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Beer Cheese
EGG set up- prepare the EGG for indirect cooking, using the ConvEGGtor, and stabilize at 450 degrees. Preheat a cast iron Dutch oven.
-
Guinness
750 ML
-
1
cup
Stella Artois
-
½
lb.
Cabot cheddar
shredded
-
½
cup
sharp cheddar
shredded
-
½
cup
Swiss cheese
shredded
-
2
tsp
Worcestershire
-
3 to 6
tbsp.
brown sugar
-
1
qt.
heavy cream
-
1
cup
butter
-
¾
cup
flour
-
3
tbsp.
grainy mustard
-
2
tsp
salt
-
1
tsp
fresh ground black pepper
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Pour the beer into a bowl and allow it to flatten
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Melt the butter in the Dutch oven, add the flour, and whisk together to form a roux
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Slowly pour in the heavy cream while whisking to make a béchamel
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Stir in the cheese and allow it to melt then add the beer, honey mustard, salt, and pepper
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and let simmer for 15 minutes, stirring often. Add in the brown sugar to taste