We decided to test a few products. Well, we were messing around with the Bottle Wrench and some craft beer when the conversation turned to beer bread. Yep, seems like we really needed some bread to go along with the weekend burgers we were planning.
So, after several "test" runs of the Bottle Wrench we decided to try a beer bread recipe using one of our local craft beers. The good news is that both the Bottle Wrench the beer bread rocked. The bad news is that we ate the beer bread that night way before our planned grilling session.
Seems like we need to make some more bread so we can test the Bottle Wrench some more along with some additional local brews. Here's the Beer Bread Recipe, with a barbecue twist, courtesy of www.thedeckchef.com
Kent's Beer Bread - Plain or with Barbecue
For the plain version, just leave out the barbecue and barbecue sauce.
- 4 1/3 cups self-rising flour
- 2 teaspoons sugar
- 1 tablespoon pancake syrup
- 1/ 2 tablespoon honey
- 2 eggs beaten
- 1 bottle of your favorite beer
- 1/2 cup fine shredded pork barbecue
- Minced onion
- Minced jalapeno peppers
- 3 tablespoons favorite barbecue sauce
Mix all ingredients in a bowl. Place in greased bread pan and bake for 55 minutes at about 350 degrees. You can also cook it on a covered grill using offset medium high heat. If you cook on the grill I suggest using mini loaf pans or muffin pans. Cover with foil if the top browns too much. Check with toothpick or knife for doneness.
East Ridge, Tennessee resident Kent Whitaker is a culinary writer, cookbook author, recipient of the American Authors Association Gold Medal for a Culinary Title, and former winner of the Food Network / Emeril Live Barbecue Contest. His books include seven titles in the Hometown Cookbook series, three history titles including Talladega Superspeedway, and several books for kids. Thedeckchef.com or @thekentwhitaker