A little different for the St. Patty's Day | Elaine Revelle | Local news

With the current Yoyo weather of our weather man, I hope that Patrick will be a bit mild on the day.

In this sense, I turn to an old favorite for Guinness.

One of my all times is Guinness Stout Chocolate Cake. Rich, decadent and always a hit, it is a great solemn dessert.

This week, however, I hope that our weather will be mild and we can celebrate St. Patrick's Day with a grill. And of course Guinness will play a role.

Guinness has an interesting story and an incredible heritage. Started in 1759, his story is as interesting as the man it called. Arthur Guinness should have a thirst (not intended to play a pun) after adventure and the reputation of doing things “The Guinness Way”.

While some are of the opinion that Arthur Guinness was a myth, he was very real and every pint that was served all over the world is still a myth of his undeniable heritage.

On December 31, 1759, Price and Arthur, the most amazing, signed a 9.00-year rental agreement for the St. James's Gate Brewery in Dublin.

The rental conditions granted him the use of a limited water supply and when Dublin tried to cut this care due to overlapping,: “Mr. Guinness hurried violently to reduce a pick -ax from you and explain with a very inappropriate language that they shouldn't proceed. “

Apparently it was one thing to sign the rental agreement while he was sticking to it, another, and Arthur did not want to let go during his lifetime, no matter what it needed.

And so the journey continued. More beer was brewed, more jobs were created, more taste buds and Ireland's legendary beer live on.

Guinness is a good basis for grill sauce.

This week I have two versions for your grilling pleasure. While the recipes are quite similar, there are spice differences that influence the taste.

Try your hand with both, both well and easier than you look. In this sense and when we are blessed with a warm St. Pat's weekend, try one of the two with drawn pork, ribs, chicken wings or something else you want to throw on the grill.

Another plus, these will remain cooled long enough for several dinner.

2 tablespoons of Worcestershire sauce

1/8 teaspoon of ground cinnamon

1/2 teaspoon of black pepper

Melt the butter in a large saucepan, add the onion and chopped garlic and caramelize for 8-10 minutes and start caramelizing. Add Guinness and remaining ingredients. Stir, bring to a boil, turn the warming down and simmer for 40 minutes. Frequently stir around to glue. Remove from the stove and put aside until the mixture reaches the room temperature. Purate the purée with a immersion blender or in the food processor. Chill, chilled, in a sterilized glass with a narrow lid.

Guinness Barbecue Sauce II

1/4 cup of light brown sugar

1 tablespoon of Worcestershire sauce

1/2 teaspoon of black pepper

Add in a pot of Guinness beer and bring to a boil, reduce the heat and simmer for 10 minutes to reduce the mixture and concentrate the taste. Whisk ketchup, brown sugar, agave, vinegar and Worcestershire sauce. Add spices and whisk them completely combined. Simmer for 10 minutes on low heat until they are slightly thickened. The sauce will thicken more if it cools down. Test the taste and fit in the salt as required. Remove from the stove and cool until it is reached at room temperature. Transferred to sterilized glass, seal and store in the fridge. Will stay up to seven days.