Cooking With Beer: Cheddar Beer Pumpkin Dip, Beer-Can Chicken, and More

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Cheddar Beer & Pumpkin DIP

INGREDIENTS

  • 1 cup Blue Moon Harvest Moon Pumpkin Ale
  • 1 cup white cheddar cheese, shredded
  • 1 cup gruyère cheese, shredded
  • 1 tablespoon all-purpose flour
  • 1/2 cup pumpkin puree
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1 tablespoon coarse-grain mustard
  • 1/4 teaspoon nutmeg
  • Serve with:
  • Bratwurst, sliced
  • Pretzel bread

DIRECTIONS

  1. Heat beer in a saucepan set over medium heat until it just starts to simmer.
  2. Into a bowl, toss together cheddar and gruyère with flour until coated. Add the cheese to the beer, and stir until it starts to melt. Add pumpkin, worcestershire sauce, salt, mustard, and nutmeg. Stir until the cheese is completely melted and the dip is smooth.
  3. Serve warm in a hollowed-out pumpkin with warmed sliced bratwurst or pretzel bread.

INFORMATION

  • Category Dips, Appetizers
    Yield 4 servings Cook Time 20 minutes

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Beer-Can Chicken

INGREDIENTS

  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • 1 tablespoon black pepper
  • 1 4- to 5-pound whole chicken
  • 1 16-ounce can German pilsner, such as Radeberger Pilsner
  • 2 cloves garlic
  • 1/2 pound bacon

DIRECTIONS

  1. Preheat oven to 450ºF.
  2. Mix dry ingredients in a small bowl. Rub half of the rub on the inside of the cavity of the chicken. Gently loosen the skin from the flesh on the breasts, thighs, and drumsticks, and rub the remaining dry rub onto the meat of the chicken as well as on the skin.
    Open beer can and pour out half. Smash the garlic cloves and place them into the beer can. Place chicken, open end down, over the beer can so that the opened end of the beer can is in the middle of the cavity. Place chicken, standing up, in a large oven-safe skillet. Wrap the bacon around the chicken by draping it down the outside of the chicken and tucking the top part into the cavity of the bird. Use toothpicks to keep the bacon in place.
  3. Cook chicken in oven for 10 minutes, and then lower the temperature to 350ºF and cook for another 90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165ºF on a meat thermometer.

INFORMATION

  • Category Main Dishes, Game
  • Yield 3 to 4 servings Cook Time 2 hours

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