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Perfect Pairing. For beer lovers and EGG owners, flavor is king. Whether you’re searing the perfect steak, roasting the holiday bird, baking a mid-week pizza or going low and slow with a boat-load of ribs, the Big Green Egg will always provide the perfect compliment to your favorite beer.

We recently hosted a beer dinner at the Big Green Culinary Center for our friends from Duvel Moortgat. Using a delicious variety of beers from Boulevard Brewing and Brewery Ommegang, we created an amazing five course dinner that incorporated their beers as a key ingredient and pairing for everything we cooked on the Big Green Egg.

Here we share our favorite recipes from that night for your personal enjoyment.

Hors d’oeuvres
Cedar Planked Cherry “Ommegang Rosetta Kriek” Tomato Toast, Smoked Manchego, Coal Roasted Toast

1st Course
“Ommegang Gnomegang Blonde Ale” Smoked Beer Cheese Soup

2nd Course
“Boulevard Cranberry Orange Radler” Roasted Chicken, grilled Swiss chard, “Ommegang Witte Wheat Ale” Natural Jus

3rd Course
Cast Iron Roasted Scallops with cauliflower, “Tank 7 Farmhouse Ale” Sauce, fresh herbs

4th Course
“Boulevard Bourbon Barrel Quad” Bread Pudding, “Dark Truth Stout” Chocolate Sauce
Bourbon Whipped Cream

Cedar Planked Cherry “Ommegang Rosetta Kriek” Tomato Toast, Smoked Manchego, Coal Roasted Toast

Cedar Planked Cherry “Rosetta” Tomatoes
Serves 4

List of Ingredients
2 Cedar Planks
1 Rosetta Beer
1 pint of Cherry Tomatoes
4 cloves Garlic
EVOO (Extra Virgin Olive Oil)
Salt
Pepper
Herbs (parsley for garnish)
Toast points

Egg Set Up and EGGsessories:
Set your EGG up for direct cooking and hold at 350ᵒF
Cedar planks

Method of Production
1. Soak your planks in water and beer for approximately 45 min. Remove from water and reserve.
2. Next, season your cherry tomatoes with salt, pepper, garlic, oil, and herbs.
3. With your Egg on direct at approximately 350 place your planks on the egg and allow dry for 2 or 3 minutes.
4. Then turn the planks over and place the cherry tomatoes on the planks and cook until the tomatoes burst. Reserve.
5. Next in a pot add your planked cherry tomatoes and beer and allow to cook down until desired consistency is achieved. Reserve

Smoked Manchego Foam
List of Ingredients
Heavy Cream
Smoked Manchego, shaved

Method of Production
1. In a pot add your heavy cream and allow to simmer.
2. Next add your shaved Manchego and stir until all the ingredients are uniformly melted. Reserve.
To Serve: Line the toast points on a platter, spread the tomato “sauce” on the points and top with a dollop of foam/Cream, garnish with chopped parsley

“Ommegang Gnomegang Blonde Ale” Smoked Beer Cheese Soup

List of Ingredients
1 cup Carrot, diced
1 cup Onion, diced
1 cup Celery, diced
1 cup Leeks, sliced thin
1 32 oz container Chicken Stock
1 32 oz container Beef Stock
1 12oz “Gnomegang Blonde Ale” Beer
1 cup Parmesan, smoked
1 cup Cheddar, Smoked
Salt
Pepper
Flour

Method of Production
1. In a pot add the carrot, onion, celery, and leeks. Allow to sweat.
2. Next add your flour and stir until your vegetables are uniformly coated.
3. Then add your chicken and beef stock and allow to simmer.
4. Once the liquid starts to thicken and the vegetables are soft remove from heat and puree all the ingredients in a blender. Strain.
5. Return the liquid to the pot and bring to a simmer. Next add your beer, cheddar, and parmesan to the pot and allow to simmer.
6. Stir until desired consistency is achieved.
7. Serve with love

“Boulevard Cranberry Orange Radler” Roasted Chicken, grilled Swiss chard, “Ommegang Witte Wheat Ale” Natural Jus

“Radler” Roasted Chicken
List of Ingredients
Chicken, breast, “airline style”
1 12oz Radler Beer
Salt
Pepper
Oil

Method of Production
1. First brine your chicken in beer for several hours.
2. Next season with salt, pepper, and oil. Reserve
3. Set the Big Green Egg for indirect cooking using the convEGGtor at 300 degrees
4. Cook the chicken until desired doneness. Internal temp of 165
5. Then with a cast iron skillet cook the chicken skin side down until the skin is crispy.

“Witt” Natural Jus
List of Ingredients
1 cup of diced carrots, onion and celery
1 32 oz container of chicken stock
1 12 oz bottle Witte Wheat Ale
Flour
Salt
Pepper
Method of Production
1. In a pot add your vegetables and sweat. Next coat the vegetables with flour and deglaze with chicken stock.
2. Allow to simmer
3. Next Add your beer and allow to simmer until desired consistency is achieved.
4. Strain and reserve.

Smoked Swiss Chard
List of Ingredients
Swiss Chard, washed
Salt & Pepper, oil
Method of Production
1. Season your Swiss chard with salt, pepper, and oil.
2. With the Big Green Egg set to direct cooking and approximately 350 degrees cook your chard until it starts to wilt.

Assemble by placing Chard on the plate, top with roasted chicken and drizzle with jus

Cast Iron Roasted Scallops with cauliflower, “Tank 7 Farmhouse Ale” Sauce, fresh herbs

Cast Iron Roasted Scallops
List of Ingredients
2 (U10) Scallops per person
Salt
Pepper
Oil

Method of Production
1. First season your scallops with salt and pepper, Reserve.
2. Next in a hot cast iron pan add your oil.
3. Then gently place the scallops into the hot oil and cook most of the way through on one side.
4. Once the desired amount of sear is achieved turn the scallops and allow to finish cooking.

Cauliflower
List of Ingredients
1 head Cauliflower
Salt
Pepper
Oil

Method of Production
1. First, season your cauliflower with salt, pepper, and oil.
2. Next with your Big Green Egg set for indirect cooking using the convEGGtor at and 350 degrees cook your cauliflower on the egg until tender.

“Tank 7” Sauce
List of Ingredients
1 cup of carrots, onion and celery, diced
1 32 oz container Beef Stock
½ cup Clam Juice
1 12oz bottle Tank 7 Farmhouse Ale
1 Tbsp Flour
Salt
Pepper

Method of Production
1. In a pot add your vegetables and sweat. Next coat the vegetables with flour and deglaze with beef stock.
2. Allow to simmer
3. Next Add your beer, clam juice, and allow to simmer until desired consistency is achieved.
4. Strain and reserve.

To assemble: place cauliflower on the plate and arrange scallops. Top with sauce

“Boulevard Bourbon Barrel Quad” Bread Pudding, “Dark Truth Stout” Chocolate Sauce
Bourbon Whipped Cream


“Bourbon Barrel Quad” Bread Pudding
List of Ingredients
Bread (1 Baguette)
1 12oz bottle of Bourbon Barrel Quad Beer
3 Egg yolks
1 pint Heavy Cream
4 Tbsp Sugar
1 Vanilla Bean
Butter (To grease the pan)

Method of Production
1. First cut your bread into desired sized pieces and toast.
2. Next reduce your beer down and steep your vanilla bean in heavy cream.
3. In a mixer using a whisk attachment add your egg yolks and sugar. Cream.
4. While the mixer is running on low temper your hot cream into your egg yolks, then combine until uniformly mixed.
5. Next whisk in your beer reduction and reserve.
6. Then in a bowl combine your toasted bread, and sauce until uniformly mixed.
7. Then in a greased cast iron place the mixture and bake on the Big Green Egg, direct, at 400 degrees.
8. Once the pudding is set, and desired doneness is achieved. Reserve.

Chocolate Stout Sauce
List of Ingredients
2 bars Chocolate, dark
1 Tbsp Ibarra, Mexican Chocolate, shaved
1 12 oz bottle Dark Truth Stout Beer
1 cup Heavy Cream

Method of Production
1. In a sauce pan reduce the beer down.
2. Next in a double boiler add all the ingredients and stir until incorporated and desired consistency is achieved.

Serve over the bread pudding