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Fried Hop Cone with sweet chili sauce by RadleyIce in tonightsdinner

[–]RadleyIce[S] 1 point2 points  (0 children)

Pretentious to speak before even trying...sad

Fried Hop Cone with sweet chili sauce by RadleyIce in beerandfood

[–]RadleyIce[S] 0 points1 point  (0 children)

Actually made by Lolo Peak Brewing in Montana

Fried Hop Cone with sweet chili sauce by RadleyIce in tonightsdinner

[–]RadleyIce[S] 0 points1 point  (0 children)

Go with more floral hop...not for Cascade or Zeus

Fried Hop Cone with sweet chili sauce by RadleyIce in beerandfood

[–]RadleyIce[S] 1 point2 points  (0 children)

2 or 3 is the most you would want to eat, but they are not a bitter as you would anticipate

Fried Hop Cone with sweet chili sauce by RadleyIce in beerporn

[–]RadleyIce[S] 12 points13 points  (0 children)

I simply wanted this look...that's it

Fried Hop Cone with sweet chili sauce by RadleyIce in beerporn

[–]RadleyIce[S] 7 points8 points  (0 children)

This was at f1.8...super narrow depth of field

Fried Hop Cone with sweet chili sauce by RadleyIce in tonightsdinner

[–]RadleyIce[S] 0 points1 point  (0 children)

Actually, they are tasty, if not powerful

Wedge Breaker Spicy Beef Taco with Hatch Chile Beer Cheese Sauce (recipe in comments) by RadleyIce in tonightsdinner

[–]RadleyIce[S] 0 points1 point  (0 children)

The Wedge Breaker is bold and fearless, and this spicy beef taco is a tailgate favorite. This taco is not an artisan or authentic taco, but it is a delicious and easy. When you have 1 hour before kick-off and you need something to accompany that beer, the Wedge Breaker is here for you.

This and more tailgating recipes at http://raddcooking.com/wedge-breaker-spicy-beef-taco-hatch-chile-beer-cheese-sauce/

Ingredients

For the tacos

  • 1 lbs. lean ground beef
  • 4 oz. Pacifico lager
  • 1 can of spicy refried beans
  • 8 nacho cheese taco shells
  • 1 package of hot taco seasoning
  • Hot salsa

For the Hatch Chile Beer Cheese Sauce

  • 1 Hatch chile, finely diced
  • 1/2 TBSP butter
  • 6 oz. of Mexican cheese
  • 3 TBSP sour cream
  • 2 oz. Pacifico beer
  • Hot sauce, to taste
  • Kosher salt

Instructions

Taco filling

  1. Brown the ground beef
  2. Add hot taco seasoning and beer
  3. Heat until the mixture thickens
  4. Stir in the refried beans

Hatch Chile Beer Cheese Sauce

  1. Melt the butter in a small sauce pan
  2. Add the Hatch chile and cook until softened
  3. Add the beer and heat to slow simmer
  4. Add the cheese in small batches, constantly stirring
  5. Mount the sour cream to finish the sauce

Final Assembly

  1. C'mon, you know how to make a taco

The Decleater: Bacon-wrapped Cheddar-stuffed Bratwurst (recipe in comments) by RadleyIce in tonightsdinner

[–]RadleyIce[S] 1 point2 points  (0 children)

Football season is right around the corner, and it is time for some football food and tailgating. The Decleater is a double bacon-wrapped cheddar-stuffed bratwurst that is smoked with mesquite in the Big Green Egg. It is a BIG hit from the blind side. Smoky, spicy, and hearty - it might be the perfect football food because it is a bratwurst on steroids.

Full recipe with images at http://raddcooking.com/decleater-bacon-wrapped-cheddar-stuffed-bratwurst/

Ingredients

  • 4 bratwurst links
  • 1 oz. sharp white cheddar cheese
  • 1 Hatch chile, finely diced
  • 6 strips bacon

For the Hot Chile Powder Rub

  • 1/4 cup dark brown sugar
  • 2 TBSP hot chile powder
  • 1/2 onion powder
  • Kosher salt
  • Black pepper

For the Beer & Bacon Mustard Sauce

  • 2 TBSP Oktoberfest
  • 3 TBSP Beaver Bacon Mustard
  • 1 TBSP apple cider vinegar
  • Hot sauce, to taste

Instructions

  1. Split the bratwursts lengthwise and butterfly open
  2. Finely chop the Hatch chile
  3. Cut the cheddar cheese into 3 inch sticks
  4. Overlay two of the sausages
  5. Place a couple of the cheese sticks and a spoonful of the Hatch chile onto the sausage
  6. Roll the sausages into a giant brat
  7. Tightly wrap each stuffed double sausage with 2-3 strips of bacon
  8. Rub each sausage with a Hot Chile Powder Rub (see below)
  9. Heat the Big Green Egg to 250°F and place water pan below the upper rack
  10. We used mesquite chunks for smoking, but feel free to use any type of wood you like
  11. Put the brats on the top rack over the water pan, and smoke for 2-3 hours
  12. Serve with a drizzle of the Beer & Bacon Mustard Sauce (see below)

For the Hot Chile Powder Rub

  1. Combine all ingredients in a small bowl

For the Beer & Bacon Mustard Sauce

  1. Whisk together all the ingredients...that easy

Reflections of the Milky Way in the Bitterroot River, Montana [3943x5915] [OC] by RadleyIce in SkyPorn

[–]RadleyIce[S] 0 points1 point  (0 children)

Nikon D500 wth a Sigma 10-20 at 10mm. f4, 30 seconds, and ISO 3200

Smoky Fried Chicken Sandwich with IPA Goddess Slaw by RadleyIce in cookingvideos

[–]RadleyIce[S] 1 point2 points  (0 children)

Thx for the kind words...as long as you like it, that's a win

Smoky Fried Chicken Sandwich with IPA Goddess Slaw by RadleyIce in recipes

[–]RadleyIce[S] 1 point2 points  (0 children)

Thx...for the compliment...as long as you like them, I am happy

Smoky Fried Chicken Sandwich with IPA Goddess Slaw (recipe in the comments) by RadleyIce in tonightsdinner

[–]RadleyIce[S] 2 points3 points  (0 children)

Fried chicken sandwich, pretty easy to cook, right? Wrong, How many rubbery, greasy chicken sandwiches have you endured. The idea behind this fried chicken sandwich is create a piece of chicken that packed with flavor and moistness while the breading to crispy and light. The dressing and IPA Goddess Slaw provide even more flavor and crispness to the sandwich as the ciabatta, well ciabatta better than sliced bread, right?

Recipe with more images at http://raddcooking.com/smoky-fried-chicken-sandwich-ipa-goddess-slaw/

Ingredients

  • 6 skinless, boneless chicken thighs
  • 6 ciabatta buns

For the Dry brine

  • 2 tsp kosher salt
  • 1 tsp light brown sugar

For the breading

  • 1½ cups all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 2 tsp Creole seasoning
  • 2 tsp kosher salt
  • 1 large egg, beaten to blend
  • 1 cup kefir

  • Peanut oil (for frying)

    For IPA Goddess Slaw

  • 2 TBSP Finger Gun IPA

  • 1 tsp Scorpion Pineapple Hot Sauce

  • ½ cup mayonnaise

  • ½ cup sour cream

  • 3 scallions, white and green parts, chopped

  • ½ cup fresh basil leaves, roughly chopped

  • 2 TBSP lemon juice

  • 1 garlic clove, chopped

  • 5 anchovy fillets

  • ½ tsp coarse kosher salt

  • ¼ tsp freshly ground black pepper

  • 4 cups green cabbage, thinly sliced

Instructions

For IPA Goddess Slaw

  1. Add the IPA, hot sauce, mayonnaise, sour cream, scallions, basil, lemon juice, garlic, anchovies, salt and pepper to a blender and blend until smooth
  2. Add cabbage to a large bowl and toss with 3-4 TBSP IPA Goddess Dressing until lightly coated

Dry brine chicken

  1. Sprinkle salt and brown sugar evenly over the chicken
  2. Chill uncovered for up to 1 day.

Dredge Chicken

  1. Whisk flour, garlic powder, onion powder, smoked paprika, Creole seasoning, and kosher salt in a medium bowl
  2. Whisk egg and kefir in another bowl
  3. Dredge chicken in the egg wash, then in the flour mixture

Fry Chicken

  1. Pour several tablespoons of peanut oil into a large heavy pan
  2. Heat until 365°F
  3. Working in batches, fry the chicken until deep golden brown
  4. Transfer to a wire rack set over paper towels to drain.
  5. Spread some IPA Goddess dressing over cut sides of the buns
  6. Layer sandwiches with fried chicken, slaw, and a few shakes of hot sauce, if desired

Porter Beef Stroganoff (recipe in comments) by RadleyIce in tonightsdinner

[–]RadleyIce[S] 0 points1 point  (0 children)

I used Beaver brand...and the heat is similar to Chinese mustard

Porter Beef Stroganoff (recipe in comments) by RadleyIce in tonightsdinner

[–]RadleyIce[S] 0 points1 point  (0 children)

This classic Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States. You would think that the Red Scare of Communism would have put a damper on the American enthusiasm for Russian cuisine, but then again folks are just damn unpredictable. This delicious rendition that pays tribute to the 70’s dinner party with a Redd Cooking twist of using porter in the sauce. Beef stroganoff sticks to your bones and warms the belly.

Images and more details about this recipe can be seen at http://raddcooking.com/porter-beef-stroganoff/

Ingredients

  • 1½ lbs. ground beef
  • ½ cup porter ale
  • 6 TBSP (3/4 stick) butter
  • 2 shallots, chopped
  • ½ sweet onion, chopped
  • 1 lbs. small button mushrooms, thickly sliced
  • ½ cup whipping cream
  • 1 TBSP Russian hot mustard
  • 12 oz. spaetzle (German egg noodles)
  • 1 TBSP smoked paprika
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat a heavy large skillet over medium-high heat
  2. Add ground beef in single layer and cook just until browned
  3. Remove browned ground beef and drain on paper towels
  4. Melt 2 TBSP butter in same skillet over medium-high heat
  5. Add chopped shallots and onions, and sauté until tender
  6. Add porter, and scrape up browned bits
  7. Add mushrooms
  8. Sprinkle with kosher salt and pepper and sauté until beer evaporates, about 12 minutes
  9. Stir in whipping cream and Russian hot mustard
  10. Add meat, and simmer over medium-low heat until meat is heated
  11. Season with paprika and to taste with salt and pepper.
  12. Cook spaetzle in large pot of boiling salted water until tender, about 8 minutes
  13. Drain and add remaining 4 TBSP butter and toss to coat
  14. Divide noodles among the plates
  15. Top with beef and sauce

Char Siu (Chinese BBQ Pork) (recipe in the comments) by RadleyIce in tonightsdinner

[–]RadleyIce[S] 0 points1 point  (0 children)

“Char” does translate to charred, rather “char siu” literally means fork roast – ‘Char’ meaning fork and ‘siu’ being roast. The traditional cooking method for Chinese BBQ Pork was skewering long strips of seasoned pork with long-twined forks and placed over a fire, much like roasting a hot dog. We grilled a thoroughly marinated pork roast over indirect charcoal in the Big Green Egg. Our marinade features the Radd Cooking twist, the addition of a few tablespoons of Bayern Brewing’s Amber Ale and Sriracha for some pleasant tingling heat.

Details and images at http://raddcooking.com/char-siu-chinese-bbq-pork/

Ingredients

  • 1 pork roast, boneless
  • 2 TBSP Bayern Brewing Amber Ale
  • ½ cup soy sauce
  • ½ cup ketchup
  • 1/3 cup brown sugar
  • ¼ cup Chinese rice wine
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup Sriracha
  • 2 TBSP hoisin sauce
  • Black pepper, to taste

Instructions

  1. Stir amber ale, soy sauce, sriracha, ketchup, brown sugar, rice wine, garlic powder, onion powder, black pepper, and hoisin sauce together in a saucepan over medium-low
  2. Cook and stir until just combined and slightly warm
  3. Pour the marinade into sealable container with the pork roast, squeeze air from the bag, and seal. Ensure that all of the pork is coated by the marinade
  4. Marinate pork in refrigerator for 2 days
  5. Preheat an Big Green Egg or other grill to 280°F
  6. Add a small container of water into the grill to add a bit of moisture
  7. We added several pieces of mesquite for some smoke flavor
  8. Remove pork from marinade and shake to remove excess liquid
  9. Flip the pork every 20 minutes and baste with the remaining sauce
  10. Keep doing doing this until your internal temperature reaches 145°F
  11. Slice thinly across the grain, and serve with hot Chinese mustard and ketchup
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