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#foodbeast Brand FOODBEAST Recipes

How To Make PBR Marinated Cheesesteak Bread

PBR Philly Cheesesteak Pull Apart Bread Fries. Say it with me now: PBR Philly Cheesesteak Pull Apart Bread Fries. There’s an unspoken rule that any dish with over 10 syllables in the name is a guaranteed winner, and this recent masterpiece from Tym Bussanich is no exception. Though to make things easier on ourselves, we’re going to call these PBR Philly Cheese Steak “Fingers.”

For context, this is the dude who cut up a Mickey D’s cheeseburger into strips, deep fried them, and made “cheeseburger chips”; the man who made the national evening news by topping a pizza with White Castle burgers. Now, he’s marinating meat with PBR…and we CAN’T. LOOK. AWAY.

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Skirt steak marinated in PBR, salt and pepper, sliced thin and grilled with bell peppers and onions? Which are then stuffed in between sliced bread squares and cheese to be baked and served?!

Just like the cheese in the last image in Tym’s how-to video, I’m meltiiiiiiiiiiing. And you should be too. Get even more ooey gooey with his recipe, provided below.

 

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#foodbeast Brand FOODBEAST Hit-Or-Miss Recipes

How To Make A PBR Bacon Mac And Cheese

Never before have we seen such a majestic recipe for mac and cheese in video form than the latest from the Simple Cooking Channel. Honestly, never. And that’s a hefty statement considering how many variations of the stuff our eyeballs have been exposed to over the years… but we and Jason of SCC are definitely not playing.

There are infinite reasons to back this claim, besides the obvious—PBR, bacon, and Mac are inarguably the best things in life. But really, seeing (and hearing) is believing.

Watch as Jason uses the glorious power of PBR to yield intensely delicious bacon. Listen, as he tenderly stirs the creamy, boozy pasta and gives us exactly what we crave with that sexy, satisfying sound (you know the sound); you can’t help but gasp in awe.

His reaction after ultimately trying the dish for himself is more than enough for use to want it, too; thus, his recipe is below. You need it. You deserve it. This guy is an auteur.

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INGREDIENTS

1 can of PBR

2 ¼ c macaroni

1 c chopped bacon

3 ½ c grated cheddar cheese

½ c) of butter

1 c milk

1 c cream

¼ c flour

1 c breadcrumbs

1)   Cook macaroni.

2)   Place chopped bacon in bowl. Pour PBR into bowl; let it set in for 20-30 minutes.

3)   Strain the bacon. Save the beer for later use.

4)   Cook bacon on high for 5-6 minutes. After it’s cooked, remove from heat and leave the fat. Add the fat to a large pot.

5)   Also in the large pot, melt 125g (½ cup) of butter. Whisk in ¼ cup of flour with the butter.

6)   Add the beer; next, add milk, then cream. Stir for 3 minutes.

7)   Add 2 ½ cups of grated cheddar cheese and cooked bacon. Stir.

8)   Add cooked macaroni and stir again.

9)   Top with one cup each of cheese and breadcrumbs. Bake at 200C (400F) for 20 minutes. Let cool, then enjoy.

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Hit-Or-Miss

These Are The 20 Most Popular Beers In America Right Now

Big Beer is a big business in America. Total annual sales stand around $100 billion. Craft Beers, as defined by the Brewer’s Association, are booming, yet still only account for around 15% of the beer sold in America. On a volume basis, craft beer’s share of the market is about half of that, due to its premium pricing. So what’s America drinking? A whole lot of light beer, most of which is made by a handful of monstrous macro brewers. America’s most popular beer is Bud Light – by a couple billion dollars. Yes, Bud Light’s U.S. sales alone would lodge it firmly within the Fortune 500.

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Written by VinePair‘s Joshua Malin

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Cravings

This Fried Chicken and Beer Burger is Topped With a PBR Filled Wonton

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Let’s file this crazy sandwich under things we totally wouldn’t mind trying.

From the creators of the Deep Fried PBR Burger, Philadelphia based PYT has outdone themselves with their new Fried Chicken and Beer Burger. Looking like something out of a stoner’s dream the burger isn’t a burger at all, it’s actually a carefully crafted sandwich constructed with layers of mouthwatering goodness one after the other.

With its southern fried chicken patty, pickled green tomatoes, and pimento cheese oozing down the sides, this burger seems like it belongs more in the South than in Philly, but it’s the kicker that really takes this thing to an east coast level. The pièce de résistance of this thing is a fried wonton filled with Pabst Blue Ribbon beer. PYT says “the beer explodes out in the best way”. Think of it as a fried version of those soup dumplings you’d find at a bomb dumpling house, except filled with booze instead of broth. While you’re busy shotgunning a gulp full of PBR from your burger you might want to order a frosty brewski to wash down the taste of hot beer.

The Fried Chicken and Beer Burger will only be around at PYT for a limited time.

H/T + PicThx Eater

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Features

10 Things You Probably Didn’t Know (And Probably Didn’t Want to Know) About PBR

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Are you dying to know what other things Frederick Pabst (the once-owner of Pabst Brewing Company) named after himself over the years? Do you have a burning obsession with weird retro beer commercials? During Prohibition, the Pabst company had to diversify into cheese-making just to stay afloat – did that information just make you gasp in delight and run immediately to tell your neighbor? If you answered yes to any of those questions, sorry honey, but you’re a weirdo. Although, you might also appreciate this list of 10 things you didn’t know about PBR, courtesy of Thrillist.

Go on you crazy cheap-beer-trivia loving freaks. Go on.

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1. PBR’s original owners were super narcissistic: OG owner Jacob Best named it Best and Company. Then his son Phillip called it Phillip Best Company. Finally Phillip’s son-in-law Frederick Pabst stuck us with a name uncomfortably reminiscent of a pap smear. Thanks, guy.

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2. Pabst also had a neat Gatsby-esque resort with “rentable row boats, outdoor movies, tons of beer, and a Ferris wheel.” He also owned a theatre in Milwaukee.

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3. That cheese I mentioned earlier that the company made during Prohibition? Yeah, they called that ish “Pabst-ett,” because apparently the better euphonies of language were completely lost on them.

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4. They also sponsored boxing matches back in the day, for reasons.

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5. 2009’s World’s Ugliest Dog was a boxer mix named “Pabst” for his “bitter beer face.”

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6. There’s a genre of music called “PBR&B” that’s actually described as a subgenre of R&B, presumably includes folks like Frank Ocean and Macklemore and is sadly not some kind of beer-infused sandwich.

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7. And finally, facts seven through ten aren’t really facts, but hilariously awkward ‘80s commercials. Yes really. No, we don’t know why.

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Head over (or don’t) to Thrillist for the rest!

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Hit-Or-Miss

Study Says Hipster’s PBR Obsession is Driving Up Cheap Beer Prices

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Turns out, that kid sipping PBR while waxing poetic about Nietzsche and existential nihilism is to blame for driving up prices of cheap beer. According to a study by food research group Restaurant Sciences, the popularity of Pabst Blue Ribbon may be the reason low-cost beers such as Budweiser, Miller Lite and Coors Light have seen up to a 6.8 percent price spike over the past seven months. 

“I believe the single biggest driver in sub-premium beer price increases is indeed specifically PBR,” Chuck Ellis, head of Restaurant Sciences, told the NY Daily News. Researchers reason that since PBR has “become quite fashionable,” restaurants and bars feel justified charging more for it and other standard non-craft brews.

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The study further states:

While all the attention has been on Craft (Ultra-Premium) beers, the price of mainstay brands in the mid-price (Premium) tier have risen more dramatically. And traditionally lower-priced beers such as Pabst Blue Ribbon have seen sizeable double-digit price increases in both restaurants and bars & nightclubs.

Still, the study found no concrete cause and effect relationship between PBR’s popularity and rising prices of premium to sub-premium beer. So, take it with a grain of hops. (Slick, I know.)

H/T Gothamist + PicThx The L MagazineRestaurant Sciences

Categories
Cravings

Craving: Pabst Blue Ribbon

I’m more than just craving a PBR right now, I’m sippin’ on a frosty one and trust me it’s good.