Shared Topic: Making a WoW Cooking Recipe IRL
Kallixta from Kallixta’s Notes suggested the topic, possibly inspiring herself from Edenvale’s The Gamer’s Fridge and I scrambled to find a WoW recipe that Edenvale hadn’t already tried.
I’d been wanting to try a beer-based dish for a long time, and I felt like ribs, so I picked the recipe that had been making my stomach rumble since my very first days playing WoW:
Before getting started, I did a bit of research on cooking with beer and checked out several beer-based ribs recipes. From what I could understand, you can cook with beer pretty much the way you’d cook with any liquid, but that the bitterness of the beer is highlighted when heated (due to the water evaporating and the beer concentrating). To keep the dish from getting too bitter, you want to counter it with something sweet like brown sugar or honey. Beyond that, you can add whatever you want to get the flavor you’re looking for.
Here’s what I used:
– Ribs (about 3kg… it was a lot! I don’t recommend using that much.)
– Beer (I didn’t notice that the original WoW recipe called for a malt, so I used a maple stout from Cannery Brewing, a BC beer from Penticton.)
– Soy Sauce
– Dijon Mustard
– Onion (not shown in picture)
– Garlic (not shown in picture)
– Lemon Juice
– Worshestershire sauce (most of the beer ribs recipes I checked out called for it, so I tosses some in.)
– Cayenne Pepper
– Bay Leaves
Honey and Dijon Mustard don’t mix easily with beer and I decided at the last minute to add the onion and garlic, so I mixed the ingredients (other than the beer) over low-medium heat on the stove.
I didn’t list the quantities here because it was pretty random. I used the entire beer bottle, and added everything else to taste. I tellz ya, the sauce tasted AMAZING!
While the marinating sauce was heating, I prepped the ribs. You can cut them any way you want, but I opted to go for strips of about 3 ribs.
The next step is optional, I think, but I’ve always made ribs by boiling them ahead of time. It gets rid of some of the fat and makes the actual cooking stage much shorter.
Boiling time doesn’t really matter. I take them out after a few minutes and place them on a paper towel. (If you don’t put them on a paper towel, water gets everywhere.)
Once all the ribs were boiled, I put them in various containers. I moved across the country recently and my boxes haven’t been delivered yet, so I have a total of about four dishes, so you’ll have to excuse the rustic look.
You can either pour the marinating sauce over the ribs like in the above picture, or dip the ribs in the sauce as in the picture below.
Once the ribs are all doused in marinating sauce…
…you can cover them up and put them in the fridge.
Most of the recipes I checked out recommended marinating for at least 24 hours.
Once the ribs had been sitting in beer juice for about a day and a half, I took some of them out and made sure they were neatly arranged in the tray.
I then baked them in the oven at 400 for about 20-25 minutes.
Once they were ready, I served them with some Blackheart Grog (actually the Anarchist Amber Ale from Cannery Brewing) and rice.
The recipe turned out pretty good, but I felt like something was missing. For the second batch, I sparkled some garlic salt over the meat before putting it in the oven, which seemed to do the trick. When in doubt, try garlic salt!