Wednesday, November 26, 2014 Written by Paul Starr
Do you still need a Thanksgiving dish? Are you not sure how to cook a turkey and just want something simple to make? Don't worry Arcadia Ales is here to help.
When I first heard about Beer Can Chicken (back home, years ago), I thought it was a joke. How and why would someone try to cook a chicken on top of a beer can? It just seemed unnecessary and a waste of beer. Even so, some friends and I tried it in college a couple times but with pretty terrible results. Pulling it off requires fairly legitimate grilling skills and patience, two things we had neither of then. I have since learned to cook and have what I would consider above average grilling skills, but I still had pretty much disregarded Beer Can Chicken as a silly novelty. Then my good friend, the owner of Black Dog Farms in southern Ingham County, approached me ealier this year to help organize a summer barbecue. Included on the menu along with smoked pork shoulder, ribs, sausages, delicious sides, and plenty of beer was Beer Can Chicken. I agreed and admitted my ineptness in regards to the final dish, but that I was certainly willing to help.
Sunday, June 02, 2013 Written by Ryan Ranspach
Once, on a charter fishing boat in Costa Rica, my guide observed of me, "He drink beer, he go to sleep. He wake up, he drink more beer!", and he was right--put it on my luggage. I also like to eat tacos, and I ate a lot of them on that trip. Pork, carne asada, chicken, chorizo, whatever you've got...add some warm corn shells, beans & rice, fresh cilantro, a lime wedge, and a few cold beers and there aren't many things better. The more South American and Carribean food I eat, the more I fall in love with the techniuque of "braising", which is initially searing meat at a high temperature then letting it slowly cook in a covered pot with a variable amount of moisture.
Tuesday, October 30, 2012 Written by Ryan Ranspach
Everyone loves a good cheesesteak, even if they don't even know they do. Originating in the City of Brotherly Love, the cheesesteak sandwich has found its way onto the menu of just about every bar and greasy spoon in the country. There are many different styles of course. The original, as defined on it's wikipedia page, is "meat thinly sliced rib-eye or top round, although other cuts of beef are also used, lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula, pressed into the roll, and cut in half."
Monday, January 23, 2012 Written by Ryan Ranspach
In the quest to combine beer with all the suits and trappings of my life I thought, why not meatloaf? Meat, beer, bread, cheese. I can only think of a few other things a man needs in life....well, there are some other things but for now let's just stick to those four. You can find a vast number of meat loaf recipes on the world wide websiphere (and probably a few in your Aunt Geraldine's cookbook), but I would wager that not a great many of them include beer. I found a recipe I could work with and make a few changes to and set to work...