The Basic Beer Brine Template Recipe
How to beer brine meat chicken beef pork
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Beer-less Summer Squash Casserole
I got me a 13-year-old turned 14 this month and that boy loves this recipe, “What we havin’ for dinner?” This is a casserole and the one thing that can hold up a meal is waiting on a doggone casserole to “dry up.” This is…
Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe-OLD
Peanut butter, fish sauce, and chicken. This recipe is gonna be interesting! Most importantly it’s going to be delicious. There’s a bit of preplanning and prep but the cook time is “in a jiffy.” You’re gonna love this Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe.
“Satay” (sa·tay /ˈsäˌtā/). I just like saying “Satay.” This dish originated from Southeast Asia. A “satay” is basically a dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts. That’s this recipe in a nutshell (no pun intended…though peanuts are not actually nuts…but…).
For most of the recipes by Sulae on Beer and Iron, you could substitute the beer for water or broth. I would suggest…only if you don’t want the beer in your recipe…to use coconut water or coconut milk. That would really “bring it home for sure!” Me? I prefer a good IPA or Belgian when creating this recipe.
This recipe has a couple different ways it can be cooked. You can cook it in the oven on a griddle or you can cook it open-fire on the grill. It’s fairly easy to both cook and prepare though you’ll need to prepare this recipe the day before (or definitely the morning of) the day you plan to cook it. Both the prep time and the cook time are fairly brief, it still has to be prepared / cooked in a two-session manner.
Prep this recipe before heading out to go camping, picnicking, or even tailgating and it’ll be ready for cooking when you get there. It’s totally an indoor or outdoor recipe.
Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe
Peanut butter, fish sauce, and chicken. This recipe is gonna be interesting! Most importantly it’s going to be delicious. You could substitute the beer for water or broth. I would suggest...only if you don’t want the beer in your recipe...to use coconut water or coconut milk. That would really “bring it home for sure!” Me? I prefer a good IPA or Belgian when creating this recipe.
Equipment
- Large, Rectangle Cast Iron Griddle
- Meat Mallet or Tenderizing Mallet
- Cutting Board
- Knife
- 8-12 Skewers (we use the wooden ones)
- Wisk (a fork will do A-OK)
- Medium bowl large enough to hold that 2 pounds of chicken.
- Separate jar or storage container to store the 1/3 cup of this Marinade/Sauce.
Ingredients
- 2 Pounds Chicken Breast mallet-tenderized or thighs (no need to tenderize) sliced into 1 1/2" wide strips by 3-5" long
- 3 Tablespoons Olive Oil
- 1/4-1/2 Cup Beer or substitute with coconut milk or coconut water
- 1/3-1/2 Cup Smooth Peanut Butter
- 8-12 Skewers
Marinade/Sauce Ingredients:
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar Packed Brown Sugar
- 1 Tablespoon Chili Paste
- 1 1/2 Tablespoon Lime Juice
- 1 1/2 Tablespoon Fish Sauce
- 1 Teaspoon Dried Basil
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Turmeric Powder
Instructions
Preparation: 6 hours to 24 hours Before Cooking Time
- Whisk together the Marinade/Sauce ingredients in a medium bowl large enough to hold that 2 pounds of chicken. Don't add the chicken yet.
- Remove 1/3 cup of this Marinade/Sauce and add to a separate jar or storage container. We’ll use this later. Refrigerate this remaining marinade/sauce; this will become the base of your Peanut Sauce when we are ready to cook. And, you do not want this to mix with your raw chicken.
- The remaining Marinade/Sauce left in the medium bowl is where we’ll focus on now. Add 3 tablespoons of olive oil to this Marinade/Sauce.
- Add chicken to the Marinade/Sauce that you just mixed the oil in and toss to evenly coat. The chicken is not on the skewers yet so this all will fit in a covered bowl. Marinate in the refrigerator 6 hours to 24 hours.
Ready to Cook!
- When ready to cook, soak wooden skewers in water for at least 30 minutes. I wonder what beer-soaked skewers would work like? Hummm...
- Meanwhile, remove chicken in the medium bowl AND from the refrigerator and allow time for the chicken to reach room temperature.
- Thread the (sliced 1 1/2" wide strips by 3-5" long) chicken onto skewers and lightly dab excess marinade off with paper towels.
- Preheat the oven with the griddle inside to heat as well. Bring the oven up to 350°F / 177°C.
- Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165°F / 74°C).
- While the chicken is cooking in the oven (you only have about 15 minutes before it’s done), Add the 1/3 cup of this Marinade/Sauce that you set aside when you prepared this recipe to a smaller saucepan and add ¼ - ½ cup of beer (depending on how thick you want the dipping sauce...yes!...we’re making a dipping sauce).
- Bring the dipping sauce (still thin and watery) in the smaller sauce pan to a slight boil and then simmer for 1 minute.
- Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce or more beer 1 tablespoon at a time for a thinner sauce.
- Taste and add additional chili sauce (if desired) for a spicier sauce...you want "sauce" or do you want "SAUCY!!"
- Once the chicken has an internal temp of 165°F / 74°C, remove the chicken from the oven and serve hot with the Peanut Butter Sauce,
Notes
At "Ready to Cook!" step 4, you could heat the grill and get these ready to cook outside. If you grill these, you will definitely not want to skip "Ready to Cook!" step 1 where you soaked the skewers. Cook on the grill for about 5-7 minutes on one side then 5-7 minutes on the other side. Once the chicken reaches an internal temp of 165°F / 74°C, pull them from the grill and ENJOY!!
You could use your cast iron griddle on the grill when you cook this satay chicken skewers. It’s totally up to you.
Serve the satay chicken warm with the warm beer and peanut sauce as an appetizer or or with some rice/veggies for a main dinner or lunch.
Nutrition
Calories: 372kcalCarbohydrates: 15gProtein: 37gFat: 18gSaturated Fat: 3gTrans Fat: 1gCholesterol: 97mgSodium: 1139mgPotassium: 733mgFiber: 1gSugar: 11gVitamin A: 54IUVitamin C: 4mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!
Camp Dutch Oven Artichoke, Olives, and Capers Chicken Mulligan
mul·li·gan /ˈməliɡən/ – a stew made from odds and ends of food. Fire up your coals in the charcoal chimney. You’ll be frying at first and simmering afterwards. You’ll start with 12 briquettes under the Dutch for Frying. Put about 20 briquettes in your charcoal…
Double Cast Iron Skillet Chicken in Beer and Lemon Broth
This recipe has morphed from Beer and Iron’s Rockin’ Chicken recipe that is cooked outside to this inside version that has all together become an entirely different…and delicious…recipe. The concept here is to use a hot cast iron skillet to “hold the chicken” down in…
Southern (Idaho) Cast Iron Biscuits Beer and Buttermilk Recipe
Southern (Idaho) Cast Iron Biscuits Beer and Buttermilk Recipe
Warm, fresh-from-the-oven, crisped-by-iron, flaky, pillows of the cast iron skillet
Equipment
- 10.25 Inch Cast Iron Skillet
- 10" Cast Iron Camp Dutch Oven
Ingredients
The Dry
- 2 Cup Flour For The Dry Mixture
- 1 tsp Baking Soda For The Dry Mixture
- 1 TBL Baking Powder For The Dry Mixture
- 1 ¼ tsp Salt For The Dry Mixture
- 8 TBL Butter To Cut Into The Flour Mixture
The Wet
- ½ c Buttermilk Mix With The Beer
- ½ c Beer Lager or Other Lighter Craft Beer
- 1 Egg For Glazing
Finishing
- ¼ c Flour Flouring Surfaces
- 1 TBL Butter To Butter The Room Temperature 10.25" Cast Iron Skillet
Instructions
Make Your Own Buttermilk
- If you are going to sour your own milk, put 1 tablespoons of vinegar in a 1/2 cup measuring cup. Put the vinegar in first.
- Fill the rest of the 1/2 cup with milk and let sit to "sour."
- Heat oven to 425 degrees Fahrenheit / 215 degrees Celsius
- Smear butter to a the inside of a 10.25”cast iron skillet. If you double this recipe, use your 12” cast iron skillet. You want some space between your biscuits to allow for “growth” and eventually to touch together.
Mix The Dry Ingredients
- Mix the dry ingredients and stir together well: 2 cups of white flour, 1 teaspoon baking soda, 1 tablespoon of baking powder, and 1¼ salt
- Cut the 8 tablespoons of butter up over the dry ingredients mixture.
- "Cut" the butter into the flour mixture with a pastry cutter until you get a texture like wet sand that is a bit dry.
Add The Wet Ingredients
- Pour in ½ cup of milk / buttermilk
- Pour in ½ cup of beer
Stir It All Together
- Stir it all together good to make a sticky dough. There will be some flour that did not blend; that's okay.
- Add some of the ¼ cup of surface-flouring flour to the counter top.
- Dump the contents of the sticky mixture to the floured surface.
- Start blending the flour chunks together until you get a dough. DON'T OVER KNEED. We're making biscuits and not bread.
- Flatten the dough out by hand and fold in like a book. Then add some of the flour to the surface.
- Fold together like a book then again to create four layers.
- Roll flat and shape to a rectangle or an oval.
- Use a knife to cut the biscuits into squares a bit smaller than you palm. You can use a biscuit cutter but not a cup or a jar. They wont "layer" if you use a blunt "cutter."
- If you used a knife, round the biscuits off a bit and place them in an even pattern in the cast iron skillet.
- Crack and scrabble the egg.
- Using a basting brush, "paint" the well scrambled egg on the tops of the biscuits.
- Putin the oven and let cook to a golden color (15-20 minutes). Keep an eye on them because they'll go from not being done enough to being too much done in a split second.
- Pull the biscuits out and ENJOY!!
Notes
I do love me some breakfast. Coffee. Yes. There’s coffee at breakfast time. But then again, there’s coffee at lunch time for me…and at 3pm and…well…let’s get back to warm, fresh-from-the-oven, crisped-by-iron, flaky, pillows of the cast iron skillet.
There’s one thing that my son is going to remember about his old man (me) and Saturday mornings…biscuits. That boy sure can put them down. Me at 50, I try hard to eat just one. But that goal of one keeps me from eating four. It’s strange to think about that cast iron skillet I usually make biscuits in. My Granddad gave me that Wagner. Here I am 34 years from granddad’s “maturity” and I know one day, when I am with Granddad, my son will be making this same biscuit recipe for his boy.
It’s just cookware right?
Makes About 7 Biscuits / Servings
Nutrition
Calories: 236kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 818mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 394IUCalcium: 135mgIron: 2mg
Tried this recipe?Let us know how it was!
Cinnamon Apple Beer Crusted Ta-Da!
This recipe may look hard, but it’s as easy as they come. When you present this desert covered with cream or ice cream, you MUST announce its arrival with a loud and proud “TA-DA!!!” Cookware: 12” Cast Iron Skillet 12” Cast Iron Camp Dutch Oven…
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