Cooking With Beer
BROWN SHUGGA’ BREAD PUDDING
- 6 oz. (half a bottle) Brown Shugga’ (the beer, not the sucrose)
- 1.5 cups Brown Sugar (the sucrose, not the beer)
- 1 loaf of French Bread, Diced into Crouton-sized Bites
- 1/2 gallon Whole Milk
- 9 Eggs
- 3 Cans Sweetened Condensed Milk
- 4 oz. Cinnamon Powder
- 3 tbsp. Vanilla Extract
- Take all of the ingredients (minus the bread) and mix together until it makes a tasty goo
- Grease a large (~20×12 or equivalent) oven-safe baking pan and fill it with the cubed French bread.
- Add the tasty goo mixture and press to ensure all the bread bits have soaked in the goods. There will be some of the mixture coming up in excess… that’s perfect.
- Cover and bake at 375˚F/24˚C for 20 min.
- Uncover and top with 1.5 cups brown sugar (the sucrose, not the beer).
- Take the lid off and bake it uncovered for another 15 minutes, or until the bread bounces back at the touch. Test it by inserting a toothpick and, when removed, the toothpick should be clean.
- Remove the label from condensed milk cans, put them in a pot and cover with water. Partially cover the pot and bring the water to a boil. Leave at a boil ‘til all the water has cooked away (about an hour-ish).
- Open the cans (careful… they’re hot!), and mix in the Brown Shugga’ beer.
- Let cool and smother it all over the Bread Pudding.
- Serve it warm, best paired with a 6’er of Brown Shugga’!
OOEY-GOOEY BACON & A LITTLE SUMPIN’-INFUSED CHEESE DIP
Everyone waits to hear those three words from their beloved… Beer. Bacon. Cheese. Show your friends just how much you love them with this recipe worthy of the most potted of potlucks. (Or just make it for yourself, because you do you, dammit!)
- 18 oz. cream cheese, softened
- ¼ cup sour cream
- 1 ½ tbsp Dijon mustard
- 1 tsp garlic powder
- ¼ cup Rotel
- 1 cup Little Sumpin’
- 2 cups shredded cheddar cheese
- 1 lb bacon strips, cooked and crumbled, divided
- ¼ cup heavy whipping cream
- 1 green onion, thinly sliced
- In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in Little Sumpin’, Rotel, cheese and all but 2 tablespoons bacon. Cook covered on low, stirring occasionally, until heated through, 3-4 hours.
- Take a sip of yer Little Sumpin’ Sumpin’
- In last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with your preferred gooey-food-scooping edible apparatus.
12TH OF NEVER CROCKPOT PULLED CHICKEN
Why’d he cross the road? We don’t know, that’s his business.
- 3 pounds boneless, skinless chicken breasts
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 12 oz 12th of Never
- 4 cups Hunt’s BBQ Sauce
- Season your chicken with onion powder, garlic powder, paprika, salt and pepper and toss it on in the crockpot.
- Pour in your entire 12th of Never. Don’t worry, you’ll be reunited soon. Add 24 ounces of your favorite barbecue sauce–we like Hunt’s.
- Cook covered on low for 8 hours, checking every hour or so to adjust liquid–if sauce is looking a little thick, and some more 12th of Never a splash at a time.
- After 8 hours, shred that bird with a fork and add remaining barbecue sauce. Toss to coat and let sit for 10-15 minutes before serving so you don’t burn your mouth.
Enjoy and Happy Holidaze!