This is a playful twist on a classic recipe that pulls you back to childhood. I like cooking and pairing spicy, hearty dishes with Torpedo Extra IPA because the punch of the spice and sharp cheddar stand up to the hop forward, bitter notes of the beer.
Torpedo IPA Cheddar
12 oz wt. sharp cheddar, shredded
¼ cup Sierra Nevada Torpedo Extra IPA
2 tbsp water
12 grams whole grain mustard
10 grams sodium citrate
2 lbs. ground bison
1 each yellow onion
½ each poblano pepper
3 each garlic cloves
½ cup Sierra Nevada Torpedo Extra IPA
¼ cup brown sugar
½ cup ketchup
1 tbsp Dijon mustard
2 tsp chili powder
1/8 tsp cayenne pepper
1 tsp kosher salt
¼ tsp black pepper
4-6 each potato hamburger rolls
dill pickle chips, optional
Make the Torpedo Extra IPA Cheddar. Combine Torpedo Extra IPA, water, whole grain mustard and sodium citrate in a bowl and whisk until sodium citrate is dissolved. Add cheddar and liquids to a heavy bottom pot and heat over medium-low heat until melted, stirring constantly.
Mince the garlic and small dice the onion and poblano. Heat a medium sauce pan over medium-high heat and add 1 tsp canola oil, and bison. Season with salt and pepper and cook until browned. Remove bison and drain off the excess fat. Return pan to heat, add onion and poblano and cook until tender, approximately 5-8 minutes. Add garlic and cook an additional 3 minutes. Return bison to the pan and add the rest of the ingredients, reduce heat to low and let simmer 10 minutes.
Divide the sloppy joe mixture between the buns and top with the melted Torpedo Extra IPA Cheddar. Serve with dill pickle chips, optional.
If you do not have access to a scale or sodium citrate you can replace the Torpedo Extra IPA cheddar with another sharp cheese such as aged cheddar, muenster, or gouda.
Pour a glass of Sierra Nevada Torpedo Extra IPA and enjoy!