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!
@tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.