Shiner Bock Bbq Sauce Recipes

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SHINER BOCK CHILI



Shiner Bock Chili image

Hearty Shiner Bock Chili makes the perfect wintertime meal that the whole family will love. Ground beef, chili en adobo, canned whole tomatoes, a bottle of Shiner Bock, and spices come together to make this comfort dish in 30 minutes! Once cooked, let the chili simmer on the stovetop until it's time to eat. A comforting dish to the core, Shiner Bock Chili highlights the spicy/sweet of chili en adobo and a well-loved Texas dark lager. YUM!

Provided by Erin Parker, The Speckled Palate

Categories     Entrees

Time 45m

Number Of Ingredients 18

1 ½ tablespoons extra virgin olive oil
1 large onion, chopped (about 2 cups)
5 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, finely chopped
1 tablespoon adobo sauce (found in the can with the chile en adobo)
1 lb. ground beef (80/20 or 85/15 works beautifully)
12 oz. Shiner Bock Beer
28 oz. whole peeled tomatoes (and their juices)
1 cup chicken stock, low-sodium
15 oz. kidney beans, rinsed and drained
Cheddar cheese
Sour cream
Green onions or chives
Avocado slices

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Add the onion, garlic, salt, chili powder and oregano and cook, stirring until softened and fragrant. (About 5-10 minutes.)
  • Stir in the tomato paste and the chipotle chile with its sauce. Cook the ingredients for 5 minutes.
  • Add the beef, breaking it up with a wooden spoon (or a rubber spatula), and cook until the meat is browned. This will take around 10 minutes.
  • Add the beer and simmer until reduced by half, about 3 minutes.
  • Chop the tomatoes, then add them and the juices they let out in the chopping process to the Dutch oven. Alternately, add the tomatoes whole with their juices and break/smash them with the wooden spoon. (This method will require you to cook them longer, but it also works!)
  • Add the broth and the beans, and bring the mixture to a boil.
  • Cook, uncovered, until thickened.
  • Serve warm with the garnish of your choosing.

Nutrition Facts : Calories 424 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 30 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 bowl of chili (without toppings), Sodium 564 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SHINER BOCK BBQ SAUCE



Shiner Bock BBQ Sauce image

Great BBQ sauce recipe for wings and ribs. Only use Shiner Bock..thats the whole point of the sauce..;)

Provided by Please Delete

Categories     Low Protein

Time 30m

Yield 2 cups

Number Of Ingredients 10

3/4 cup shiner bock beer
1 cup ketchup
1/4 cup honey
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion flakes
1/2 teaspoon dried chipotle powder
1/2 teaspoon white pepper
1 pinch black pepper

Steps:

  • Heat a sauce pan over medium heat and add all ingredients.
  • Whisk together thoroughly.
  • Allow sauce to simmer covered until slightly reduced, about twenty
  • minutes.

Nutrition Facts : Calories 318.7, Fat 0.6, SaturatedFat 0.1, Sodium 1600.4, Carbohydrate 76.3, Fiber 1.1, Sugar 65.6, Protein 3.2

SLOW COOKER BEER PULLED PORK



Slow Cooker Beer Pulled Pork image

My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.

Provided by Paula Todora (Paula T)

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h10m

Yield 16

Number Of Ingredients 7

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 fluid ounce) can beer (such as Shiner® Bock)
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Set the slow cooker to High.
  • Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
  • Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
  • Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
  • Cook on Medium for 1 hour.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g

BEEF AND SHINER BOCK STEW RECIPE



Beef and Shiner Bock Stew Recipe image

Provided by á-3915

Number Of Ingredients 13

2 lbs. beef stew meat, trimmed of visible fat, cut into 1-inch cubes and patted dry
3 tbsp. canola oil (divided use)
1/4 cup all purpose flour
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tbsp. chile powder
2 cups chopped onion
2 tsp. minced garlic
1/4 cup tomato paste
1 1/2 cups beef stock
1 (12-ounce) bottle Shiner Bock
2 cups diced carrots
Salt and freshly ground black pepper to taste

Steps:

  • 1. Preheat oven to 300 degrees. Lightly coat a 3-quart casserole dish with nonstick cooking spray. Set aside. In a large bowl toss all the beef cubes with 1 tbsp. of the oil. 2. Combine the flour, salt, pepper and chile powder in another bowl. Toss the meat, in batches, into the seasoned flour. 3. Heat the remaining 2 tbsp. of oil in a large skiller over medium-high heat. Brown the meat in batches, turning to brown on all sides. Don't crowd the meat because it will not brown and produce the caramelzed juices. 4. When meat is done, add onions and cook, stirring, for 5 minutes. Add garlic and the tomato paste, stirring constantly. Add the beef stock, beer, and carrots, scraping the bottomg og the pan to get up all the brown bits. 5. Transfer to stew the casserole dish, cover and bake for 2 hours, or until meat is tender. 6. Season meat with salt and pepper to taste.

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