Best Beer Barbecue Sauce Recipes

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
• Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
• Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

BEER AND MOLASSES BARBECUE SAUCE

Steps:

• Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

ROOT BEER BARBECUE SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)
• *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.

GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE

Steps:

• Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
• Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
• Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
• Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
• Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
• If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.

PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
• Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
• Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE RECIPE - (4.8/5)

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce. Basic Barbecue Rub: Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months. Cola Barbecue Sauce: Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months. Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. CATEGORIES: Chicken Main Dish Barbecue View All

BEER-BRAISED RIBS IN BARBECUE SAUCE (PRESSURE COOKER)

Steps:

• Pour the beer, water and vinegar into a 6-quart or larger pressure cooker; add ribs, arranging them so none are right on top of each other, though they do not have to be submerged in the liquid to cook properly.
• Lock the lid in place and heat to high pressure over high heat, then lower heat so that pressure is maintained; cook 15 minutes and then turn off the heat and release the pressure (I carefully place the cooker in the sink and run cold water over the side of it, this releases the pressure quickly).
• Carefully remove the lid, tilting the cooker away from you to allow the steam to escape.
• Heat your oven to 400°; transfer ribs to a foil-lined baking pan and brush the barbecue sauce on all sides of the ribs; roast until browned and crisp on top, about 10 minutes; turn the ribs over, brush with more sauce and roast about 5 more minutes.
• Serve with more sauce, if you like.

BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.

ROOT BEER BARBECUE SAUCE

Steps:

• If you are adding in onion and garlic, then saute first in a couple tablespoons oil in a heavy saucepan for about 5 minutes until soft.
• Add in the remaining ingredients, except salt and pepper; bring to a boil, stirring occasionally.
• Reduce heat to medium-low and simmer for about 25-30 minutes.
• Season with salt and pepper to taste.
• Cool to room temperature, cover then chill overnight or tightly covered for up to 2 weeks.

BEER AND MUSTARD BARBECUE SAUCE

Steps:

• In a large bowl combine the mustard and the brown sugar.
• Pour in the beer, stir to mix.
• Stir in the tomato puree and add the Tabasco sauce.
• Use this as a marinade and brush on sauce for barbecued chicken and pork.

PULLED PORK SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• 1. Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. 3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. 4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings. Make-Ahead Tip: Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers; seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan; cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking.

TANGY MOLASSES AND BEER BARBECUE SAUCE

Steps:

• In a heavy sauce sauté onion and garlic in about 2 tablespoons oil until soft (about 3 minutes).
• Add in all remaining ingredients; mix to combine and bring to a boil, stirring occasionally.
• Reduce heat; simmer until the sauce thickens and is reduced to around 2 cups or a little more, stirring occasionally, season with salt if desired (this should take about 20 minutes).
• Cool completely, cover and refrigerate for a minimum of 6 hours.

PORK SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender. , In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with 2 forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

GRILLED SIRLOIN WITH CHILI-BEER BARBECUE SAUCE

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Set aside 3/4 cup and keep warm., Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 9-13 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°), basting occasionally with remaining sauce. Slice meat and serve with reserved sauce.

BEER BARBECUE SAUCE

Steps:

• Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat.
• Add minced garlic before using.
• Baste meat during last 15 minutes of grilling time.

BEER BARBECUE SAUCE

Steps:

• Combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlicand onions in a large mixing bowl.
• Put food in the sauce and let stand at room temperature for up to 2 hours or you can leave in refrigerator overnight.
• When ready to cook your meat, remove food and place the sauce in a saucepan and cook for 10 minutes or until it thickens.
• You can use the sauce for basting or serving with cooked food.

BAKED BEER-BARBECUE WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
• Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.