Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw Q Dry Rubbed Pale Ale. All opinions and the wing recipe are my own.
Welcome to the May edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “Q Dry Rubbed Pale Ale”, a pale ale that is Hop Gun-infused with Dizzy Pig Seasonings’ Dizzy Dust Dry Rub. This infusion of rub adds undertones of barbecue to the beer’s flavor and aroma. With a 6% ABV, this beer is a great summer beer to enjoy at a backyard cookout.
When you are handed a beer with barbecue seasonings as an ingredient, your first thought goes to meat. But I feel like we’ve had a lot of meat lately with the Morgazm Wings and the Philly Pork sandwiches. My next thought was to create some sort of vegetarian barbecue with either tofu or portobello mushrooms. And I’m sure that would have been fabulous, but when my friend suggested potato chips, well, I was all in. I don’t eat chips often, but when I do, they are barbecue flavored.
The beer itself does not have a super strong barbecue smell or flavor. You can smell hints of it and there’s just a bit of flavor, so I was super happy to get a bottle of the Dizzy Pig Seasonings’ Dizzy Dust Dry Rub sent to me as well.
The combination of soaking the chips in beer followed by a post frying dusting of the rub made for some incredibly tasty chips. In fact, the plan to photograph a bowl full failed miserably when we ate them pretty much as fast as we pulled them from the frying pan!
DuClaw Q Dry Rubbed Pale Ale Potato Chips
- 4 average sized russet potatoes, sliced about 1/8" on a mandolin and rinsed
- 1 C apple cider vinegar
- 1 bottle DuClaw Q Dry Rubbed Pale Ale
- 5 C water
- Dizzy Pig Rub (or another dry barbecue seasoning)
- Soak potatoes in vinegar, beer, and water for 30 minutes.
- Heat oil in fryer to 375*.
- Drain potatoes.
- Cook in batches until golden brown.
- Remove to cooling rack (with something under the rack to catch oil).
- Dust each batch immediately with the barbecue seasoning.
We used a wok and had difficulty keeping the oil hot enough when we put the potatoes in. I'd recommend frying in a real deep fat fryer.
Disclaimer: DuClaw Brewing sent me Q Dry Rubbed Pale Ale beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Deborah at Confessions of a Mother Runner for Meatless Monday.