​​​​​​Ingredients 

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• 1 tablespoon dry mustard

• 1 bottle chili sauce

• ½ cup chopped onion

• ½ cup green or red pepper

• your favorite hot sauce

• a 12 ounce bottle of your favorite beer

• 3-4 cloves chopped garlic

• 1 chopped Jalapeno pepper

 

Instructions

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To represent the Grand Canyon state, try out this chile beer marinade for beef kabobs…

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• Grab your own favorite beer, and follow the recipe.

• Mix together and marinate 2 pounds of kabob-sized pieces of top round steak in the mixture for several hours in the refrigerator.

• Cut bell peppers and onions into kabob-sized pieces, then spear along with the beef on bamboo or metal skewers.  Grill on direct heat 5 to 7 minutes on each side.

• You can feel the heat of Arizona with this kabob marinade recipe — it’s perfect for embracing the final days of summer.

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As a dessert for this meal, why not try to recreate the Oatmeal Stout Shake made by Four Peaks Brewery of Tempe, Arizona?

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• Here’s the description of the shake from Phoenix Magazine: To create this creamy concoction, bartenders blend 10 ounces of French vanilla ice cream with 6 ounces of their house-made Oatmeal Stout, which is made with chocolate malt. They pour it into a frosted pint glass trickled along the inside with chocolate syrup, and top it with whipped cream and crumbled Oreos.

• You could substitute any stout beer to approximate the Four Peaks own Oatmeal Stout, and plan your trip to Tempe, Arizona someday to try the real thing.

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​Cheers and happy grilling!