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Beer in the Kitchen

Posted Wednesday, May. 07, 2014  comments  Print Reprints
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Serves 4

For the brine:

 1 gallon water

 1/2 cup apple cider vinegar

 1 tablespoon granulated garlic

 1 tablespoon white pepper

 1 tablespoon onion powder

 1 tablespoon dried oregano

 2 bay leaves

 1/2 cup kosher salt

 1/4 cup brown sugar

 16 ounces Upslope Brewing Company Belgian

 Style Pale Ale (available at Total Wine & More in

 Fort Worth or substitute a Belgian or wheat beer)

 4 pounds chicken leg quarters

For the seasoning mix:

 1/3 cup coarse black pepper

 1/3 cup kosher salt

 1/3 cup granulated garlic

1. Mix together the brine ingredients. Submerge chicken in the brine and refrigerate for 24 hours.

2. Preheat oven to 375 degrees. Remove chicken from brine and pat dry with a paper towel. Lay chicken on a sheet pan and season liberally with the seasoning mix.

3. Bake approximately 45-60 minutes. Brush on the Stone Smoked Porter Barbecue Sauce and serve.

Stone Smoked Porter Barbecue Sauce

Makes about 3 1/2 cups

 4 jalapeños, chopped

 1/4 cup onion, minced

 3 cloves garlic, minced

 2 tablespoons olive oil

 2 cups ketchup

 1/3 cup brown sugar

 1 tablespoon molasses

 2 tablespoons water

 1 tablespoon apple cider vinegar

 1 tablespoon tomato paste

 1 tablespoon Worcestershire sauce

 1 1/2 teaspoons liquid smoke

 1 teaspoon dry mustard

 1/2 teaspoon cayenne

 Fresh ground pepper, to taste

 5 ounces Stone Brewing Co. Stone Smoked Porter

 (available at Central Market Fort Worth and Spec’s Wine,

 Spirits & Finer Foods)

1. Saute jalapeños, onion and garlic in olive oil in a medium stockpot for 10-12 minutes.

2. Add remaining ingredients, except beer, and bring to a boil. Reduce the heat and simmer for 30 minutes.

3. Blend the sauce with an immersion blender. After the sauce begins to cool, slowly add the beer. May be enjoyed with beef, chicken or pork.

— 111 E. Third St., Fort Worth, 817-336-7470,

www.beerknurd.com/stores/fortworth

Have more to add? News tip? Tell us

Julia Child once said, “I enjoy cooking with wine; sometimes I even put it in the food ...” Likewise, dishes made with a craft beer can be as enjoyable as drinking it from the bottle. Cooking with a brew isn’t limited to beer-battering onions, artichoke hearts and avocado slices.

Take a cue from The Flying Saucer chef Bob Blenderman’s brew-infused baked chicken, which can also be grilled, served with a smoky porter barbecue sauce worth elbowing over. Make a finger-licking batch to take to your next backyard gathering with this easy recipe.

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