Quote:
Originally Posted by twistedmosaic
Huh, I was always told to use shitty beer to cook my brauts and weiners, and thus kept a supply of Diet Budwiser on hand to fill this role, and I reserve the Kiltlifter for drinking. Have I been, as the internet kids say these days, doing it wrong? Inquiring minds wish to know.
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Technically -the "hoppier" the beer -the more the flavor sinks into the meat. I've used Budweiser, Pabst Blue Ribbon, Guinness and all of them pail before an IPA.
And the Catsup is Blood in case anyone was wondering.