Recipes

Executive Chef Kenneth McCaskill was recently featured on KTLA's Morning Show cooking with the founders of the Original Firemans Brew beer company. Chef Kenneth created recipes utilizing the Firemans Brew Blond, Redhead and "Brewnette" beers.

These items are now available for a limited time on our specials menu.

Grilled Smoked Bratwursts with Firemans Brew Blond Beer & Creole Mustard Sauce

For the Bratwursts:
1 Dozen Grilled Smoked Bratwursts
1 Dozen Of Hot Dog Buns
6 Cups Peeled White Onions, Julienned
6 Cups Red & Green Bell Peppers, Julienned
3 Tbsp Canola Oil or Butter
Sea Salt and Ground Black Pepper

For the Blond Beer & Creole Mustard Sauce:
1 Each 12 Oz. Bottle of Firemans Brew Blond Beer, Reduced By Half
2 Cups Creole Mustard
½ Cup Sour Cream
1 Tbsp Creole or Blackening Spice Blend
2 Tbsp Green Onions, Sliced Small
2 Tsp Fresh Garlic, Chopped
1 Tbsp Fresh, Chopped Parsley, For Garnish

Over a medium fire on a stove or hot grill, heat 1 ½ tbsp canola oil or butter in a medium-sized sauté pan. Add onions and cook, stirring often, until desired doneness; season to taste with sea salt & black pepper. Remove from sauté pan and set aside. Repeat same process with peppers, remove from fire and set aside. While onions and peppers are cooking, add all of the ingredients for the sauce, except for the chopped parsley, to a medium-sized stainless steel bowl and stir together until thoroughly blended. Taste and adjust spices, if necessary, to taste. Place in serving dish, garnish with chopped parsley. Place approx. 1-2 tbsp of beer & mustard sauce inside of bun, spread evenly and build your bratwurst dogs to your likening.

Sauce is best if prepared one day in advance and can be stored under proper refrigeration for 2-3 weeks.

Grilled Red Snapper Fillets with a Spicy Firemans Brew Brewnette Beer & New Orleans Style Barbecue Shrimp Sauce

4 Red Snapper Fillets, Approx. 6-8 Oz Each
1 lb. Of 16/20 Shrimp, Peeled & Deveined
Sea Salt & Ground Black Pepper
1 Ea Can Of Pan Spray
1 Each 12 Oz. Bottle of Firemans Brew Brewnette Beer
4 Each Lemons, Cut In Half
6 Oz Worcestershire Sauce
12 Sprigs of Fresh Thyme, Leaves Removed From Stem
4 Tsp Fresh, Crack Black Pepper
6 Oz Butter, Cut into Small Squares
1 Oz Creole or Blackening Spice Blend
4 Oz Heavy Cream
1 Tbsp Fresh Garlic, Chopped
4 Tbsp Green Onion, Sliced Small

Smoked, Grilled Baby Back Ribs with a Sweet Mollasses-Original Firemans Redhead Ale Barbecue Glaze

2 Slabs of Pork Baby Back Ribs
6 Tbsp of Your Favorite Barbecue Spice Blend
2 ½ Cup Prepared Barbecue Sauce
1 Each 12 Oz Bottle of Firemans Brew Redhead Ale
7 Tbsp Molasses
1 Tbsp Worcestershire Sauce
½ Tbsp Fresh Garlic, Chopped
2 Tsp Yellow Mustard
2 Tsp Creole or Blackening Spice Blend
1 Tsp Dried Chile Flakes
1 Tsp Black Pepper
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Liquid Smoke, Hickory Or Mesquite Flavor
4 Tbsp Each Corn Starch & Cold Water
4 Tbsp Green Onions, Sliced Small
Nylon Brush

Prepare smoker to manufacture's directions & allow to reach proper temperature (325-350f). While smoker is pre-heating, season each slab of ribs with 3 tbsp of barbecue spice. Cook for approx 2 ½-3 hours, remove from smoker, keep warm. While ribs are smoking or even the previous day, in a medium size sauce pan, add barbecue sauce, Fireman's Brew Redhead Ale, molasses, Worcestershire sauce, chopped garlic, mustard, Creole/blackening spice blend, chile flakes, black pepper, garlic & onion powders and liquid smoke. Place sauce pan over medium-high fire and bring to a boil. Lower fire and simmer for 15 to 20 minutes, stirring often. While sauce is simmering, mix corn starch & water together to create a smooth slurry. Raise sauce temperature to medium-high, bring to a boil and then whisk in corn starch mixture. Stirring frequently, lower temperature to allow sauce to thicken, approx. 5 mins, remove from fire. Mix in green onions and place in stainless steel bowl. Brush sauce evenly on both sides of rib racks and place meaty side of ribs face down on hot grill for at least 7-10 mins on both sides. Brush ribs with more sauce on both sides, remove from grill, slightly cooling, cut into desired portions.