Beer! Will it BBQ?
Will it BBQ? Beer!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Beer and letting you know if it will BBQ or not!
Hickory Smoke Powder
Walnut River High Beam
Old Rasputin Russian Imperial Stout
Tallgrass Raspberry Jam
Delirium Tremens Belgian Pale Ale
Barley Wine Style Ale
InstructionsWell, apparently we just cannot leave well enough alone. In the past we've tried smoking Tea, Coffee and Whiskey and if you haven't seen the videos they were all terrible. I don't mean terrible in some hyperbolic sense, I mean they were hardly drinkable, in fact I don't think I took more than a sip of the tea or coffee, the Whiskey of course could not be wasted and had to be drank. However we have somehow blocked out those experiences and are going to give this another go, this time with Beer! We have selected numerous different styles of beer to see if any of them can benefit from a good smoking. So we did all of these two ways, we tried each one in the smoker and cold smoked for 20 minutes, then put back in the fridge for 20 minutes to cool them back down and we added just a pinch of hickory smoke powder to each and mixed it in until the powder was dissolved. There was some argument over which method was going to cause more carbonation loss, I think it will be the cold smoking since so much surface area is going to be exposed and Austin thinks that mixing in the hickory smoke powder is going to cause us to lose more carbonation. We will find out who was right and if this will BBQ or not?!
So, Will it BBQ?
Good lord no, it will not under any circumstances BBQ nor should you try it! Second worst attempt, only Coffee and Tea were worse in my mind and we couldn’t be any sadder about it!
Shop Walton’s for The Flip Professional Smoke Box
Broil King Baron S 590 Gas Grill
PK 100 Smokehouse
PapaSop last edited by
That was awesome…I’ll stick to my cold can and snack stick for some smoke flavor.
Must have been fun trying…Two thumbs up!!!
SierraPete last edited by
This was probably the most entertaining and disappointing video you guys have done yet. I was hoping it could make beer even better, but I will definitely not waste a good beer trying this. No need to reinvent the wheel.
@SierraPete I wish we had been that smart! But honestly, got to make a video about drinking beer so I’m really not complaining even though it was terrible!
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?