Here's a recipe that we use alot... I think you guys will enjoy it as much as we do.

It's as simple as this:
http://i120.photobucket.com/albums/o170/koch424/DSCN0861.jpg

Whatever roast you want (we usually use pork but it goes well with beef or venison... i'm doing venison this time), some beer and the only specific thing is Cavender's Greek Seasoning.

It's as simple as pouring your beer over the meat to be roasted, liberally apply the Cavender's over the meat and slow roast it.

Trust me, it's good.

Pour The Beer Over The Meat? What's Wrong With You? :)

And Roasting Backstrap/loin!!!

Here's my back strap recipe

dry rub and heat over open fire!!!

and EAT, beer served on the side

Sounds good to me. I don't care if the beer is served on its side or upright. It still drinks the same. :)

Ekoch424 - I don't mean to sound insulting but is Bud Light really considered beer?

Of course not! That's why you use it to cook :p

LOL

I have found that beer marinade for meat works best if you swallow the meat first and then put the beer on top of it.

Cavendars? Man, have you never heard of Toni Chachere's seasoning. Toni's would make a sawdust caserole taste good.