It seems when I’m out and about, I keep hearing the same comment about this column.
No, I am not talking about my picture and how many of you would like it upgraded. I continue to run into men and women who say some of my recipes are too involved for them to try.
Well, this month I am going to make some of you happy. This round of recipes involves meat and beer.
Now, I bet I have your attention. You know I am talking to you!
I don’t know about you but every month or so I crave wings. I throw the worry of how many chickens pass away for my night of finger-lickin-good times out the window and build a mountain of bones.
Baked Beer Wings
1/4 cup extra virgin olive oil
1/2 cup beer (preferably a lager)
1/4 cup soy sauce
1/8 cup fresh lemon juice
1/4 tsp fresh cracked pepper
1/8 tsp minced fresh ginger
1/2 tsp minced fresh garlic
3 to 3 1/2 pounds chicken wings
Blend all ingredients together except the wings.
Rinse chicken under very cold water. Drain on paper towel.
Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours.
Drain any excess marinade and place in a roasting pan. Bake at 350 F until golden brown, around one hour. Grab yourself a beer, sit back and enjoy the wing feast.
This next item is a current crowd pleaser!
BBQ pulled pork
5 lb boneless pork picnic shoulder
2 cup dark beer (stout?)
1/2 cup white vinegar
1/2 cup dark brown sugar
1/2 cup BBQ sauce
1/4 cup soy sauce
2 tbsp instant coffee powder
2 tbsp chili powder
Preheat oven to 325 F.
Place pork in a large pot or dutch oven.
Whisk remaining ingredients together and pour over the shoulder.
Cover and bring to a simmer on the stove. Place covered in oven and cook for about three hours, basting often and turning meat over after 90 minutes until meat shreds easily with a fork.
Remove the shoulder from the liquid, peel away any skin and remove any excess fat. Skim off fat from the top of juices in pot and discard.
With two forks pull pork into shreds and toss back in juices. Reheat on the stove and serve.
Now you got the makings of one heck of a pulled pork sandwich. Believe me, you won’t believe how much fun pulling the pork can be.
This one is for you St. Patrick’s lovers — a proper-like corned beef brisket.
4 lb corned beef brisket (ask your local butcher)
1 cup dark brown sugar
1 bottle, or can Irish stout beer
Preheat oven to 300 F.
Rinse the beef completely and pat dry.
Place brisket on rack in a roasting pan or dutch oven. Rub the brown sugar on the corned beef to coat the entire piece. Pour the entire bottle of stout around and gently over the beef to wet the sugar.
Cover and cook in oven for 2 1/2 hours. Allow to rest for around five minutes before slicing and enjoy.
Darren Rossi is a former Vancouver chef now living in Trail