Beer Marinated Grilled Porterhouse Steak

This shop has been compensated by Collective Bias, Inc. and its advertiser, Price Chopper. All opinions are mine alone. #HouseofBBQ #CollectiveBias This content is intended for readers who are 21 and over.

Kick your summer grilling up a notch with this beer marinated grilled porterhouse steak topped with sauteed onions, blue cheese crumbles, and arugula.

Beer Marinated Grilled Porterhouse Steak

Msg 4 21+ Tender, juicy steak marinated in Blue Moon White IPA, garlic, and sriracha, then grilled to a perfect medium!

I mentioned recently that I’ve been grilling a lot more this summer than in previous years. Before that my husband was in charge of grilling. He makes a good steak, but I wondered what it would be like marinated in a hoppy beer like Blue Moon White IPA. It has a strong citrus taste, so I decided to experiment with flavors I normally wouldn’t put together, and make a marinate of the beer, garlic, and just a little bit of sriracha sauce. The result was fantastic!

Price Chopper Certified Angus Beef, Blue Moon IPA, and Miller Lite

Before I could make the marinade, I had to head to my local Price Chopper grocery store. They have everything you need for summer grilling covered (it’s where I found the cedar planks for my Cedar Plank Salmon, seriously the first time I saw cedar planks in a grocery store!). I planned on making the steaks the next day. The next day around noon, I got everything I needed ready to make the marinade,

Certified Angus Beef Porterhouse Steak

mixed the beer, minced garlic, and sriracha together, then poured the marinade over the steak in a gallon freezer bag. I put it in the refrigerator for what I was planning on be about 6 hours, but then my husband’s uncle ended up in the hospital (he’s okay now). I ended up grilling the beer marinated porterhouse steak the next afternoon, but I did pull the steak out of the marinade, pat it dry, and place it in a new freezer bag after about 10 1/2 hours (I remember it was just about 10:30 PM). I did that because I was afraid that the vinegar in the sriracha would “cook” the steak. Once I finally got to the grill:


Beer Marinated Porterhouse Steak on the grill.

Resting (make sure you do this!):

Resting Porterhouse Steak after grilling.

Plated and topped:

Beer Marinated Porterhouse Steak topped with sauteed onions, blue cheese crumbles and arugula.

And the most important part, eating! Paired with a Miller Lite so I could really enjoy the flavor of the steak.

Beer Marinated Grilled Porterhouse Steak- tender, juicy, and full of flavor!

It wasn’t spicy at all, just really flavorful. I’m sure I’ll be making it again before the summer is over!

Beer Marinated Grilled Porterhouse Steak
Prep time
Cook time
Total time
Tender, flavorful beer marinated grilled porterhouse steak topped with sauteed onions, blue cheese crumbles, and arugula.
Recipe type: Entree
Serves: 1 large porterhouse steak, serves up to 2 people.
  • 1 pound porterhouse steak, trimmed of excess fat
  • 1 bottle Blue Moon White IPA
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha
  • salt and pepper
  • canola oil, for brushing
  • Toppings:
  • ¼ of a red onion
  • 1 tablespoon butter, for sauteing the onion
  • ⅛ cup blue cheese crumbles
  • small handful fresh arugula
  1. In a small bowl, mix together the beer, minced garlic, and sriracha. Place the steak in a seal-able freezer bag and pour the beer mixture over the steak. Seal the bag, pushing out excess air from the bag, and place in the refrigerator for at least 4 hours (do NOT marinate overnight).
  2. Take the steak out of the refrigerator, remove from the bag, season with salt and pepper, and place on a plate to come to room temperature, about one hour.
  3. Saute the onions over medium heat until just softened. Turn off the heat and let the onions sit in the pan while you grill the steak.
  4. Lightly oil the grates of the grill with canola oil or vegetable oil. Heat the grill to HIGH.
  5. Brush the steak lightly with canola oil. Place on the grill, close the lid, and cook for 5 minutes. Turn down the grill only if it flares up. After 5 minutes, turn the steak with a pair of long tongs, and cook for 5 more minutes for medium (160 degrees F).
  6. Remove from the grill to a clean plate and let rest for 5-10 minutes while you reheat the onions over medium-high heat. Top the steak with the onions, blue cheese, and arugula. Enjoy with a ice cold Miller Lite.
Prep time includes marinating and resting time at the minimum time.
The steak can sit in the marinade for up to 10 hours.

For more great summer grilling recipes, check out the Price Chopper House of BBQ board on Pinterest! Then I would love it if you would tell me what you plan on grilling soon!

I really enjoyed this steak! My husband enjoys having a Blue Moon White IPA at the Arena Bar and Grill in Wilkes-Barre on occasion, and I usually order a Miller Lite at the Pour House where my friend Amanda Jane works, or at Charlie’s Cafe in Ashley.

Grilled Cedar Plank Salmon

If you love salmon as much as I do, you will love this really easy Grilled Cedar Plank Salmon recipe. Good salmon doesn’t need much to make it delicious, in fact over-seasoning can ruin it. The only flavors you will find here are from carrots, garlic, and lemon slices placed on top of the cedar planks before the salmon.

Grilled Cedar Plank Salmon 

Grilled Cedar Plank Salmon- A simple yet flavorful recipe featuring a whole salmon fillet grilled with carrots, garlic, and lemon.

I’ve been horribly absent this summer. Between normal summer activities, house work, and our first family vacation to Wildwood Crest, I haven’t been sharing new recipes. I had lined up a few guest posters, but then I lost my entire email list and couldn’t find who was supposed to post or when. Plus, I had already decided that I wanted to just concentrate on spending time with my 6 year old daughter, Amanda, this summer. So that’s what I have been doing. I’ll share some of our summer photos in September when I come back to more regular posting.

Grilled Cedar Plank Salmon- Simple plank salmon with carrots, garlic, and lemon. Great for summertime grilling!

Back to this wonderful salmon, this recipe uses a whole salmon fillet, and would easily feed up to eight people served with some side dishes like Sriracha Slaw or Easy Garlic Fries. If you don’t like salmon, I originally shared this recipe on Community Table, Grilled Cedar Plank Salmon Plus 7 Fabulous Grilled Seafood Recipes To Make This Summer, where I included links to recipes for Grilled Wild Scallops, Swordfish, and more!

Grilled Cedar Plank Salmon
Prep time
Cook time
Total time
Simple yet flavorful cedar plank salmon with carrots, garlic, and lemon. Great for summer grilling!
Recipe type: Entree
Serves: Serves 8
  • 2½ pound salmon fillet, skin on
  • 10 carrots, peeled
  • 6 large cloves garlic, cut in half if extra large
  • 1 lemon, sliced thin
  • 1 tablespoon olive oil
  1. Soak cedar planks for at least two hours. Longer is better!
  2. Place carrots, garlic, and lemon slices on a plate and drizzle with olive oil. Pat the salmon fillet dry, cut in half to fit the planks.
  3. Heat grill to high (350-400 degrees F). When hot, place the planks on the grill for about 5 minutes, or until they lightly smoke. Layer the carrots, garlic and lemon slices on the planks, place salmon pieces over carrots. Close the lid and cook, checking every so often for flare-ups and spraying the corners of the planks with water if needed, for about 20 minutes, or until the salmon is cooked through (135 degrees) and the carrots are tender.



Maple Honey Sriracha Grilled Chicken

I was inspired to make this sriracha grilled chicken when I put together a round-up of The Best Cookout Recipes to Enjoy This Summer for Community Table in late May, and a similar recipe from Predominately Paelo caught my eye. Ever since my husband’s heart attack last December, he has changed the things he snacks on (like no more potato chips), and has turned to putting sriracha on EVERYTHING. I love it too, and have been adding it to reduced sodium tomato juice recently. Now, about this great chicken recipe.

Maple Honey Sriracha Grilled Chicken

I don’t have a lot of grilling recipes on here, though I do love the few I do have, like Blue Cheese and Onion Stuffed Sliders. But, I have been grilling more this summer than in previous years, and can’t wait to share those recipes with you! I just need to find more time!

For this recipe, I marinated four chicken breasts in a mixture of no cholesterol (Canola Oil) mayonnaise, sriracha, maple syrup, and honey for four hours, then grilled them over medium/high heat until they reached 165 degrees, about 15 minutes.

Grilled Sriracha Chicken- Sweet and spicy marinated grilled chicken breasts.

Just make sure that you keep the grill closed most of the time. I kept opening mine to check it and lost temperature on the grill so much it took over twenty minutes to cook. See, told you I don’t grill much! I’m getting better, though. Just open the grill long enough to flip the chicken once or twice, and you’ll be good.

Adapted from Predominately Paleo Honey Maple Sriracha Chicken

Maple Honey Sriracha Grilled Chicken
Prep time
Cook time
Total time
Sweet and spicy marinated grilled chicken great for summer cookouts!
Recipe type: Entree
Serves: 4 servings
  • 4 boneless, skinless chicken breasts (about 2½ pounds)
  • ½ cup canola oil mayonnaise (Hellmann's makes it)
  • ½ cup sriracha
  • ½ cup honey
  • 3 tablespoons real maple syrup
  • Fresh cilantro leaves, for garnishing
  1. Combine mayonnaise, sriracha, honey, and maple syrup in a bowl and whisk together until smooth. Place chicken in a plastic freezer storage bag, pour the marinade over the chicken, close the bag and refrigerate, turning occasionally, for four hours.
  2. Heat grill to medium/high (about 400 degrees). Remove the chicken from the marinade, place on the grill, and cover. Discard the marinade. Cook, turning after 10 minutes, until chicken reaches 165 degrees F on a meat thermometer.


Shrimp and Papaya Salsa

This Shrimp and Papaya Salsa was featured last week on Parade’s Community Table Recipes, along with 5 Extraordinary Salsa Recipes.

Shrimp and Papaya Salsa

Shrimp and Papaya Salsa- Sweet papaya, chopped shrimp, onions, and jalapeno give you all the great tastes of summer. This recipe feeds a crowd, great for summertime cookouts!

This is an updated (and much better!) version of one of the first recipes I ever shared here on Rants From My Crazy Kitchen. The original recipe wasn’t bad, but the measurements were a bit off, and the photo was awful! Back then, I called it Shrimp WITH Papaya Salsa, but this time I decided to incorporate the shrimp into the salsa more, instead of the salsa being an accompaniment to the shrimp.

Shrimp and Papaya Salsa- Flavorful, filling summertime salsa  great for a crowd!

This recipe makes A LOT, so it’s great for summertime parties, but of course you could easily cut the recipe in half. But, then you’ll want more, so you might not want to do that!

Shrimp and Papaya Salsa
Prep time
Cook time
Total time
Sweet papaya, chopped shrimp, onions, and jalapeno give you all the great tastes of summer. This recipe feeds a crowd, great for summertime cookouts!
Serves: makes about 12 cups
  • 1 lb shrimp, partially frozen, pre-cooked and peeled
  • 1 red bell pepper, seeded and diced
  • ½ red onion, diced
  • 1 jalapeno, seeded and finely diced
  • 2 Tbsp cilantro, chopped
  • juice of one large navel orange
  • coarse salt, to taste
  1. Remove the tails from the shrimp and chop. It's easy to do this if the shrimp are still partially frozen, then place in a colander to drain. Pat dry before adding to the salsa.
  2. In a large mixing bowl, combine diced papaya, onion, red bell pepper, jalapeno, and cilantro. Add the chopped shrimp, salt, and juice from a navel orange, stir well.
  3. Cover and refrigerate for at least 4 hours. Can be made up to a day ahead, waiting until 4 hours before serving to add the shrimp.


Shrimp In A Lemon Thyme Cream Sauce

Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

I first shared this recipe in 2013. This Shrimp in A Lemon Thyme Cream Sauce has been adapted from the original. The original recipe I shared called for heavy cream, without the milk, and it was harder to make since I used uncooked shrimp which were then sauteed after peeling. It’s MUCH easier to use pre-cooked shrimp!

Shrimp in a Lemon Thyme Cream Sauce- Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

I also updated the photos. You can still see the old one below the recipe, but these new photos are much better. Like you care, back to the shrimp.

Lemon thyme can be found in lots of supermarkets, or, if your so inclined, grow your own! I don’t grow my own lemon thyme, but I do grow thyme. Honestly, this is one of few recipes I’ve ever used lemon thyme in, but it’s really good! Plus, sauteed shallot and garlic, who can resist? Well, I guess if you don’t like onions and garlic you can, but I can’t!

Shrimp In A Lemon Thyme Cream Sauce
Prep time
Cook time
Total time
Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!
Recipe type: Entree
Serves: Serves 4
  • 1 pound large shrimp (31/40 count)
  • ¼ cup shallot, chopped fine
  • 2 teaspoons fresh lemon thyme leaves
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons light butter
  • 1½ cups light cream
  • ½ cup milk
  • 2 tablespoons flour
  • fresh ground black pepper to taste
  1. Peel and de-vein shrimp, removing tails (it's easy to do this if the shrimp are partially frozen).
  2. Melt the butter over medium heat, and saute the shallot and garlic until soft. Stir in the flour, then pour in the light cream, milk, and lemon juice. Bring to a low simmer, stirring constantly, for one minute. Add the shrimp and cook over low heat until heated through, about two minutes. Serve over spaghetti or by itself.




Beef Brisket Recipes for National Brisket Day

It’s National Beef Brisket Day! Enjoy 11 Mouth-Watering Recipes 

11 Mouth Watering Beef Brisket Recipes- from traditional beef brisket to soups, stews and tacos, you'll find a recipe to love here!

I have some bad news. Not for you, really, but for me. My news is that I don’t have a beef brisket recipe of my own to share with you today. The fact is that until just a few days ago I wasn’t even planning on sharing beef brisket recipes, this weeks plan was for strawberry recipes, but then I realized a few of my food blogger friends had the same plan. May is National Strawberry Month, so of course everyone wants to put together the best recipes. I decided on beef brisket for today, National Brisket Day. I bought a brisket to make over the weekend, but life and Memorial Day happened, and I kept thinking about what I said in last week’s post about spending time with my daughter this summer. So instead of making the brisket we went over a friends on Saturday, cooked a steak on the grill on Sunday, and cooked out again on Memorial Day. I’ll probably make mine tomorrow, and of course I will share it with you as soon as possible!

Mouth Watering Brisket Recipes- Looking for the best beef brisket to impress your family or guests? Check out this great collection, from traditional to sous vide and pressure cooked, you will find one to love!

Good thing for me, my friends have some great beef brisket recipes, and I put them in to this great collection for you! Sous vide beef brisket?! I never even would have thought about it! Actually, I’ve never sous vide anything, yet. There is an absolutely delicious looking Braised Brisket Stew, and even tacos! These recipes are all different, so you aren’t suck with making it the same way every time. Unless you want to, of course. I would love it if you tell me which one you plan on trying! You can find all of these delicious recipes here: It’s National Beef Brisket Day! Enjoy 11 Mouth-Watering Beef Brisket Recipes

Cookout Recipes To Enjoy This Summer

Monday is Memorial Day, the unofficial start of summer, my favorite season! It’s also, for many, the start of cookout season. So, maybe you are looking for new cookout recipes to enjoy this summer? Well, stop right here! I’ve put together a great collection of cookout recipes!

Cookout Recipes to Enjoy This Summer

Cookout Recipes to Enjoy This Summer- A great collection of recipes including main grilling dishes, side dishes, desserts, and more!

Cooking on the grill, I love it! There is just something about the smell of food on the grill that makes it great! Did you know you can even make awesome desserts on the grill?  The fabulous side dishes, of course I had to share a few! Then, I thought a pitcher of margaritas would be great! I hope you enjoy these cookout recipes, which you can find here: The Best Cookout Recipes to Enjoy This Summer, and if you wouldn’t mind indulging me and reading on a bit here, I have something to say.

Cookout Recipes to Enjoy This Summer- Burgers, potato salad, grilled corn, and a pitcher of margaritas. Enjoy the summer with these great recipes!

It’s time for me to be honest. I love cooking, and I love sharing recipes with you all. I’ve been doing it for three years now. But, this blogging thing hasn’t quite worked out the way I wanted it to for awhile now. I do want to keep doing it, but I have to change how I’m doing it. I can’t stress over not getting views or posting new recipes all summer while my daughter wants to be outside, or at the beach, or playing with friends. She’s only going to be six, and since I work (this blog) from home, it’s hard to explain to her that I have to work. I don’t think it’s really fair to her, or even to myself, to justify working over just having a great summer when my views and income aren’t there to support it. I’m not lazy, or giving up, if I was there with the views I would keep doing it, but for now I want to have cookouts more than I want to write cookout recipes. At the same time I do want to share the cookout recipes I do get to make this summer.  I hope that makes sense to at least some of you. Having explained that, I also stepped down from being a brand ambassador for this year’s Food and Wine Conference. I wanted to go, but I also wanted to take Amanda to the beach for the first time, and we just can’t afford both. As some of you know, I have been contributing to Community Table Recipes, where this round-up is located, in case you haven’t checked it out yet. I like doing it. I still like sharing recipes here. What I hate is the technical parts of doing this, and the photography. Supposedly, long, vertical, bright photos are what everybody wants to see. Then why are my most viewed recipes still those with very small, square, and not well styled photos? Why do technical things (too many to explain) work for other bloggers when they don’t work for me? I don’t know, and I’m tired of trying to figure it out. I also don’t want anyone to feel sorry for me. So, here’s the deal. This summer, like previous summers, I have lined up guest posters to share recipes I’m sure you, my friends and readers, will love. I will also keep sharing my own recipes, both here and on Community Table. But, I’m going to relax and enjoy the summer, and then see how I feel in the Fall. If you made it through all that, happy Memorial Day Weekend and have a great Summer!!


Extreme Ranch Chive Biscuits

Quick and easy biscuits made with ranch dressing and loaded with in-season fresh chives. Ready in less than 30 minutes, eat them while they are hot right out of the oven!

Extreme Ranch Chive Biscuits 

Extreme Ranch Chive Biscuits- Quick and easy biscuits made with ranch dressing and loaded with in-season fresh chives. Ready in less than 30 minutes, eat them while they are hot right out of the oven!

The chives in my garden grew so much that I had to divide them into five separate bunches this year, and I still have plenty! They are great in these biscuits, or in scrambled eggs, or in lots of things like Chilled Chickpea Soup or on top of Bacon Cream Cheese Stuffed Cherry Tomatoes. I really haven’t kept good track of what I put them in over the years, more like I just run out to the garden and snip some whenever they sound good.

I don’t normally make biscuits at home, and I wanted something easy to make. Something that didn’t require a stand mixer, a lot of kneading, or a real specific way to mix the ingredients. and so I came up with a real simple, easy recipe that from start to finish takes less than 30 minutes to make. Best of all, it’s delicious right from the oven! They will also keep well in a tightly sealed container for a few days. I recommend reheating them in the microwave, covered with a paper towel, for about 20 seconds before serving. Or devouring yourself, either way!

Extreme Ranch Chive Biscuits and More- A great collection of my favorite quick and easy biscuit recipes!

I was so happy with the results of my biscuits that I asked a few of my foodie friends to share their favorite quick and easy biscuit recipe with me, and you. Pictured above you will see the biscuits I made, along with Cheesy Ramp Biscuits, Easy Cheesy Ranch Biscuits, Cat’s Head Biscuits, and Garlic Butter Biscuits. I know you will want to try all of these!

For today’s recipe and the links to all the other great biscuit recipes, click here: Extreme Ranch Chive Biscuits and More.

Red Beet Horseradish Dipping Sauce

I received product in exchange for this post. The recipe, photographs, and any opinions are my own.  

Spicy, creamy, and light, this Red Beet Horseradish Dipping Sauce is perfect for fried shrimp, chicken, or as a veggie dip!

Red Beet Horseradish Dipping Sauce- Perfect for dipping fried shrimp, chicken, or fresh veggies. Creamy, light, with a bit of heat!

A few weeks ago my husband made a horseradish dipping sauce from Alton Brown to dip onion rings in. I thought a different version of it would be good with seafood like shrimp.

Red Beet Horseradish Dipping Sauce- great for dipping shrimp. chicken, or fresh veggies!

My husband and his uncle make red beet horseradish every year for Easter and Christmas. We serve it with kielbasi and cocktail shrimp at the holidays, but they make a lot of it and jar it so we have it all year long. I have no idea what the recipe is for it, since they make it at my husband’s uncles house, but red beet horseradish is available in the refrigerated section of  grocery stores. Try to find one that the red beets are pureed in, not with whole pieces of red beets.

Horseradish Dipping Sauce- A light, creamy, hot dipping sauce  made with red beet horseradish. Great with shrimp, chicken, or fresh veggies!

After I posted my 10 Succulent Shrimp Scampi Recipes I was sent a package of SeaPak® Popcorn Shrimp to try out.

Sea Pack Popcorn Shrimp


Image from

I have to admit I was a bit surprised when my picky daughter asked me to make it a few days later. All of a sudden she’s really into shrimp! I’ll be updating an older recipe later this week that she has insisted I make!

Red Beet Horseradish Dipping Sauce
Prep time
Total time
Hot, creamy, and light horseradish dip!
Recipe type: Dip
Serves: Makes 1¼ cup
  • 1 cup plain Greek yogurt
  • ½ cup prepared red beet horseradish
  • ½ teaspoon bacon salt (try J&D's, see notes)
  • 1 teaspoon lemon zest
  1. Combine yogurt, prepared horseradish, bacon salt, and lemon zest in a small mixing bowl. Stir well, cover and refrigerate for at least 1 hour.


Mexican Main Dishes

Today is Cinco de Mayo, so I thought it might be fun to share some amazing Mexican main dishes. Some of these are more authentic, like Arroz con Pollo, and some are more Americanized like Tamale Pie. All of them are delicious, easy to make, and most use ingredients that you may already have on hand. Make one for dinner tonight!

12 Mexican Main Dishes- A great collection of recipes for Cinco de Mayo or any day of the year! From authentic Mexican to Mexican American recipes, you will find a favorite here!

Even if you don’t have time, or the ingredients to make one tonight, save this on Pinterest or on your computers bookmarks, because if you are anything like me at all, you will want to try these at some point soon! Find all of the recipes on Community Table Recipes here:  12 Last Minute Cinco de Mayo Main Dishes. Need more ideas, like dips? Try Spicy Gaucamole with Bacon! Or how about a breakfast for dinner idea, like Huevos Rancheros with Bacon Tortillas?