Melt butter in a large sauce pan. Add Frank's Hot Sauce, Tapatio Hot Sauce, cayenne, chili powder, garlic powder and Deschutes Black Butte Porter to melted butter.
Place chicken legs into sauce over super-low heat. Allow to sit for one hour in sauce. Place legs into freezer bags and refrigerate for at least two hours. Bring remaining sauce to simmer and reduce by 1/3, reserve.
Heat Big Green Egg or other grill to 350°F. Drench legs in sauce, and arrange legs on grill. Cook until the start of char on the outside.
Now the big secret, mix buttermilk into the used freezer bag. Dunk the hot legs into buttermilk mixture and flash on the grill.
Porter Gorgonzola Sauce
Blend all ingredients with immersion blender until smooth. Melt over very low heat, stirring often. Serve platter style with dipping sauce in the center.
These tasty Brussels sprouts from A Spicy Perspective will quickly become a favorite go-to. The caramelization of the pale ale creates a perfect glaze for these healthy veggies.
Equal parts salty and sweet, this crowd-pleasing bacon cheddar beer bread works for every meal. Serve it alongside hearty stews or offer it as a savory alternative to traditional brunch dishes.
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