Best 12 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.

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.

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.)

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-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.

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 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 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.

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.

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.

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 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.