Tuesday night, Huck and I went to the Bx Beer Depot for another tasting class. The topic for the night was Stouts. There are six categories of stout beer: Dry, Sweet, Oatmeal, Foreign, America, and Russian Imperial. The categories go from weakest to strongest.
Oyster Stout? I thought this beer was a joke. Stout and Oysters are a popular food pairing, so I thought it had something to do with that. I was wrong… This beer is actually brewed with oyster. They put actual oysters into the barrels. It is not recommended for vegetarians.
I thought I would end this post with a few of my favorite recipes I’ve made with Stouts. With all the great flavors available they work great in desserts, and I like using coffee stouts to marinate meat.
Stout Oatmeal Cookies
- 6oz stout beer (use something with chocolate, nuts, oatmeal ect.)
- 3/4 cup shortening or butter (I used half butter and half shortening because that is all I had)
- 1 cups brown sugar
- 12 cups sugar
- 1 large eggs
- 1 tsp vanilla
- 1cup AP flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups oats
- Beer Glaze (see recipe)
- Preheat oven to 350 degrees.
- In sauce pan, reduce beer over low heat by half. You will have 3 oz beer when finished. Cool to room temperature before adding to mixture. Stir often because it can burn.
- Mix shortening, sugars, eggs, vanilla, and beer.
- In a different bowl, mix flour, salt, and baking soda together. Add in batches to wet ingredients.
- Finally mix in oats.
- Measure out 1 tablespoon of batter and place on lined cookie sheet.
- Bake at 350 for 10-15 minutes. (I like my cookies gooey so I cooked them for 10-12 minutes. Huck likes his crispy 12-15 minutes.)
- Makes 52 servings.
- 1/2 Cup Reduced beer
- Powdered sugar
Mix cooled beer into powdered sugar a teaspoon at a time until you get the consistency and flavor desired.
90 Calories per cookie with glaze
(Serving size: 1 Tbsp of batter with a drizzle of beer glaze)
Smoked Boston Butt
- 10 lb Boston Butt/Pork Shoulder
- 22 oz Coffee Stout Beer (I used Southern Tier Imperial Jah-va Coffee Stout)
- Pork Dry Rub
- Rub dry spices on meat and pour beer over meat. Marinate for 12-24 hours turning in beer a few times.
- Prep Smoker. If you don’t have a smoker, you can use a slow cooker.
- Wrap meat in aluminum foil and place on smoker.
- Using leftover marinate, reduce over medium heat and brush on meat ever 1-2 hours.
- Cook meat 1 1/2 hours per pound.
- Let meat rest before slicing or chopping.