Madtown Brew
Well-Known Member
This is pretty OT, but I tought I'd put it here instead of starting a new thread in the correct section.
I found a old newspaper article with a recipe for a grill baste made with Fat Squirrel. Apparantly the recipe is part of the book "Grilling With Beer: Bastes, BBQ sauces, Mops, Marinades and More Made with Craft Beer," by Lucy Saunders.
Fat Squirrel Satay Baste
2 teaspoons yellow thai curry paste
1 teaspoon grated ginger
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 C creamy peanut butter (natural ground is best)
2 tablespoons minced garlic
4 oz. coconut milk
4 oz. Fat Squirrel nut brown ale
Mix all ingredients in a sauce pan and simmer on low heat until peanut butter is melted. remove from heat and allow to cool until lukewarm. If necessary, pureee in a blender on high until smooth. Use immediatly.
*article was printed in the Wisconsin State Journal on 6/22/07
I haven't tried it myself but it looks pretty yummy. A bit late for the grilling season though.
I found a old newspaper article with a recipe for a grill baste made with Fat Squirrel. Apparantly the recipe is part of the book "Grilling With Beer: Bastes, BBQ sauces, Mops, Marinades and More Made with Craft Beer," by Lucy Saunders.
Fat Squirrel Satay Baste
2 teaspoons yellow thai curry paste
1 teaspoon grated ginger
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 C creamy peanut butter (natural ground is best)
2 tablespoons minced garlic
4 oz. coconut milk
4 oz. Fat Squirrel nut brown ale
Mix all ingredients in a sauce pan and simmer on low heat until peanut butter is melted. remove from heat and allow to cool until lukewarm. If necessary, pureee in a blender on high until smooth. Use immediatly.
*article was printed in the Wisconsin State Journal on 6/22/07
I haven't tried it myself but it looks pretty yummy. A bit late for the grilling season though.