Cooking With Beer: Backdraft Flank

Sometimes cooking with beer works sometimes it does not.  This is the first recipe I developed myself for the blog.  Developing a recipe involves a great deal of trial and error, but perseverance will result in success.  I know summer is now officially over but as football season is getting started a few of you may need a good tailgate recipe.

Here is a recipe I recently tried out that worked well:

1 Flank Steak

1 Bottle Hook & Ladder Backdraft Brown

Combine for 12 hours in zip lock bag.

Grill to desired doneness.  (I grilled it for about 20 minutes on low coals)

Make sure you rest your meat.  If you do not know how to do this, then you really should not be allowed in the kitchen.  Also, cutting flank steak across the grain will generate a better mouthfeel as you chew on it.

Paired with: Backdraft Brown of course!

#4 of 1001 Coopers Sparkling Ale

Another in the series based on the book 1001 Beers You Must Taste Before You Die (1001 (Universe)).

Coopers Sparling Ale: I came across Coopers in an Outback Steakhouse in the Ohio burbs of all places.  I guess the Outback part fits, the beer is  Australian.  They even have a team of Clydesdales according to the brewers website.  Places like Outback deserve credit improving their beer lists beyond "cheap swill."  It is unreasonable to expect 100 beers to choose from, but some nice solid options puts a smile on my face.  I sat down thinking Newcastle would be the best I could do, and SURPRISE!.

Since 1862 Coopers brewed this bottle fermented ale which is unusual for Australia.  Apparently, bottle fermenting is not as big down under as it is in other parts of the world.

Tasting notes:
Came in a bottle I had to stress the importance of a glass to the server.  It had a faint aroma with citrus flavor and very crisp.  I do not know if it was the name or if it was actually carbonated, but it felt a bit tingly.  I would definitely order again.  Paired well with the prime rib.