Melt butter in a large sauce pan. Add Frank's Hot Sauce, Tapatio Hot Sauce, cayenne, chili powder, garlic powder and Deschutes Black Butte Porter to melted butter.
Place chicken legs into sauce over super-low heat. Allow to sit for one hour in sauce. Place legs into freezer bags and refrigerate for at least two hours. Bring remaining sauce to simmer and reduce by 1/3, reserve.
Heat Big Green Egg or other grill to 350°F. Drench legs in sauce, and arrange legs on grill. Cook until the start of char on the outside.
Now the big secret, mix buttermilk into the used freezer bag. Dunk the hot legs into buttermilk mixture and flash on the grill.
Porter Gorgonzola Sauce
Blend all ingredients with immersion blender until smooth. Melt over very low heat, stirring often. Serve platter style with dipping sauce in the center.
Beer and Baking's Jessica Rice used Palmero, a Belgian dubbel from Hangar 24 Craft Brewery to add flavors of dates, rum, spice, caramel and raisins to these perfect doughnut holes.
Equal parts salty and sweet, this crowd-pleasing bacon cheddar beer bread works for every meal. Serve it alongside hearty stews or offer it as a savory alternative to traditional brunch dishes.
Her garlic, salted, beer-baked fries were such a hit, we asked The Edible Perspective to share her delicious brown ale-soaked sweet potato fries version of the recipe. Enjoy!
Recipe for roasted butternut squash and Brussels sprouts tossed in a bacon and brown ale vinaigrette with sage and pecans - the perfect autumn side dish!
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