DiscoFetus wrote:Ozwald wrote:Love the ideas, most sound wonderful!
I took 24oz of my Imperial American ESB (yeah, figure that one out), a weak punch of gran sugar, a little minced anaheim & poblano, and a dose of roasted garlic rice vinegar & strained/reduced it to roughly 10%. That mix, plus an 'oh yeah' of soy sauce & did a fridge marinade for 36 hours on 1# of lean g.beef... freaking excellent burgers. Topped with roasted red pepper slices, provo and a little 'Ozwald's Route 66 Steak Seasoning'. Yellow mustard only, thank you.
sounds killer! I'm going to have to try this. What is that beer like? .Or I dont know, maybe put up the recipe lol.Or I dont know, maybe put up the recipe! Any similar commercial examples?
I've been in a few discussions about the 'ESB' and what it could be entered as, BJCP-wise. It's on the darker side, like a Fullers but hoppier. Northern Brewer pretty much dominates but there's some Fuggles & Magnum in there too. It's got a hint of chocolate with some roasty-ness envolved too. As for the steak seasoning... I'll never tell. I'm thinking about trying my Moroccan seasoning with them next time. My seasoning recipes will die with me.
BN Army // 13th Mountain Division 