I love craft beer and food pairings. That's why I created HOP'T Sauce in the first place. This page is designed to share some of my favourite recipes with you to ensure you get the most from your hoppy hot sauces!
(Pulled Jackfruit OR Beef Burger w/Chipotle Chocolate EKG Stout Sauce)
SERVINGS = 2
2 brioche buns
2 portions of salad (lettuce, tomato minimum)/cheese of your choice
1 tbsp. olive oil
1 red onion, chopped
1 garlic clove, crushed
1 x 500g jar jackfruit, rinsed and thoroughly drained or 500g of 80/20 minced beef
100ml of HOP'T Sauce
HOP'T Canadian Smoked Chipotle Beef:
Servings = 4
3 CUPS BEEF STOCK, DIVIDED
1, 3 LB CHUCK ROAST
300ml (2 bottles) of HOP'T Chocolate Chipotle Stout Sauce
1 YELLOW ONION
Mix of mesquite and hickory wood chips
Place chuck roast in a 9x13 baking pan. Sprinkle generously with salt and pepper.
Cover pan with foil and refrigerate overnight.
The next day, remove chuck roast from refrigerator and let it come to room temperature.
Set up your charcoal to be indirect coals on one side tray on The other . The tray should be filled with 1.5 cups half water half beef stock
Insert a temperature probe into the thickest side of the roast, then place chuck roast directly on grill grate.
Close lid and smoke for 2 hours.
Spray roast with 1 cup of beef stock every hour.
Slice the onion and place in a 9x13 aluminium pan. Pour the remaining cup of stock over the onions and set roast on top of onions.
Cook until internal temperature reaches about 165°F.
Once 165°F internal temperature is reached, cover roast with aluminium foil, and cook another 1-2 hours , or until internal temperature reaches 200°F.
Remove chuck roast from grill.
Allow roast to rest 15 minutes, then remove from pan and shred with meat claws. For added moistness and flavour, slater over HOP'T Chocolate Chipotle Stout sauce on the shredded roast and serve.
Takes between 6-9 hours less then 6 hours you messed up with the heat
Placed new chips every few hours and alternate between wet and dry
Make sure your weber vents are ½-¾ open and the vent is over the beef to smoke the meat
Shred the chuck and refry the amounts you want with a shot of apple cider vinegar and 1 tbsp of the stout hot sauce
HOP'T Canadian Stout Poutine:
1 shallot, minced
1 small clove garlic, minced
1 small onion
2 cups chicken stock
2 cups beef stock
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Corn start and cold water to make a slurry
Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and sauté until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, HOP'T sauce, vinegar, peppercorns, cayenne and Worcestershire sauce and bring to a boil.
Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
Also if it doesn't thicken add one tablespoon corn starch to one tablespoon cold water and mix in repeat until you get the desired thickness!