Type what you have

Ingredients

• ✓ beer
• self-rising flour

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Ingredients

• ✓ beer
• lobster tail

Instructions

1. 1 Gather the ingredients.
2. 2 In a medium saucepan, over medium to high heat, bring beer to a boil.
3. 3 If lobster tails are still in the shell, split the shell lengthwise first.
4. 4 Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.
5. 5 Serve warm with melted butter and lemon, enjoy!

By Kathleen Burton

Ingredients

• ✓ beer
• garlic
• shrimp

Instructions

1. 1 Whisk beer and garlic together in a bowl; add shrimp and toss to coat. Transfer mixture to a resealable plastic bag, squeeze out excess air, and seal the bag. Place the bag in a bowl to catch any leaks; marinate in the refrigerator at least 2 hours.
2. 2 Heat a cast-iron grill pan over medium-high heat until it begins to smoke. Remove shrimp from marinade; shake off any excess. Discard remaining marinade.
3. 3 Add shrimp to grill pan; cook until shells turn pink and shrimp are opaque, about 5 minutes.

By Gale

Ingredients

• ✓ beer
• kielbasa sausage
• sauerkraut

Instructions

1. 1 Combine kielbasa, sauerkraut, and beer in a slow cooker. Cook on Low until kielbasa is tender and plump, 5 to 6 hours.

By JBBACH

Ingredients

• ✓ beer
• ham
• pineapple

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
2. 2 Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
3. 3 Bake 6 to 8 hours, or until cooked through.
4. 4 Remove the pineapple rings and let sit 15 minutes before slicing.

By LBMQH

Ingredients

• ✓ beer
• brown sugar
• dijon mustard
• ham

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk beer, brown sugar, and Dijon mustard together in a bowl.
3. 3 Place ham cut-side up in a large roasting pan; pour beer mixture over ham.
4. 4 Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil. Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
6. 6 Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

By bitsybites

Ingredients

• ✓ beer
• bratwurst
• onion
• ketchup

Instructions

1. 1 Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to HIGH and cook for 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill bratwurst on preheated grill until they are browned, about 5 minutes.

By Ly

Ingredients

• ✓ beer
• barbecue sauce
• brown sugar
• dijon mustard
• kielbasa sausage

Instructions

1. 1 Combine beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low. Add kielbasa; simmer until browned and glazed, about 1 hour.

By ladderman229

Ingredients

• ✓ beer
• white vinegar
• seafood seasoning
• salt
• blue crab

Instructions

1. 1 Combine beer, vinegar, ½ cup seafood seasoning, and salt in a large stockpot over high heat; bring to a strong simmer.
2. 2 Carefully place each crab upside-down and stick a knife through the shell just behind the mouth right before cooking.
3. 3 Fit a screen over simmering beer mixture; layer crabs on the screen.
4. 4 Cover the pot; steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle crabs with remaining ¼ cup seafood seasoning before serving.

By Steve A

Ingredients

• ✓ beer
• seafood seasoning
• salt
• lemon
• shrimp

Instructions

1. 1 Combine beer, seafood seasoning, and salt in a large stockpot or saucepan over medium-high heat; squeeze in juice from lemon halves, adding both rinds. Stir; bring to a boil. Cover the pot; boil for 10 minutes.
2. 2 Add shrimp to boiling liquid, cover the pot, and remove from heat. Transfer shrimp to serving bowls when shells bright pink and meat opaque, about 3 minutes.

By JJ6

Ingredients

• ✓ beer
• water
• garlic
• corned beef brisket
• spice packet

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot).
3. 3 Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and rest for 10 to 15 minutes.
5. 5 Serve hot and enjoy!

By Nicole Russell

Ingredients

• ✓ beer
• pork chop
• steak seasoning
• barbecue sauce
• onion

Instructions

1. 1 Sprinkle pork chops with steak seasoning. Brown both sides in a skillet, then transfer to a plate.
2. 2 Pour beer into the skillet and stir until all browned bits have been incorporated. Pour in barbecue sauce, then add pork chops and onions. Reduce the heat to low, cover, and simmer for 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By TheKissingCook

Ingredients

• ✓ beer
• beef brisket
• onion
• beef broth
• french onion soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
3. 3 Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
5. 5 Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.
6. 6 The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
7. 7 Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
8. 8 Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

By Marlene

Ingredients

• ✓ beer
• mushroom
• beef rib roast
• onion soup mix
• black pepper

Instructions

1. 1 Place the mushrooms in the bottom of a slow cooker; set the beef roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper.
2. 2 Cook on Low until the meat is easily pulled apart with a fork, 9 to 10 hours.

By J

Ingredients

• ✓ beer
• corned beef brisket
• spice packet
• peppercorn
• garlic clove
• bay leaf

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ beer
• rump roast
• condensed french onion soup
• beef broth
• french roll
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Trim excess fat from rump roast and place in a slow cooker.
3. 3 Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
6. 6 Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
7. 7 Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!

By lonwolf32

Ingredients

• ✓ beer
• chicken
• poultry seasoning
• liquid smoke
• bay leaf
• metal skewer

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Ingredients

• ✓ beer
• butter
• onion
• shrimp
• salt

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add onion; cook until translucent, about 5 minutes. Add shrimp, beer, and salt; simmer until shrimp turn pink.
2. 2 Remove pot from the heat; let shrimp sit at least 30 minutes. Serve warm, or refrigerate and reheat before serving.

By Nita Rockwell Minto

Ingredients

• ✓ beer
• bratwurst sausage
• onion
• butter
• black pepper
• hoagie roll

Instructions

1. 1 Prick bratwurst with a fork to prevent them from exploding as they cook.
2. 2 Place in a large stockpot. Add beer, onions, butter, and black pepper. Place the stockpot over medium heat, bring to a boil and simmer for 15 to 20 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook bratwurst on the preheated grill until evenly browned, about 10 to 14 minutes, turning occasionally. Serve hot off the grill with onions on hoagie rolls.

By Bob Cody

Ingredients

• ✓ beer
• ground beef
• worcestershire sauce
• garlic powder
• onion salt
• black pepper

Instructions

1. 1 Shape the ground beef into three patties. Place the patties in a shallow dish.
2. 2 Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By caliboo

Ingredients

• ✓ beer
• ground beef
• salt
• granulated sugar
• black pepper
• mustard

Instructions

1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned; drain.
2. 2 Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to low; simmer partially covered. Remove from heat the moment all the liquid has evaporated.

By Marty B

Ingredients

• ✓ beer
• chicken breast
• all-purpose flour
• baking powder
• egg
• oil

Instructions

1. 1 Cut chicken breasts into 1-inch-thick strips. Set aside.
2. 2 Stir together 1 cup flour and baking powder in a medium bowl. Mix in eggs and cold beer until combined. Place remaining 1/2 cup flour in a small bowl.
3. 3 Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
4. 4 Working in batches, coat chicken strips in flour, then dip into beer batter. Fry chicken in hot oil, turning once, until chicken is no longer pink in the center and the coating is golden brown. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain on a paper towel-lined plate.

By NATHAN TRUAX

Ingredients

• ✓ beer
• onion
• bratwurst
• red pepper flake
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beer and onion slices in a large pot; bring to a boil.
3. 3 Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes.
4. 4 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.
6. 6 Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Serve bratwurst with onions.

By Zach

Ingredients

• ✓ beer
• vegetable oil
• pork picnic roast
• onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
3. 3 Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
4. 4 Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

By LILITH1979

Ingredients

• ✓ beer
• all-purpose flour
• egg
• salt
• coconut
• shrimp
• vegetable oil

Instructions

1. 1 Beat flour, beer, egg, and salt together in a bowl with an electric mixer on low speed until batter is smooth. Spread coconut flakes in a shallow dish.
2. 2 Dip shrimp into beer batter; lift up so excess batter drips back in the bowl. Press into coconut flakes until completely coated. Place shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
3. 3 Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Lower about ⅓ shrimp carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining shrimp.

By Amanda Chavez

Ingredients

• ✓ beer
• self-rising flour
• sugar
• onion powder
• dill
• salt
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
2. 2 In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
3. 3 Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

By Mark

Ingredients

• ✓ beer
• beef brisket
• salt
• pepper
• onion
• tomato chili sauce
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion.
4. 4 Mix beer, chili sauce, and brown sugar together in a medium bowl. Pour over beef brisket. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven for 3 hours. Remove the aluminum foil and bake for an additional 30 minutes.
6. 6 Let brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

By PMARRIE

Ingredients

• ✓ beer
• sauerkraut
• pork roast
• garlic
• onion salt
• mustard
• dill
• apple

Instructions

1. 1 Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
2. 2 Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

By Bianca Smith

Ingredients

• ✓ beer
• teriyaki marinade
• brown sugar
• kosher salt
• paprika
• black pepper
• cayenne pepper
• chicken leg
• vegetable oil

Instructions

1. 1 Combine beer, teriyaki marinade, brown sugar, salt, paprika, black pepper, and cayenne pepper in a bowl.
2. 2 Rub chicken legs with oil; poke several holes in leg flesh with a fork. Arrange in a single layer in a glass dish; pour marinade over chicken. Cover the dish with plastic wrap; refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade; shake off any excess. Discard marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink at the bones and juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into thickest part of legs should read at least 165 degrees F (74 degrees C).

By JOVICAT22

Ingredients

• ✓ beer
• olive oil
• bratwurst
• apple
• onion
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
2. 2 Stir apple and onion slices into the reserved drippings; cook and stir until onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over sausages; season with salt and pepper.
3. 3 Bring beer to a simmer, reduce heat to medium-low, and cook until bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Meg Maples