Marinate in Beer for extra flavor
In the Sates we use beer in cooking in a wide variety of ways. I’ve noticed it’s not as popular in New Zealand short of beer-batter for onion rings and chips. And that’s too bad. Beer can add a lovely layer of flavor and depending on the variety chosen many different nuances. In this case I’m using Heineken. Remember the golden rule when using any alcohol in cooking – if you wouldn’t drink it, don’t cook with it!
Marinate for at least 6 hours or overnight and then grill as usual. Along with some sauerkraut and peas it’s a dinner I quite enjoy. The wife went with potatoes instead of sauerkraut as she’s not that fond of it (fair enough – it’s a ‘love it’ or ‘hate it’ kind of flavor).