Beer and barbecue. Is there any better combination? There is - cooking your barbecue WITH beer. And it’s just as delicious as you think it is.
Read on to discover our favourite beer BBQ recipes.
Beer can chicken
Yup, you guessed it. It’s succulent, moist chicken cooked with a beer can. Is it conventional? No way. But is it tasty? Absolutely.
1 can of light lager
1 1.5-2kg chicken
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon sweet paprika
1/2 tablespoon cayenne pepper
A foil baking pan (for a drip pan)
Pour out (or drink!) half of the beer.
Prepare your barbecue for high, indirect heat and fit with a drip pan. For a charcoal grill, bank coals on one side of the grill and put the drip pan on the empty side. For a gas barbecue, leave one burner turned off and place the drip pan over the unlit burner. Add 1.5 cm of water to the pan.
Season the chicken with salt, sugar, paprika and pepper.
Place cavity of the chicken, legs pointing down, onto the open can so that it supports the chicken upright.
Place the can with the chicken on the barbecue above the drip pan and over indirect heat. Grill the chicken, covered, for 15-60 minutes, or until cooked through. If you’re using charcoal, you may need to add more to maintain heat.
Let chicken rest 10 minutes before carving. Serve with pan drippings. Serve and enjoy!
Beer glazed beef ribs
Sticky, juicy and saucy. These beer glazed beef ribs are everything you need for the perfect barbecue meal. Dig in!
8 meaty beef ribs (1kg)
1/3 cup (75ml) of hoisin sauce
1/3 packed cup (70g) brown sugar
2 tablespoons rice wine vinegar
1 cup (250ml) lager beer
1 tablespoon finely chopped fresh ginger
2 garlic cloves, finely chopped
1 teaspoon of soy sauce
1/8 teaspoon of five-spice powder
If the ribs are still joined together, cut them into individual pieces. Place them in a shallow baking dish, meat side down.
Mix the hoisin sauce, sugar, and vinegar in a bowl. Gradually stir in the beer, then add the ginger, garlic, soy sauce, and five-spice powder and mix well. Pour the marinade over the ribs, turning them to coat, then turn them meat side down again. Cover and refrigerate for 8 hours.
One hour before cooking, remove the ribs from the refrigerator. Preheat the barbecue or broiler to high.
Transfer the ribs to a platter, and pour the marinade into a small saucepan. Bring to a boil and boil for 12 to 15 minutes, until reduced to 1 cup (250ml).
Grill the ribs, turning to cook on all four sides and brushing them with the reduced marinade, for 4 to 5 minutes on each side - 16 to 20 minutes total. Serve any remaining marinade as a dipping sauce. Delicious!
Stout and sriracha beer barbecue sauce
What can take any mediocre barbecue and turn it into an amazing feast for the senses? The perfect sauce. Chuck this rich sauce over chicken, shrimp, ribs or beef steak.
1 tablespoon of olive oil
4 cloves of garlic, minced
1/3 cup of low sodium soy sauce
3/4 cup of tomato sauce
2 tablespoons of Worcestershire sauce
2 tablespoons of sriracha
2 tablespoons of smoked paprika
1 cup of Stout
1/3 cup of brown sugar
1 tablespoon of onion powder
In a pot over medium heat, add the oil. Let it get hot but not smoking.
Add the garlic and stir for about 30 seconds, or until you can smell it.
Add the remaining ingredients and stir until combined. Allow the sauce to cook until thickened, stirring occasionally, about 15 minutes.
Store in an airtight container in the fridge. Enjoy!
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