Barbecue Beer Bread Recipes

GARLIC HERB BEER BREAD

Steps:

• Preheat the oven to 375. Spray a loaf pan with non stick baking spray and set aside.
• In a large bowl combine the flour, baking powder, salt, dried herbs, minced garlic and honey.
• Add in 2 tablespoons of the melted butter. Stir to combine.
• Pour in the beer, stir until combined.
• Pour the batter into a greased loaf pan. Smooth out the top and brush the remaining melted butter on top.
• Bake for 55-60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

BARBECUE BEER BREAD

Steps:

• Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
• Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough.
• Turn out on to a clean surface and knead briefly until smooth. Shape into a 10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil.
• Score the top of the bread in a criss-cross pattern and sprinkle with 1 tbsp of flour. Bring the edges of the foil together loosely to seal.
• Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side.
• Open the foil parcel and fold back the edges. Sprinkle the top of the loaf with the cheese, spring onions and cayenne pepper and leave for another 5 minutes until the cheese has melted. Remove from the foil and serve cut into thick wedges.

SLOW COOKED BARBECUE BEER BEEF

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

CHEESY BBQ BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a small saucepan over medium-low heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Stir poppy seeds into onion mixture.
• Cut bread into slices, leaving them still attached on the bottom of the loaf. Put an American cheese slice into each slit; spoon poppy seed mixture into each slit. Wrap loaf with aluminum foil.
• Bake in the preheated oven until cheese is melted, about 30 minutes.

GRILLED GARLIC BREAD

Steps:

• Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butterside down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.