What to have with your Shinner?

TexasVet - I can never seem to stop at only dos XX's. Or do you mean Quatro Equis, the special brew they release only every decade or so? ;)

Joking aside, I haven't found a Mexican beer that I don't like. I'm sure there is one, but I haven't found it. They seem to know how to do it right. I think that's why I also like Shiner Bock, it reminds me of Negra Modelo.
 
Okay, I gotta look lke the dork and ask: What is Shiner?

The only Shiner I know of is Shiner Bock and I think it comes in a small blue bottle, made by Sam Adams brewery, and it is a dark strong flavored, beverage with high alcohol content.

Then there is Triple Bock...egads.

What exactly is Shiner?
 
Oh Red Bull....I'd start running...and FAST!!!

(Someone keep an eye out for Dennis while I do my best to explain Shiner to RB) ;)


Shiner Bock is from Texas, brewed at the Spoetzl Brewery. It is most definitely *not* from Sam Adams!! Sam Adams does make a Double and a Triple Bock, however.

Shiner is refreshing, smooth, yummy...and the signature beer of TFL!!! :D

Learn more about Shiner at www.shiner.com

If you are in the southern half of Cali (Fresno south) you can actually find Shiner in the stores and in some of the local watering holes. We're still working getting it to Central and Nor Cal.

(Note to self: Need to go visit Mom and Dad...as 2 bars in Pasadena and Arcadia are now proudly serving Shiner...WoooHooo!)

Try it....you'll like it!

To quote my friend Dennis....
"Give a friend a Shiner!" :D
 
All of the above work fine, but I must add that plate of greasy enchiladas I know I'll regret later in the day. Shiner's beauty, though, as 45King pointed out, is that it doesn't have to have a food complement. :)

Mal H:

Kudos--Negra Modelo is awesome! (Though, of course, not as versatile as SB :D)

Red Bull & Ottergal:

Sam Adams Double Bock is a decent beer. The Triple, on the other hand, I have half a bottle that's been "aging" in the liquor cabinet for 5+ years, noteworthy for its resemblance to soy sauce adulterated with alcohol and other mystery flavors. I'll pass it on if you want to verify my critique. Yuck!

SA Scott

[This message has been edited by SA Scott (edited August 02, 2000).]
 
Cereal? Claudia Schiffer?
Could someone explain drunk chicken to me?
I'll trade the recipe for gen-yoo-ine white trash swamp chicken!
 
mrsMTN:

1 whole chicken
1 12 or 16 oz can of beer
your favorite spices

cut the top off the beer can after you've washed it off and opened it
place your spices in the beer
place the beer can in the cavity of the chicken
place the chicken upright in the smoker
when you can pull the wings and legs off easily its done.
The beer and spices boiling up through the bird while cooking keeps it moist and sweet
outstanding!! :D
 
Wow! I want to try it, except I haven't got a smoker. Any alternatives?
So, I owe you (or anyone else) my swamp chicken:
Salt & pepper a cut up chicken and put it in a heavy covered pot, deep skillet or dutch oven. Pour over it one table-size bottle of cheap ketchup and one can of Coke (not Pepsi!) Swoodge some of the Coke around in the ketchup bottle to make sure you've got it all. Don't bother to mix it. Cook it on low (but make sure it has come to a boil) for about 3 hours, or all afternoon. The chicken will just fall apart and the sauce will be like a barbecue sauce. I serve it with cole slaw and corn bread. :) :) :)
 
This is sad, when I need to reply to my own post! (I feel like I'm tugging on people's sleeves.) :rolleyes: But I really like to share this recipe; it's great in the summer. (And it comes from a book called "White Trash Cooking," the recipes being from ordinary folks in north Florida and South Georgia.)

[This message has been edited by mrsMTN (edited August 04, 2000).]
 
Just got back from Central Market Cafe. Lunch was mashed potatoes, veggies and pot roast made with Shiner Bock, yum!!
 
Unfortunately, I've never seen a Shinner (or Shiner) here in the Bay Area, Ca. I do agree with Jeff OTMG though! However, I'd prefer that slender, raven-haired beauty who models in the Dillon catalog!
EricO
 
I stopped by the "Bev-Mo" (Beverages & More) and miraculously, they had Shiner. I'll give it a whirl and see if it's all everybodys made it to be!
EricO
 
Boys, better get ready and armed right now. ;)

I've mustered an elite unit of French, German, Austrian and Swiss
cooks to invade the united states to forcefully remove folks who roast
chicken with beer and similar disgusting recipes. And, oh, the Swiss
still have their assault weapons. :)

And, oh, even in Swiss Cuisine, we have a recipe for 'Swamp Chicken'.
The cooks, however, are grenaders. ;)

[This message has been edited by mussi (edited August 09, 2000).]
 
No Shiner for me. Give me an ice cold Dixie beer anyday.

------------------
"Get yourself a Lorcin and lose that nickel plated sissy pistol."
 
Mussi - "elite unit of French, German, Austrian and Swiss cooks"

Well, one out of four might be called "elite". I'll leave it up to you to figure out which one I mean. (Hint: the vast majority from their country don't speak a Germanic language.) :D

Just kidding! I'm sure the Swiss probably have some good chefs. But I'll still bet they don't speak German.
 
Bacon & jalepeno wrapped backstrap steak grilled over mesquite <sniff> - I'm all out, C'mon deer season!

or

Backstrap - chicky-fried w/jalepeno gravy

or

Smoked Brisket - slow smoke @ ~225 degrees over a combination of mesquite, hickory, and oak for 6-8 hours. Marinate every 1/2 hour with Shiner, which should be conveniently located in your right hand (left if you are southpaw like my brother), and enjoy.
They tell me it's delicious.
 
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