Enjoy this with a couple of beers on International Beer Day (7 August) and a group of socially safe friends.
OK, you need a kitchen table, 3 large bowls, a huge pile of chicken wings divided into each bowl and 3 x cans of BrewDog ‘Lost Lager’ – for your ‘Lost Wings’ – one poured into each bowl.
To each bowl add 1 inch of grated ginger and the juice of 1 lime.
My personal choices would be:
- For ‘family friendly’ flavour – add lots of Tomato Ketchup and a little Original BBQ Sauce for a sweet, smoky finish
- For ‘the fiery one’ – try half and half Hot & Spicy BBQ Sauce (for a smoky heart of fire) and Chilli Ketchup (to balance the smokiness with zingy chilli).
- For ‘sweet luxury‘ – it has to be the sweet, fruity flavours of rich dark brown sugar, soya sauce and sweet Mirin wine in our Korean BBQ Sauce.
Stir the contents of each bowl to thoroughly coat the wings, cover and leave it on the table for an hour before grilling for 25 minutes (turning once) by batch, putting each batch in a separate ovenproof dish to keep warm, labelling the flavours and serving.
Or, you could mix them all up and play a little ‘Taste of Russian Roulette’.
Reunited Pork Ribs
This takes simplicity to a new ‘what just happened’ level of easy – but oh so tasty.
The beer is a combination of ‘Old Peculiar’ from the Theakston Brewery in Masham and ‘Black Sheep’ from the Black Sheep Brewery, also in Masham. Paul Theakston left Theakstons to set up Black Sheep (the black sheep of the family, 1992). Let’s ‘reunite the family’ with this special marinade.
Brush pork spare ribs with any of our tasty our BBQ Sauces, put them into a roasting tin, cover them with the beer, cover the tin loosely in foil and pop it into an oven pre-heated to 180 C / Gas Mark 4 for 2 hours.
Drain the ribs, oil the grill rack and grill the ribs under (or over) a medium heat for 10 minutes, turning them from time to time.
You are now the proud owner of the tastiest, most tender pork ribs – ever !
Beery Mexican Beef
Beef skirt is the best cut for this and ideally served and shared as part of a taco filling. The skirt is the long cut of beef from the diaphragm, also known as hanger steak or ‘the butcher’s cut’.
If you are adding the finished product to other fillings, 500g should be more than enough. Fold the meat into a sealable bag and add a bottle of Corona or Sol Mexican beer, the juice of 1 lime, 2 tbsp of Chilli Jam and at least 4 tbsp of Chipotle Ketchup. Massage the marinade into the meat and put it in the fridge for at least 2 hours.
Bring it back to room temperature before cooking.
Pull the meat from the marinade, which you discard, oil the grill and cook it for 7 minutes each side before slicing.
Pop your sausages into a roasting tin and the oven at 200C / Gas Mark 6 for 15 minutes. This will part cook them to finish off in the sauce, which you make now.
Slice a large onion to soften in butter for 5 or 6 minutes. Stir just 1 tbsp of flour and 2 tbsp of wholegrain Cider & Horseradish Mustard into the buttery onions, just to thicken it a little – we want flavour to stick to the sausages rather than a gravy as such.
Now, a bottle (500ml) of beer – try a ‘Proper Job’ from the St. Austell Brewery. Pour this into the pan, stirring to absorb the flour and mustard, add 250ml of chicken stock, a glug or two of our thick Tomato Ketchup and the sausages.
[TIP: adding the Ketchup at this stage just sweetens and balances the sauce a little – yum.]
Simmer for 15 minutes and serve with piles of wonderful greens and tatties.
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
– delivered safely to your door – SHOP HERE.