On Sunday I tried out a new marinade idea. I call it my Beeriyaki marinade. So what could that possibly be? Well it combines my love for a good teriyaki sauce with my love of big beers. The base for the sauce is Black Albert, a rich imperial stout from De Struise Brouwers. A roasty brew with hints of coffee, chocolate cake batter, molasses and a healthy dose of hops and sweet alcohols. To this roasty base I added more traditional Teriyaki ingredients like soy sauce, brown sugar, black pepper, onion, garlic and honey. I marinaded a 1+kg beef center-cut roast for about 3 hours in the fridge, before letting it sit out to warm up a bit. Then it was thrown onto the grill for indirect cooking (this was a reverse sear cook). Towards the end of the cook I added a handful of soaked Jack Daniels wood chips to the coconut shell briquettes. The meat was cooked to an internal temp of 55C but I should have taken it off just a bit earlier. Due to its thickness it had more thermal momentum than I thought so it ended up just slightly too high. Next time I’ll take it off a 52C. Still, it turned out just fine. The flavor was very nice with a typical Teriyaki character (though a bit milder) and just a touch of something deeply roasted. This is a marinade that I will be using again. Hmm that reminds me, I have some bottles of a homebrewed Imperial Stout that never carbonated properly. That would be perfect for this.