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Cheers to Dad -- Barbecue with His Favorite Brew

By HERWriter
 
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Cheers, Dad! Barbecuing with your favorite brew MonkeyBusiness Images/PhotoSpin

This year, I hope you were looking out for Dad's health on Father's Day by applying beer to his barbecue feast. Did you know that beer could be doing his body good when combined with his meaty marinades? And nothing says "American Dad" like firing up the grill and cracking open a cold beer.

According to YahooFood.com, “a new study in the Journal of Agricultural and Food Chemistry, suggests that marinating meat in beer helps reduce the eventual formation of polycyclic aromatic hydrocarbons ('PAHs,' for short) on your dinner.”

So just what is a PAH? It has been dubbed according to News.Discovery.com, “the BBQ Cancer Chemical.” Yahoo goes on to explain it as “a group of chemicals that occur naturally in coal, crude oil and gasoline and can form on barbecued meats.”

A beer drinker I am not, but I like to stew and brew with it in the kitchen or on the grill, and not just for Father's day. Below are some of my original favorites for my dad and hubby:

BEER PORK SOFT TACOS

• 1/3 cup of light beer
• ½ tsp. red pepper oil
• (12) 6-inch flour tortillas
• ½ cup onion, chopped
• 6 tbsp. lime juice
• One 12-oz. pork tenderloin, cut into 1" slices
• ¼ cup of fresh cilantro, chopped
• Salsa
• Greek yogurt

Whisk together beer, lime juice, olive oil, cilantro, garlic, salt and pepper.
Pour over pork and refrigerate a few hours up to overnight.
Remove pork from marinade and grill until juices run clear and center is no longer pink.

To serve, place a portion of the pork in the center of each tortilla. Add onion, cilantro, salsa and Greek yogurt to taste.
Serves 12

MEXICAN BEER CHICKEN SLIDERS

• 12 oz. Mexican Beer
• 6 tbsp. lime juice
• 2 tbsp. olive oil
• ¼ cup of minced fresh cilantro
• 6 garlic cloves, minced
• 2 tsp. sea salt
• 1 tsp. black pepper
• 2-3 lb. boneless chicken
• One dozen whole grain slider buns

Whisk together beer, lime juice, olive oil, cilantro, garlic, sea salt and pepper.
Pour over chicken and refrigerate a few hours up to overnight.
Remove chicken from marinade and grill until juices run clear and center is no longer pink.

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.

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