BRATWURST SANDWICHES

4 fresh bratwurst {about 1 pound}
1 bottle or can {12 ounces} beer
1 medium onion, sliced
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 hoagie or submarine sandwich rolls, split
Spicy brown or Dijon mustard
Hot sport peppers {optional}

1. Combine bratwurst and beer in medium saucepan; bring to a boil over high heat. Reduce heat; simmer, uncovered, 20 to 25 minutes or until bratwurst are no longer pink in center, turning occasionally. Cool in liquid. Drain bratwurst.

2. Combine onion and bell peppers on large sheet of heavy-duty foil. Drizzle with oil and season with salt and black pepper. Place another sheet of foil over vegetables; fold up all edges of foil, forming packet.

3. Prepare grill for direct cooking. Place foil packet on grid over medium coals. Cook 5 minutes. Place bratwurst on grid; turn vegetable packet over. Continue grilling 10 minutes or until bratwurst are heated through and vegetables are tender, turning bratwurst and foil packet once.

4. Place rolls, split sides down, on grid to toast lightly during last 1 to 2 minutes grilling. Serve bratwurst and vegetables in rolls. Serve with mustard and hot peppers, if desired.

Makes 4 servings.

GUADALAJARA BEEF

1 bottle {12 ounces} dark beer
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon ground red pepper
1 beef flank steak {about 1 pound}
6 medium yellow, red and green bell peppers, cut lengthwise into quarters
8 {6- to 8-inch} flour tortillas
Sour cream
Salsa

1. Combine beer, soy sauce, garlic, cumin, chili powder and red pepper in large resealable food storage bags; knead bag to combine. Add beef and seal. Refrigerate up to 24 hours, turning occasionally.

2. Prepare grill for direct cooking. Remove beef from marinade; discard marinade. Place beef on grid over medium heat. Grill, uncovered, 17 to 21 minutes to at least 145 degrees or until desired degree of doneness, turning once during grilling. Meanwhile, grill bell peppers 7 to 10 minutes or until tender, turning once.

3. Cut steak across grain into thin slices; serve with bell peppers, tortillas, sour cream and salsa.

Makes 4 servings.

HOISIN CHICKEN THIGHS

1/2 cup hoisin sauce
1/2 cup beer
2 tablespoons grated fresh ginger
4 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
2 tablespoons packed dark brown sugar
8 chicken thighs {about 2 1/2 pounds}

1. Combine hoisin sauce, beer, ginger, soy sauce and brown sugar in large bowl. Remove 1/2 cup mixture and reserve. Add chicken thighs to bowl, turning to coat. Refrigerate, turning occasionally, 2 hours or overnight.

2. Prepare grill for direct cooking.

3. Remove chicken from hoisin mixture and place, skin side down, on lightly oiled grate over medium-high heat. Grill 10 minutes; turn and brush with 1/3 cup remaining hoisin mixture. Grill additional 10 minutes; turn again and brush with another 1/3 cup hoisin mixture. Grill 5 minutes more, turning chicken one last time and brushing with remaining hoisin mixture. Grill 4 to 6 minutes longer until cooked through, or until instant read thermometer inserted into the thickest portion of the thigh registers 170 degrees.

Makes 4 servings.

CLASSIC BEER-CAN CHICKEN

1 tablespoon paprika
1 tablespoon packed dark brown sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 chicken {3 1/2 to 4 pounds}, rinsed and patted dry
1 can {12 ounces} beer

1. Prepare grill for indirect cooking.

2. Combine paprika, sugar, cumin, garlic powder, ginger, salt and black pepper in a small bowl. With your fingers, gently loosen skin of chicken over breast meat, legs and thighs. Rub paprika mixture inside cavity and under and on skin. Open beer can and pour off one fourth of beer. Hold chicken upright with opening of cavity pointing down. Insert beer can into cavity.

3. Oil grill grate and place chicken standing upright on can, away from heat source. Spread legs slightly to help support chicken. Cover; cook until chicken is very tender and thermometer inserted into thickest portion of thigh registers 175 degrees, about 1 1/4 to 1 1/2 hours. Use metal tongs to lift chicken to cutting board and let rest, standing up, 5 minutes. Carefully remove beer can and discard. Slice chicken and serve.

Makes 2 servings.

GRILLED CHICKEN with CHILI BEER BASTE

2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons chili powder
2 chipotle peppers in adobo sauce, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 bottles {12 ounces each} pilsner beer
1/2 cup tomato juice
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 whole chickens {about 3 1/2 pounds each}, cut up

1. To make Chili Beer Baste, heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Combine ketchup, brown sugar, chili powder, chipotle peppers, mustard, salt and black pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour mixture into saucepan with onion and garlic. Bring to a simmer; cook until sauce is thickened slightly and reduced to about 2 cups. Let cool. Refrigerate overnight.

2. Place chicken pieces in 2 large resealable food storage bags. Pour remaining 2 bottles of beer over chicken in both bags; seal bags. Refrigerate 8 hours or overnight.

3. Prepare grill for direct cooking. Remove chicken from beer; discard beer. Place chicken on grid over medium heat. Grill 15 to 20 minutes, turning occasionally.

4. Remove Chili Beer Baste from refrigerator; set aside 1 cup. Continue grilling chicken, basting frequently, 10 minutes or until cooked through {165 degrees}. Warm reserved Chili Beer Baste and serve with chicken.
Garnish as desired.

Makes 8 servings.

CHEDDAR-BEER BURGERS with BACON

1 1/2 pounds lean ground beef
4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
1/2 cup beer
1/4 cup chopped fresh parsley
1 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup ketchup
2 tablespoons mayonnaise
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 thick slices red onion
8 slices cooked bacon

1. Prepare grill for direct cooking.

2. Combine beef, cheese, beer, parsley, paprika, garlic powder, salt and black pepper in a large bowl. Mix gently to combine. Shape into 4 patties, making centers of patties slightly thinner than the edges.

3. Cook patties on lightly oiled grate over medium-high heat, 6 to 7 minutes per side for medium-rare, or until desired doneness.

4. Meanwhile, combine the ketchup and mayonnaise in a small bowl. Set 1 bun botttom onto each of 4 plates. Top each with 1 lettuce leaf, 1 tomato slice, 1 onion slice, 1 cooked patty, 2 slices bacon, 1 1/2 tablespoons ketchup mixture and cover with tops of buns.
Serve immediately.

Makes 4 servings.

GRILLED CHICKEN BREAST and BEER-BRAISED ONION BURGERS

4 boneless, skinless chicken breasts {5 to 6 ounces each}
1/2 cup lager
3 tablespoons Dijon mustard
1 tablespoon paprika
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon black pepper
4 English muffins, toasted
Beer-Braised Onions {recipe follows}
4 tomato slices {optional}

1. Combine chicken, lager, mustard, paprika, oil, garlic and basil in resealable food storage bag. Toss well to coat and refrigerate 2 hours, turning occasionally.

2. Prepare grill for direct cooking.

3. Remove chicken from bag and discard marinade. Lightly oil grill grid. Sprinkle chicken with salt and black pepper and place chicken directly over heat source. Grill, covered, 4 to 6 minutes on each side or until no longer pink in center. Remove from grill.

4. On bottom half of each English muffin, place 1 chicken breast and 2 tablespoons Beer-Braised Onions. Top with 1 tomato slice, if desired, and other half of English muffin.

Makes 4 servings.

BEER-BRAISED ONIONS

1 tablespoon butter
1 1/2 cups thinly sliced red onions {about 1 medium onion}
2 tablespoons sugar
2 tablespoons lager
1 tablespoon balsamic vinegar
1/4 teaspoon salt

Melt butter in medium nonstick skillet over medium heat. Add onions and sugar; cook, stirring occasionally, until onion is soft but not brown, 5 to 7 minutes. Stir in lager, vinegar and salt; cook 1 minute or until liquid evaporates.

Makes 1/2 cup.

HONEY-MUSTARD and BEER PULLED PORK SANDWICHES

1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 tablespoons prepared yellow mustard
2 pounds bone-in pork shoulder roast
2 bottles {12 ounces each} beer, divided
3/4 cup ketchup
3 tablespoons honey
2 tablespoons cider vinegar
8 soft sandwich rolls
24 bread and butter pickle chips

1. Prepare grill for indirect cooking and preheat to medium-low heat {about 300 degrees}

2. Combine chili powder, cumin and salt in small bowl. Spread mustard onto all sides of pork, then cover evenly with mixed spices. Transfer pork to rack in disposable foil pan. Measure out 3/4 cup beer and reserve for later use. Pour enough beer from remaining 1 1/2 bottles to just cover rack beneath pork roast. Cook pork in pan on covered grill 4 to 6 hours or until internal temperature reaches 170 degrees. Transfer to cutting board, tent with foil and rest 15 minutes.

3. While pork is cooking, stir together reserved 3/4 cup beer, ketchup, honey and vinegar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, until mixture thickens slightly.

4. Shred pork, tearing it into bite-size pieces and discarding any bone, fat or connective tissue. Place shredded pork in serving bowl and top with sauce. Toss gently to combine.
Serve on sandwich rolls, topping each serving with 3 pickle chips.

Makes 8 servings.

BEER BASTED BBQ PORK CHOPS

1 cup prepared barbecue sauce, divided
1 cup plus 3 tablespoons beer, divided
3 tablespoons honey
1 tablespoon chili powder
6 {1-inch-thick} bone-in loin pork chops
1 teaspoon salt
1/2 teaspoon black pepper

1. Combine 1/2 cup barbecue sauce, 1 cup beer, honey and chili powder in large bowl. Add pork chops, turning to coat, and refrigerate, turning occasionally, 2 hours or up to 4 hours. Combine remaining 1/2 cup barbecue sauce and 3 tablespoons beer in separate bowl; set aside.

2. Prepare grill for direct cooking.

3. Remove pork chops from beer mixture and sprinkle with salt and black pepper. Place pork chops on lightly oiled grate over medium-high heat. Cook 4 minutes. Turn chops over, brush with half of reserved barbecue sauce mixture and cook 3 minutes longer. Turn over again, brush with remaining sauce mixture and grill until an instant read thermometer inserted into the thickest portion of chops registers 150 degrees, about 4 to 5 minutes longer.

Makes 6 servings.

CHIPOTLE STRIP STEAKS

1 tablespoon olive oil
1/3 cup finely chopped onion
3/4 cup beer
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1 tablespoon red wine vinegar
1 teaspoon sugar
1/8 to 1/4 teaspoon ground chipotle pepper
4 bone-in strip steaks {8 to 9 ounces each}
1 teaspoon salt

1. Heat oil in small saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened. Pour in beer and Worcestershire sauce. Bring to a boil, stirring occasionally. Continue cooking until mixture is reduced to about 1/3 cup. Stir in ketchup, vinegar, sugar and ground chipotle pepper; reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 3 minutes. Keep warm.

2. Prepare grill for direct cooking.

3. Sprinkle steaks with salt. Place on lightly oiled grate over medium-high heat and cook, turning once, 4 to 5 minutes per side for medium-rare or until desired doneness.
Serve steak with sauce.

Makes 4 servings.

WESTERN BARBECUE BURGERS with BEER BARBECUE SAUCE

1 1/2 pounds ground beef
1 cup smokehouse-style barbecue sauce
1/4 cup brown ale
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red onion, cut into 1/2-inch thick slices
4 hamburger buns
8 slices thick-sliced bacon, crisp-cooked
Lettuce leaves
Sliced tomato

1. Prepare grill for direct cooking. Shape beef into 4 patties about 3/4-inch thick. Cover and refrigerate.

2. Combine barbecue sauce, ale, salt and black pepper in small saucepan. Bring to a boil; boil 1 minute. Remove from heat; set aside.

3. Grill patties over medium-high heat, covered, 8 to 10 minutes {or uncovered, 13 to 15 minutes} until cooked through {160 degrees} or to desired degree of doneness, turning occasionally. Grill onion 4 minutes or until softened and slightly charred, turning occasionally.

4. Place patties on bottom halves of buns; top with onion, bacon and barbecue sauce mixture. Place lettuce and tomatoes on top halves of buns.
Serve open-faced on plate.

Makes 4 servings.