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from Esquire

How to Cook with Beer This Summer

From hot dogs and burgers to a nice steak, it's almost impossible to find a food at a backyard cookout that wouldn't be improved with a slathering of this tangy, mouthwatering sauce. A recipe from Sean Z. Paxton of, this one combines a 1/2 cup of your favorite Dijon mustard with a 1/4 cup of your favorite hoppy ale. Add a spoonful of sugar and a pinch of salt, more or less, until you find the flavor you're looking for. Try: Founders Centennial IPA, Russian River Pliny the…