**Beer Can Chicken with a Korean Twist**

"We're gonna hold the chicken about 24 hours so now that these have brined we're going to add the beer to the stems," said Chef, describing the preparation process for their signature Beer Garden Fusion Grill dish. The type of beer used is not Guinness, but a dark Stout, which adds a unique flavor profile to the dish.

The brine used for the chicken is a key component in its creation. "We're gonna go ahead and add the beer to the stems what kind of beer is this," Chef asked, highlighting the importance of using a high-quality beer that complements the other flavors in the dish. The addition of garlic, parsley, honey, lemons, bay leaves, oregano, kosher salt, and black pepper adds depth and complexity to the brine.

Once the chicken has been brined for 24 hours, it's ready to be seasoned with salt and pepper, and then placed down into the cavity. A pat of oil is added to enhance the flavor and aroma of the dish. The chicken is then placed in the oven at a temperature of about 400 degrees Fahrenheit for approximately 35 minutes.

When the chicken is cooked, Chef carefully cuts it open down the center, revealing the juicy meat and crispy skin. The finished dish is served with a cabbage frise salad and garnished with a pickled jalapeno and pickled daikon. The combination of flavors and textures in this dish is truly unique, making it a standout on the menu.

**The Concept Behind Beer Garden Fusion Grill**

Beer Garden Fusion Grill is a Korean restaurant located in Los Angeles that combines traditional Korean cuisine with German influences. According to Chef Eddie Hawk, the owner's inspiration for this fusion came from his travels after college, including a stop in Germany. He wanted to capture the essence of both cultures in his food and create a unique dining experience.

**The Menu**

The menu at Beer Garden Fusion Grill is diverse and eclectic, with over 25 types of craft beer tapped alongside a range of international dishes. From kimchi pancakes to German sausage, there's something for everyone. "I want a funky joint great beer, a clustic menu," Chef said, highlighting the restaurant's commitment to providing an immersive dining experience.

**A Conversation with Chef**

When asked how he describes the menu to people, Chef replied, "Oh man, just anything and everything that pairs well with beer." The emphasis on pairing dishes with craft beer reflects the restaurant's focus on creating a unique culinary experience. With its diverse menu and extensive selection of beers, Beer Garden Fusion Grill is a must-visit destination for foodies and beer enthusiasts alike.

**A Personal Connection to the Restaurant**

For Jeff, a regular customer at Beer Garden Fusion Grill, the restaurant holds a special place in his heart. "I get it every time I come here," he said, highlighting the chef's commitment to quality and consistency. The dish that started this article, the beer can chicken, is one of Jeff's favorites, with its crispy skin and juicy meat.

**The Inspiration Behind Korean-German Fusion Cuisine**

While traditional Korean cuisine is often associated with spicy dishes like kimchi and bibimbap, Beer Garden Fusion Grill is taking a more experimental approach. By combining elements of German cuisine with Korean flavors and ingredients, Chef Eddie Hawk has created a truly unique dining experience that defies categorization.

**A Conversation with the Owner**

When asked about his inspiration for creating this fusion of cuisines, Neil Kwan, the owner of Beer Garden Fusion Grill, explained, "After college to be backpacking in Europe, one of the stops was Germany. I wanted to capture that vibe." With the help of Chef Eddie Hawk, who joined the team in 2011, Kwan has created a menu that is both innovative and authentic.

**The Results**

The result of this fusion cuisine is a dish like no other. The beer can chicken is moist, juicy, and full of flavor, with a crispy skin that's perfectly balanced by the tangy slaw and pickled jalapeno. Whether you're a foodie, a beer enthusiast, or just looking for something new and exciting to try, Beer Garden Fusion Grill has something for everyone.

"WEBVTTKind: captionsLanguage: enforeign town in Los Angeles right down the street from beer belly remember that place the duck oh anyhow I'm here to check out this Korean restaurant where they've got the traditional environment the traditional menu not so much no this is Beer Garden Fusion Grill and craft beer German fried rice I've never seen Korean German combination before it's food that literally you can't get anywhere else Korean fried chicken with french toast Koreatown obviously has a lot of different Fusion places not German and Korean but that didn't stop owner Neil Kwan from playing Matchmaker kimchi short fried rice what gave you the inspiration to do a Korean Fusion funky craft beer joint after college to be backpack to Europe one of the stops Germany if anything I wanted to capture that Vibe with the help of Chef Eddie Hawk who started mixing things up in the kitchen in 2011. one temporal fried he's extremely passionate about everything he's serving you here drunken chicken C3 it's called Dragon chicken and because they brine it in beer so I'm very moist it's got a great crust on it just perfect what are we making the beer brine for the drunken chicken is that a typical Korean dish no it's not I dig it let's get after it all right we're gonna go ahead with the Korean beer height water we're gonna go ahead and get that honey in there some parsley have lemons a lot of them a lot of them garlic peeled and add some bay leaves bay leaf and green food no just checking fry oregano some kosher salt and some black pepper fired up and then uh then we'll brine yeah give that a little stir a Harry Potter called basically we just want the salt to dissolve salt dissolve bring the flavors together and that's our brine that we're gonna use for our chicken yes okay so we have our brine here now it's it's a little like a sweet deal unless you want to smell that no I'm just smell it and then you probably push my head in there we're gonna go ahead and add the chicken down into the party bowl and how long we're gonna hold the chicken about 24 hours so now that these have brined we're going to add the beer to the stems what kind of beer is this this isn't Guinness actually this is a dark Stout okay and then I'm just going to Pat this dry I'm going to season with salt and pepper and some oil chicken down right into the cavity and into the oven at about 400 degrees for about 35 minutes got it I'm gonna cut right down the center all right and we'll go ahead and plate that with our cabbage frize salad and garnish it with a pickled jalapeno and pickled daikon all right that's it that's it oh we like to do beer can chicken but I don't think I've ever had one that's infused if you have this much flavor of beer you get some of that nice roasted flavor from the skin then you get a little bite of that slaw we'll buy that jalapeno Jeff nicely done thank you Chef the Skin's crispy the meat's juicy I get it every time I come here how do you describe the menu to people oh man just anything and everything that pairs well with beer that to be 25 types of craft beer tapped alongside everything from kimchi pancakes to German sausage you will leave full happy and comfortable you want a funky joint great beer a clustic menu come see this guyforeign town in Los Angeles right down the street from beer belly remember that place the duck oh anyhow I'm here to check out this Korean restaurant where they've got the traditional environment the traditional menu not so much no this is Beer Garden Fusion Grill and craft beer German fried rice I've never seen Korean German combination before it's food that literally you can't get anywhere else Korean fried chicken with french toast Koreatown obviously has a lot of different Fusion places not German and Korean but that didn't stop owner Neil Kwan from playing Matchmaker kimchi short fried rice what gave you the inspiration to do a Korean Fusion funky craft beer joint after college to be backpack to Europe one of the stops Germany if anything I wanted to capture that Vibe with the help of Chef Eddie Hawk who started mixing things up in the kitchen in 2011. one temporal fried he's extremely passionate about everything he's serving you here drunken chicken C3 it's called Dragon chicken and because they brine it in beer so I'm very moist it's got a great crust on it just perfect what are we making the beer brine for the drunken chicken is that a typical Korean dish no it's not I dig it let's get after it all right we're gonna go ahead with the Korean beer height water we're gonna go ahead and get that honey in there some parsley have lemons a lot of them a lot of them garlic peeled and add some bay leaves bay leaf and green food no just checking fry oregano some kosher salt and some black pepper fired up and then uh then we'll brine yeah give that a little stir a Harry Potter called basically we just want the salt to dissolve salt dissolve bring the flavors together and that's our brine that we're gonna use for our chicken yes okay so we have our brine here now it's it's a little like a sweet deal unless you want to smell that no I'm just smell it and then you probably push my head in there we're gonna go ahead and add the chicken down into the party bowl and how long we're gonna hold the chicken about 24 hours so now that these have brined we're going to add the beer to the stems what kind of beer is this this isn't Guinness actually this is a dark Stout okay and then I'm just going to Pat this dry I'm going to season with salt and pepper and some oil chicken down right into the cavity and into the oven at about 400 degrees for about 35 minutes got it I'm gonna cut right down the center all right and we'll go ahead and plate that with our cabbage frize salad and garnish it with a pickled jalapeno and pickled daikon all right that's it that's it oh we like to do beer can chicken but I don't think I've ever had one that's infused if you have this much flavor of beer you get some of that nice roasted flavor from the skin then you get a little bite of that slaw we'll buy that jalapeno Jeff nicely done thank you Chef the Skin's crispy the meat's juicy I get it every time I come here how do you describe the menu to people oh man just anything and everything that pairs well with beer that to be 25 types of craft beer tapped alongside everything from kimchi pancakes to German sausage you will leave full happy and comfortable you want a funky joint great beer a clustic menu come see this guyforeign town in Los Angeles right down the street from beer belly remember that place the duck oh anyhow I'm here to check out this Korean restaurant where they've got the traditional environment the traditional menu not so much no this is Beer Garden Fusion Grill and craft beer German fried rice I've never seen Korean German combination before it's food that literally you can't get anywhere else Korean fried chicken with french toast Koreatown obviously has a lot of different Fusion places not German and Korean but that didn't stop owner Neil Kwan from playing Matchmaker kimchi short fried rice what gave you the inspiration to do a Korean Fusion funky craft beer joint after college to be backpack to Europe one of the stops Germany if anything I wanted to capture that Vibe with the help of Chef Eddie Hawk who started mixing things up in the kitchen in 2011. one temporal fried he's extremely passionate about everything he's serving you here drunken chicken C3 it's called Dragon chicken and because they brine it in beer so I'm very moist it's got a great crust on it just perfect what are we making the beer brine for the drunken chicken is that a typical Korean dish no it's not I dig it let's get after it all right we're gonna go ahead with the Korean beer height water we're gonna go ahead and get that honey in there some parsley have lemons a lot of them a lot of them garlic peeled and add some bay leaves bay leaf and green food no just checking fry oregano some kosher salt and some black pepper fired up and then uh then we'll brine yeah give that a little stir a Harry Potter called basically we just want the salt to dissolve salt dissolve bring the flavors together and that's our brine that we're gonna use for our chicken yes okay so we have our brine here now it's it's a little like a sweet deal unless you want to smell that no I'm just smell it and then you probably push my head in there we're gonna go ahead and add the chicken down into the party bowl and how long we're gonna hold the chicken about 24 hours so now that these have brined we're going to add the beer to the stems what kind of beer is this this isn't Guinness actually this is a dark Stout okay and then I'm just going to Pat this dry I'm going to season with salt and pepper and some oil chicken down right into the cavity and into the oven at about 400 degrees for about 35 minutes got it I'm gonna cut right down the center all right and we'll go ahead and plate that with our cabbage frize salad and garnish it with a pickled jalapeno and pickled daikon all right that's it that's it oh we like to do beer can chicken but I don't think I've ever had one that's infused if you have this much flavor of beer you get some of that nice roasted flavor from the skin then you get a little bite of that slaw we'll buy that jalapeno Jeff nicely done thank you Chef the Skin's crispy the meat's juicy I get it every time I come here how do you describe the menu to people oh man just anything and everything that pairs well with beer that to be 25 types of craft beer tapped alongside everything from kimchi pancakes to German sausage you will leave full happy and comfortable you want a funky joint great beer a clustic menu come see this guy\n"