“Fireman's Brew” Recipes As Seen On “Today in LA”

Firemans Brew Korean Short Ribs With Fireman’s Brew Brunette

5 lbs Beef Short Ribs
1 Bottle Fireman’s Brew Brunette
1 cup Brown Sugar
1 cup Soy Sauce
½ cup Water
¼ cup Rice Wine
1 Small Onion (peeled and finely grated)
1 Small Asian Pear (peeled and finely grated)
5 tbsp Minced Garlic
2 tbsp Dark Sesame Oil
2 Green Onions (thinly sliced, optional)

• Rub brown sugar over beef and mix well to evenly
coat. Let sit for 10 minutes while preparing marinade.

• Whisk together remaining ingredients in a bowl.

• Transfer beef into a freezer bag. Add marinade, press out excess air from bags, seal and turn bag several times to ensure beef is evenly coated

• Refrigerate for at least 4 hours, but preferably overnight.

• Heat grill to medium-hot.

• Grill short ribs for approximately 3-4 minutes per side.

• Garnish with thinly sliced green onions if desired.

Beer Can Chicken With Fireman’s Brew Blonde

1 Whole Chicken 2 tsp Extra Virgin Olive Oil 2 tsp Garlic Salt 1 tsp Black Pepper 1 bottle Fireman's Brew Blonde
1 Empty Aluminum Soda Can
6 cloves Garlic
1 medium Onion
½ bunch Parsley
Spicy Mustard (to taste)

• Rub the chicken with the mixture of olive oil, mustard,
garlic salt, parsley and pepper inside and out.

• Insert chopped onions and garlic inside and set aside.

• Pour the Fireman's Brew Blond Beer into an empty
Aluminum soda can so that the can is half full. Place
the can on a baking sheet and insert into the bird's cavity.

• Place the bird with the can on the grill in the center of the sheet making sure it is balanced on its legs.

• Cook over medium heat with the BBQ cover closed for about an hour checking the internal temperature until it reaches 165 degrees F or until the juices are clear.

• Remove from the BBQ and allow it to rest for 10 minutes before serving.

Amber Ale Sizzling Fajitas With Fireman’s Brew Redhead

1 Bottle Fireman’s Brew Redhead Ale
2 tbsp Olive Oil
1 White Onion (sliced)
1 Red Bell Pepper (sliced)
1 Green Bell Pepper (sliced)
6 Button Mushrooms (sliced)
6 Green Onions (sliced)
1 Carrot (cut into julienne strips)
½ lb Chicken Breast Strips
½ lb Skirt Steak
1 Lime (juiced)
Garlic Salt (to taste)
Black Pepper (to taste)
Soy Sauce (to taste)
Assorted Roasted Chiles to Taste
(Habanero, Pasilla, Anaheim, Jalapeno)

• Combine Fireman’s Brew Redhead Ale, lime juice,
garlic salt and black pepper. Add skirt steak and
chicken and marinate overnight.

• Heat Olive Oil in a large skillet over medium-high heat. Add vegetables, season with garlic salt, black pepper and soy sauce to taste. Sauté until tender yet crisp (approx. 5 min.) Remove vegetables from skillet and reserve.

• Preheat a grill to medium-high heat. Grill the chicken and steak. Remove from grill, cut into strips and reserve.

• Heat the same large skillet until very hot and return vegetables to the pan. Layer the assorted roasted chilies on top and then add the meat. Add lime juice for that famous fajita sizzle and serve immediately with guacamole and salsa.

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