Let’s talk about complex and complexity for a second.
With a little variety comes a little complexity. Now, I don’t know about you, but whenever I hear the word “complexity,” my brain immediately jumps to “complicated” or “time-consuming.” It’s a funny word, isn’t it? Complex? But here’s the thing: complex doesn’t have to mean difficult. In the kitchen, “complex” just means there are a few more ingredients or steps involved. That’s it! Think about rice – just rice, water, a pat of butter, and salt. Simple, but not exactly memorable. Now, toss that rice into a seafood paella, and suddenly you’ve got something special. Is it complex? Not if you have clear and exact steps to follow. Nope. It’s not complex; it’s delicious?
I’m a big fan of details – lots and lots of details.
That’s why every recipe you’ll find here on Beer and Iron is broken down into clear, step-by-step instructions. I want you to feel confident at every stage, whether you’re cooking in your kitchen or out in the wild with a camp Dutch oven. This is why the videos are longer than most other recipe videos; there’s more to Beer and Iron’s recipes than just adding ingredients to a pot. “The secret is in the sauce,” they say. And we plan to share those “secrets.” That means it’ll take longer than a YouTube short to demonstrate.
So, what do we want from a Beer and Iron recipe?
A tasty dinner, some leftovers for tomorrow, and a cooking experience that doesn’t take up your whole evening. Here’s how I’ll guide you through each recipe:
- I’ll usually start with a little story or some history about the dish you’re about to make.
- Whenever possible, I’ll include a video of the recipe in action – because sometimes seeing is believing.
- I’ll recommend which cast iron pan or pot to use.
- I’ll suggest a beer to cook with (and just a heads-up: the beer you cook with might not be the one you want to drink with the meal, and not every beer works in every recipe – trust me, I’ve done the taste-testing!).
- Next, I’ll list out the ingredients, sometimes split into “wet” and “dry.” I always recommend preparing everything before you start – don’t turn on the stove until you’re ready to go.
- Then, we’ll get cooking. I’ll walk you through each step, probably with more detail than you’re used to.
- Beer pairing is a bit of an adventure. The right beer can really elevate your meal but finding that perfect match sometimes takes a little trial and error.
- I know side dishes can be tough to choose, so I’ll throw in a few suggestions to help you round out your plate.
- My philosophy is simple: if you can cook it in the kitchen, you can cook it at camp. Some recipes need a little tweaking for the outdoors, and I’ll link to those versions when I can.
- Near the end, you’ll find my chef tips—these are the little things I’ve learned the hard way, so you don’t have to.
- And finally, there’s a PRINT THIS RECIPE button. Yes, the recipes are a bit long, but you can print to PDF and read on your phone, or if you prefer bigger print, you’ll have no trouble reading it on paper.
A suggestion
Before you start cooking, go through the ingredient list and get everything measured, chopped, and ready to go. The last thing you want is a hot pan waiting for onions while you’re still peeling them – next thing you know, the oil’s burning, smoke’s everywhere, and your fire alarm is screaming.
So, get everything ready, preheat your oven, and enjoy the process – without the smoke detectors drowning out your playlist.
Happy cooking! And remember: hot cast iron looks just like cold cast iron… just sayin’.
—SULAE
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