Is that an Oyster in my Beer??

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)
  1. Preheat oven to 350 degrees. 
  2. 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.
  3. Mix shortening, sugars, eggs, vanilla, and beer.
  4. In a different bowl, mix flour, salt, and baking soda together. Add in batches to wet ingredients. 
  5. Finally mix in oats. 
  6. Measure out 1 tablespoon of batter and place on lined cookie sheet. 
  7. 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.

Beer Glaze

  • 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.

Calories

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
  1. Rub dry spices on meat and pour beer over meat. Marinate for 12-24 hours turning in beer a few times. 
  2. Prep Smoker. If you don’t have a smoker, you can use a slow cooker.
  3. Wrap meat in aluminum foil and place on smoker. 
  4. Using leftover marinate, reduce over medium heat and brush on meat ever 1-2 hours.  
  5. Cook meat 1 1/2 hours per pound. 
  6. Let meat rest before slicing or chopping.
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