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