Cooking With Beer

Cooking with Beer
Duvel Beer Glass for Big Green Egg Recipe

Perfect Pairing. For beer lovers and EGG owners, flavor is king. Whether you’re searing the perfect steak, roasting the holiday bird, baking a mid-week pizza or going low and slow with a boat-load of ribs, the Big Green Egg will always provide the perfect compliment to your favorite beer.

We hosted a beer dinner at the Big Green Culinary Center for our friends from Duvel Moortgat. Using a delicious variety of beers from Boulevard Brewing and Brewery Ommegang, we created an amazing five course dinner that incorporated their beers as a key ingredient and pairing for everything we cooked on the Big Green Egg.

Here we share our favorite recipes from that night for your personal enjoyment.

Hors d’oeuvres
Cedar Planked Cherry “Ommegang Rosetta Kriek” Tomato Toast, Smoked Manchego, Coal Roasted Toast

1st Course
“Ommegang Gnomegang Blonde Ale” Smoked Beer Cheese Soup

2nd Course
“Boulevard Cranberry Orange Radler” Roasted Chicken, grilled Swiss chard, “Ommegang Witte Wheat Ale” Natural Jus

3rd Course
Cast Iron Roasted Scallops with cauliflower, “Tank 7 Farmhouse Ale” Sauce, fresh herbs

4th Course
“Boulevard Bourbon Barrel Quad” Bread Pudding, “Dark Truth Stout” Chocolate Sauce

Cedar Planked Cherry “Ommegang Rosetta Kriek” Tomato Toast, Smoked Manchego, Coal Roasted Toast

Cedar Planked Cherry “Rosetta” Tomatoes

Serves 4

Ingredients

  • 2 Cedar Planks
  • 1 Rosetta Beer
  • 1 pint of Cherry Tomatoes
  • 4 cloves Garlic
  • EVOO (Extra Virgin Olive Oil)
  • Salt
  • Pepper
  • Herbs (parsley for garnish)
  • Toast points

Method 

  1. Set your EGG for direct cooking at 350ºF
  2. Soak your planks in water and beer for approximately 45 min. Remove from water and reserve.
  3. Season your cherry tomatoes with salt, pepper, garlic, oil, and herbs.
  4. Place your planks on the egg and allow dry for 2 or 3 minutes.
  5. Turn the planks over and place the cherry tomatoes on the planks and cook until the tomatoes burst. 
  6. In a pot add your planked cherry tomatoes and beer and allow to cook down until desired consistency is achieved. Reserve

Smoked Manchego Foam

Ingredients

  • Heavy Cream
  • Smoked Manchego, shaved

Method

  1. In a pot add your heavy cream and allow to simmer.
  2. Add your shaved Manchego and stir until all the ingredients are uniformly melted.

To Serve: Line the toast points on a platter, spread the tomato “sauce” on the points and top with a dollop of foam/Cream, garnish with chopped parsley.

Ommegang Gnomegang Blonde Ale Smoked Beer Cheese Soup

Ingredients

  • 1 cup Carrot, diced
  • 1 cup Onion, diced
  • 1 cup Celery, diced
  • 1 cup Leeks, sliced thin
  • 1 32 oz container Chicken Stock
  • 1 32 oz container Beef Stock
  • 1 12oz “Gnomegang Blonde Ale” Beer
  • 1 cup Parmesan, smoked
  • 1 cup Cheddar, Smoked
  • Salt
  • Pepper
  • Flour

Method

  1. In a pot add the carrot, onion, celery, and leeks. Allow to sweat.
  2. Add your flour and stir until your vegetables are uniformly coated.
  3. Add your chicken and beef stock and allow to simmer.
  4. Once the liquid starts to thicken and the vegetables are soft remove from heat and puree all the ingredients in a blender. Strain.
  5. Return the liquid to the pot and bring to a simmer. Next add your beer, cheddar, and parmesan to the pot and allow to simmer.
  6. Stir until desired consistency is achieved.
  7. Serve with love

Boulevard Cranberry Orange Radler Roasted Chicken, grilled Swiss chard, Ommegang Witte Wheat Ale Natural Jus

“Radler” Roasted Chicken

Ingredients

  • Chicken, breast, “airline style”
  • 1 12oz Radler Beer
  • Salt
  • Pepper
  • Oil

Method

  1. Brine your chicken in beer for several hours.
  2. Set your EGG for indirect cooking using the convEGGtor at 300ºF
  3. Season with salt, pepper, and oil. 
  4. Cook the chicken until internal temp of 165ºF.
  5. With a cast iron skillet cook the chicken skin side down until the skin is crispy.

“Witt” Natural Jus

Ingredients

  • 1 cup of diced carrots, onion and celery
  • 1 32 oz container of chicken stock
  • 1 12 oz bottle Witte Wheat Ale
  • Flour
  • Salt
  • Pepper

Method 

  1. In a pot add your vegetables and sweat. Coat the vegetables with flour and deglaze with chicken stock.
  2. Allow to simmer
  3. Add your beer and allow to simmer until desired consistency is achieved.
  4. Strain and reserve.

Smoked Swiss Chard

Ingredients

  • Swiss Chard, washed
  • Salt & Pepper, oil

Method 

  1. Set your EGG for direct cooking at 350ºF
  2. Season your Swiss chard with salt, pepper, and oil.
  3. Cook your chard until it starts to wilt.

To Serve: Place chard on the plate, top with roasted chicken and drizzle with jus

Cast Iron Roasted Scallops with cauliflower, Tank 7 Farmhouse Ale Sauce, fresh herbs

Cast Iron Roasted Scallops

Ingredients

  • 2 (U10) Scallops per person
  • Salt
  • Pepper
  • Oil

Method 

  1. Season your scallops with salt and pepper.
  2. Add oil to a hot cast iron pan.
  3. Gently place the scallops into the hot oil and cook most of the way through on one side.
  4. Once the desired amount of sear is achieved turn the scallops and allow to finish cooking.

Cauliflower

Ingredients

  • 1 head Cauliflower
  • Salt
  • Pepper
  • Oil

Method

  1. Set your EGG for indirect cooking using the convEGGtor at 350ºF
  2. Season your cauliflower with salt, pepper, and oil.
  3. Cook your cauliflower on the egg until tender.

“Tank 7” Sauce

Ingredients

  • 1 cup of carrots, onion and celery, diced
  • 1 32 oz container Beef Stock
  • ½ cup Clam Juice
  • 1 12oz bottle Tank 7 Farmhouse Ale
  • 1 Tbsp Flour
  • Salt
  • Pepper

Method 

  1. In a pot add your vegetables and sweat. Coat the vegetables with flour and deglaze with beef stock.
  2. Allow to simmer
  3. Add your beer, clam juice, and allow to simmer until desired consistency is achieved.
  4. Strain and reserve.

To Serve: place cauliflower on the plate and arrange scallops. Top with sauce.

Boulevard Bourbon Barrel Quad Bread Pudding, Dark Truth Stout Chocolate Sauce Bourbon Whipped Cream

“Bourbon Barrel Quad” Bread Pudding

Ingredients

  • Bread (1 Baguette)
  • 1 12oz bottle of Bourbon
  • Barrel Quad Beer
  • 3 Egg yolks
  • 1 pint Heavy Cream
  • 4 Tbsp Sugar
  • 1 Vanilla Bean
  • Butter (To grease the pan)

Method

  1. Set your EGG for direct cooking at 400ºF
  2. Cut your bread into desired sized pieces and toast.
  3. Reduce your beer down and steep your vanilla bean in heavy cream.
  4. In a mixer using a whisk attachment add your egg yolks and sugar. Cream.
  5. While the mixer is running on low temper your hot cream into your egg yolks, then combine until uniformly mixed.
  6. Whisk in your beer reduction and reserve.
  7. In a bowl combine your toasted bread, and sauce until uniformly mixed.
  8. Place the mixture in a greased cast iron skillet and bake until the pudding is set, and desired doneness is achieved. 

Chocolate Stout Sauce

Ingredients

  • 2 bars Chocolate, dark
  • 1 Tbsp Ibarra, Mexican Chocolate, shaved
  • 1 12 oz bottle Dark Truth Stout Beer
  • 1 cup Heavy Cream

Method

  1. In a sauce pan reduce the beer down.
  2. Next in a double boiler add all the ingredients and stir until incorporated and desired consistency is achieved.

To serve: Spread the chocolate stout sauce over the bread pudding and serve.