1 teaspoon fennel seed
1 teaspoon black mustard seeds
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¼ teaspoon celery seeds
1 teaspoon red pepper flakes, or more to taste
3 cloves garlic, peeled and chopped
½ teaspoon kosher salt
½ teaspoon ground chipotle pepper
1 tablespoon dark brown sugar
¼ cup canola oil
12 ounces dunkel weiss or black wheat ale
Toast fennel, mustard and celery seeds in a heavy skillet over medium heat until mustard seeds start to pop. Remove from heat and scrape into blender container.
Add all remaining ingredients. Cover blender and blend on HIGH until smooth.
Put in a non-reactive container or re-sealable plastic bag and add your favorite steak or chops. This is also good with turkey breast tenders.
Makes 1½ cups.
"Grilling with Beer" by Lucy Saunders (2006)