Hate to say it, but I don't like beer

[Ground Pounder]

As a braise, that is.

Been working on my BBQ and cooking chops this summer, and I'm having a hard time finding good beers to use as a flavor-enhancer for meat. I've worked through most of your run-of-the-mill mass produced AB, Miller, and Coors products, and don't really care for the added flavor.

Beef seems okay with just about anything, but nothing's been special enough to stand out. Pork seems to take on a funky smell and aftertaste, and Chicken seems to get a bitter, sour taste.

I'm pretty sure about my techniques, so I figure it must be the beer I'm using.

So what do you guys use for a braise / baste in your 'Q?

[MatticusMania]

Use good beer. All the beers youve listed arent even good to drink, why would they taste good on your food?

Take a bottle of guiness, pour it into a gallon sized ziploc bag, add your steak, and put it in the fridge overnight.

Ive never found beer to work well as a braise/baste, but rather something to marinate your meat in.

[CrispyDelicious]

Where's that "man card revoked" pic?

Porters and stouts for marinating beef, and pilsners for pork. That's how I roll.

[5StringBlues]

Uh huh huh huh huh huh!



Meat..........

[pacojas]

Originally Posted by MatticusMania

Use good beer. All the beers youve listed arent even good to drink, why would they taste good on your food?

Take a bottle of guiness, pour it into a gallon sized ziploc bag, add your steak, and put it in the fridge overnight.

Ive never found beer to work well as a braise/baste, but rather something to marinate your meat in.

+1

[Skitch it!]

Cider is good for a few thing's, Guinness is great for Steak and Ale pies n' such I've found, Cider...check out Cider for a change...edit.. for pork.

[MatticusMania]

And I dont even eat meat!

I really just posted that so I could say "something to marinate your meat in."

[crow01]

well you added coors or miller to cooking. thats why. I would prefer my dog licking the bbq that pouring miller on it.
If you want to enhance the flavor, try tasty beers.
Leffe beer from belgium. I add that to my steaks. They sell at usual liquor store.
Fransiskaner from germany.
Chimay from belgium

[spade2you]

Originally Posted by Ground Pounder

I'm pretty sure about my techniques, so I figure it must be the beer I'm using.

Yup. Those beers have no real flavor, so it's not really going to add any. There are some good recipe books w/beer on the market that help you add the right beer to make the meal stand out.

[pacojas]

i've boiled frankfurters in cheap beer once,..... ONCE!!!

[MatticusMania]

Sure, cheap beer is a great substitute for water...








I take that back.

I did, however, happen to buy some veggie Beer Brats that were soaked in Full Sail Ale, which were quite delicious.

Jack Daniels also works really well with beef.

[UncleFluffy]

Dark beers generally, or I often like port to braise lamb or beef in.

[Kwesi]

Haha, that's perfectly ok! It just means you have functioning taste buds

[L-A]

Something local that's a bit light & fruity will go well with fish, white meat or in soups. You can use darker, strong beers with red meat or grillades.

[i_got_a_mohawk]

You've been using bubbly water, not beer.

[giacomini]

Oh when I read the thread name I thought you meant that you don't like to DRINK beer...

Gosh, I'm feeling MUCH better now!