Beer lovers are not hard to please in general. These people love nothing more than a cold beer on a hot day. Who wouldn't get along with someone like that? If you want to impress this generally easy-going breed, you should start by cooking everything in their favorite libation....BEER!

Beer Braised Pulled Pork

• pork butt
• beer (something dark and strong, two cans ought to do)
• herbs (parlsey, cilantro, oregano)
• onions and garlic (two whole, don't even peel em, just em in half)
• celery (big chopped)
• limes (4 or 5 juicy ones)
• jalapenos (5 or 6 you can handle some spice can't you? Don't worry, it will dilute)
• seasonings: coriander, cumin, fennel, peppercorns...raid the pantry)
• water (enough to cover the pork, vegetables and spices)

Put everything into a big oven-proof pot (the kind with a lid) and bake at 250° for 5 or 6 hours, just until the meat is falling apart.
Let it cool a little and when it comes out of the pot, shred it. You'll know how to do it when you see it, it practically shreds itself.
Pile it onto a soft bun, and drizzle somebof the liquid over it....soooo good!

*NOTE* Save the cooking liquid to make a killer chili or stew!

Green Chilli

• onions
• garlic
• jalapenos
• celery
• green bell peppers
• poblano peppers (roasted and peeled)
• herbs (cilantro, oregano, and parlsey) added at the very end to maintain their colour and flavour
• whole spices (cumin, coriander, and caraway) toasted and ground in a pestle and mortar

Brown cubed pork and ground chicken
Add flour to make a roux and cook 2-3 minutes
Add chicken stock and simmer until pork is tender (aprox 2 hours)
Add white kidney beans and cook until heated through
Add green puree (from above)
Serve steamy hot with a dollop of sour cream, and crushed tortilla chips

Roasted Potatoes Wrapped in Corn Husks

• russett potatoes
• beer (something dark and strong)
• fresh corn on the cob (with the husks obviously)
• herbs (parlsey, cilantro, oregano)
• onions (rings)
• butter and olive oil (mix em together in a big bowl)
• salt and pepper

Husk the corn and try to keep them as whole as possible (the husks that is) and soak them in beer overnight
Boil the potatoes until they're about half way done and drain them and cube them
In the big bowl (the one with the butter and oil) toss in the potatoes, onions, herbs and salt pepper
Wrap everything into the corn husks (usually one potato per husk or so, but make lots of them, they'll be popular
Roast the parcels on the grill for about 15-20 minutes, turning them alot to keep them from burning up (use a toothpick or a fork to check them when you think they're getting close

*NOTE* Serve them along with some jalapeno butter!