How to use Beer with your Meat when Grilling

Some of the best grilling, that you can do, is done with the use of beer. Smoky grilled meats have complex and wonderful flavors that deserve more than just plain lager. They need to branch out to other types of beers. This article will give you some suggestions to try.

Lucy Saunders, who wrote the book, "Grilling with Beer" gives some great ideas. One of her first suggestions is to experiment. You might be surprised at what type of a flavor you can come up with.

Grilling brings out a Carmel flavor when the proteins and sugars interact with the heat. Sam Adams Boston Ale would work good. It is sort of a Pale ale that interacts with the meat.

Steak probably has the largest amount of flavor in it. A good Belgian farmhouse ale would work wonders for a Rib eye steak. You can use it with beef medallions as well.

The typical hamburger would work great with any crisp American lager beer. A salty top burger and lager go well together.

With chicken and pork you could try a fruity type of beer. Chicken and pork don't have a lot of inner flavor. that makes it easy to construct something special with these two types of meat.

Try replacing water in your brine or marinade with a beer. Simply soak your meat for an hour in a bottle of brown ale with salt and paprika. Then apply a rub and use an indirect heat. Also try this with chicken wings.

Pair your favorite beer with your favorite barbecue sauce. Guinness Stout works great with a Brisket base.

When you cook seafood or fish, like Salmon, use a light wheat beer. A porter-ginger marinade works well with an oily type of fish like Salmon.

Finally, try ribs soaked over night in a Bud Light Lime. Then add your favorite sauce or rub to it. This will work with a slow smoke or just on an open grill.

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