COOKBOOK
Summertime is all about cheap fun. It’s about time well wasted, going nowhere fast and working hard on taking it easy. More specifcally, it’s about that golden hour over hot coals with a frosty beer in one hand and a spatula in the other. The taste of cold Pub Beer and the smell of gently charred meat wafting through the summer evening air.
Beer drinkers know—Pub Beer is the quintessential can for any backyard hang. A blue-collar lager at the top of its class, it’s an easy, cheap, all-day thirst-quencher that packs a cool buzz to pair perfectly with a hot day. It’s a cheap, fun summer staple, keeping you refreshed while saving your shekels for other things – like meat. Lots and lots of meat.
That’s a good thing, because with the recipes inside this book, you’re going to want both. We asked 10 Barrel’s executive chefs to share their favorite ways to grill with Pub Beer. In addition to drinking a healthy portion whilst cooking, we found out they also tend to pour plenty into the food. Mouth-watering recipes like potato chip stuffed burgers with Alabama white sauce, burnt ends with a strawberry chipotle Pub Beer glaze, and grilled Peruvian chicken legs with an aji verde sauce. We threw them together here for your defnitive guide to cooking with Pub Beer. It’s a free reference for your summertime grilling enjoyment – cheap fun in its fnest form.
Go ahead, crack a Pub Beer and dig in.
CHEAP FUN FOR GRILLING SEASON.
cheap fun burger
Potato chip stuffed burger with American cheese, jalapeno relish, and an Alabama white BBQ sauce. Pairs perfectly with an ice-cold Pub Beer!
Instructions: (makes 4 servings)
Alabama BBQ Sauce
Combine everything but mayo in a large bowl. Mix until sugar is broken down, then add mayo and mix until smooth.
Relish
Dice the jalapeno and onion and toss with salt, then let sit.
Combine all ingredients in a blender and mix until incorporated but still chunky.
Put mixture into a pot on low to medium heat and simmer for 20 min. Let cool.
Patties
Break the ground beef into 1/4 lb pieces.
Flatten out one piece, layer with potato chips, and place another piece of ground beef on top.
Form into a patty. Repeat with the remaining ground beef.
Burger
Grill the burgers, pouring a splash of Pub Beer over the patties as they grill.
Flip when ½ done and add American cheese.
Build the burger: Bottom bun, jalapeno relish, (add any other burger toppings you like), potato chip patty, Alabama white BBQ sauce, more potato chips (optional), top bun. Voila!
Pair with a cold Pub Beer!
burger
BUrnt ends
Succulent smoked pork belly burnt ends with a strawberry chipotle Pub Beer sauce.
Instructions: (makes 4 servings)
Cut pork belly into 1.5 inch pieces.
Toss in Pub Beer.
Coat with dry rub.
Smoke for three hours at 245 degrees.
Make sauce: mix strawberries, chipotle peppers, paprika and salt in a blender.
In a pot, combine half a can of Pub Beer and the remaining ingredients over medium heat.
Once it starts to boil, add in strawberry mix and simmer for 20 minutes.
Let cool.
Once the pork belly is done, slather the bites in the sauce and serve!
Recipes courtesy of: Chef Tony Schmidt, Executive Chef, 10 Barrel Brewing Bend (Westside)
Years with 10 Barrel: 10
Favorite menu item: “FRIED CHICUM SANDO, YO!” (Translation – Fried Chicken Sandwich).
What can people expect at your pub? Burgers bigger than your head, awesome staff, and the best pizza in town.
Claim to fame: I can shotgun a Pub Beer faster than any other human on earth (has not yet been tested with all humans).
Defne cheap fun: Stuffng my waders full of pub beer and fshing until they are all gone!
pork mojo sandO
This pork condiment
Instructions: (makes 4 servings)
Pork Mojo Marinate
Chop bacon and sauté in a heavy-bottom pot.
Dice onion while bacon is cooking.
Once bacon is nicely cooked, set aside in a bowl and sauté diced onion until soft and translucent.
While onion is cooking, add remaining ingredients to bowl with bacon.
Once the onion has softened (5-10 min), add remaining ingredients into pot.
Bring to a rolling boil, then reduce heat to simmer.
Let it reduce until it starts thickening up, then continue cooking for 5 more minutes.
Mostrada Topping
Combine everything but mayo in a large bowl.
Mix until sugar is broken down, then add mayo and mix until smooth.
Grill and build
Start the grill, drink some Pub Beer!
Once the grill is nice and hot, place the pork on the grill … we like a little bit of charred grill marks, but not too much!
While pork is grilling, place a small pan on the grill or stove and add your Mostrada to heat it up.
Take another swig of Pub Beer.
Now it’s time to toast the buns. Throw those puppies on the grill but be careful not to burn them.
When the pork is nearly fnished cooking, add Swiss or any cheese you want.
Remove tenderloins from grill and let rest for 5 minutes.
Cut tenderloins into sandwich-sized portions and add to the bun.
Add a healthy dollop of Mostrada on the bottom bun and stack meat on top.
Optional but recommended: add cilantro. Enjoy with an ice-cold Pub Beer!
This cacophony of favor serves up via 10 Barrel’s Pub Beer marinated pork sandwich topped with a novel twist on mostrada—a Northern Italian condiment made with candied fruit, mustard seed and diced bacon!
sandO
Note: Plan ahead as you will want to marinate the pork overnight.
brussels roasted
with honey gastrique
Instructions: (makes 4 servings)
Preheat oven to 400 degrees.
Place all ingredients into a pot and reduce until the mixture sticks to the spoon (about half reduced).
While the mixture is reducing, place the Brussels sprouts on a sheet pan.
Drizzle some oil over the brussels sprouts and coat with salt and pepper.
Roast in the oven until browned to perfection.
Once done, drizzle the gastrique over the Brussels.
Enjoy!
Recipes courtesy of: Keith Moreno, Executive Chef, 10 Barrel Brewing Boise
Favorite regular menu item: Chicken on Fire (fried chicken sandwich with spiced B & B pickles, herb aioli & M80 seasoning made in house). So gooood!
Favorite tool for grilling: Every big party needs a legit grill top!
Favorite use of Pub Beer: Hot springing.
Recipe inspiration: Dunking in the Caribbean with “ocean sodas” after eating a Cubano.
Reason to visit the Boise Brewpub: It’s good.
A classic variation on roasted Brussels sprouts with a sweet and tangy twist, this easy side-dish is a way to make a wholesome veggie tasty enough that all the kids join the “clean plate club.”
This South American vibrant punch to chicken a Pub Beer-based dipping
PERuvian CHicken
twist on a summertime BBQ staple adds a chicken legs with deliciously seasoned skin and dipping sauce that you’ll want to lather on thick.
Instructions: (makes 4 servings)
Prep Start by cleaning/trimming the chicken legs. Trim off any excess skin and fat to avoid any unnecessary fare-ups on the grill.
Make the marinade by mixing Pub Beer, vinegar, lime juice and garlic cloves in a mixing bowl.
Add in the seasonings and oil then whisk to combine.
Place the chicken legs in gallonsized zip top bag and pour the marinade over, seal it and store it in the fridge for 6-8 hours. Don’t leave the chicken in the marinade for more than 12 hours, as the vinegar will start to change the texture of the chicken.
Sauce (can be made a day ahead)
Add all ingredients into a blender and pulse until smooth.
Taste for seasoning and heat.
Store in fridge until ready to use.
CHicken Leg
with Aji verde sauce
Cook
Note: Requires marinating for 6-8 hours.
Set up your charcoal grill with an indirect heat style (coals on one side only).
Place chicken legs, skin side down, over the coals to get grill marks and a good sear, about 2-4 minutes keeping a close eye on them so as not to let the skin burn. Save the marinade for basting!
Watch for fare-ups!
Move the legs over to the cooler side of the grill, skin side up and give them a good basting.
Close the lid of the grill with the air vents open and leave for 15 minutes.
Open the grill, fip the legs, and baste the other side. Next, place them back over the coals, skin side up this time to sear the other side, another 2-4 minutes, again watching for burning and fare-ups.
Move legs back off the heat and temp them in the thighs, looking for 160 degrees. If they are not yet there, close the lid again and let cook until temp is reached.
Remove from grill when done and cover with foil on a plate/tray.
Let rest at least 5-7 minutes under the foil.
Serve legs with the Aji Verde Sauce and enjoy.
esquites Street corn
Instructions: (makes 4 servings)
Heat up a heavy skillet over medium-high heat with the extra virgin olive oil.
Add in the corn and season with salt and pepper.
Cook for 7-10 minutes stirring occasionally and then deglaze the pan with the 1oz of Pub Beer.
Try to get some good charring on the corn!
Once the beer is gone, turn off heat, transfer corn to a large mixing bowl and add in the garlic and green onions. Stir to mix well.
Let cool for 5-7 minutes before adding the rest of the ingredients.
While cooling, mix together the mayo, sour cream, Pub Beer and lime juice, then stir into corn mixture and toss to fully coat.
Add in cilantro, 1/2 tsp of the smoked paprika and cotija cheese, then mix well.
Transfer to serving dish and sprinkle with the remaining 1/2 tsp smoked paprika.
Serve warm or room temp with tortilla chips.
Recipes courtesy of: Rick Broome , Executive Chef, 10 Barrel Brewing Portland
Favorite regular menu item: The PDX Pizza
Favorite grilling tool(s): My trusty old Weber kettle and a good IPA!
Favorite use for Pub Beer: Drinking around a campfre.
Recipe inspiration: It’s one of my favorite summer grilling dishes, and Pub Beer is a perfect ft!
Reason to visit the Portland Brewpub: The best rooftop in town.
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An authentic Mexican favorite blending summer corn, house-made crema and, of course, cotija cheese. This easy-to-prep, tasty side dish goes great with a Pub Beer at any BBQ! Eating your vegetables never tasted so yum.
Grilled Peach Salad
Instructions: (makes 4 servings)
Pub Beer-Marinated Grilled Peaches:
In a shallow dish, whisk together the Pub Beer, honey, olive oil, and ground cinnamon to create the marinade.
Place the halved and pitted peaches in the dish, making sure they are well coated with the marinade. Let them marinate for about 30 minutes to 1 hour, turning them occasionally for even favor absorption.
Preheat your grill or grill pan over medium-high heat. Remove the peaches from the marinade, reserving the marinade for later.
Grill the peaches for about 2-3 minutes on each side or until they have grill marks and are slightly softened.
Occasionally pour Pub Beer over peaches on grill, for favor and dramatic effect.
Candied Pecans:
In a small saucepan, combine the pecan halves, maple syrup, and a pinch of salt over medium heat.
Cook the pecans, stirring constantly, for about 2-3 minutes or until they are coated with the maple syrup and slightly caramelized.
Transfer the candied pecans to a plate lined with parchment paper to cool and harden.
Pub Beer Vinaigrette:
In a bowl, whisk together the Pub Beer, apple cider vinegar, Dijon mustard, honey, olive oil, salt, and black pepper until well combined.
Assemble the Salad:
Arrange the mixed salad greens in a large serving bowl or individual salad plates.
Place the grilled peach halves on top of the greens.
Sprinkle crumbled feta cheese over the salad.
Add thinly sliced red onion and torn fresh basil leaves for extra favor and color.
Drizzle the Lager Vinaigrette over the salad.
Finally, top the salad with the candied pecans for a delightful crunch and sweetness.
Age: 26
Hometown: Portland, Oregon
Recipe inspiration:
Years cooking: 10
“I wanted to offer a recipe that celebrates the vibrant favors of the Pacifc Northwest with a delightful vegetarian option! Our orchards are brimming with ripe peaches in the heart of summer, so I set out to create a dish that pays homage to this seasonal bounty and captures the essence of the region’s culinary diversity. Incorporating Pub Beer into the marinade and vinaigrette felt intuitive, and allowed for the salad to embody the light and satisfying characteristics of Pub Beer itself!”
Recipes courtesy of: Megan Coleman, Pub Beer Cookof contest winner
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