Spicy Beer Bread

A few weeks ago I posted about a Honey Beer Bread I made that was literally the easiest bread ever to make. Well, last weekend, my roommate and I were out at our favorite local watering hole, Riverside Market. Side note--Riverside Market is literally the coolest, most chill place to go and have a beer. It's a little off the beaten path, but they have amazing food and a ridiculous beer selection. If you live in Ft Lauderdale, definitely check it out when you're jonesin' for a chill day or night. The past few times I've gone there I've had my eye on this Billy's Chilies Beer and I tried it when my roomie and I were there.

The beer actually gave me an ulcer I think...I can totally handle REALLY spicy food, but I think it was the combo of the spiciness and the carbonation that did me in. My tummy hurt really bad. But then I thought that it might make an interesting combo in the bread.

So I bought an extra bottle and whipped up a loaf Sunday morning after my run (I also was out of honey so I used maple syrup instead and you couldn't taste the difference). And the bread was... interesting. Not bad, but it definitely tasted like the beer, just a more subtle spicy flavor. The peeps at work loved it (I'm beginning to think they'll eat anything??) so that was a positive! I think it would've been really great with chili or to make spicy crutons on gazpacho.

But, just goes to show, you gotta experiment with things! I always say, follow the recipe to the T the first time, and afterwards adjust it as you see fit. (Although, following that rule has definitely done me in a few times, when I've read something and said.. WAIT no that can't be right.. and then I do it and it definitely isn't right.) And always, USE what you have!! The internet is a great resource and I would've never thought to use maple syrup instead of honey, but it worked out!

Have you ever experimented in a recipe and it worked out? Or didn't work out??

Honey Beer Bread

This is another pinterest-inspired post! Seems like I'm cooking and baking my way through that website. I came across this on Saturday and decided to make it on Sunday as a treat. Here's the original blog post from a super cute blog called Lemon Sugar. If you think you can't make bread, THINK AGAIN. This was literally the fastest and easiest loaf of bread I have ever made. No kneading necessary!

Honey Beer Bread
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons honey
1 12-ounce bottle beer (I used Dogfish Festina Peche -- it's peach flavored and really delicious to drink all by itself too!)
4 tablespoons butter, melted

Mix the dry ingredients (flour, sugar, baking power & salt) in a large bowl. Add in the honey & beer. Stir until mixed. In a greased loaf pan, pour half the melted butter into the bottom. Pour in the batter. And pour the rest of the melted butter on top. Bake at 350 for 50-60 minutes, or until toothpick inserted in the center comes out clean. (How easy is that??)

This turned out amazing. The edges were crumbly and moist (thanks to the melted butter) and the inside was warm and delicious. The only thing that could've made it better would've been some honey butter! Hope you enjoy!

Oven Beer Can Chicken

I've been hearing about beer can chicken for awhile (or has Brett informed me that Paula calls it: Beer in the Rear Chicken). So Ryan and I had a whole chicken in the freezer, and I was ready for an adventure! This is literally the easiest recipe for a whole chicken, and it's totally yummy!

I had to defrost my chicken, which took a few days in the fridge. Then wash and pat dry your chicken. Before washing your chicken, set yourself up for success. Get your cutting board and LOTS of paper towels ready, so you don't have to go around touching everything with your chickeny hands.

Next, make the rub. I've made a LOT of spice mixes in my day (everyone on my Christmas list this past year got a spice mix), and this is the BEST one I've tasted. It's sweet, spicy, salty, all in one.

Beer Can Chicken Rub
2 tablespoons paprika
1 1/2 teaspoon dark brown sugar
1 1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard

Mix together. You can store this in a airtight container and use it again, I know I will!

Next, it's time to rub your meat. For this, I used one hand to rub, and one hand to sprinkle the mix. Put the mix all over the inside and outside of the chicken. You can be super generous so the skin tastes super yummy when it comes out.

Now, it's time for the beer. Get a can of beer. I wasn't sure exactly what kind of beer to use, and the website didn't specify, so I got some Bud heavy. Open the can and drink half of it. (Okay, so I couldn't stomach half a can of Bud heavy, but if you can, drink it. I just poured it down the drain!) I'm guessing if you got a different kind of beer, the chicken might taste different. Poke extra holes in the top of the beer can with a bottle opener, and put a few tablespoons of rub in the can.

Next, you want to put your chicken on the beer. Get a roasting pan, and set the beer in it. Grab your chicken and put the chicken, butt-sized down, onto the beer. The little legs should be facing down.

(Isn't that a cute little chicken?)

Bake at 350F for about 2 hours. Mine only took an hour and a half, because it was a bit smaller. But in order to avoid overcooking, check the temperature after about 75 minutes, and judge how much longer it needs to cook. Once the temperature reaches 165, take it out and let it sit for 15-20 minutes.

Carve up your chicken and serve! (The skin is the best part of this recipe!!)