contest BEGIN! My Oktoberfest Throwdown

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Sliced bread? No.

And if you made it with beer you got another beer thing in there.
 
CARLTON DRAUGHT CHICKEN AND CHIPS
 
Ok so option B it was for me. Carlton Draught was the first Beer that i ever drank, only ever used to drink whisky, bourbon, scotch or any variation of these. Majority of aussies around my area, really only have 2 beers that they drink, Carlton Draught or Victoria Bitter.
 
The dish that i made is your typical Chicken and Chips, another simple laid back meal that you would have while drinking beer and watching the Footy with mates, usually just a quick run down to one of the local chicken shops, so i took my take on it it and here it is. It may not be the prettiest, but is damn tasty.
 
 
BEER BUTT PULLED CHICKEN
3 can Carlton Draught
Butter
Spice Mix, consisting of dried cayenne powder, habanero powder, parsley, smoked paprika, cinnamon, salt
Brown Sugar
 
Brine the chicken in a mix of 2 cans of beer, 1 tbsp of salt, 1 tbsp of brown sugar for 24hrs. Remove chicken after this time.
Drink half a can of Beer, add some of the spice mix and butter to the can, then slide chicken over can. Sprinkle spice mix over chicken and plug the neck cavity with an onion.
Heat up BBQ for indirect heat and cook low and slow until chicken heats 180F internal temp. Chicken was removed at 190F, let to set for 10 minutes, then dropped on a chopping board, where it literally pulled itself.
 
 
BEER BATTERED CHIPS
 
3 large potatoes
Some beer
1 cup flour
Salt
 
Rinse potatoes and roughly cut. Steam for 20 minutes, then let cool. Mix flour, salt and beer.
Heat oil, roll chips in flour, then dredge in beer batter. Fry until golden brown, season with Habanero powder.
 
BEER GRAVY
 
1 Onion (onion from chicken was used)
2 rashers of Bacon
Pan Juices
Some beer
Little flour
 
Finely dice the bacon and fry off in a pan with some butter. Dice the onion and add to bacon. Pour in beer, add flour, pan juices and cook down to a nice golden brown
 
Plain and simple beer food
 
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Beer Braised Short Ribs with Root Veg and a Oatmeal Stout Blueberry Reduction.  + Weez Country Artisan Beer Bread
 
When I think of Maine I think of lobster, blueberries and fresh local produce. My Mother and Grandmother were both born in Germany and growing up I learned most of what I know about cooking from them. My Goal for this dish was to source the freshest local ingredients I could find and cook in a style that I learned from my grandmother.  I used a local beer brewed in my town by the Maine beer company for the beer bread. It's one of mine and the locals favorite and gives the bread an nice sweet tang.  For the short ribs and reduction I used my own home brewed oatmeal stout grown with my own organic hops, hard to find anything better and more local then that.
 
List of Ingredients for short ribs and oatmeal stout blueberry reduction:
Peppercorns- about 8 whole
Sea salt- homemade 
Pepper- Grinder
Dried porcinni mushrooms- 4-5 large slices
Celery-3 small ribs
Fennel- half a small bulb
Baby leeks- 3
Baby carrots-medium bunch
5 kinds of baby potato 
Shallots- homegrown-2 large
Garlic- homegrown- 1 large head cloves crushed
Fresh thyme- homegrown- 8 sprigs 
Maine blueberries- homegrown- small handfull
H2o- if needed
Beef stock- homemade-2 cups
Chicken stock- from Germany, you can't by this in the US-enough to make 1 cup
EVO- few tbls
Butter- 1 tbl
Smoked devil's dust- 1/4 tsp
homebrew-  my oatmeal stout-2-2.5 cups
Fresh local pineland farms short ribs cut flanken style- about 3lbs trimmed down to nize size pieces
Fresh Maine lobster- Garnish
Fresh homegrown chinook hops- Garnish 
 
List of Ingredients for Weez Country Artisan Beer Bread:
AP Flour-3 cups
Yeast- 1/4 tsp
Salt- 1.5 tsp
Water- 3/4 cup
Weez Beer- 1/3 cup
Vinegar- 1 tbl
 
Short ribs- prepare and chop carrot,celery,fennel,shallot,leeks. Season short ribs and brown on all sides in a dutch oven with evo,remove. Drain off most of the fat and add the chopped veg and saute 2-3 minutes, add fresh thyme and garlic cook until fragrant about 1 minute. Add the beer and de-glaze pan scraping up the brown bits on bottom of pan. reduce slightly then add your short ribs back to dutch oven. add beef stock,chicken stock,dried porcinni mushrooms,pepper corns and h20 if needed. Braise for 1.5-2 hours at 350. remove short ribs, strain braising liquid then return liquid(reserving about 1 cup) and short ribs back to dutch oven,add baby carrots and potatoes then back into the oven for 30 more minutes or until potatoes and carrots are cooked.  When veg is cooked take your reserved braising liquid and add about 1 tbl of blueberries, reduce by at least half,strain. return to simmer and add 1 tbl of butter and 1 tbl of oatmeal stout,1/4 tsp smoked devils dust.season to taste. Plate your short ribs and drizzle reduction over the top. enjoy
 
Weez country Artisan Beer Bread- whisk flour,yeast,salt in large bowl. add H2o,beer and vinegar. form into shaggy ball,scraping from the bottom. Cover with plastic wrap and let rise over night and up to 18 hours. Spray a piece of parchment paper with non stick cooking spray and lay over a 10in skillet. Transfer dough to lightly floured work surface and knead 10-15 times. Shape into a ball and transfer seem side down ontp parchment in 10in skillet. lightly spray top with non stick cooking spray and cover with plastic wrap. Let rise about 2 hours. 30 min before baking place a 6-8qt dutch oven with lid in the oven at 450f. Lightly flour top of dough and make a half inch deep cut across top with a razor blade. transfer dough to preheated dutch oven with parchment  and bake covered for about 25 minutes or until golden brown. 
 
Happy Oktoberfest from Maine 
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So the lobster is a garnish? One main dish only.

And the two sides on your plate were cooked in the beer reduction? Sides must be cooked in beer.

Lookin' good just wondering.
 
The Hot Pepper said:
So the lobster is a garnish? One main dish only.

And the two sides on your plate were cooked in the beer reduction? Sides must be cooked in beer.

Lookin' good just wondering.
Click to expand...
 Lobster with my fresh hops around it is for garnish only.  The root veg( carrot's and potatoes) were braised in with the short ribs. 
 
Looks killer man. I do love shorts ribs. And beer sauces. Very VERY nice.

I'll read the details later.
 
Can't do this one. Wanted to, but I had to have a Skylanders birthday party for my 5 year old. 
There were close to 100 people at my house. It was bananas. (no lie, ask Sum, he's been here for these events)
 
Poor excuse, my apologies, but I had to focus my efforts on my offspring. 
The Octoberfest Throwdown is close to my heart, I've won it twice. I really wanted to showcase Busch Light somehow...
I'm in next month!!!!

I hope more people enter!!!!!
 
Unlucky FD, I forgot i had a 1st birthday yesterday also then me stupid camera cable stopped working so out came the iPhone
 
alright im late to the party, but its been a long day of boozing
 
teaser while i do my write up
 


these guys were a bunch of jerks

21/25 count shrimpies, and clams that were gathered in the Delaware Bay
 
I was going to do oysters, but they dont boil too well
 

 
heres the POL, i forgot to do it in the prep pics, so i just did it during the boil
 

 
crab getting fresh with my sprouts
 

 
after the boil was all said and done
 
 
Oh yeah! wheebly!

Darth I won Food-On-A-Stick twice, let's see whatcha got!
 
Teaser pics with POL
 
This is our pilot system at the brewery, but being that our pilot system is too big for a 4 person crab boil, I had to utilize the kettle in the middle to do this, ohh and thats 250,000 BTUs of awesomeness, per burner...
 

 

 

 

 
This is the fermenter that the beer came out of. I used it at a 50/50 ratio to water to boil everything
 

 
Obligatory drinking beer while i prep
 

 
Some After Death sauce that went into the boil as well as an orange hab from the store
 



 
WHEEBZ WENT ALL COMMERCIAL BREWERY ON THIS ONE... BOOM! HAPPY OKTOBERFEST!
 
WHEEBZ DELAWARE CRAB BOIL
 
So being that this TD was based on local beer, I figured "hey, i make beer, and its the only local professionally brewed beer in Milford, I can do this"
 
This beer is called Mash Tun Test Run, it was the first beer that we brewed at our brewery here in Milford Delaware on our pilot system two weeks ago. The beer is a brown ale using blackstrap molasses. Milford was a big ship building town, and we all know that sailors drink rum, which is made from molasses, so I decided to do this beer as our first test batch because it relates very well to the area.
 
Initial cook in the bottom of the big ol' kettle
 
Andouille sausage
sweet onions
sugar
 
browned at what was very difficult to control heat with butter, and then carmelized with the brown ale for 10 minutes
 
1 gallon of beer was added, along with 1 gallon of water
 
Boil Main Ingredients
Alive and kickin Delaware Blue Crab
Delaware clammies
Shrimpies
corn on the cob
red potatoes
sweet onions
andouille sausage
brussel sprouts, because I love me some sprouts
portobella mushrooms
 
Spices in the boil
Cayenne
fresh cut habanero
Blairs After Death sauce
pepper
salt
fresh squeezed lemons
Scoville Devilles chili powder, because that stuff is just amazing, and i found the reserve he gave me in the back of my cabinet
sliced garlic cloves
clove
red pepper flakes
 
Once beer/water was added, heat was applied on a greater scale, and potatoes were added so they didnt get unevenly cooked by adding them post boil
 
corn was added at boil, and rocked out for 8 minutes
 
crabs, clams, shrimp, sprouts, mushrooms added after the 8 minutes, boiled for another 7, then rest for another 5 after flame out
 
Served with a fresh cut baguette and au jus from the boil for dipping sauce
 

 

 
The crab was guarding the beer with his life, or after life....
 


can someone split the post for me where it starts at Wheebz Crab Boil
 
Yuengling Oktoberfest City Cicken and homemade beer noodle Halushki

Yuengling brewery - Pottsville, Pa
Est 1729 the oldest brewery in America

City chicken

Halushki

3 staples of growing up in the Skook

HALUSKI

2 small cabbage heads thinly sliced
1 large red onion halved and sliced
2 tsp minced garlic
1 stick butter
1lb bacon chopped
Salt to taste
Noodles

BEER NOODLES

2 cups all purpose flour
1/2 tsp salt
2 large eggs
1/4 cup Yuengling Oktoberfest
1 tbs olive oil

In the bowl of a stand mixer fitted with a hook attachment, add the flour and the salt and mix well. Form a well in the center, add the eggs and the beer. Mix on a low speed until the dough, eggs and beer are incorporated, about 6 minutes. Remove from the mixer and kneed on a well floured surface until smooth and elastic, at least 10 minutes to remove all air pockets. Form a ball and brush with olive oil. Cover and allow to rest at room temperature for about 30 minutes.
Hand roll and cut.
Allow to dry for at least 15 minutes

Fry chopped bacon until done. Remove bacon and add 1 stick of butter to bacon fat. Sauté cabbage, onion, and garlic in bacon fat and butter until cabbage is soft. Add bacon.
In separate pot boil pasta for 4-5 or until done.
Drain noodles and add cabbage mixture. Take off of heat.

CITY CHICKEN

1 lb. ground pork
1 lb. ground veal
2 yellow fatalii
4 eggs
Italian Bread crumbs
2 bottles of beer

Heat oven to 350 degrees.

Dice up peppers.
Mix pork and veal together. Add peppers and mix. Add 2 eggs and mix till combined. Add bread crumbs til you can form a "drumstick". Thread onto wooden skewers. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until lightly browned.

Place skewers in a baking pan, and add beer. Cover and bake 45-55 minutes.

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