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Beer Cheese Steak Nachos

Cook Time 30 Minutes

Servings 4

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.

 

Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.

 

Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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Coney Island Rippers with PBR Mustard

Cook Time 30 Minutes

Servings 4

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.

 

Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.

 

Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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Coney Island Rippers with PBR Mustard

Deep Fried Coney Island Rippers with PBR Mustard

Author Mark & Fey
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Course Appetizer, Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, hot dogs, PBR
Cook Time 20 minutes
Servings 4

Ingredients

For the PBR Mustard

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/3 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • Kosher salt for seasoning
  • 1/2 teaspoon ground turmeric
  • Pinch of ground all spice optional

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

Instructions

  • Pour the beer into a wide skillet and bring to a simmer over medium high heat. Cook until reduced to 1 cup, about 15 minutes. Combine the reduced beer with the mustard seeds and vinegar in a bowl. Cover and refrigerate overnight.
  • The following day, add the sugar and spices to the mustard mixture and move to a blender. Process the mustard on high until smooth. Taste and season with salt. Move to an airtight container for long term storage. Refrigerate for at least 12 hours again before using.
  • Heat the oil in a large skillet over medium high heat. Once the oil is shimmering, add the hot dogs and cook until they burst, or at least blister, and remove them to paper towels to drain. Build the dogs by putting a wiener in each bun, topping with mustard and chopped onions. Bet you can’t eat just one!
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PBR Can Chicken

Cook Time 30 Minutes

Servings 4

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.

 

Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.

 

Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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PBR Can Chicken with Citrus Beer Sauce

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword beer can chicken, Cooking with beer, PBR, Poultry, Whole Chicken
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 4 to 5 lb roasting chickens
  • Lemon Thyme Juicy Bird Brine or your favorite seasoned salt
  • 3 12 ounce cans Pabst Blue Ribbon beers
  • 1 large lemon halved
  • 1 blood orange halved
  • 1 shallot minced
  • 2 tablespoons salted butter

Instructions

  • Pat the chickens dry inside and out with paper towels and season well with the Lemon Thyme Brine or just straight up kosher salt.
  • Heat a gas or charcoal grill for medium high, indirect heat. At the grill, crack open two of the beers and slowly lower a chicken onto each. Don’t stress if some of the beer spills out in the process. You could also grab yourself a set of these chicken and beer holders for even easier grilling. Set the chickens on the grill over indirect heat and cook for 60 to 75 minutes or until the chicken reaches 165 in the thickest part of the thigh. During the last 5 minutes of grilling, grill the citrus halves over direct heat until charred. Remove the chicken from the grill and rest for at least 15 minutes.
  • Meanwhile, heat a skillet over medium high heat. Add a teaspoon of oil and the minced shallot and cook until the shallot is tender. Add about 1/3 cup beer to the skillet followed by the juice of the charred citrus. Cook until reduced by half. Remove the pan from the heat and swirl in the butter until the sauce thickens.
  • Remove the chickens from the cans and carve. Serve the chickens with the citrus beer sauce.
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Beer Braised Beef Sausages

Cook Time 30 Minutes

Servings 4

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.

 

Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.

 

Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Beer Braised Beef Sausages with Pabst Blue Ribbon

Author Mark & Fey
Print Pin
Keyword Beef, beef sausages, beer braise, braise, PBR, Spiceology

Ingredients

  • 1 large white onion thinly sliced
  • 1 large poblano pepper thinly sliced
  • olive oil
  • Salt Pepper + Three Chiles spice blend
  • 2 12-ounce cans of Pabst Blue Ribbon
  • 3 cloves garlic minced
  • 8 beef sausages
  • 8 hot dog style buns
  • Dijon mustard for serving

Instructions

  • Heat a large cast iron or carbon steel skillet over high heat. Add the onion and peppers and drizzle with olive oil and season generously with our Salt Pepper + Three Chiles blend. Once the onions begin to brown and stick to the pan, crack open those Pabst Blue Ribbon cans and pour into the pan. Scrape the bottom of the pan to get up all the onion bits and quickly add the sausages.
  • Cook the sausages, covered,  in the beer mixture until they reach 150 degrees F about 10 minutes. Remove the sausages and grill them over direct heat. Toast the buns and serve the sausages with the onions, peppers, Dijon, and a cold Pabst Blue Ribbon.