BREW BURGERS Oil to sauté 2½ pounds of ground beef 1 onion, diced 3 jalapeno peppers, seeded and diced 6 cloves of garlic, chopped 2 tablespoons thyme, dried (30ml) 1 tablespoon oregano, dried (15ml) 1 egg 1 bottle of stout beer ¼ cup parsley, chopped (60ml) 1 teaspoon of salt (5ml) 1 teaspoon of black pepper (5ml)

In a small saucepan over medium heat, sauté onion, jalapeno peppers, garlic, thyme and oregano until onions are translucent (about 3 minutes).

In a large bowl, stir together ground beef, onion mixture and egg, blend thoroughly. Slowly stir in stout beer. Add parsley, celery salt and black pepper and mix well.

Preheat grill to 375ºF.

Form meat into 6 patties. Place on grill and cook, turning until well-done throughout (about 8-10 minutes per side).

Yield: 6 servings
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BROWN ALE MAPLE-GLAZED CHICKEN WINGS Marinade 1 orange, halved and sliced 1 lime, halved and sliced 3 cloves of garlic, chopped ½ knob ginger, chopped ½ red onion, halved and sliced ½ bunch cilantro, chopped ½ bottle Brown Ale Beer 6 tablespoons of vegetable oil (90ml) 1 tablespoons hot sauce (15ml) 1½ pounds of chicken wings

Brown Ale Maple Glaze
½ bottle Brown Ale Beer
2 cups of orange juice (500ml)
¾ cups of maple syrup (175ml)
3 tablespoons of hot sauce (45ml)
1 tablespoons of ginger, chopped
1/8 cup of lemon juice
Celery salt to taste
2 tablespoons of garlic salt

Make marinade by combining orange slices, lime slices, garlic, ginger, onion, cilantro, Brown Ale Beer, vegetable oil and hot sauce in large bowl. Place chicken wings in a large sealable plastic bag, pour marinade over top and marinate in refrigerator for 6 hours, or up to 24 hours.

Preheat grill to 400ºF/200ºC

Make glaze sauce by combining in medium bowl Brown Ale Beer, orange juice, maple syrup, hot sauce, ginger, lemon juice, celery and garlic salt.

Place chicken wings on grill and cook, turning, until done, about 5 minutes per side. Brush wings with maple glaze sauce and cook additional minute on each side.

Yield: 1½ pounds of chicken wings
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WARM POTATO SALAD WITH BEER Beer Dressing 6 tablespoons of olive oil (90ml) ½ cup of red onions, finely chopped (125ml) ¾ cup of Lager (175ml) 4 tablespoons malt or cider vinegar (60ml) 1 teaspoon of sugar (5ml) 2 tablespoons Dijon Mustard (30ml) Salt and pepper to taste Potato Salad 2 ½ pounds of red Potatos 2 cups of yellow onions, finely chopped (475ml) ¼ cup of fresh parsley, finely chopped (60ml) 4 tablespoons of chives, chopped (60ml) 3 hard boiled eggs, sliced

Beer Dressing: Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the red onion and cook until soft, about 5 minutes. Add the Lager, vinegar and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly poor in the remaining four tablespoons of olive oil. Season with salt and pepper.

Salad: Cook the Potatos in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, peel, slice and cut into ¼" rounds. While the Potatos are still warm, gently mix them with the yellow onions, parsley, and beer dressing. Do not overmix or the Potatos may break into pieces. Serve warm or at room temperature.

Sprinkle chives and eggs over top.

Yield: 6 servings
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CHICKEN ON A BEER CAN Rub 2 teaspoons of dried sage (10ml) 2 teaspoons of cayenne (10ml) 1 tablespoon of celery salt (15ml) 1 tablespoon of black pepper (15ml) 2 tablespoons of brown sugar (30ml) 1 tablespoon of garlic powder (15ml) 1 tablespoon of thyme leaves (15ml) 1 large King Can of beer (16 ounces) ¼ cup of chicken stock (60ml) 1 tablespoon of brandy (15ml) 2 teaspoons of lemon juice, freshly squeezed (10ml) 2 tablespoons of butter (30ml) 1 roasting chicken (6-7 lbs) 4 tablespoons of melted butter (60ml) 2 cups of hickory wood chips (475ml)

Combine all of the rub ingredients into a bowl and mix.

Pour half of the beer over half the wood chips to soak for 30 minutes. Using a church key style can opener, make 2 additional holes in the top of the beer can and set it aside for future use.

To inject the marinade into the chicken, place the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the Cajun rub into a medium sized saucepan. Warm through gently until the butter melts. Remove from the heat and set aside until the mixture comes to room temperature.

Remove the giblets from the chicken and set aside. Remove the fat from just inside the body and neck cavities. Rinse the chicken inside and out and pat dry. Season the cavity of the chicken with 2 tablespoons of the Cajun Rub.

Pull the injector marinade into a large syringe. Inject the sauce into the breasts, thighs and drumsticks of the chicken until plump.

Brush the outside of the bird with some of the melted butter and season with 3 tablespoons of the Cajun rub.

Hold the bird upright with the opening of the body cavity down. Lower the chicken into the upright beer can pull its legs forward to form a tripod allowing the bird to stand upright.

Tuck the wing tips so that they don't burn.

Preheat the grill to high heat (500ºF) on one side (indirect grilling). Place a drip pan on the other side of the grill with no heat underneath.

Squeeze the excess beer from the soaking wood hunks and place in the center of a large piece of foil. Add the hickory wood chunks and fold the foil around the wood to create a sealed package. Using a fork, poke holes in both sides of the wood package and place it directly over the heat source on the grill. Close the lid and wait for smoke.

When smoke is visible, reduce the heat to medium under the wood chip package and leave the other burners off.

Place the chicken upright on the cool side of the grill over the drip pan. Brush with melted butter. Close the lid and cook at 220ºF (110ºC) for 2½ hours until golden brown and the internal temperature has reached 180ºF.

Baste the bird carefully every 45 minutes to an hour with more melted butter. If the bird begins to get excessively browned on the outside, cover it gently with foil.

Remove the finished chicken from the beer can carefully. Do not touch without proper protection as both the can and the liquid will be very hot. Let the chicken rest covered for 5 minutes before carving.

Yield: 6 servings
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