Friday, April 11, 2008


Beer is, of course, a common element of barbecue. I prefer full-bodied brews. American style beers are adequate, but I prefer more flavor.

My current favorites are Fat Tire (an amber ale), Blue Moon (a wheat beer), and Prohibition Ale (a most beery beer.) Santa Cruz Mountain Brewing produces a very nice amber, as well. I am also partial to Smithwick's Irish Ale.

I plan to include beer in my recipes, from time to time, as well as keeping a bit in the drip trays for humidification and flavoring. I hope to aid the cook with a brew or two during the cooking process, keeping safety in mind.

Comments on beer and barbecue shall be most welcome.

Perhaps that shall be another adventure, one day. Barbecue and home brewing. Yes.

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