Appetizer: Smoked Porter Salsa and Zesty, Thick Nacho Sauce

Salad: Hoppin' Tater Salad

Side Dish: Mixed Veggie Barbecue with Spices

Entrée: Beer-B-Q'd Weisse Ribs & Beer Can Chicken

Ingredients:

2 cups Alaskan Smoked Porter

2 cans diced tomatoes

2 cans tomato sauce

1/4 cup roasted red pepper

1/4 cup green pepper, diced

1 cup diced onion

1 bunch cilantro, chopped

Directions:

Ingredients:

1 12-oz pkg. Monterrey jack or cheddar cheese, grated

1 cup PETE'S WICKED SUMMER BREW (use 1 cups for a thinner sauce)

5 large canned green chiles, diced

1 large clove garlic, finely minced and mashed

1 medium tomato, skinned, seeded and diced

Directions:

Combine the grated cheese, PETE'S WICKED SUMMER BREW, chilies and garlic in a microwave dish. Heat for 1 minute on high, stir gently and repeat until just melted.

Gently stir in the tomato and scallions. Serve hot.

Ingredients:

4 pounds medium red potatoes, unpeeled

10 T. of 4 Monks distilled vinegar

4 tsp. Dijon mustard

2 tsp. Salt

freshly ground pepper, to taste

8 slices bacon

2 large red onion, chopped (about 2 cups)

4 T. vegetable oil

1 cup Alaskan ESB

Directions:

Boil the potatoes in water to cover until just tender, 20 - 30 minutes. Drain and let the potatoes cool. When cool enough to handle, peel and cut them in half. Cut the potato halves into 1/4-inch-thick slices and place them in a large bowl. Combine 6 T. of the vinegar, the mustard, and salt and pepper to taste. Pour the mixture over the warm sliced potatoes and toss lightly.

Ingredients:

A decent bottle (12 oz) of India Pale Ale (IPA), for flavoring and to steam

1 large white or Spanish onion, chopped roughly

2 bell peppers, chopped roughly

1 Habanero pepper, chopped finely, with the seeds removed

2-3 red potatoes, cut into bite-sized pieces

1 cob corn, cut into three-inch pieces

The following to taste: salt, pepper, paprika, Adobo, olive oil, Caribbean jerk seasoning, and tabasco

Olive oil for sauteeing habaneros

Directions:

Best done on a barbecue grill, although can be done in a big frying pan, with a cover, on top of the stove. Get your grill ready, on low heat or, if it's not a gas grill, let the coals settle down to a nice even glow.

Tear off a two-foot piece of tin foil and lay it on a flat surface. Tear off another and lay it crosswise to the first.

Saute your habaneros in olive oil in a fry pan on the stove. Wash your hands thoroughly after handling habaneros! Don't touch your eyes!

Once your habaneros are ready, mix 'em together with all the other chopped veggies in a bowl, along with the spices to taste. You can add or subtract spices as you wish: this is a pretty forgiving recipe. Then dump the veggies on top of the tin foil. If you have too much for the foil, make another foil wrapper.

Fold the ends of the foil over so that the veggies are encased in a tin foil wrapper. Then open one end of the wrapper (a long end) and pour about half of a 12-ounce bottle of IPA in there. This will add flavor to the mix and keep everything from burning. Close end.

Put entire tin foil package on your grill, on the top rack, if you have one. You should start this before your meat, because it takes about 45 minutes to steam. Check it after about 30 minutes or so, depending on the heat of your fire. The potatoes will take the longest to cook, so when it's easy to stick a fork into 'em the whole thing is finished.

Ingredients:

4 Baby Back Ribs

2 Bottles Weisse Beer

1 - 11/2 Lemons

1 ~ Orange

2 tsp. (10mL) Black Peppercorns

2 cups (500mL) Beer Barbeque Sauce

Weisse Beer Barbeque Sauce

2 tbsp. (30ml.) ~ Vegetable Oil

1 ~ Spanish onion, diced

1 tsp. (5ml.) ~ garlic

1/4 cup (60ml.) ~ Cider Vinegar

2 cups (500ml.) ~ Braising Liquid from ribs

1/2 ~ Lemon Juice and Zest

4 cups (1ltr.) ~ Ketchup

Directions:

BBQ Sauce

Sauté the onions and garlic until translucent. Place all other ingredients in to a large pot bring to a boil. Reduce sauce until it lightly coats the back of a wooden spoon. Let cool and refrigerate until ready for grilling.

Enough for 8 - 10 ribs

Ribs

Ribs can be prepared ahead of time on the same day for grilling later in the evening.

Heat oven to 310°. Peel off membrane underneath ribs. Place ribs in a roasting pan, stand ribs "spine side down" and arrange "meat to meat" and "membrane side to membrane side" to allow space between slabs. Distribute cut lemons, oranges and black peppercorn over ribs.

Add Weisse Beer to the roasting pan so that the ribs are well-covered in beer. Cover roasting pan with a lid, or tightly cover with first plastic wrap and then aluminium foil. Transfer the roasting pan to the oven. Set timer for 3 hours.

When timer sounds, uncover one side of the roasting pan. Test for "doneness". Use a fork to pierce meat between bones. Twist fork. If bones do not separate easily, reseal and cook additional fifteen minutes. Recheck for doneness until the meat is tender and the meat separates from the bones.

When ribs are done, remove from oven, let cool in the beer to absorb liquid. Once cool, remove and store for later use.

When ready to eat, heat the barbeque and reheat ribs. Baste continuously to caramelize the barbeque sauce on to the ribs.

Ingredients:

One 12-ounce can beer

One 3 1/2 to 4-pound chicken

1 tablespoon Worcestershire sauce

Directions:

Pop the tab off the beer can. Using a church key-style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Add 1 tablespoon Worcestershire sauce to the remaining beer in the can. Set the can of beer aside.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

Remove the giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavity. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up; this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees on an instant-read meat thermometer inserted in the thigh). This will take about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let the chicken rest 5 minutes, then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve.

Makes 4 servings.

Ingredients:

1 bottle (12 oz) stout (and brand will do)

3 cups heavy cream

2 cups whole milk

3/4 cup granulated sugar

1 vanilla bean, split in half lengthwise

6 egg yolks

8 oz of chocolate

Directions:

In a large saucepan, simmer the stout until reduced by 3/4 in volume, about 8 minutes. Combine 2 cups cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. -TEMPERING- Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on a thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

In a separate pot heat water and place a bowl with chocolate in it over the top of it, this is a baie marie. Do not boil water as this will melt the chocolate too fast and alter the flavor and sheen. Mix constantly until full melted, it will feel slightly warm to the touch but will be fully melted approx. 100 degrees. Let cool slightly before you add to the ice cream.