How to grill with beer: because your food should be as drunk as you are

How to grill with beer: because your food should be as drunk as you are

CultureJune 13, 2014

The best way to celebrate the beginning of summer is to load your grill up with booze-soaked meat. It’s also the best way to throw the most-kick ass barbecue your block has ever seen. So what are you waiting for, grill master? That steak ain’t gonna sear itself.

Cerveza Chicken

  • 8-10 chicken wings/drummies
  • 1/8 cup olive oil
  • 1/4 cup chopped onions
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 2 cloves garlic
  • Handful fresh parsley
  • 1 lime
  • 1 cup Mexican lager

Drop the chicken in a bag and add all of the other ingredients. Shake that bitch up, and let it marinade in your fridge for about an hour. Pass the time by drinking more beer, or a start a good old-fashioned game of corn hole. When you’re ready, toss the wings on the grill until they’re nice and crispy. Serve and enjoy.

Drunk Ribs

Get yourself a rack of ribs, and then ...


  • 2 Tbsp garlic
  • 1.5 Tbsp pepper
  • 1.5 Tbsp seasoned salt
  • 1 tsp oregano
  • 1/4 cup white vinegar
  • 3 stouts or porters


  • 1/2 bottle ketchup
  • 1/2 bottle Worcestershire sauce
  • 3/4 cup maple syrup
  • 1/2 cup brown sugar
  • 1/2 cup liquid smoke
  • 1/4 cup butter
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey mustard
  • 3 cans of beer

Start mixing the marinade the night before your big barbecue. Combine all of the ingredients in a shallow dish, adding the ribs last. Make sure the marinade covers the ribs. If you need more, just add another beer and some garlic, you’ll never fuck anything up with more beer and garlic. Let the ribs soak in the beer-y goodness overnight. Mix up the sauce, and let it chill out in the fridge overnight, too. (Sauce hack: If that recipe looks like too much work for you, just grab two bottles of pre-made barbecue sauce and stir in one beer. Same thing, way less time.) When you’re ready to get cookin, turn your grill up to medium, and set that juicy rack down.

Slather your baby back with beer sauce, and let the magic happen for about an hour and half, or until the meat is falling off of the bone. You’ll have neighbors you didn’t know you had showing up with more beer in exchange for a rib. In our book that’s a perfectly acceptable trade.

Steak Under the Influence of Garlic

  • Steak
  • 1 can of pale ale
  • 3 cloves of garlic
  • 1 tsp pepper
  • 1 cup oyster sauce (Or Worcestershire sauce)
  • Juice of 1 lemon
  • Favorite steak seasoning

Wash your hands, then pour a beer into a shallow dish, add oyster sauce, garlic, pepper and lemon juice, and whisk it up. It’s time to get handsy with your steaks and rub steak seasoning all over them. Place them in the dish and let them marinate for about an hour. Once your friends show up, heat up the grill, and listen to those steaks sizzle until you can’t take it anymore.

Shitfaced Salmon

  • Salmon steaks
  • 1/4 cup amber ale
  • 4 Tbsp butter
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 1 Tbsp Lemon Juice
  • 1 Tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp lemon pepper
  • Splash liquid smoke

Crack open your beer and take a nice swig. Now you’re ready to start cooking. Combine all of the ingredients, except the butter, in a shallow pan and whisk it all together. Place your salmon in the dish and let them sit for an hour. Once it’s soaked up all that beer, pour the marinade into a saucepan, and add the butter. Reduce this sticky mixture on medium heat until it becomes a  thick sauce. Place a sheet of aluminum foil on your grill, and plop the salmon down. Brush themwith the reduction sauce, and grill them until they’re cooked through. Add a sprig of rosemary, ifyou’re into theatrics, and enjoy.