuts
1/4 cup raisins (optional)

Combine all ingredients, except for carrots, coconut, walnuts and raisins, mix on medium high speed for 1-2 minutes. Fold in remaining ingredients. Serve with ginger snaps.

* For tips on toasting coconut, click here.

My kitchen assistant, helping me mix the ingredients.