COOKING LOW & SLOW WITH CRAFT BEER
When one of Team BBF recently spent a week lovingly brining a brisket with Milk Stout, we got to sharing our family favourites and signature dishes for summer get-togethers. If you want to feast like the best of us - at home - read on for some beery inspo.
For the Milk Stout salt beef, you're going to want to try the ‘snake’ technique in the BBQ, apparently. Cook it for a long and low 10hr cook using cherrywood coals; that's non-negotiable. Our recipe used a Milk Stout glaze, a great way to use a traditionally winter beer in a Summer BBQ! Team with homemade slaw and an orzo pasta salad.
We love a meat-free Monday, so for our next trick we got stuck into Gizzi Erskine’s root veg Marmite Stew. In the name of slow sustainability, of course. And as it turns out, it was downright delicious. You don’t miss the meat. The stew is rich and full of Unami flavour, thanks to the contribution of the marmite combined with dark ale.
Again, we used Milk Stout, but in summer you could replace with our special In Too Deep, a Bavarian Dunkel, for a lighter touch. Use Milk Stout in cans for this recipe though, rather than the cask version in Mini Tins. We use vegan-friendly finings in our can and keg beers, so you can confidently check the veggie-friendly box with cans!
A word of warning – this recipe is messy, time-consuming, and will make generous portions. All that considered, it isn’t prohibitively expensive, and you can easily skip the scones or top with a premade pack. Add this to your saved folder.
After a visit to an extraordinary Belgium bar in Portsmouth, Team BBF were also inspired to cook using something different to the classic stouts and ales. Wheat beer, to be specific! The combo of creamy mussels with a zing of lemon and parsley lend themselves perfectly to the sweet herbal hoppiness of a Hopfenweisse.
While we work on our next Wit, Southville Hop would be a brilliantly boozy alternative in this recipe. Dairy-free and a quick cook; ideal for summer nights. Team with some hot and salty ‘frites’ and a cold can of your favourite IPA. Lip-smacking BBF goodness.