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Hybrid Pizza Chicken Wings Exist, Here’s How To Make Them

If you’re a true FOODBEAST fan, you know we’re the type of people that are down to turn pretty much anything into a pizza.

In celebration of National Pizza Month, and our love for both pizza and Pabst Blue Ribbon, we’ve brought you Pumpkin Pizza Mac ‘n Cheese and a Pizza Burger. Now we’re here to reveal…Pizza Wings.

This creation, imagined by THE one and only Vulgar Chef, uses Pabst Blue Ribbon in the wing batter, making each piece a beautiful golden brown once they come out of their nice, warm bath in the deep fryer.

After they’re cooked, it’s pizza time. Make sure you have your marinara sauce, copious amounts of shredded mozz, and as many mini pepperonis as your heart desires for this one. If you follow the directions below, you’ll be left with extreme cheese pulls and an insanely happy tummy.

Make sure to prove your love for pizza – and Pabst Blue Ribbon – throughout National Pizza Month pics by tagging your pics with #inpizzawecrush. We’re all for making your followers jealous.

Estimated prep time: 10 minutes
Estimated rest time: 10-15 minutes
Estimated cook time: 15-20 minutes
Estimated total time: 35-45 minutes

Ingredients:
1 cup PBR
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
2 ½-3 pounds chicken wings
1 1/2 cups shredded mozzarella
1/2 cup marinara sauce
1/4 cup chopped or mini pepperonis
1 bottle canola oil (for frying)

Step 1
Bring deep fryer or pan with oil to 350 degrees for frying. Preheat oven to 400 degrees or broiler on low.

Step 2
In a large bowl, mix together PBR, flour, egg, oregano, salt & pepper until well blended. Let rest for 10-15 minutes.

Step 3
Pat chicken dry. Place wings in batter, making sure to coat fully. Deep fry the wings at 350 degrees for roughly 10 minutes or until an internal temp of 160 degrees.

Step 4
Once the wings are done, place them on an oven safe pan. Coat with marinara, cheese, pepperoni and place under broiler on low or in the oven at 400° until the cheese has melted. Serve!


Created in partnership with Pabst Blue Ribbon

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This Is The Pizza Pretzel Recipe You Need In Your Life

To continue our celebration of National Pizza Month, we head to the Nation’s Capital to enlist the help of fellow pizza-loving foodie, Justin Schuble a.k.a. DC Food Porn. For this National Pizza Month recipe, we’ve reimagined the traditional taste of a pizza — and turned it into a giant pretzel. Because if there’s anything better than a giant pretzel, it’s a giant pizza pretzel with mini pepperonis plastered all over it.

This buttery, crispy play on pizza is perfect for those cold October nights. Thankfully, DC Food Porn and Pabst Blue Ribbon have hooked us up with this super simple giant pepperoni pizza pretzel and PBR Ranch dip recipe that will give you some time to chill out and sip on a cold one.

Since October is National Pizza Month, this freshly baked pretzel pie will help you celebrate. In doing so, you should also showcase your unadulterated love for everything pizza and PBR by posting your pizza-based creations on social media and hashtagging “#InPizzaWeCrush.”

DC Food Porn is already way ahead of the game, so take notes and be sure to have plenty of pepperoni pretzel pizzas, PBR infused-ranch dipping sauce and – of course – ice cold PBRs on deck.

Here’s what you’ll need to get started.     

Estimated prep time: 15 minutes
Estimated cook time: 20-25 minutes
Estimated total time: 35-40 minutes

Ingredients:
For the pretzel
16 ounces store-bought pizza dough
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, shredded
2 large eggs
1 ½ cups mini pepperonis
1 jar tomato sauce
For the PBR ranch dip
16 ounces cream cheese, softened
1/3 cup PBR
1 package Ranch dressing seasoning mix
2 cups shredded cheddar cheese

Step 1
Preheat oven to 400 degrees Fahrenheit. Slightly flour a cutting board. Roll the pizza dough into a long rope. Stuff with parmesan and mozzarella. Pinch edges to contain the cheese.

Step 2
Fold dough into a pretzel shape (bring ends together, twist around once, bring ends down into pretzel shape) and transfer to baking sheet lined with parchment paper. Brush with egg wash, and top with generous amounts of parmesan, mozzarella, and pepperoni. Bake for ~20 minutes at 400F (or until cheese is melted and pretzel is golden brown).

Step 3
While pretzel is baking, prepare PBR ranch dip. Beat the cream cheese, beer and seasoning mix in a large bowl. Add shredded cheddar cheese and stir until evenly combined. Microwave for 30 seconds and stir. Repeat this process until cheddar cheese is melted, and mixture is fully softened.

Step 4
Serve pretzel with tomato sauce and PBR ranch dip!


Created in partnership with Pabst Blue Ribbon

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This Cheese-Stuffed PBR Pizza Burger Is A Meaty Masterpiece

It’s pretty much every day we see wild dishes come through the metaphorical gates of FOODBEAST, but this one just might take the cake.

To celebrate National Pizza Month and our love for Pabst Blue Ribbon, we had our friend Cari a.k.a. Fatgirl Hedonist come up with the craziest pizza recipe she could think of. Needless to say, she delivered.

pizza burger

This meat party on a plate starts with some refreshing Pabst Blue Ribbon – because all good things do – and spicy Italian sausage. The sausages are braised gracefully in beer for about 15 minutes until cooked and juicy. If you’re human, you’ll want to scarf these babies down the second they’re done, but restrain yourselves – good things come to those who wait.

Things escalate quickly once you start cooking the mozzarella-stuffed burgers and topping them with even more mozzarella and some pepperoni. But then things take a twist for the insane – in the best way possible – when you whip out your leftover pizza and turn the slices into BUNS.

pizza burger

Holy. Shit.

Try not to have a heart attack from pure shock and awe once you assemble the burgers and garnish with fresh tomatoes and basil.

If you’re not hungry or feeling propelled to head to your nearest supermarket to gather these ingredients and make this ish for yourself, we don’t know you.

Happy National Pizza Month, friend. Be sure to celebrate in style by tagging all your pics with #inpizzawecrush.

Estimated prep time: 15 minutes
Estimated cook time: 30-35 minutes
Estimated total time: 45-50 minutes

Ingredients:
4 slices pizza, preferably cheese (like from Papa Johns or Dominos)
1 lb ground chuck (80/20) divided into two balls
6 slices mozzarella cheese
6 slices pepperoni
6 fresh basil leaves, minced
1 roma tomato, thinly sliced
1 can PBR
½ yellow onion, slice
2 spicy Italian sausages

Step 1
In a non-stick skillet, place your two sausages over medium high and brown them on all sides. Once browned, remove from the heat, slice them in half lengthwise without fully separating, then set aside. Increase the heat to high, throw the onions into the same skillet, and sauté until soft.

Step 2
Add one can of PBR to onions, pinch of salt, and place the sausages back into the skillet and bring to a boil. Once boiling, cover the skillet and reduce heat to medium. Cook for 15 minutes.

Step 3
While the sausages are being braised in the beer, heat a cast iron griddle or similar pan over medium heat until warm. While the griddle warms up, grab a slice of mozzarella and fold it over twice until you have four small squares. Grab one of your balls of meat and – using your thumb – make an indentation in the meat to place the cheese in. Gently cover all of the cheese with the meat making sure there are no holes where the cheese can seep out, and form it into a burger patty. Evenly sprinkle salt and pepper over the top of the patty. Repeat this same process for the other ball of ground beef.

Step 4
Place the patties on the griddle, seasoned side down. Using a large, sturdy metal spatula, gently press down on the patties. Evenly season the uncooked side of meat with salt and pepper. While the burgers are cooking, grab your four slices of pizza and cut a four inch-ish circle out of them. If you have a large biscuit cutter, you can use one of those. These will be your burger buns.

Step 5
After three minutes, you should see the edges of your burger have turned brown and crisp. Once you see that, gently slide a spatula under the burger and flip it over. Put two slices of mozzarella cheese on top of each burger as well as 3 pepperoni slices and cook for one more minute.

Step 6
Once the burger is fully cooked, it’s time to assemble. Place the burgers over your cut out pizza slices. Then, pile an Italian sausage on top of each burger, some cooked onions, tomato slices and lastly some minced basil. Enjoy!


Created in partnership with Pabst Blue Ribbon

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Get Food Wasted With This Pumpkin Keg & Pumpkin Pizza Mac ‘n Cheese Duo

The other thing that’s great about October, other than baseball playoffs and halloween parties, is that it’s National Pizza Month. So, to celebrate the best month of the year, FOODBEAST and Pabst Blue Ribbon have teamed up to bring us five dope recipes that incorporate our love for the best things on earth — beer and pizza.  

Since there’s always an abundance of pumpkins around this time of year, it’s time we finally found a functional use for this annual symbol of Fall. Thanks to FOODBEAST’s @BookOfElie, we can finally turn a pumpkin into a functional beer keg — and stuff our faces with pumpkin pizza mac n’ cheese.

pumpkin pizza mac

To help show off your love for all things pizza – and, of course, PBR – proclaim your undying passion for this pumpkin pizza mac and Pabst by showing off your cheesy, scrumptious creations on social media and using the hashtag “#InPizzaWeCrush.” 

pumpkin pizza mac

You’ll need to perform your due diligence to clean out the pumpkin — for the keg and the pumpkin pizza mac  — but, once your Pabst Blue Ribbon pumpkin keg is flowing, it’s going to be worth the effort.

Here’s what you’ll need to get started!

Estimated prep time: 20 minutes
Estimated cook time: 20-25 minutes
Estimated total time: 40-45 minutes

Ingredients:
2 medium pumpkins
2 cups whole milk
1 15-oz can pumpkin purée
1 pound pasta shells
1 ½ cups Pabst Blue Ribbon
1 cup chicken stock
1/4 teaspoon black pepper
8 ounces (1 cup) grated sharp cheddar cheese
4 ounces (1/2 cup) reduced fat cream cheese
1 jar pizza sauce
1 1/2 – 2 cups shredded mozzarella cheese
1/2 cup medium pepperoni
3-piece Watermelon Keg Tapping Kit

Step 1
Preheat oven to 350 degrees. Rinse both pumpkins and hollow out guts and most of the flesh.

Step 2
In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, and pepper to a simmer – do NOT boil.

Step 3
Once mixture reaches a simmer, reduce heat to medium and add pasta. Cook for 12-14 minutes or until al dente, stirring frequently. Once pasta is fully cooked, reduce heat even more to low, and add cheddar and cream cheese.

Step 4
Transfer macaroni to pumpkin. Hopefully there’s enough macaroni so it comes to the opening of the pumpkin. Top with layer of tomato sauce, mozzarella cheese and pepperonis. Bake off in oven until cheese is melted and the top looks like a delicious pizza.

Step 5
Carve out the second pumpkin. Use instructions on the pumpkin keg tap for how to insert into pumpkin. Pour cans of PBR into hollowed pumpkin.

Photos by Analiese Trimber


Created in partnership with Pabst Blue Ribbon

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#foodbeast FOODBEAST Hit-Or-Miss Recipes

How To Make PBR Sriracha Garlic Cheese Pretzel Bites

It’s the simple things in life that really count. Dogs walking on their hind legs, carrots that are shaped like people, pretzel bites… If only there was an option to live on pretzel bites for the rest of eternity! If such an option existed, that’d be it. End of story. We’d all be riding off into the sunset on giant pretzel bites, and the rest of our days would be spent playing “Chubby Bunny,” only we’d use pretzel bites instead of marshmallows.

Though, one should really only accept this option if that lifetime supply of pretzel bites was provided by none other than Jack Scalfani. You know him as the guy from “Cooking With Jack” on YouTube, but we know him as the guy who made our dreams come true with his recipe for PBR Sriracha Garlic Cheese Pretzel Bites.

Not only are the intensely delicious, but you can actually make them for yourself, no problem! Just check out his step-by-step video above, and refer to the recipe below. Once you master these on your own, it’s pretty much like you just earned yourself a lifetime supply of pretzel bites. You’ll be able to make and take them anywhere you like, anytime—a sneaky snack for the movies, a lil’ somethin-somethin’ to hold you over until dinner… you know the deal.

Now go saddle up on a giant pretzel bite and ride into the sunset.

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PBR Sriracha Garlic Cheese Pretzel Bites

PBR Sriracha Garlic Cheese

1 c PBR beer

1 lb extra-sharp Cheddar cheese, shredded

2 cloves garlic, minced

1 tsp dry mustard powder

1/2 tsp freshly ground black pepper

1/2 tsp cayenne pepper

1/4 tsp salt

1/4 tsp Sriracha Hot Sauce

1/4 tsp Worcestershire sauce

Pretzel Bites

4 tsp. active dry yeast

1 tsp. white sugar

1 1/4 cups warm water

5 c flour

1/2 c white sugar

1 1/2 tsp salt

1 tbsp vegetable oil

1/2 c baking soda

4 c hot water

1/4 c kosher salt (topping)

1) Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.

2) Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.

3) Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.

4) Spoon small dollops of cheese onto parchment paper or Chocolate molds. Freeze solid.

5) Dissolve active dry yeast and 1 tsp. of white sugar into 1 1/4 cup warm water. Let sit for about 10 minutes, until creamy.

6) In a large bowl, mix together flour, sugar, and salt. Make a well in the center and add oil and yeast mixture. Mix together to form a dough, adding a small amount of water if dry. Knead for about 7-8

minutes. Lightly oil large bowl and turn the dough inside the bowl to coat with the oil. Cover and let rise

until doubled, about an hour.

7) Preheat oven to 450 degrees F (230 degrees C). Dissolve baking soda in hot water in a casserole

dish (or large bowl).

8) When risen, place dough on a lightly floured surface and divide into 12 pieces. Roll each piece into a long rope the cut rope into 1 inch pieces.

9) Roll each 1 inch piece into a ball. Make indention with finger and insert cheese bit into indention. Seal up the ball around the cheese.

10) Dip each stuffed pretzel into the baking soda solution and then place on a greased baking sheet. Sprinkle with kosher salt or cinnamon/sugar.

11) Bake in a preheated oven for about 7-8 minutes, or until browned.

IMG_7309

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Hit-Or-Miss

How To Make PBR Cheese Nuggets You Can Eat Straight From The Can

If you’re unfamiliar with the Vulgar Chef, this is what you need to know immediately: Cheeto-coated cheese-stuffed meatball, bacon-wrapped hot dog with a mac and cheese bunmarshmallow-stuffed jalapeno s’mores.

Alright, now that you’re all caught up we can properly intro one of his latest and greatest concoctions: PBR Cheddar Cheese NUGGETS. These bad boys are PBR beer battered and fried cheese nugs, then served out of a beautifully and safely repurposed PBR can that’s been smoothed out on the edges. They’re even paired with a PBR bacon cream cheese dipping sauce, also in a PBR can! Damn, that’s fresh.

IMG_3402

Now, we know the Vulgar Chef for his heart-stopping, panty-dropping works of deep-fried perfection, but who knew he was eco-friendly, too? Just another bullet point to add to our list of reasons why we are in L-O-V-E with this guy. Check out his recipe below:

PBR Cheddar Cheese Nuggets

1 egg

1 c flour

½ tsp of chili powder

½ tsp black pepper

½ tsp salt

2 c PBR

Cracker Barrel cheddar cheese

Cooking oil

8 oz cream cheese

2 c shredded cheddar cheese

Cooked bacon, chopped

1) Whisk egg. Add flour, chili powder, black pepper, salt, 1 cup of PBR, and whisk until ingredients are mixed well to achieve a batter consistency.

2) Slice cheddar cheese into chunks, slightly larger than cubes. Add chunks to beer batter and mix.

3) Pour battered cheese into a fryer or pot with oil. Fry until golden brown.

4) For the cheese dipping sauce, pour 1 cup of PBR, cream cheese, shredded cheddar cheese, and bacon bits into a large pot and cook on low heat. Stir continuously until sauce is creamy and smooth.

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Dude Deep Fries Sandwich In PBR Batter, Calls It The Pabst Blue Reuben

Our favorite sandwich has officially joined forces with our favorite beer, and it is completely, utterly breathtaking. For real, if your jaw doesn’t drop after watching this video, you might need to consult your orthodontist. Feast your eyes, ears, fingies, and all other body parts on this glorious Pabst Blue Reuben, courtesy of our guy Nick Chipman aka Dude Foods.

Imagine a classic Reuben sandwich: piping hot corned beef covered in Swiss cheese, crunchy sauerkraut, and creamy dressing between buttery toasted slices of rye bread. Then imagine all that good-good battered in PBR beer batter and deep fried. Repeat: battered in PBR BEER BATTER and DEEP FRIED.

The end product? Bliss. Just pure bliss. Never again will you have a dark day, with this beautiful recipe in existence. Check out your formula for eternal happiness below.

Pabst Blue Reuben

3 qt vegetable oil

1 can plus 3 cups Pabst Blue Ribbon beer

3 c flour

½ lb corned beef

4 slices Swiss cheese

¼ c sauerkraut, drained

2 slices rye bread

1 tbsp butter

Thousand Island or Russian dressing

1) Pour vegetable oil into a deep fryer or a deep pot and heat to 375 degrees.

2) Combine flour and 3 cups of Pabst Blue Ribbon beer in a bowl to create beer batter.

3) Preheat a skillet or griddle on medium heat.

4) Place corned beef in skillet, top with Swiss cheese and cover until cheese is melted.

5) Butter bread and place face down on skillet until browned.

6) Top bottom slice of bread with corned beef, cheese and sauerkraut. Spread dressing on remaining slice of bread and place on top of sandwich.

7) Dip sandwich in beer batter, covering it completely and use a spatula to transfer it to your deep fryer or pot.

8) Deep fry for three minutes or until sandwich is golden brown.

9) Slice sandwich in half, dip in dressing, and crack open a Pabst to drink along with it.

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Cravings

How To Make PBR Sushi Rolls That Are Battered In Booze And Love [WATCH]

Chef Devaux, better known as Make Sushi, has been known to create some gnarly rolls. You may remember him by his holiday-inspired Santa Claus sushi rolls, Panda rolls and Mosaic rolls. The YouTube Sushi chef has now found a way to create the world’s first-ever Pabst Blue Ribbon Sushi.

First he makes some blue rice from a special tea-dying process shown early in the video. Then the rice is transferred to some nori sheet and fish is added. Make sure you use sushi-grade sashimi.

Closely follow his instructions in the video to properly stack and wrap the sushi roll.

Once the roll is completed, Chef Devaux creates a tempura batter using the PBR. All you need is some tempura flour and a can of Pabst Blue Ribbon.

Dunk your roll in the batter until it’s evenly coated and deep fry until it’s golden brown. Let it cool and start slicing your roll. Finally, cut up some tiny bits of nori and decorate your sushi pieces.

Once your roll is completed, maybe crack open another can of PBR and enjoy.