Cooking with Ranger Creek
Beer is a versatile beverage, both as a pairing for food and as an ingredient for cooking. Use these recipes to appreciate Ranger Creek beer in a new way or spark your own idea! Have a recipe using Ranger Creek you’d like to see on here? Email it to us!
Ranger Creek Mesquite Smoked Porter Roast
Submitted by Brian Staples (@bstaples)
3 lb. Roast
1 large Onion Quartered
1 lb. baby Carrots or chopped whole
8 oz. Mushrooms sliced
3 cloves Garlic sliced
22 oz. Ranger Creek Mesquite Smoked Porter
2 Tablespoons Butter
2 Tablespoons flour
Preheat oven to 275 degrees. Heat Dutch over med/high heat. Once hot use about a tablespoon of oil and saute onion until dark brown and caramelized, then remove and set aside. Throw in carrots with more oil if needed until browned, then remove and set aside. Saute Mushrooms the same way being careful not to crowd the pan too much. Then remove and set aside.
Liberally season the roast with salt and pepper. Put another tablespoon of oil in the pan and sear the roast on one side over med/high heat until and nice brown crust is formed then flip and sear the other side the same way. Once thoroughly seared, remove and set aside.
Lower the heat to medium and throw the vegetables back in with the garlic and butter. Once the butter is melted, sprinkle in the flour and make a roux. Pour in some of the Porter and deglaze the pan, being sure to scrape up all the tasty bits stuck to the bottom on the pan. Place the roast back in the pan and pour some more Porter making sure not to fill higher than halfway up the roast.
Cover and place in the oven for 3-3.5 hours until the meat falls apart. This can also be done in a crock pot or stove top on simmer.
Mesquite Smoked Porter Ribs
Recipe by Tim Nichols and Draft Magazine (@draftmag)
Ingredients (Serves 4):
4-5 pounds pork ribs (about 1 pound per person)
2 Tablespoons salt
2 Tablespoons black pepper
3 Tablespoons smoked paprika
10-12 oz. Mesquite Smoked Porter BBQ sauce
1 cup ketchup
¼ cup Mesquite Smoked Porter
1½ tablespoon spicy brown mustard
¼ cup brown sugar
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon hot sauce
1 teaspoon liquid smoke
salt and black pepper to taste
MAKE THE SAUCE: Combine all ingredients in a large bowl, mix well, and refrigerate at least 1 hour. The sauce can be made and refrigerated up to 1 week ahead of time.
MAKE THE RIBS: Preheat the oven to 250 degrees F. Sprinkle the ribs liberally with the salt, pepper and smoked paprika; rub the meat thoroughly to work in the spices.
Place the ribs in a large roasting pan, and pour in the Mesquite Smoked Porter until the ribs are covered halfway. Cover the pan with foil and place it in the center of the oven. Bake the ribs about 21/2 hours, or until the meat tugs off the bone with minimal resistance. Do not overcook.
Heat a well-oiled grill to high, about 500 degrees F. Place the ribs meat-side-down on the grates and let cook 2 to 3 minutes, or until the meat develops a crispy char. Turn the ribs, brush the barbecue sauce onto the meat, and let cook an additional 2 to 3 minutes.
Brush the ribs with a final coat of sauce and serve.