Beer and Iron

About Beer and Iron

At Beer and Iron, we’re here to rescue comfort food from the ordinary – armed with a trusty cast iron pot, a bottle of beer, and a whole lot of rustic charm. We blend bold flavors, real-life stories, and a dash of kitchen mischief to serve up meals that are as fun to make as they are to eat. We’ll bring honest cooking, hearty laughs, and recipes that’ll have you saying, “I can totally make that!” Whether you’re cooking over a campfire or your kitchen stove, we’re all about turning everyday meals into legendary bites, with a little help from our favorite brew and the timeless magic of cast iron. This is the spirit of Beer and Iron (pun intended). Adding beer to a recipe brings a host of culinary perks – it boosts flavor, improves texture, and adds an inviting aroma, all thanks to beer’s unique blend of alcohol, water, sugars, acids, and those signature bitter notes. Honestly, it’s the secret ingredient that’ll have your meal brewing with deliciousness! Beer and Iron moves past the traditional Irish Beef and Guinness Stew. We’ll transform all kinds of dishes with beer as an ingredient to bring out those bold flavors, tender textures, and just add a little palate pleasing magic to each bite. Whether it’s a splash of a smooth porter in your stew, a dash of bock in your bread, or a generous pour of marzen in your marinade, beer’s unique mix of ingredients works wonders beyond what you’d expect. So, get ready to see your favorite comfort foods take on new life, all thanks to a humble bottle of brew and the magic of your trusty cast iron pot.

Publisher

Sulae

Category

arts · education

Language

en

Explicit

No

First episode

23 Mar 2026

Latest episode

15 Jun 2026

Latest episodes

14 episodes in the feed.

1. 

   15 Jun 2026

   Chicken & Hash Brown Cornflake Funeral Casserole - The Last Casserole of Hopsie Mae Brewster

   Chicken & Hash Brown Cornflake Funeral Casserole – The Last Casserole of Hopsie Mae Brewster Print the Recipe Here: https://beerandiron.com/chicken-hash-brown-cornflake-funeral-casserole/ (https://beerandiron.com/chicken-hash-brown-cornflake-funeral-casserole/) Some recipes stay behind even when the cook is gone. In this episode of Beer and Iron, Sulae shares the story of Hopsie Mae Brewster and her legendary funeral casserole. What starts as a small-town legend about a beloved church cook and her cast iron Dutch oven turns into a comforting recipe you can make yourself—along with a steady-handed lesson in baking over coals. Along the way, you’ll hear about the mystery of one last casserole, the power of food to bring people together, and the rhythm of cooking over steady heat. In this episode: The tale of Hopsie Mae Brewster’s final Sunday and the casserole that showed up when no one expected it How to make a creamy, cheesy chicken and hash brown casserole with a buttery cornflake topping (camp or kitchen) How to hold steady heat during a long Dutch oven bake How cast iron cooking and simple ingredients build deeper flavor (beer-brined or rotisserie chicken) This episode closes out Season One of the Beer and Iron podcast. In Fall 2026, we’ll return with a tighter format, shorter stories, and cast iron tips and techniques to help you become a better cook. See you when the leaves start turning. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

2. 

   8 Jun 2026

   Circuit Breaker Breakfast Taco Scramble - the meal at a pivotal point in life.

   A cast iron skillet, a motel-room hot plate, and a breakfast taco scramble built to carry a man through a cold Arkansas workday—this one starts where grit, hunger, and a little leftover beer meet. In this episode of Beer and Iron, Sulae shares the story behind Circuit Breaker Breakfast Taco Scramble, a hearty cast iron breakfast taco recipe made with sausage, eggs, hash browns, peppers, cheese, and a splash of beer. What starts with a young construction hand making breakfast tacos in a motel room before sunrise turns into a well-seasoned story about working life, cast iron cooking, and a skillet breakfast worth remembering. Along the way, you’ll hear about winter jobsite mornings, motel-room cooking with a thrift-store hot plate, and the kind of breakfast that earns its place in your memory. In this episode: A working-man story set on a winter construction job in Blytheville, Arkansas A one-skillet cast iron breakfast taco scramble with sausage, eggs, hash browns, peppers, cheese, and beer Practical cast iron cooking tips, including how to steam-poach eggs in a skillet and why hash brown patties work better than loose shreds The kind of camp-style breakfast that works in a motel room, home kitchen, or over a fire If you love cast iron cooking, breakfast tacos, camp cooking, and well-seasoned stories, this one’s for you. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

3. 

   1 Jun 2026

   The Corn Dog That Cost Me Stitches - Dutch Oven Corn Dog Cobbler

   In this episode of Beer and Iron, Sulae shares a Dutch Oven Corn Dog Cobbler recipe wrapped in a wild junior-high fair story about bad decisions, a glass door, and a hard-earned appreciation for comfort food. Video Podcast Version: https://youtu.be/ZZKjbSbku5I (https://youtu.be/ZZKjbSbku5I) Print the Recipe Here: https://beerandiron.com/corn-dog-cobbler-corndog-kitchen-version/ (https://beerandiron.com/corn-dog-cobbler-corndog-kitchen-version/) There’s a reason this Dutch Oven Corn Dog Cobbler exists, and it all goes back to one stolen corn dog at the Ark-La-Miss Fair in Monroe, Louisiana, and a glass door at the community Civic Center that changed the course of my forehead forever. What starts with a trip to the Ark-La-Miss Fair and a quest for the perfect corn dog turns into a mix of storytelling, camp-style cooking, and a step-by-step cobbler recipe you can recreate at home or over coals. Along the way, you’ll hear about a rigged carnival game and a well-won prize, a forehead-meets-glass-door disaster, and a mom who turns a rough night into something memorable with cast iron and creativity. In this episode: The chaos of a fair-night adventure that ends in stitches—and a lasting story about growing up the hard way How to build a Dutch oven corn dog cobbler, from browning the hot dogs to baking a golden cornbread topping over coals Why the little details—like getting a crisp edge on the hot dogs or going light on the mustard—make all the difference in flavor A nostalgic reminder that the best meals aren’t just about ingredients—they’re about who made them and when you needed them most If you love cast iron, camp cooking, and well-seasoned stories, this one’s for you. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

4. 

   25 May 2026

   The Country Cobbler alla Italiana - Pizza Burger Pasta Cobbler

   A shoe-store misunderstanding, a pizza-burger pasta bake, and a cobbled top straight from cast-iron imagination. In this episode of Beer and Iron, Sulae shares the story and recipe behind The Country Cobbler alla Italiana—a savory Dutch oven pasta cobbler made with sausage, ground beef, marinara, beer, cheese, and a cobbled bread topping. Here's the Podcast Video: https://youtu.be/N7dHPwQAfWk (https://youtu.be/N7dHPwQAfWk) Here's the Recipe Video: https://www.youtube.com/watch?v=SwtNz83F3xA (https://www.youtube.com/watch?v=SwtNz83F3xA) Get the printable recipe at: beerandiron.com/country-cobbler-pizza-burger-pasta-dutch-oven/ (https://beerandiron.com/country-cobbler-pizza-burger-pasta-dutch-oven/) What starts with a child’s excitement over the promise of peach cobbler turns into a story-rich episode about family memory, cast iron cooking, camp cooking, and the savory Dutch-oven recipe behind The Country Cobbler alla Italiana. Along the way, you’ll hear about Saturday mornings with Daddy, a shoe-store misunderstanding, and the lesson that a cobbler can be more than one thing. In this episode: The childhood story that inspired The Country Cobbler alla Italiana How to make a savory Dutch oven pizza-burger pasta cobbler with beer, marinara, cheese, and cobbled bread topping Practical camp-cooking tips for weighing pasta, managing heat, and baking with cast iron Memories of Daddy, Keene’s Shoe Store, Mr. Buddy, and the Louisiana roots behind the dish Some cobblers fix shoes. Some cobblers feed you peaches. Some cobblers are casseroles in disguise. And some cobblers... well... you’ll have to listen to find out. If you love cast iron cooking, Dutch oven recipes, camp cooking, and story-driven food podcasts, this episode is for you. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

5. 

   18 May 2026

   Mistakes Make the Meal: Lessons from a Camp Dutch Oven

   Mistakes Make the Meal: Lessons from a Camp Dutch Oven A camp cooking story about mistakes, improvisation, and why Dutch oven cooking is more forgiving than we think A beginner-friendly explanation of how to heat a camp cast-iron Dutch oven with charcoal briquettes The times-two guideline for estimating briquette count Why a 12-inch Dutch oven often uses 24 briquettes total at roughly 350°F How to split coals between the bottom and the lid for better baking A humorous story from the road involving a three-legged chicken A preview of next week’s Pizza Burger Pasta Cobbler / Country Cobbler alla Italiana I share the story of a camp cooking day full of forgotten ingredients, missed steps, camera trouble, and one surprisingly delicious Dutch oven meal. It’s a reminder that outdoor cast iron cooking is more forgiving than we think — and that sometimes mistakes really do make the meal. I also break down a simple times-two guideline for heating a camp cast-iron Dutch oven with charcoal briquettes, including an easy way to think about top-and-bottom heat for baking at camp. Plus, there’s a tale about a three-legged chicken and a preview of next week’s savory Country Cobbler alla Italiana recipe episode. Mistakes Make the Meal: Lessons from a Camp Dutch Oven Camp cooking mishaps, Dutch oven charcoal basics, and why outdoor cooking is more forgiving than you think ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

6. 

   11 May 2026

   Cabbage and Beef Smuggler’s Stew

   Forget everything you think you know about cabbage. In this episode of Beer & Iron, Sulae fires up a 5‑quart cast iron Dutch oven and turns a humble head of cabbage into a bold, hearty, flavor-packed rebellion. We’re making Cabbage & Beef Smuggler’s Stew—a thick, cozy stew that practically builds itself using cabbage’s natural moisture, with just a splash of porter or stout to bring the whole pot to life. Recipe: https://beerandiron.com/cabbage-smugglers-stew-with-ground-beef-and-cabbage/ (https://beerandiron.com/cabbage-smugglers-stew-with-ground-beef-and-cabbage/) Along the way, you’ll hear a hilarious school nurse story about hydration gone wrong, a breakdown of what actually separates a soup from a stew, and why bay leaves might be the most underrated ingredient in your cabinet. And because this is Beer & Iron… we wrap it all in a wild tale from Drywell Gorge—where cabbage isn’t just food—it’s contraband, rebellion, and survival. If you think cabbage is boring… this episode might just change your mind. In This Episode Why cabbage is basically a “hydration grenade” (and how it replaces added liquid) The technique behind building deep flavor in cast iron How to properly brown ground beef for maximum flavor (Maillard reaction, baby) Soup vs. stew — what actually makes the difference? The truth about bay leaves (quiet… but powerful) Storytime: The Cabbage Water Smugglers of Drywell Gorge Recipe: Cabbage & Beef Smuggler’s Stew (At a Glance) Cookware: 5-quart cast iron Dutch oven Main Ingredients: 1 lb ground beef 1 medium head cabbage, chopped 1 onion + 3–4 cloves garlic 1–2 cups carrots 1 can fire-roasted tomatoes (with juice) Flavor Builders: Smoked paprika Thyme Worcestershire sauce Salt + black pepper 1–3 bay leaves Liquid (just a little!): 1/4 cup porter or stout (or substitute beef broth) Finish: Butter Optional splash of apple cider vinegar Sour cream + fresh herbs for serving Quick Method Brown the beef hard in cast iron → remove and set aside Sauté onion and garlic → add carrots → stir in tomatoes Add spices and beer → return the beef Add cabbage in batches, letting it cook down Toss in bay leaves and simmer until thick and rich Finish with butter and a splash of vinegar Serve hot with sour cream and herbs Brew Pairing A porter or stout is the perfect match here. The roasted, malty depth complements the beef, smoked paprika, and caramelized flavors coming off the cast iron. No beer? Beef broth works—but you’ll miss that extra layer of character. Story Corner This episode features the original Beer & Iron tale: “The Cabbage Water Smugglers of Drywell Gorge” A story of drought, rebellion, and how cabbage became the most valuable smuggled resource in a water-starved village. If this episode changed your mind about cabbage: Follow or subscribe to Beer & Iron Leave a rating or review—it helps more folks find the show Share this episode with someone who still thinks cabbage is boring And when you make the stew—tell me how it turned out. Bonus points if you’ve got a beer in hand and a cast iron pot doing the work. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

7. 

   4 May 2026

   The Legend of Bananapapple Cake

   Episode 7: The Legend of Bananapapple Cake What happens when cast iron, campsite cooking, and a deceptively strong porter collide? Printable Recipe HERE: https://beerandiron.com/bananapapple-cake-beer-icing-cast-iron-skillet/ (https://beerandiron.com/bananapapple-cake-beer-icing-cast-iron-skillet/) In this episode of Beer and Iron, Sulae tells the true camping tale behind the accidentally named Bananapapple Cake—a Dutch oven dessert born at Bruneau Dunes, fueled by beer, and nearly derailed by a 15% porter that temporarily unplugged third‑grade math skills. We set up camp in the high desert of southwest Idaho, fire up the cast iron, and cook a full meal—Cantina Jack Chicken followed by a banana‑pineapple cake—while navigating suspiciously calm winds, questionable campsite cooking choices, and the slow realization that not all “trustworthy‑looking” beers should be ignored when math is required. Along the way, Sulae breaks down: The story behind the name Bananapapple Cast iron skillet trivia (why a 10.25″ skillet is a No. 8) Dutch oven and home‑oven baking options A full step‑by‑step Bananapapple Cake recipe with beer icing Why checking ABV matters when you’re counting charcoal This episode blends storytelling, real cast iron cooking, and a no‑nonsense recipe you can make at camp or at home. Printable recipe available at beerandiron.com — no accounts, no nonsense. Grab a beer (maybe not a fifteen‑percenter), warm up the cast iron, and join us. 🔥 Topics Covered Camping with cast iron at Bruneau Dunes Dutch oven dessert cooking Banana & pineapple cake in cast iron Beer‑based icing (and choosing low‑IBU beers) Cast iron skillet sizing trivia Cooking while camping (and drinking responsibly) 🍻 Moral of the Story Drink for the flavor, cook with intention, and if you’ve got to do math while drinking beer—check the ABV first. Try the recipe and tell us how yours turned out at beerandiron.com. Subscribe, follow the show, and join the conversation. 🎧 Short Description A Dutch oven camping story, a dangerously smooth porter, and the accidental birth of Bananapapple Cake. Sulae shares a cast iron cooking tale from Bruneau Dunes and walks through a banana‑pineapple cake recipe you can make at camp or at home—beer included. Cast iron cooking Dutch oven dessert recipe Banana pineapple cake Cast iron skillet baking Camping dessert recipes Cooking with beer Bruneau Dunes camping Cast iron No. 8 skillet Campfire cast iron cooking ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

8. 

   27 Apr 2026

   Cook's Prerogative Squash Casserole

   Beer and Iron Podcast – Cook’s Prerogative Squash Casserole Printable Recipe: https://beerandiron.com/beer-less-summer-squash-casserole/ (https://beerandiron.com/beer-less-summer-squash-casserole/) Episode Description In this episode of Beer and Iron, Sulae leans into the sacred freedom of the home cook: Cook’s Prerogative. From a Scoutmaster’s “optics” panic about beer cans in camp, to the legend of Barley Hopper improvising chili with mystery‑aged broth, it’s a reminder that recipes are invitations—not obligations. Then we fire up the skillet for Cook’s Prerogative Squash Casserole: parboiled yellow squash folded with beef, sausage, onion, garlic, tomato, bell pepper, eggs, flour, and smoky paprika—finished under the broiler with a toasty cheese lid. You’ll get the step‑by‑step flow (including why we skip the ice bath), plus a simple beer pairing from the Brew Corner for a meal that feels like a small celebration. Episode Show Notes Theme: Cook’s Prerogative—beer is flexible, cast iron is beloved, and you’re the boss of your kitchen. Story time: the Scoutmaster who wanted chicken pot pie in a camp Dutch oven… minus the visible beer cans. Story time: Barley Hopper’s “no‑prep” chili night—and the chicken broth that saved dinner. Recipe deep‑dive: Cook’s Prerogative Squash Casserole, baked in a skillet and finished with broiled cheese. Brew Corner: what to pour alongside a hearty, cheesy squash casserole (and what to pour if beer isn’t your thing). Memorable Lines “Beer is a flavor, not a commandment.” “Cast iron is seldom negotiable. Beer? Always flexible.” “Recipes are invitations, not obligations.” “That moment when chaos turns into dinner—that’s the beating heart of Beer & Iron.” Recipe at a Glance — Cook’s Prerogative Squash Casserole Cookware: 12-inch cast iron skillet (or any sturdy baking vessel—cook’s prerogative). Oven: 350°F / 175°C, then broil for the cheese finish. Stars of the show: yellow squash, hamburger, sausage, onion, garlic, tomato, bell pepper, eggs, flour, smoked paprika, and shredded cheese. Ingredients (abridged) Parboil: ~4 lb yellow squash (sliced 1/2-inch), 3–4 Tbsp salt, water to cover. Meat & veg: 1 lb ground beef, 1/4–1/2 lb sausage, 1 onion, 3–6 garlic cloves, 1 bell pepper, 1–2 tomatoes (drained). Bind & season: 1/2 cup flour, 4–5 eggs (scrambled), 1–2 tsp smoked paprika, 1–2 tsp salt, 1/2–1 tsp black pepper. Finish: ~8 oz shredded cheese, dried parsley/leaf herbs, ~2 Tbsp butter (split use). Method (abridged) Parboil squash in salted water until rind is pleasantly tender; drain thoroughly and cool (no ice bath). Brown sausage and beef in a buttered cast iron skillet; set aside to cool. Sauté onion & garlic, then bell pepper; set aside to cool. Prep mix-ins: flour, scrambled eggs, seasonings, drained tomatoes. Mix squash + meats + veg + flour + seasonings + eggs in a large bowl. Butter baking skillet, pour in mixture, and bake at 350°F until set (160°F minimum internal; 190°F+ for a firmer set). Top with cheese and broil briefly until browned; rest, garnish, and serve. Brew Corner Pairing Friendly picks: crisp lager, light amber, or mellow pale ale. If you want richer: malty brown ale or a nutty porter. No beer today? Iced tea or a tall water with extra ice still counts. (Cook’s prerogative applies to the glass, too.) What are Your Thoughts? Try the recipe and tell me how it turned out at https://beerandiron.com/beer-less-summer-squash-casserole/ (https://beerandiron.com/beer-less-summer-squash-casserole/) Join the conversation—there’s always room for one more at our table. If you enjoyed the episode, follow/subscribe so you don’t miss the next skillet story. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

9. 

   20 Apr 2026

   Beer-Brined Chicken and Chorizo No-Rice Paella

   Welcome to Beer and Iron Podcast – Episode 5: Beer-Brined Chicken and Chorizo No-Rice Paella! This week, Sulae spins a tale of cast iron destiny, curbside treasure, and culinary rebellion. Discover how a rescued 17-inch skillet inspires a guilt-free, flavor-packed paella—no rice, no seafood, just beer-brined chicken, spicy chorizo, and cauliflower rice for a low-carb twist. Printable Recipe Here: https://beerandiron.com/beer-brined-chicken-and-chorizo-no-rice-paella/ Beer and Iron’s highly questionable, spiritually chaotic, absolutely unendorsed field guide: 10 Ways to Identify Cast Iron Found in the Wild. Join us for cast iron lore, kitchen humor, and impractical tips on identifying vintage skillets. From HOA drama and Pinocchio debates to spiritual skillet tests and seasoning secrets, this episode blends storytelling with hands-on cooking advice. Whether you’re a cast iron collector, a recipe adventurer, or just love a good kitchen tale, you’ll find inspiration, laughs, and a printable recipe at beerandiron.com. Tune in, grab a cold beer, and let your skillet blush—this is family-style cooking with a side of tradition and a dash of rebellion. Don’t forget to share your triumphs and disasters with us, and keep the stories pouring at Beer & Iron! ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

10. 

    13 Apr 2026

    Smashed Salisbury Steak Meatballs with Beer & Mushroom Gravy

    Beer & Iron – Episode 4 Smashed Salisbury Steak Meatballs with Beer & Mushroom Gravy A printable recipe with exact measurements is available at: https://beerandiron.com/smashed-salisbury-steak-meatballs-mushroom-gravy/ (https://beerandiron.com/smashed-salisbury-steak-meatballs-mushroom-gravy/) Episode Summary In this episode, we take a trip back to the late 1970s—when Salisbury steak came in foil trays, TV dinners wobbled on folding tables, and trust was something you could taste. Sulae shares a deeply personal story about routine, ritual, and the quiet work of making certainty for the people who count on us. Then we head fireside for a full walk‑through of Smashed Salisbury Steak Meatballs with Beer & Mushroom Gravy—a cast‑iron comfort classic cooked low, slow, and with a cold beer in hand. This one’s rich, nostalgic, and perfect for campfire nights or cozy kitchens. What You’ll Hear in This Episode A childhood memory of TV dinners, trust, and the ritual of waiting How cast iron becomes a bridge between who we were and who we are Why Salisbury steak still hits the emotional center of the plate A fire‑side, step‑by‑step walkthrough of the recipe How to choose the right beer for the gravy The “smash ’em” trick that makes these meatballs perfect A reminder that comfort—like dinner—always shows up when someone’s paying attention Recipe Featured Smashed Salisbury Steak Meatballs with Beer & Mushroom Gravy This dish is: Comforting Nostalgic Cast‑iron friendly Beer‑enhanced Perfect over mashed potatoes, rice, or buttered noodles A printable recipe with exact measurements is available at: https://beerandiron.com/smashed-salisbury-steak-meatballs-mushroom-gravy/ (https://beerandiron.com/smashed-salisbury-steak-meatballs-mushroom-gravy/) Quotes from the Episode “Dinner had routine. Dinner was handled.” “Don’t fight ’em… smash ’em.” “Let the gravy do what gravy does.” “If you spill your beer, just call it a marinade!” Tried the recipe? Got a story? Share it with us at beerandiron.com (https://www.beerandiron.com) and join the community. Next Week on Beer & Iron Episode 5: Beer-Brined Chicken and Chorizo No-Rice Paella! Beer and Iron’s highly questionable, spiritually chaotic, absolutely unendorsed field guide: 10 Ways to Identify Cast Iron Found in the Wild. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

11. 

    6 Apr 2026

    Fly in the Pie Chicken Pot Pie

    Beer & Iron – Episode 3 “Fly in the Pie” Chicken Pot Pie (Cast‑Iron Skillet Recipe) Printable Recipe: https://beerandiron.com/fly-in-the-pie-chicken-pot-pie-recipe (https://beerandiron.com/fly-in-the-pie-chicken-pot-pie-recipe) Episode Summary In this episode of Beer & Iron, Sulae shares a hilarious and heartwarming tale from Grandma Kelly’s kitchen—a place where cast iron ruled, dinner was sacred, and even a bold, rent‑dodging fly couldn’t escape the swift justice of an eight‑pound skillet. That legendary moment inspires today’s featured dish: Grandma Kelly’s “Fly in the Pie” Chicken Pot Pie, a creamy, beer‑infused cast‑iron pot pie with chopped olives standing in as the playful “flies.” Listeners get a full walkthrough of this comfort‑food classic: tender chicken bites, sautéed veggies, a rich lager‑based sauce, and a rustic top crust baked to golden perfection. Along the way, Sulae drops cast‑iron wisdom, kitchen philosophy, and the kind of storytelling that makes every recipe feel like a family tradition. Perfect for cast‑iron cooks, comfort‑food lovers, and anyone who appreciates a good story with their supper. 🔥 Featured Recipe: Fly in the Pie Chicken Pot Pie A one‑skillet pot pie made with chicken, veggies, beer, and a flaky top crust. Key Ingredients Chicken breast pieces Carrots, celery, onion, garlic Frozen peas Flour (for dredging + thickening) Chicken broth, lager beer, milk/cream Thyme, celery seed, black pepper Chopped olives (“the fly in the pie”) Pie crust or puff pastry Egg wash Quick Steps Preheat oven to 375°F. Dredge and sear chicken in butter. Add veggies; sprinkle in flour. Pour in broth, beer, and milk; simmer until creamy. Add peas and olives; adjust salt. Top with crust; brush with egg. Bake 25–30 minutes until golden. ✨ Why This Episode Works for You Cast‑iron cooking + comfort food A memorable family story Beer as a key ingredient Easy, weeknight‑friendly recipe Fun twist with the “fly in the pie” olives 📣 Join the Table Find printable recipes, cast‑iron tips, and video tutorials at BeerandIron.com (https://www.beerandiron.com). Share your pot pie creations and keep the tradition sizzling. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

12. 

    30 Mar 2026

    The Redemption of Dry Chicken

    Beer and Iron Podcast – Episode 2 – The Redemption of Dry Chicken Title: The Redemption of Dry Chicken Host: Sulae — your cast‑iron confidant, kitchen folklorist, and teller of tall culinary tales. Episode Summary In this episode, Sulae tackles one of the greatest culinary sins of our age: dry chicken. From Grandma Kelly’s iced‑tea‑and-apologies wisdom to the science of osmosis explained through Mardi Gras metaphors, this episode walks you through the tenderizing, brining, and prepping ritual that transforms chicken breasts from “culinary drywall” into juicy, flavorful, week‑saving magic. You’ll learn the foundational beer‑brined chicken method that powers countless Beer & Iron recipes — plus the 10 Commandments of Dry Chicken, delivered with all the "Fire and brimstone" of a cast‑iron sermon. What You’ll Learn Why dry chicken happens (and how to stop committing this kitchen sin) How to tenderize chicken properly using both a needle tenderizer and mallet The quick beer‑brine formula: 12 oz beer + 1 tbsp salt Which beers work best for brining (and which to avoid) How osmosis turns your chicken into a flavor‑soaked masterpiece How to prep multiple breasts for the week without losing your sanity Why pat‑drying is essential for perfect searing How to store prepped chicken safely and efficiently The 10 Commandments of Dry Chicken — a gospel of juicy salvation Tools & Ingredients Mentioned Cast iron skillet or Dutch oven Needle tenderizer Tenderizing mallet Large bowl or zipper bag Paper towels Mild lager (no “crap beer”) Salt, herbs, and seasonings of choice Key Quotes “Dry chicken has achieved a new state of matter — culinary drywall.” “Moisture is life.” “Life’s too short for crap beer, and way too short for dry chicken.” Links & Extras https://beerandiron.com/chicken-breast-tenderize-beer-brine-cook-perfectly-tender/ (https://beerandiron.com/chicken-breast-tenderize-beer-brine-cook-perfectly-tender/) https://beerandiron.com/how-to-tenderize-chicken-breasts/ (https://beerandiron.com/how-to-tenderize-chicken-breasts/) https://beerandiron.com/basic-beer-brine-recipe/ (https://beerandiron.com/basic-beer-brine-recipe/) https://beerandiron.com/how-to-beer-brine-whole-chicken/ (https://beerandiron.com/how-to-beer-brine-whole-chicken/) https://beerandiron.com/basic-beer-brine-template-recipe/ (https://beerandiron.com/basic-beer-brine-template-recipe/) Next Week A new recipe, a new story, and another reason to keep your skillet hot and your beer cold: I'll introduce Grandma Kelly and her Fly in the Pie Chicken Pot Pie recipe. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

13. 

    23 Mar 2026

    Why I Fell in Love with Cast Iron

    Beer & Iron – Episode 1: Why I Fell in Love with Cast Iron Welcome to Beer and Iron—where we talk about real cast iron cooking and share recipes with beer as an ingredient. In this debut episode of Beer & Iron, Sulae shares the deeply personal story behind the cast iron skillets that started it all — a three‑piece Wagner’s 1891 set gifted by Granddaddy, complete with a handwritten cornbread recipe tucked between the pans. What begins as a simple kitchen memory unfolds into a legacy of family, flavor, and the rituals that keep traditions alive. You’ll hear how a hot skillet, a little butter, and a splash of beer come together to create Granddaddy’s unforgettable cornbread — plus a full step‑by‑step walkthrough so you can make it at home. Along the way, Sulae explores why cast iron cooking feels like both a craft and a connection to the people who came before us. Recipe: https://beerandiron.com/cast-iron-grandaddys-cornbread-recipe In this episode: The story of Granddaddy’s skillets and the recipe discovered after his funeral How cast iron became a lifelong obsession (and why the house leans a little that direction) The full deep‑dive into Granddaddy’s cornbread technique Beer in cornbread: why it works, what to use, and what to avoid Reflections on family, memory, and the traditions that season our kitchens Recipe Featured: Granddaddy’s Cast Iron Cornbread (beer‑enhanced or “dry” version) Links & Extras: Print the recipe and explore more cast iron creations at BeerandIron.com. Share your cornbread results and join the conversation — there’s always room for one more at our table. Keep your skillet hot and your stories on tap. ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

14. 

    23 Mar 2026

    Beer and Iron

    Welcome to Beer & Iron — the podcast where cast iron cookware meets the bold flavors of beer. Hey y’all! My name is Sulae - home cook and cast iron curator. Each week, I’ll bring you recipes and a splash of humor that’ll fit nice and fine in your cast iron Dutch oven or skillet. And humor ain’t all we’ll be splashin’. Beer! At Beer and Iron, that fermented barley pop will be the culinary plot twist in our skillet-spinning epic. Who says beer and cast iron are just for Irish Beef and Guinness Stew? Not me! No sirree! At Beer and Iron, we’re serving up everything from speedy weeknight wonders to those slow-and-low creations where flavors slow down, hang out, and get cozy. Whether you’re looking to cook out in the great big outdoors with your camp cast iron Dutch oven or sizzle up something special at home in your favorite cast iron skillet, I’m going to share it all: honest cooking, hearty laughs, and recipes that’ll have you saying, “I can totally make that!” So, if you love the sizzle from hot cast iron and the pop of a cold cap, subscribe now. Welcome to The Beer & Iron Podcast — from beerandiron.com (https://www.beerandiron.com) ★ Support this podcast on Patreon ★ (https://www.patreon.com/c/Sulae)

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Apple Podcasts (US)

5.0 / 5

1 ratings

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Guest appearances

Does not typically book guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.