[this was sort of a joke on chi.eats (courtesy tert and Geoff), but it
actually sounds kind of interesting...]:

Bacohol Fatboy

1. cut steak into strips & marinate in 1 can beer
2. drink four cans beer at a leisurely pace; then
3. fry bacon & set aside
4. pour beer from marinade into fry pan and mix with bacon grease
5. add steak strips to fry pan and cook in bacoholic mixture
6. put steak and bacon on toasted bread with mayo & dijon mustard
7. wash sandwich down with remaining can of beer

Judge's notes:

"It was lunchtime, so I did complete step 2. Entrant may choose to object
based on material change to recipe....

I used hard french rolls instead of toasted bread (seem appropriate)

I used Grey Poupon Country French instead of Dijon (no dijon in the house)

Pepper was added to steak while frying for flavor

Some of the frying mix (beer/bacon grease) had to be discarded during
cooking, as the steak was more boiling than frying. I would suggest only
adding 1/3-1/2 of the beer to the pan, the whole can was too much.

When complete, the sammiches were quite good. The steak absorbed full
bacoholic flavor and was very tasty".

--
Best
Greg

"Gregory Morrow" > wrote in
message ink.net...
>
> [this was sort of a joke on chi.eats (courtesy tert and Geoff), but it
> actually sounds kind of interesting...]:
>
> Bacohol Fatboy
>
> 1. cut steak into strips & marinate in 1 can beer
> 2. drink four cans beer at a leisurely pace; then
> 3. fry bacon & set aside
> 4. pour beer from marinade into fry pan and mix with bacon grease
> 5. add steak strips to fry pan and cook in bacoholic mixture
> 6. put steak and bacon on toasted bread with mayo & dijon mustard
> 7. wash sandwich down with remaining can of beer
<snip>

I went to a largish (100 people) barbecue yesterday and somebody told me
beer had been added to the burgers before they were grilled. They obviously
weren't made with meat that was anything special but they did seem very
flavorful. I chalked that up to use of the big covered
commercial smoker/grill things, but does anyone here actually use beer?

"Gregory Morrow" > wrote in
message ink.net...
>
> [this was sort of a joke on chi.eats (courtesy tert and Geoff), but it
> actually sounds kind of interesting...]:
>
> Bacohol Fatboy
>
> 1. cut steak into strips & marinate in 1 can beer
> 2. drink four cans beer at a leisurely pace; then
> 3. fry bacon & set aside
> 4. pour beer from marinade into fry pan and mix with bacon grease
> 5. add steak strips to fry pan and cook in bacoholic mixture
> 6. put steak and bacon on toasted bread with mayo & dijon mustard
> 7. wash sandwich down with remaining can of beer
<snip>

I went to a largish (100 people) barbecue yesterday and somebody told me
beer had been added to the burgers before they were grilled. They obviously
weren't made with meat that was anything special but they did seem very
flavorful. I chalked that up to use of the big covered
commercial smoker/grill things, but does anyone here actually use beer?

Chloe wrote:

> I went to a largish (100 people) barbecue yesterday and somebody told me
> beer had been added to the burgers before they were grilled. They
obviously
> weren't made with meat that was anything special but they did seem very
> flavorful. I chalked that up to use of the big covered
> commercial smoker/grill things, but does anyone here actually use beer?
>

Sure, why not? When I do a pork roast on top of the stove in my Le Creuset
dutch oven I always throw in some good dark beer (after I've browned it,
natcherly) after a whiles. It lends a nice taste to the pork and makes a
*superb* gravy.....

I do this with brats, etc. on the stove, too...and I did a variation on Beef
Burgundy where I substituted dark beer for the wine (this is a Belgian thing
ISTR). Was a hit on a cold winter's night....

Hmmm...we are having a cookout this next weekend for our corner groggery's
softball team...think I'll rustle up some "beerburgers" to take to grill
(might as well, I'm already making 15 pounds of tater salad and 10 pounds of
cole slaw for the gang)...now if'n I can only get Sheldon to fly in with his
meat grinder so he won't flame me for using that fercocktah "mystery
meat"... ;---)

I also think I'll try adding some shredded beet to some of the hamburglar
mix (I've heard Australians mention this, sounds pretty tasty)...gotta
celebrate Barb's wins at the State Fair :-)

--
Best
Greg

> Chloe wrote:
>
>> I went to a largish (100 people) barbecue yesterday and somebody told
>> me beer had been added to the burgers before they were grilled. They
> obviously
>> weren't made with meat that was anything special but they did seem
>> very flavorful. I chalked that up to use of the big covered
>> commercial smoker/grill things, but does anyone here actually use
>> beer?
>>
>

I've been Known to make beer burgers. Because I use soda crackers as a
filler to the ground beef to soak up the beer, you can't truly call them
hamburgers (more like meatloaf patties) I was told here. My crowd enjoys
them though. I take ground beef and add crushed soda crackers (crushed to
pieces the size of peas)about 1/2 stack to a lb burger meat, a egg
(binder), a good pinch of mustard powder/flour, worechester sauce plus salt
and peper and around a thrid to a half a bottle of beer. I can't give you
an exact recipe though, as I just mix bu hand till it is the right
consistancy adding more beer or more crackers or another egg etc...till it
feels right. Don't forget the garlic and onion powder like I just did. Plus
using any left over beer (from the bottle) to mist the grill occassionally
works well too. Oh a lager style Canadian beer is what I use...nothing too
fancy.
--
Last year's nuts must go.
- Michael Odom

> Chloe wrote:
>
>> I went to a largish (100 people) barbecue yesterday and somebody told
>> me beer had been added to the burgers before they were grilled. They
> obviously
>> weren't made with meat that was anything special but they did seem
>> very flavorful. I chalked that up to use of the big covered
>> commercial smoker/grill things, but does anyone here actually use
>> beer?
>>
>

I've been Known to make beer burgers. Because I use soda crackers as a
filler to the ground beef to soak up the beer, you can't truly call them
hamburgers (more like meatloaf patties) I was told here. My crowd enjoys
them though. I take ground beef and add crushed soda crackers (crushed to
pieces the size of peas)about 1/2 stack to a lb burger meat, a egg
(binder), a good pinch of mustard powder/flour, worechester sauce plus salt
and peper and around a thrid to a half a bottle of beer. I can't give you
an exact recipe though, as I just mix bu hand till it is the right
consistancy adding more beer or more crackers or another egg etc...till it
feels right. Don't forget the garlic and onion powder like I just did. Plus
using any left over beer (from the bottle) to mist the grill occassionally
works well too. Oh a lager style Canadian beer is what I use...nothing too
fancy.
--
Last year's nuts must go.
- Michael Odom

hahabogus wrote:

> I've been Known to make beer burgers. Because I use soda crackers as a
> filler to the ground beef to soak up the beer, you can't truly call them
> hamburgers (more like meatloaf patties) I was told here. My crowd enjoys
> them though. I take ground beef and add crushed soda crackers (crushed to
> pieces the size of peas)about 1/2 stack to a lb burger meat, a egg
> (binder), a good pinch of mustard powder/flour, worechester sauce plus
salt
> and peper and around a thrid to a half a bottle of beer. I can't give you
> an exact recipe though, as I just mix bu hand till it is the right
> consistancy adding more beer or more crackers or another egg etc...till it
> feels right. Don't forget the garlic and onion powder like I just did.
Plus
> using any left over beer (from the bottle) to mist the grill occassionally
> works well too. Oh a lager style Canadian beer is what I use...nothing too
> fancy.


Sounds good, I'll try it.....

--
Best
Greg

hahabogus wrote:

> I've been Known to make beer burgers. Because I use soda crackers as a
> filler to the ground beef to soak up the beer, you can't truly call them
> hamburgers (more like meatloaf patties) I was told here. My crowd enjoys
> them though. I take ground beef and add crushed soda crackers (crushed to
> pieces the size of peas)about 1/2 stack to a lb burger meat, a egg
> (binder), a good pinch of mustard powder/flour, worechester sauce plus
salt
> and peper and around a thrid to a half a bottle of beer. I can't give you
> an exact recipe though, as I just mix bu hand till it is the right
> consistancy adding more beer or more crackers or another egg etc...till it
> feels right. Don't forget the garlic and onion powder like I just did.
Plus
> using any left over beer (from the bottle) to mist the grill occassionally
> works well too. Oh a lager style Canadian beer is what I use...nothing too
> fancy.


Sounds good, I'll try it.....

--
Best
Greg