Once upon a time, I cooked a meal and heard someone say, “Yum!” I was HOOKED!
Sulae – Hey! That’s me! I’m a registered nurse of near ‘bouts 30-years and live up in the northern panhandle of Idaho with my wife and three dogs, surrounded by mountains, lakes, and a whole lot of fresh air (unless it’s August and September). I’ve got a daughter down in Arkansas and a son off at college. It seems I’ve lived all over the place from Louisiana, to Alaska, to Idaho…and even a bit in Tennessee so our dinner table stories stretch from the Selkirks to the Smokies and maybe even the Chugach. My passions? Well, photography, bicycles, cast iron, and beer top the list—though if you ask my dogs, they’d probably add “treats” and “belly rubs.”
When I’m not working or out on a bike ride, you’ll find me tinkering in the kitchen, experimenting with recipes – though I have so many in the works it’d take a lifetime of evenings to cook them all. I love sharing the kind of food that brings people together to hear my stories that become more and more embellished the emptier and emptier the beer glass gets.
If you’re into hearty bites, rustic charm, a little kitchen mischief, and “treats” and “belly rubs,” you’ve met the right person. That’s me! Sulae (“Sue Lay”)!
Beer and Iron – A Vision
At Beer and Iron, we’re here to rescue comfort food from the ordinary – armed with a trusty cast iron pot, a bottle of beer, and a whole lot of rustic charm. We blend bold flavors, real-life stories, and a dash of kitchen mischief to serve up meals that are as fun to make as they are to eat. No food models, no plastic parsley – just honest cooking, hearty laughs, and recipes that’ll have you saying, “I can totally make that!” Whether you’re cooking over a campfire or your kitchen stove, we’re all about turning everyday meals into legendary bites, with a little help from our favorite brew and the timeless magic of cast iron.
This is the spirit of Beer and Iron (pun intended).
Adding beer to a recipe brings a host of culinary perks – it boosts flavor, improves texture, and adds an inviting aroma, all thanks to beer’s unique blend of alcohol, water, sugars, acids, and those signature bitter notes. Honestly, it’s the secret ingredient that’ll have your meal brewing with deliciousness!
Beer and Iron moves past the traditional Irish Beef and Guinness Stew. We’ll transform all kinds of dishes with beer as an ingredient to bring out those bold flavors, tender textures, and just add a little palate pleasing magic to each bite. Whether it’s a splash of a smooth porter in your stew, a dash of bock in your bread, or a generous pour of marzen in your marinade, beer’s unique mix of ingredients works wonders beyond what you’d expect. So, get ready to see your favorite comfort foods take on new life, all thanks to a humble bottle of brew and the magic of your trusty cast iron pot.
We’ll keep things real here
These recipes and stories come straight from “real life” mode. The food photos and videos? 100% genuine. Yep, no food models or plastic garnishes. These dishes and cast iron pots full of goodness have all had their moments in the spotlight – whether starring in a YouTube video or posing for a still-life cover photo. Ultimately (and most importantly) each and every meal I present on Beer and Iron made its way to my family’s dinner plates and bowls, where that food quickly disappeared.
Pop Up Ads and “Where’s the recipe?!?!”
I’ll be honest—those recipe websites packed with pop-up ads and banners drive me nuts. You barely land on the page and, boom, there’s a “join our email list!” ad blocking the recipe you came for. I get it, everyone’s trying to make a buck, and I’d love to earn a little something too. Truth is, I’d be thrilled if you signed up for my email updates – especially since there’s a cookbook and an online course in the works! But I promise not to bombard you with distractions. You might see the occasional pop-up or affiliate link, but I’ll keep those “truffles” to a minimum. If you like what I’m serving up and find it useful, you’ll have plenty of chances to click or sign up – no pressure, just good food and good vibes.
By the way, here’s where to sign up for my email newsletter that I send out once in a while:
Step Intensive, yeah. But they really aren’t that hard.
You know those recipes that brag about having just four ingredients and being ready in 15 minutes? Yeah, not really! Most of those recipe videos look like the food was “practically plated” straight from the fridge. Let’s be real – if you could go from raw to “wow” in 15 minutes, nobody would bother buying Marie Callender’s or Hungry-Man dinners.
And don’t get me started on “easy” recipes that claim just a few steps, but somehow sneak a dozen little steps into each big step. Who really wants a meal with only three steps and three ingredients? On the flip side, who wants to spend all evening in the kitchen after a long day at work, only for dinner to disappear in ninety seconds flat?
Here, I like to show recipes in all their step-by-step glory – especially in the videos and on the website. The printable version? That’s more of a handy reminder with fewer steps. You might see me add the step, “checking the saltiness” in the video, but the printed recipe will just say “salt to taste.” I love sharing not just the what’s, but the how’s and why’s. In other words, I’ll present these recipes with my own kitchen tricks and techniques.
Like anything, the first time you make a dish, it might feel a bit involved. But the second time? Way easier. That’s why I pack in the details up front. Think of the printable recipe as your cheat sheet, and the video or website as your go-to guide for all the little tips and secrets. Because let’s face it – the magic is in the sauce, and those tasty details are tough to squeeze into a one-page recipe or a four-minute video short.
Pre-Prepared: Meal with a head start!
Let me give you an example of what I call, “Meal with a head start.” We enjoy meals that include chicken breasts. You know…chicken breast is not always the easiest ingredient to cook with. Seems simple enough to take chicken breast, add it to a recipe, and be ready to eat before you even knew you were hungry. You all know how that’s going to turn out: Dry. Bland. Chewy. Just all around disappointing.
I spend a moment in my week to pre-prepare things like chicken breast and maybe a roast to have them at the ready for other recipes during the week. And, when I present a recipe that calls for chicken breast, I’ll likely refer to chicken that has already been through my chicken brining and tenderizing method instead of presenting the process of tenderizing and brining as specific steps in any other printable recipe.
Nope, nope, nope – pre-prepping isn’t some epic, drawn-out kitchen saga. Honestly, it’s about as easy as tossing a load of laundry in on Sunday so you’ve got clean socks for the week. Spend a little time getting a few ingredients ready ahead of time, and suddenly your evenings open up – you’ll spend less time cooking and more time doing whatever you actually want to do (even if that’s just kicking back and relaxing).
Now, don’t get me wrong – cooking for your family is definitely something you enjoy (and I do too!), but you know what I mean. If Tuesday rolls around and you’re craving beef enchiladas with pulled beef, unless you’ve slow-cooked a roast on Sunday with planned leftovers on Tuesday, you’re probably settling for ground beef enchiladas (plus the extra time to brown the meat). Pre-prepping is just giving yourself a head start, so “future you” can thank “past you” for making dinner a breeze!
Here are some of the core processes that make other recipes memorable. Some of these core processes are meals in and of themselves:
Beer Brine: https://beerandiron.com/basic-beer-brine-template-recipe/
Roux: https://beerandiron.com/roux/
Beef Broth: https://beerandiron.com/beer-beef-bone-broth-recipe-in-a-cast-iron-dutch-oven/
Chicken Broth: https://beerandiron.com/beer-and-chicken-bone-broth/
Tenderizing and Brining Chicken: https://beerandiron.com/chicken-breast-tenderize-beer-brine-cook-perfectly-tender/
Seasoning Mixes: https://beerandiron.com/homemade-taco-seasoning/
The Simple Roasted Chicken: https://beerandiron.com/simple-roasted-chicken/
The Simple Low-and-Slow Beef Roast: https://beerandiron.com/low-and-slow-roast/
I think of myself as two people…me “now” and me “later.” Most of us like “me now” better than “me later.” It’s why we borrow money for things we want now. Yeah, “Me later” is not really happy about that. No, no. I’m not saying you do this; but there are folks we know, right?
Pre-prepared is a way to take care of “me now” AND “me later.” And “me later” loves it when after a long day at work, there’s pre-prepared chicken in the fridge and “me later” is already ahead of the dinner game!
I can tell “We’re Going To Be Friends”
Many people skip enjoying great food because they think cooking is too much trouble. My mission is to inspire you be so excited about cooking that you are planning meals days in advance. I’ll share recipes that will bring friends over and families together not only during the eating part but also the cooking part.
At our place, on any given day there is a piece of iron being heated either on the stove, in the oven, over coals or even over an open fire. Most of the time there is a snifter full of a cold Belgian or a chalice full of a mouthwatering, mellowing, malty magnificence. But, save some of that barley pop; you’ll need it for what we’re cooking. Feel free to keep #2 and maybe even #3 on the ice; you’re going to need it.
Spend some time here at BeerAndIron.com and see what you can find. Share with me one of your favorite recipes. I’ll be happy to present it here on BeerAndIron.com.
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