Sous Vide: Yuengling Beer Brats?

On first blush it seemed a bit wacky. Why in the world would anyone need to sous vide a bratwurst? One could say the same thing for hamburgers and yet many sous vide aficionados swear by the technique.
Sous Vide Beer Brat
Strangely enough, I found the Yuengling infused brats at a local box store. I guess it isn’t so strange since I live in the Mid-Atlantic region and Yeungling hails from Pennsylvania and also happens to be the oldest operating brewery in the U.S. Continue reading

Wild Caught Halibut: Fish & Chips

Posted by johngl

We were taking a cruise through the Costco Isles this morning and noticed some freshly packed, wild-caught halibut. Since I’ve been wanting to try out that fried chicken batter on some fish, this presented the perfect opportunity.

Beer Battered Halibut Fish & Chips

I wasn’t at all disappointed. The halibut came out moist, flaky, and not a bit over-cooked. This is a batter that will be used on all kinds of things, perhaps even beef tenderloin (as in chicken fried steak). Stay tuned.

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Fourth of July Fried Chicken

Posted by johngl

I admit it, I’ve been struggling with my (fried) chicken for years … (I’ll let that image soak in for a sec): Batter is either too thick or too thin, tastes too eggy, separates from the flesh, burns too quickly, or never gets crunchy. But finally, salvation is at hand. Let us give thanks.

Alcoholian's Boneless-Skinless Beer Battered Fried Chicken

Actually, I have the folks at Cook’s Country to thank for this one as it was they who inspired this particular adventure.

The first thing you will need to do is select and prep your chicken parts. I selected boneless breasts. I mean really, who likes boney breasts?

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