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Grab Your Favorite IPA for a Great Pork Marinade... Rub!

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Grab Your Favorite IPA for a Great Pork Marinade... Rub! Randy OHC/Flickr

Question: "Can I use an IPA for a Marinade?" The Deck Chef answer: "Heck Yea! Grab a couple of IPA's, your favorite seasoning rub, and follow me!"

In case you didn't already know, I put together a whole bunch of recipes for Pabst Blue Ribbon to use in a PBR Tailgate Cookbook which you can download for free HERE. But once you get past PBR then my brothers Ty and Scot are the beer specialists in the family. They know all about the craft beer business and regional offerings.

My son Mace and I tend to lean towards the philosophy of "what's the best beer? - a free beer!" Which is closely followed by "What's even a better beer? - a free COLD beer!"


So... What's an IPA?

The first question for new beer nerds is often "What's an IPA?" Well, there's actually a pretty cool story to that. We can thank the awesome people at the Bend, Oregon BEND BREWFEST for this awesome answer!

England: The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5% -7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it's much harder to find a true IPA from England these days.

The picture shows British troops released from a German prison camp in 1944 drinking English beer for the first time in four years.


A Wet Rub Marinade?

Yep, that's kind of the idea with this recipe. This is a combination of a marinade and a rub that I came up with when Ally and I headed out to Portland for a chef demo. The demo was held at the home of a IPA beer lover who won a contest - the Grand Prize was me, "The Deck Chef", flying out to grill up something cool for his backyard bash!

This Marinade was one of the options guest could choose from/ Some call it a wet rub. If you add some ginger and hot peppers you’ll be pretty close to a style of Jerk Sauce. Feel free to add some of your favorite ingredients and swap things around for your own secret recipe. You can also add chopped apples, applesauce and even apple butter etc for added flavor during apple season. Apples are perfect for pork tenderloins, chops etc.

Ingredients:

  • 1/2 bottle your favorite IPA
  • 1/4 cup apple juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons steak sauce
  • 1 tablespoon vinegar
  • 2 tablespoons minced onion (more if desired)
  • 1 tablespoon minced garlic
  • 1 tablespoon parsley
  • 1/2 tablespoon pepper
  • Large dash cinnamon
  • Large dash nutmeg
  • Dashes of Chili powder

Directions:
Combine all of the ingredients in a bowl. Baste the meat in a glass dish. Cover and chill for at least thirty minutes - or for several hours before grilling, or cooking, as you normally would. Works great with pork, beef, wild game, poultry, and more!

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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