Kevin Telles Roberts is "The Food Dude," a chef who writes cookbooks for guys who don't have mad kitchen skills, but still love to eat. And he loves him some tailgating. And like the rest of us, those tailgates involve a lot of beer. Which he ends up using as much for cooking, as for drinking.

Here are a couple of recipes from his cookbook Munchies, he told me he came up with while barbecuing in the backyard with some buddies: Beer-Soaked Steak and Drunken chicken.

Kevin says to just use whatever beer you're drinking, and the darker the beer, the more robust your steak and chicken will taste. And later this year, when you're freezing your ass off outside the frozen tundra, you'll appreciate some robust taste.

For more recipes head over to www.munchiestv.com

Beer-Soaked Steak
Serves 1
1 12 ounce can or bottle of beer
1 lb steak, your favorite cut
1-5 garlic cloves, chopped
2 sprigs rosemary
Salt and freshly ground black pepper

1. Pour the beer into an container big enough to hold it and the steak
2. Prick both sides of the steak a few times. Marinate it in the beer for at least 30 minutes in the fridge.
3. Remove from then fridge and add the garlic, rosemary and salt and pepper to taste.
4. Grill until desired doneness.

Drunken Chicken
Serves 2-4
1 bottle of light or amber beer
5-8 pieces of chicken (about 1 1/2-2 lbs)
1/2 cup Stubb's Chicken Marinade
5-10 cloves garlic, minced
2-5 sprigs rosemary
Salt and Freshly ground black pepper

1. Pour the beer into a large bowl. Add the chicken, marinade, garlic, rosemary, and salt and pepper to taste. Mix well. Cover and refrigerate for at least an hour.
2.When you're ready, place the chicken on the grill. Turn it so that it browns on each side. Cook until crispy and the outside is slightly blackened and the meat inside is white. About 8 to 12 minutes each side.