I know, I know. St. Patrick’s Day is behind us.
But, I do my own thing. That’s the beauty of having my own little piece of the web all to myself, right?
I could probably eat corned beef on a weekly basis. The Reuben is hands down my favorite sandwich. I’m sure you’ve probably noticed; if not take a look at these, these and these, and there’s more if you want to keep browsing around my Reuben collection.
These sliders are highly, insanely addictive. The BBQ sauce is tangy, spicy and paired with the white cheese dip makes them off the charts delicious. This was my first time to make BBQ sauce with beer. For whatever reason, I’ve been curious about it and the thought of using a stout beer in my spicy/tangy BBQ sauce intrigued me.
I didn’t know that beer is a natural meat tenderizer because it contains alpha acids and tannins, and although that wasn’t important for this particular recipe, I’ll keep it in mind for the next time.