Barbecue Bob's BBQ and Beer Bash!

Hard to beat ice cold Goldfinger Ale and Molten Hot 'n Horny Goat Pepper Poppers! It's a Catch-22, the more poppers you eat, the more you drink and vice-versa! Hope you enjoy it!

BBQ Bob and Miss Claudia

Goldfinger Ale

We brew this specifically for our once a year James Bond marathon weekend. We always argue who the best Bond was!

Brewer:	BBQ Bob		Email:	-
Beer:	Goldfinger Ale		Style:	English Pale Ale
Type:	All grain		Size:	5.0 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	26 IBU
OG:	1.055		FG:	1.017
Alcohol:	4.9% v/v (3.9% w/w)
Grain:	9 lb. British pale 1 lb. American crystal 20L 8 oz. British Carastan
Mash:	70% efficiency
Boil:	minutes	SG 1.042	6.5 gallons
Hops:	1.0 oz. Fuggles (4.0% AA, 60 min.) 1.0 oz. Kent Goldings (3.3% AA, 30 min.) 1.0 oz. Fuggles (4.0% AA, 2 min.) 1.0 oz. Kent Goldings (3.3% AA, 2 min.)

Bob's Hot 'n Horny Goat Pepper Poppers

Yield: 1 Servings
5 oz Goat cheese
1 pn Chipotle powder
1 tb Fresh cilantro, chopped
1 pn Salt
3 Twists cracked black pepper
12 lg Ripe jalapenos (preferably red), roasted and peeled
2 c All-purpose flour
1 ts Baking powder
1 ts Salt
2 lg Eggs
1 c Milk
½ c BBQ Bob's Beer or unworthy substitute
Flour for dredging
2 c Vegetable oil for frying

STUFFING BATTER

In a bowl blend together the ingredients for the stuffing. Make a small slice down the side of each roasted jalapeno, remove the seeds and fill each chile with goat cheese mixture. Chill stuffed jalapenos in the refrigerator until firm. In a large bowl combine the flour, baking powder, and salt. Whisk in the eggs, milk and beer. In a deep skillet or deep fryer heat vegetable oil to 350 to 375 degrees F. Roll each stuffed chile in dredging flour and then dip in batter. Let excess batter drip off. Fry the coated chiles until golden brown. Transfer to paper towels to drain. Serve hot. Yield: 4 servings

BBQ Bob's Chile Chokin' Pepper Belly Soup


Recipe By : BBQ BOB
Serving Size : 8 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Fresh Anaheim chilies
1 large Red bell pepper
1 Fresh Jalapeno pepper-sliced
2 oz Salt pork, diced
1/2 lb Boned chicken breast, thinly-sliced
1/2 lb Pork butt steak, thinly-sliced
6 Tblsp. Butter
1 med. Onion, diced
1/2 cup All-purpose flour
1 1/2 tsp. Chili powder
1 tsp. Ground cumin
2 medium Clove garlic, minced
3/4 cup Tomato sauce
2 quarts Chicken broth, warmed
1/2 cup Peeled, seeded and diced-tomatoes
1 Tblsp. Minced fresh cilantro
Garnish: Avocado slices & Sour cream

Roast Anaheim chilies, red pepper and jalapeno under
hot broiler close to heat until skins blister, turning
to char on all sides. Place in plastic bag for 10
minutes. Peel, dice and set aside.

In large skillet, cook salt pork until fat is
rendered. Remove salt pork with slotted spoon; drain
on paper towel. Increase heat and saute chicken and
pork quickly until browned. Drain and set aside. Melt
butter in large saucepan. Add onion and cook until
transparent. Add flour and cook stirring until roux is
golden brown. Remove roux from heat and stir in chili
powder, cumin, garlic and tomato sauce. Whisk in warm
chicken broth and heat to simmering. Add chilies, red
pepper, jalapeno, salt pork, chicken and pork to soup.
Heat thoroughly and stir in tomatoes and cilantro.
Heat to simmering.

Bob's Aintree Ale Kits Now Available!!!

An American Amber Ale.
Golden honey to amber in color with a citrusy/flowery nose, rich malty backbone and pronounced hop finish.

Amber & Wheat Malt Extract
Munich, Carapils, Caramunich Malt
Centennial & Cascade Hops

Special Order – Bob handmakes these kits. Write to Bob here for more info.

Fooled ya, Miss Claudia! You thougt we was gonna eat dolphin!
We're eatin' dolphin FISH - otherwise known as Mahi-Mahi or Dorado.
Mmmm..mmm...cajun spiced over mesquite wood!

Grilled to perfection, Bob style!

BBQ Bob's Cajun Spice

1/2 cup Kosher salt
1/2 cup cayenne
1/2 cup paprika
1/2 cup garlic granules
1/2 cup ground black pepper
4 tablespoons onion granules
4 tablespoons oregano, dry
4 tablespoons thyme, dry

Mix all ingredients and store in a jar.


Mahi Mahi

12oz Filets
Rub spice into the fish, wrap in plastic.
Marinade 1 hour only

Get your grill ready – (mesquite wood preferably) – get the coals up as close to the grill as possible – make sure you get some extra vegetable oil and apply it liberally on the grill with a rag so the fish won’t stick.

This is a quickie….depending upon the thickness of the steaks. Anywhere from 2-4 minutes per side.

Serve with white rice and spicy black beans with garlic.
Of course, wash it down with some ice cold Mexican style beer.

My “Itchy Huevos” beer is PERFECT with this and I’m posting the recipe for the beer too….

Good Eats!

Bob

Itchy Huevos Beer Recipe

Itchy Juevos!

Brewer:	BBQ Bob		Email:	-
Beer:	Itchy Juevos!		Style:	Vienna
Type:	Extract w/grain		Size:	5.0 gallons
Color:	22 HCU (~12 SRM)		Bitterness:	32 IBU
OG:	1.060		FG:	1.015
Alcohol:	5.8% v/v (4.5% w/w)
Grain:	2 lb. German Vienna 1 lb. German Munich 8 oz. British crystal 50-60L 1 oz. Belgian chocolate 8 oz. Flaked wheat
Boil:	60 minutes	SG 1.046	6.5 gallons
	6 lb. Light malt extract 8 oz. Wheat extract
Hops:	1.0 oz. Saaz (3.75% AA, 60 min.) .5 oz. Spalt (6.75% AA, 30 min.) .5 oz. Spalt (6.75% AA, 15 min.) 1.0 oz. Saaz (3.75% AA, 2 min.) 1.0 oz. Spalt (6.75% AA, 2 min.)
Yeast:	WLP Mexican Lager-Platinum series