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BEERLICIOUS

Ted Readers

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TABLE OF CONTENTS

Foreword by Ray Lempe .......................................................

xi

Samuel Adams Boston Lager Honey Mustard ........................ 45 Landshark Salsa de Arbol ...................................................... 46

Beerlicious : The ArT of Grillin & Chillin

Leinenkugel Berry Weiss Peach Melba BBQ Sauce ................ 48 1 Karen Adlers Wheat Beer Marinade and Dressing ................. 49

Introduction .......................................................................... Beerlicious: The Story of How Beer Met BBQ (and a bunch of other stuff!) ................................................

Top Ten Places That I Have Had a Beer ................................. 10 Getting Your Grill Ready For the Grilling Season ..................... 15 Gas vs. Infrared Grilling ......................................................... 16 Teds World of Charcoal ........................................................ 20 Beer and Steaks .................................................................... 25 Ribs ...................................................................................... 31 Plank Grilling ........................................................................ 35 Rotisserie ............................................................................. 36

appetizers
Abita Golden Planked Boudin Balls with Tomatillo Butter ....... 52 Beerlicious Chicken Wing Lollipops with Smoky Bacon Blue Cheese Dip ........................................... 55 Head-to-Foot BBQ Terrine with BBQ Sauce Jelly .................... 57 Grilled Shrimp and Artichoke Nachos with Yellow Pepper Drizzle .......................................................... 60 Crazy Canuck Beef Jerky Beer Gravy and Dip ........................ 63 Erik Peters Planked Jumbo Shrimp with

BBQ seasoning ruBs and sauces


Bone Dust BBQ Seasoning .................................................. 40 Orgasmic Onion Burger Seasoning ........................................ 40 Leffe Brune Peanut Brittle BBQ Rub ...................................... 41 Sesame Beer BBQ Rub .......................................................... 42 Pabst Blue Ribbon Hillbilly Basting Sauce .............................. 43 Redbridge Gluten-Free Lager BBQ Sauce .............................. 44

Salsa Borracha and Pickled Garlic Chimichurri .................... 64 First-Date Explosions with Laquintas Little Sumpin Sumpin Ale ........................................................................ 66 FYRO Pickled Smoked Eggs with Hazed and Infused Dry Hopped Ale ....................................................... 69 Beer-Injected Bacon-Wrapped Scallops ................................ 71 Grolsch Avocado Baked Turbot with Shrimp and Edam Cheese .............................................................. 75

MGD ABTs ............................................................................ 76 Moretti Planked Stromboli ..................................................... Plank-Smoked Camembert with Beer Nut Bacon Caramel Topping ................................................................ Rob McCanns Grill-Baked Oysters with Becks ..................... The Miracle Soup: Beer/Bean/Bacon/BBQ Pulled Pork Soup .... 81 84 87 78

Shiner Bock Skirt Steak Churrasco ........................................ 123 Wellington County Dark Ale Coffee-Crusted Porterhouse with Roquefort Butter .......................................................... 125

pig
Blue Moon Schweine Nacken Steaks with Creamy Cucumber Salad ..................................................... 130

steer
Nut Brown Gaucho Flank Steak Roll-Up ................................ Honking Big Tomahawk Chop ............................................... 90 92

Leffe Brune Smoked Extra-Meaty Back Ribs .......................... 135 Stellas Sticky Pigs Tails ........................................................ 136 Cherry Wheat BBQ Pork Tenderloin Chinese-Style .................. 139 Dr. BBQs Old Style Shot-and-a-Beer Pork Steaks .................. 140 Hop City Barking Squirrel Smoked Ham Steak ...................... 143 Crme Brulee Ribs ................................................................. 144 The Captains Planked Roast Rack of Pork ............................. 146 The Simple Art of BBQ Pulled Pork ......................................... 148 Brooklyn Lager BBQ Smoked Pulled Pork with Green Apple Slaw ................................................................ 151

Devils Tri-Tip ........................................................................ 95 Big Wheel Buttered Smoked Brisket ...................................... 97 Duvel Planked Beef Wellington .............................................. 101 Chimay Grilled Short Ribs with Chocolate Glazing Sauce ....... 105 General Hand Grenade Steaks with Kaboom Butter ............... 106 Greg Rempes Drunken London Broil ..................................... 109 Iron Duke Rotisserie of Prime Rib .......................................... 110 Steph The Grilling Gourmets Stuffed NY Strip Steak with Innis & Gunn Oak Aged Beer ...................................... 113 Rob Rainfords Mill Street Coffee Porter Hanger Steaks ......... 117 Black Oak Nut Brown Shot-and-a-Beer Beef Ribs ................. 118 Creemore Pilsner Steak ........................................................ 120

lamB, Veal, game


Coopers Lamb Ribs ............................................................... 157 Creemore Springs Baron of Lamb .......................................... 158

EJR Lamb Kebabs ................................................................. 160 Bass Pale Ale Grilled Veal Liver and Apples with Bacon and Onions ............................................................... 162 Buttermilk and Becks NA-Marinated Grilled Veal Chops ........ 164 Heebs Venison Beer Sausages ............................................. 167 Two Brothers Brewing: Cane & Ebel Hopped Up Red Rye Ale Bison Strip Steak with Vanilla Curried Onion ........................ 170

sandwiches
Amsterdam Natural Blonde Ultimate Chicken Dog ................. 211 Black Oak Pale Ale Grilled Tuna Taco ..................................... 212 Carlsberg Chicken Dog on a Stick ......................................... 214 Ed Da Pipes Big Chicken Steak Sandwich ............................. 216 Erdinger Weissbier Smoky Sirloin Burgers ............................. 218 Little Green Flash Beer Bellies on a Bun ................................ 221 Graham Bauckhams Cure for the Common Hangover ........... 224 Nickelbacks Beer OClock Chicken Burger ........................... 226

Birds
Budweiser BBQ Spatchcocked Chickens ............................... 175 East Coaster Sea-Chicken Bundles ........................................ 179 Hang-em-High Stuffed Bacon-Wrapped Chicken Drumsticks .. 181 The Grateful Grillers Sir Boddingtons Chicken ...................... 184 Mike Zaborskys Grilled Chicken Paprikash ............................ 187 Grilled Chicken and Taters ..................................................... 189 Olafs Bier, Brust, Kse, und Pilze auf Holz (Beer, Breasts, Cheese, and Fungus on Wood) ............................................. 193 Pilsner Urquell Van Gogh Chicken .......................................... 195 Tsingtao Cold Tea Smoked Chicken .................................... 198 Fosters King Can Turkey ....................................................... 200 Harvest Grilled Turkey ............................................................ 203 Innis & Gunn Blonde Grilled Duck Breasts with Cassis and Apricot Glaze ..................................................... 207

Old Milwaukee Meat Muffins with Mashed Potato Icing and Bacon Sprinkles ........................................................... 228 Will Wallaces Dark266 Grilled Chuck Flat Steak Sandwiches with Beer-Braised Thyme Onion .......................................... 230 The Most Interesting Sandwich: The Dos XX Equis Brickwich ..... 232 Yellow Snow Rib Sandwich ................................................... 234

crustaceans and Fishes


Affligem Blond Abbey Ale Grilled Orange-Ginger Lobster Tails ... 239 Chelada Marlin with Hot Buttered Clams ............................... 240 Dogfish Ale Grilled Squid with Beer-Butter Sauce .................. 242 Sapporo Planked Salmon Stuffed with Bay Scallops and Wrapped in Bacon ........................................................ 245 Kronenbourg 1664 Poached and Grilled Halibut .................... 247 Harp Irish Lager Bronzed Salmon .......................................... 250 Rolling Rock Nut-Crusted Planked Catfish ............................. 252 Jims West Coast Kingfisher Prawns ..................................... 255 Muskoka Cream Ale Fish n Chips ........................................ 257 Rickards White Grill-Roasted Chorizo and Mussel Bake ........ 259 Rons Beer-Brined Arctic Char ............................................... 262

desserts and Breads


Build a Box ........................................................................... 286 Beerlicious BBQ Cake ........................................................ 289 Frli Apple, Rhubarb, and Strawberry Crumble ...................... 291 Double Chocolate Stout German Chocolate Cake .................. 294 Grilled Apple Ice Cream and Strongbow Float ....................... 296 Mort Subite Framboise Grilled Pears ..................................... 298 Diva Qs Double-Grilled Jalapeo Beer Cornbread ................. 301 Tony Armstrongs Guinness Pumpernickel Bread .................. 303

Recipe Notes ........................................................................ 306 Acknowledgements .............................................................. 308

sides
Delirium Planked Mashed Potatoes ....................................... 267 Fire-Roasted Corn on the Cob with Cheesy Nut Crust ............ 269 Hal Taylors Black Eyed Peas with Beer and Bacon ................ 272 Peroni Stuffed Grilled Zucchini .............................................. 275 Rock Creek Mashed Sweet Potatoes with Cider Maple Syrup .............................................................. 277 Anchor Steam-Grilled Artichokes with Beer n Bacon Dip ..... 278 Beer-Infused Beet, Pear, and Blue Cheese Salad ................... 281

Photo by Sandi Graham

FOREWORD

hen Ted told me he was going to write a cookbook about beer and BBQ, my first thought was that he had finally found the perfect literary project. It reminded me of that old David Allan

with beer than BBQ. The smokiness and the spiciness that flavours the food are a perfect match with the refreshing coolness of a good beer. We all love to hang around the grill, telling stories, tending to the food, and having a few beers. Its the ultimate relaxation for the working man or woman. We spend our lives trying to build a better backyard with a great grill so we can host and entertain our family and friends. And when we do, the main ingredients are always good food and beer. It just doesnt get any better than that. We all think were pretty good at grilling, too, but the truth is were all in line behind my World Famous friend. Ted Reader is the Pied Piper of this lifestyle. Follow him and youll always eat good food, drink good beer, and have a good time.

Coe song about Steve Goodman writing the perfect country and western song. It seems Teddys been preparing to write this book for his whole life. Beer, fire, and meat are surely three of his four favourite things. Whats the fourth? Well, that will have to be in another book. Im an American and we like beer. But not like Canadians like beer. Im lucky enough to count Ted and quite a few other Canadians as friends, and I can tell you that Canadians like their beer much more than we Americans do, so its only logical that the master of Canadian grilling and BBQ wrote this book. And, of course, there is no food that goes better

Ray Lampe, Dr. BBQ

FOREWORD

xi

deVils tri-tip
Food processor Meat thermometer
1 8 cloves 1 tsp 2 tsp 1 tsp cup 2 Tbsp 1 Tbsp 1 Tbsp 1 can sirloin tri-tip (12 lb/750 g1.25 kg) garlic, minced sambal chili paste fresh gingerroot, minced Worcestershire sauce soy sauce olive oil freshly ground black pepper fresh rosemary, chopped Great Lakes Brewery Devils Pale Ale (16 oz/473 mL) Kosher salt, to taste 1

The tri-tip is cut from the bottom sirloin in the area of the steers hip. It is a three-sided, well-marbled, and underappreciated cut of meat with a robust flavour, especially when its marinated with Great Lakes Brewery Devils Pale Ale. Tri-tips weigh 12 lb (750 g1.25 kg) each, and are best grilled to medium-rare and sliced thinly across the grain. Using a fork or meat needling press, pierce tri-tip all over, about 30 times per side. Transfer to a large self-sealing plastic bag. Add garlic, chili paste, ginger, Worcestershire sauce, soy sauce, oil, pepper, rosemary, and Great Lakes Brewery Devils Pale Ale. Seal bag, turning bag and gently massaging meat to evenly coat. Refrigerate and let marinate, turning every 2 to 3 hours to evenly marinate, for 24 hours. Set up grill for direct and indirect grilling: preheat one side of grill to high (about 550F/280C), leaving other side off. Drain tri-tip, discarding leftover marinade, and pat dry with paper towels. Season to taste with kosher salt. Place tri-tip on grill and sear for 1 to 2 minutes per side. Move tri-tip
250 g 45 mL 30 mL 2 Splash 8 cloves 5 mL 10 mL 5 mL 60 mL 30 mL 15 mL 15 mL 1 can

Beer Compound Butter


lb 3 Tbsp 2 Tbsp 2 Splash butter, softened Sesame Beer BBQ Rub (p. 42) fresh cilantro, chopped green onions, minced Great Lakes Brewery Devils Pale Ale Salt and freshly ground black pepper, to taste

to cool side of grill. Reduce heat to medium 350450F/180230C) and close lid. Grill-roast, drizzling with extra beer, for about 15 to 20 minutes or until a thermometer inserted in centre of thickest part registers 130F (55C) for medium-rare. Remove tri-tip from grill and let rest for 10 minutes. Thinly slice across grain. Serve with dollops of Beer Compound Butter. Serves 4 to 6

Beer Compound Butter


Transfer to a small serving dish, cover, and refrigerate for up to 1 month or until ready to use. Makes about 1 cup (250 mL)

STEER

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tasting notes
Devils Pale Ale is slightly higher in alcohol per volume (6.6%) the colours are mahogany and reddish, with a little copper edging. The nose is malty with notes of burnt and roasted grains coming through. Not a lot of hop presence. The body is full and flavourful mainly coffee, some chocolate, and hints of caramel and molasses. There is some full bitterness on the finish, but it is not unpleasant.

the proFessors pairing notes


This should be a great match for full-bodied tri-tip. The beer will pick up the molasses coming from the Worcestershire sauce and, at the same time, complement the charred outer edges of the meat. The Beer Compound Butter should also match some of the malty characteristics of the ale, but will be cut nicely by the extra bitterness.

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See recipe p. 187


172 BEERLICIOUS

mike zaBorskys grilled chicken paprikash


12- by 8-inch (30- by 20-cm) cedar plank, about
-inch (1-cm) thick, soaked in cold water for at least 1 hour

I met Mike Zaborsky at the 2004 Grey Cup in Ottawa, as I was coming out of a bar around 2 a.m. for a smoke and some cold November air. Anyway, this guy drops to his knees and starts bowing to me, repeating You are the king of the Q. Needless to say, after helping him up I joined him for a few pints to discuss the fine arts of football and BBQ. Those pints were the beginning of a good friendship and, on top
1

Napoleon Cajun-Style Injector Spray bottle of water


1 large sweet onion, sliced into - inch (1 cm) rings 2 large Hungarian (or banana or yellow wax) peppers 4 2 Tbsp + 2 Tbsp Kosher salt and freshly ground black pepper, to taste 2 cups 1 Tbsp + 1 cup 1 tsp 8 2 bottles panko (Japanese-style) bread crumbs 500 mL smoked Hungarian paprika (or regular sweet paprika) kosher salt bone-in skin-on chicken thighs Stella Artois Light Lager (12 oz/330 mL each) 1 cup + 1 cup 2 Tbsp 2 tsp heavy sour cream (34% fat, if you can get it) olive oil hot-chile oil 250 mL + 250 mL 30 mL 10 mL 15 mL + 250 mL 5 mL 8 2 bottles firm ripe plum tomatoes vegetable oil 4 30 mL + 30 mL 2

of that, Mike truly is my number-one fan. He is willing to try anything on the grill, and lives to Q it up. This is a Zaborsky original. Outstanding, Mike! Preheat grill to medium-high (450550F/230280C). In a large bowl, combine onion, peppers, tomatoes, and 12 Tbsp (1530 mL) of oil. Season to taste with kosher salt and black pepper. Gently mix to coat vegetables. Place vegetables on grill and cook for 8 to 12 minutes or until slightly charred and tender. Remove vegetables from grill, let cool, then chop into inch (1 cm) pieces. Set aside. In a big bowl, thoroughly combine panko bread crumbs, 1 Tbsp (15 mL) of the paprika, and kosher salt. Set aside. Using injector, fill reservoir with Stella Artois Light Lager and inject each chicken thigh. (Note: You will use about 1 cup (250 mL) beer total.) In a bowl, whisk together 1 cup sour cream and cup (125 mL) of beer. One thigh at a time, dip into sour cream mixture, then roll in reserved bread crumbs to evenly coat. (Note: Press gently into bread crumbs to get a nice thick layer of breading.) Place thighs, evenly spaced apart, on plank. Reduce grill heat to medium (350450F/180230C). Centre planked thighs on grill. Close lid and plank-roast, occasionally checking to ensure plank has not caught fire, for 25 to 35 minutes, or until crust is crisp and golden brown and chicken is fully cooked (to an internal temperature of 170F/78C). (Note: If plank catches fire, extinguish with bottle of water and reduce grill temperature.)

BIRDS

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Meanwhile, in a heavy-bottomed cast-iron pan, over medium heat (on a grill side burner or on the stove), heat olive and chile oils until just starting to smoke. Add vegetables and cook, stirring continuously, for 1 to 2 minutes. Stir in the remaining paprika and cook, stirring continuously, for 30 seconds to 1 minute. Add 1 bottle of the beer and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has reduced by half and mixture is saucy and thickened. Season to taste with salt and pepper. Set aside and keep warm. Remove chicken thighs from grill and arrange on a platter. Stir remaining sour cream into warm vegetable mixture and pour over chicken thighs. Serve immediately. Serves 4

tasting notes
Stella Artois Light Lager is a fine example of a light Euro lager. It still has a nice golden colour, but is slightly lighter than its big sister. The citrus-and-spice hop aromas are still there in the background, and the body is a nice, light bready texture. The finish is light and quick.

the proFessors pairing notes


The primary reason that this pairing works is the ability of the Stella to reduce the impact of the breading. We need to finish this meal, and the Stella will help to cleanse our palates after each bite. Also, it will minimize the acidity of the tomatoes and peppers in the vegetable paprikash.

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See recipe p. 214


208 BEERLICIOUS

the most interesting sandwich: the dos xx eQuis Brickwich


Two bricks, wrapped in heavy-duty aluminum foil
1 lb 1 12 sliced smoked brisket or smoked meat small sweet onion, thinly sliced jalapeo peppers (seeds and all), thinly sliced cup corn kernels (Note: If using fresh 1 corn, boil 2 cobs for 5 minutes, chill, and remove kernels.) 2 cups 1 Tbsp Squeeze Splash pepper jack cheese, shredded fresh cilantro, chopped lime juice Dos XX Equis Special Lager Kosher salt and freshly ground black pepper, to taste 2 4 slices corn tortillas panini bread (about inch/ 2 cm thick) 8 tsp mayonnaise 40 mL 2 4 slices 500 mL 15 mL Squeeze Splash 500 g 1 12 12 25 mL

This was inspired by my love for this refreshing Mexican beer, and for my love of big juicy sandwiches. This one is a panini-style sandwich, only more like panini meat crunch tacos and its made on a grill with foilwrapped bricks standing in for the panini press. If you like, you can also change it up a little by replacing the brisket with grilled steak, chicken breasts or shrimp, peameal bacon or pulled pork, or smoked turkey or ham. Live it up and get creative! In a bowl, combine onion, jalapeos, corn, pepper jack cheese, cilantro, lime juice, and beer. Season to taste with kosher salt and black pepper. Let marinate, stirring once, for 10 minutes. Preheat grill to medium (350450F/180230C). Place tortillas on grill and toast for 1 to 2 minutes per side or until crisp. Set aside and keep warm. Lay 2 slices of the bread on a flat surface. Spread each with 1 tsp (5 mL) of the mayonnaise, then lay one-quarter of the brisket evenly over 1 slice and top with one-quarter of the topping, arranging evenly over brisket. Over the topping, layer 1 tortilla, one-quarter of the topping (arranging evenly over tortilla), and one-quarter of the brisket. Sandwich with second slice of bread, mayonnaise-side down. Press firmly and set wrapped brick on top. Repeat with remaining ingredients. Next, brush both sides of the sandwich with another teaspoon of mayonnaise. Place sandwiches on grill, set foil-wrapped brick on each, and grill for 3 to 5 minutes, or until bread is slightly crisp and golden brown. Carefully remove bricks, gently turn sandwiches over, replace bricks, and grill for 3 to 5 minutes, more or until bread is crisp and filling is hot and gooey. Carefully remove bricks. Transfer sandwiches to side of grill over indirect heat, close lid, and let sandwiches continue to heat for about 2 minutes. Remove sandwiches from grill. Let rest for 3 to 5 minutes. Slice in half. Serve immediately. Serves 1 to 2

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tasting notes
The most interesting beer in the world is both complex and simple. It can speak to you in soft, beckoning tones, while demanding you show it some love. Just kidding. This is a great Mexican lager. Its got a great golden colour and a nice, dense white foam that most of us will never see the bottle is pretty sexy, too. The aromas are slight citrus and soft cereal, and the body is mild and smooth. A little breadiness is finished off with a crisp, clean end.

the proFessors pairing notes


The body of Dos XX Equis Special Lager is enough to work together with the panini, while the crisp finish should easily contrast with the heat of the jalapeos, pepper jack cheese, and cilantro.

SaNDWIChES

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BuILD A BOX
Cedar Planking Box
One untreated plank, 12 by 8 inches (30 by 20 cm) minimum inch (2 cm) thick Four uniform untreated cedar shims, minimum 12 to 14 inches (30 to 35 cm) long and 4 inches (10 cm) wide 8 to 16 nails, about 1 inch (2.5 cm) long with a flat head (none of those fancy finishing nails) hammer

I created this method of plank-grilling many years ago with a recipe for apple cake. Making a plank box allows you to add great smoky flavour to all your favourite dishes. Cakes, quiche, mac and cheese, baked beans, lasagna, and so much more. Its innovative, eh! Place the plank on one of its long edges on a flat work surface. Lay one shim onto the edge of the plank, ensuring the thick end of the shim is square with the corner and the edge, which will be the bottom of the roasting pan. Hammer a nail about 1 inch (2.5 cm) from the corner of the plank as close to the centre of its width as possible. Repeat at the other end of the shim with another nail. You may choose to hammer a nail into the centre as well. Snap off any excess shim from the thin side, hanging off the edge and discard. Repeat with the remaining three edges of the plank so that you have a 3- to 4- inch (7- to 10-cm) deep planking box. Depending on what youre planking, you may need to add a few more nails to create a tighter seal around the corners of the shims. This can be a little tricky due to the fact that the shims are thin and can split easily if the nail doesnt go in just right. These get really easy to make after the first one.

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DESSERTS aND BREaDS

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BEERLICIOUS

Beerlicious BBQ cake


Cedar planking box (see instructions p. 286) Mixer

Only a recipe like this can come from a night of drinking. It is a moist and rich cake made with my Crazy Canuck BBQ Sauce and delicious Alexander Keiths India Pale Ale. I bake this on the grill using a cedar planking box. If you dont have the time for building a plank box, use a
500 mL 10 mL 10 mL 5 mL 125 mL

BBQ Sauce and Beer Cake


2 cups 2 tsp 2 tsp 1 tsp cup all-purpose flour, sifted baking powder Bone Dust BBQ Seasoning (p. 40) baking soda Teds World Famous BBQ Crazy Canuck Sticky Chicken and Rib Sauce, or your favourite gourmet style BBQ sauce cup 2 Tbsp cup 1 cups 2 Alexander Keiths India Pale Ale red food colouring butter, softened light brown sugar large eggs Chocolate covered pretzels to garnish 125 mL 30 mL 185 mL 375 mL 2

rectangular brownie cake pan. Preheat grill to medium-high, approximately 450550F (230280C). Sift flour, baking powder, Bone Dust BBQ Seasoning, and baking soda into a bowl. In a separate bowl, stir together the BBQ Sauce, beer, and food colouring. Set aside. In a mixer, beat butter until smooth and a little fluffy. Add the sugar and blend until smooth. Beat in the eggs until smooth. Add the flour mixture (a little at a time) and then the BBQ Sauce mixture. Beat on low until well combined and then increase the speed to medium-high and beat continuously for a minute. Pour the batter into cedar planking box. Bake for 30 to 45 minutes on preheated grill until the cake is cooked through. It is done when a toothpick inserted into the centre comes out clean. Remove from grill and allow to cool fully.

Beer Frosting
1 cup 1 cup 1 tsp 2 Tbsp 4 cups cup softened cream cheese softened butter vanilla extract Alexander Keiths India Pale Ale icing sugar desiccated coconut 250 mL 250 mL 5 mL 30 mL 1L 125 mL

While the cakes are baking, prepare the frosting. Unmold cake from cedar planking box. Frost cake with Beer Frosting. Garnish with chocolate covered pretzels. Serves 8

Beer Frosting
In a mixer, beat the cream cheese, butter, vanilla, and beer until smooth, a couple of minutes. Gradually beat in the icing sugar a little at a time on low speed until all the icing sugar has been added. Add coconut and increase speed to medium-high and beat until fluffy.

DESSERTS aND BREaDS

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tasting notes
Alexander Keiths is a very good thirst-quenching, easy-drinking ale. The colours are light golden with a soft, white foam that dissipates fairly quickly. The aromas are very light and reminiscent of creamed corn. The body is also quite light with little hints of fresh bread coming through. The finish is clean and crisp with very little bitterness.

the proFessors iduciis recupti dolupti sciunt laB il in pel et lam eVerro et la Ficto doluptatempairing notes

consed exeru

The bitterness in the Keiths should help to reduce the richness of the cream cheese, butter, and vanilla while working to complement the spicy body of the BBQ sauce. Realistically, we want a beer with a fairly light body so that it doesnt overwhelm the cake.

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Copyright 2012 by Ted Reader All rights reserved. The use of any part of this publication reproduced, transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, or stored in a retrieval system, without the prior written consent of the publisher or, in case of photocopying or other reprographic copying, a licence from the Canadian Copyright Licensing Agency is an infringement of the copyright law. Library and Archives Canada Cataloguing in Publication Reader, Ted Beerlicious : the art of grillin and chillin / Ted Reader. ISBN 978-0-7710-7367-0 1. Cooking (Beer). 2. Barbecuing. 3. Beer. I. Title. TX726.3.R423 2012 641.623 C2011-906533-9

We acknowledge the financial support of the Government of Canada through the Canada Book Fund and that of the Government of Ontario through the Ontario Media Development Corporations Ontario Book Initiative. We further acknowledge the support of the Canada Council for the Arts and the Ontario Arts Council for our publishing program. Published simultaneously in the United States of America by McClelland & Stewart Ltd., P.O. Box 1030, Plattsburgh, New York 12901 Library of Congress Control Number: 2011938748 Typeset in Helvetica Neue by M&S, Toronto Printed and bound in the United States of America Fenn/McClelland & Stewart Ltd. 75 Sherbourne Street Toronto, Ontario M5A 2P9 www.mcclelland.com 1 2 3 4 5 16 15 14 13 12