THIS IS AN ode to cooking with beer,
a suitable pastime for this time of year.
Fire up the grill and break out the suds,
dress down in your short-shorts and comfortable duds.
Beer can add zest to sausage and chicken,
or to steak or to fish or whatever you're flickin'
over charcoal or gas grill or volcanic rock
baste with pilsner or lite beer or even with bock.
Grab a stick and a Mick and some shish kebab meat
and skewer your dinner, a summertime treat.
Add some beer-battered rings from an onion and see,
Glum guests on the deck overtaken by glee.
Or try adding beer to ground beef or chopped sirloin
(One recipe others surely will purloin.)
Or a marinade made from a beer, if you'd sooner
have sloshed Coho salmon or half-drunken tuna.
The secret ingredient of many a sauce,
is a slug of a frosty one, providing, of course
you are legal of drinking age in the Free State
(chefs who are 19 for two years must wait).
So ring in the Fourth by cooking with brewskis
(Democracy's coming to even the Rooskies,)
Celebrate freedom by basting with beer,
Have a Bud on a rib and let's all toast this year.
A SIX-PACK OF SUGGESTION
* Save unused bee. Cover and store in refrigerator until required for a recipe.
* Light beers are best for dessets, dark beer for stews and roasts. Either lager or ale will do.
* When measuring beer, allow the foam to settle.
* Non-alcoholic beers can be substituted for alcoholic brews.
* Dark - or light colored beers can be used but with different results. Compare a dish cooked witha dark beer such as St. Paul Girl to a light - colored beer like Budweiser.
* Alcohol in beer evaporates when heated.
SOURCE: Coooking With Beer" by Judith Gould and Ruth Koretsky; Summerhill Press, 1989