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#foodbeast FOODBEAST Hit-Or-Miss Recipes Video

6 Unexpected Recipes That Use PBR, From Sushi To Sandwiches [WATCH]

We now have six more reasons to place PBR at the top of the grocery list.

For context, we challenged six of our favorite guys known for creating obscenely delicious eats, and asked them to create some more obscenely delicious eats using the golden good stuff PBR—just because we can, and just because we should. (Ask not what PBR can do for you, but what you can do for PBR, right? Something like that.)

Needless to say, our guys delivered, and consequently, history has been made. After all, we’re talking about some of the best. Tym “McBurger Chips” Bussanich. Sushi-making legend Davy Devaux. The Vulgar Fucking Chef, for cheddar’s sake.

PBR pretzel bites, sushi, bacon mac, PABST BLUE REUBEN—this is what happens when you mix fire with fire. You might as well just consider and accept these as your grocery list. Here are six reasons why you need to restock your fridge with PBR immediately:


PBR Philly Cheese Steak Fingers

Tym Bussanich’s genius idea of combining steak marinated in PBR with green peppers, onions, and melted American cheese, all within the cracks of a warm loaf of bread (I like to think of these as sandwich fries). Happiness is just a finger away, y’all.


PBR Bacon Mac and Cheese

This recipe from the Simple Cooking Channel is the ultimate comfort food after a long day wherever: PBR. Bacon. Mac. Cheese. All can be united so effortlessly, it’s almost too good too be true. That’s the joy of Simple Cooking.


Pabst Blue Reuben

An entire sandwich, dunked and fried in PBR batter, and graced with a punderfully appropriate title. We’d be lost without this treasure from Dude Foods.


PBR Tempura Sushi

For many of us, it’s difficult enough making basic sushi. Davy of Make Sushi not only recreated the PBR logo in this PBR-battered roll, but to do so, he imagined the first ever naturally blue rice by using ultra rare butterfly pea flower tea.   


PBR Cheddar Nuggets (in a PBR Can)

The idea of PBR in a PBR can is nice. The idea of PBR Cheddar Nuggets in a PBR can is also nice. Vulgar Chef’s taking things to a whole new level with these cheddar nuggets fried in PBR batter, which he keenly serves in their own can along with a creamy bacon cheese sauce for dunkin’. Dipping cheese into more cheese—that’s what America’s all about.


PBR Sriracha Garlic Cheese Pretzel Bites

Cheesy, salty, and a lil’ spicy—said it before and I’ll say it again, these are the perfect anytime anywhere snack. Seeing a movie tonight? Maybe you pop into your kitchen for a bit beforehand. Maybe you make a couple batches… a couple dozen batches. Maybe you discreetly tuck ‘em into your pockets/purse/mouth and sneak ‘em into the theater with you for a lil’ snack during the show. Maybe you just had the best movie experience EVER.

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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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Recipes

How to Make Cranberry-Orange Pull-Apart Bread

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Here’s a not-so-secret secret: tart cranberries paired with sweet oranges make a remarkably delicious combination.

So, I give to you, the perfect brunch recipe: Cranberry-Orange Pull-Apart Bread. While the bread was still very good, it would have benefited from juicer berries for more moisture. I recommend re-hydrating them in some orange liqueur, orange juice, or even just some warm water, for about 30 minutes before throwing them into the bread.

Alternatively, you can use some orange marmalade instead of orange sugar for the filling, fresh cranberries instead of dried, or even leftover cranberry sauce.

pull-apart-bread-recipe

Cranberry-Orange Pull-Apart Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 50 minutes

Yield: 2 loaves

What You Need

The dough
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 packet active dry yeast
  • 4 cups + 2/3 cup all-purpose flour; divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
The filling
  • 1 cup granulated sugar
  • 5 Tablespoons orange zest (about 3 to 4 large navel oranges)
  • 1 cup dried cranberries* (see note below)
  • 1 stick of butter; softened to room temperature
The glaze
  • 1/4 to 1/2 cup powdered sugar
  • 1 teaspoon orange juice
  • 2 teaspoons milk; plus extra if needed

How to Make It

Filling
    1. In a small bowl, mix together sugar and orange zest, set aside while you prepare the dough.
    2. In another bowl, reconstitute dried cranberries (optional, but recommended)
Dough
    1. In a large (8 cup) saucepan, mix the milk, sugar, and vegetable oil. Heat over medium heat until sugar is dissolved and the mixture is steaming. Remove from heat and cool to luke-warm (110-115F degrees), then add the yeast. Stir to combine; let sit 5 minutes to allow yeast to bloom.
    2. Stir 4 cups of flour into the milk mixture and put lid on the pot. Allow to sit for 1 hour, or until doubled in size. Once the dough has risen, add remaining dry ingredients and stir to combine. Pour dough out onto a large sheet of saran wrap and wrap dough tightly. Place in refrigerator for 1 hour or up to overnight. (You could also roll the dough out immediately by sprinkling the counter with flour and kneading until the dough is no longer sticky. Once the dough isn’t sticky, cover with a kitchen towel for 5 minutes to allow the dough to rest)
  • To roll the dough
    1. Pour dough onto lightly-floured surface and separate into two equal halves. Roll one half to a 12 x 20-inch rectangle and cover the other with a kitchen towel to prevent from drying out. Spread softened butter over the dough. Cut the rectangle lengthwise into 6 long 2-inch wide strips.
    2. Spoon generous amounts of orange sugar onto one strip of dough and sprinkle with cranberries, top with another strip and sprinkle sugar/cranberries onto that strip. Repeat until all of the strips are in a pile and covered with sugar/cranberries.
    3. Slice the strip of dough into 5 4-inch wide strips. Stack strips tall-wise into a loaf pan. It will be sloppy, they’ll flop everywhere, it’s OK.
    4. Repeat with the other half of dough, sugar, cranberries, and butter.
  • To bake the dough
    1. Cover and let rise 20 minutes while the oven preheats.
    2. Preheat oven to 350F. Once dough has risen and oven is preheated, bake bread 45 to 55 minutes until cooked through. If the top starts to get too brown, lightly tent with a piece of foil and continue cooking.
    3. Cool in pans 10 minutes, then turn out onto cooling rack to continue cooling.
Glaze
  1. Mix ingredients together, adding more milk if the mixture is too thick or more powdered sugar if the mixture is too thin.

Tips

  • Those of you who use a thermoter, you want the final temp of your bread to be between 190F and 200F.
  • Glaze is entirely optional, if you do use a glaze be sure to pour it on while the bread is still nice and warm.
  • You can re-hydrate dried cranberries by covering with water, or another liquid. Pour liquid over dried cranberries and let stand 30 minutes.