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How To Grill A Beer Can Chicken

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How To Grill A Beer Can Chicken

Since we began this channel, I knew I wanted to share our recipe showing how to grill a beer can chicken. This chicken is moist, seasoned just right, and, without a doubt, one of the easiest ways to grill a chicken. If you're not into a bit of heat, decrease or omit the cayenne pepper.

Ingredients

  • 1 large roasting chicken
  •  1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 2 teaspoon onion powder
  • 2 teaspoon cayenne pepper
  • 4 teaspoon paprika
  • 1 teaspoon salt
  • 1 Can of Beer

Directions

  1. In a small bowl, thoroughly combine all the spices.
  2. Remove giblets from chicken, clean the cavity well, and pat dry with paper towels.
  3. Rub the spice mixture into the chicken making sure it is evenly distributed and down deep into the skin.
  4. Place in a re-sealable plastic bag, seal, and refrigerate 2-3 hours or overnight.
  5. Remove the top from the beer can using a can opener
  6. Heat the grill to medium-high heat and place the chicken over the beer can in a drip pan or pan that can be placed on the grill
  7. Cook for about 1 hour with the grill closed.
  8. Chicken is done when it reaches 165f in the thickest section away from the bone

How To Grill A Beer Can Chicken

Cooking With Spirits Test Kitchen
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Ingredients
  

  • 1 large roasting chicken
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 2 teaspoon onion powder
  • 2 teaspoon cayenne pepper
  • 4 teaspoon paprika
  • 1 teaspoon salt
  • 1 Can of Beer

Instructions
 

  • In a small bowl, thoroughly combine all the spices.
  • Remove giblets from chicken, clean the cavity well, and pat dry with paper towels.
  • Rub the spice mixture into the chicken making sure it is evenly distributed and down deep into the skin.
  • Place in a re-sealable plastic bag, seal, and refrigerate 2-3 hours or overnight.
  • Remove the top from the beer can using a can opener
  • Heat the grill to medium-high heat and place the chicken over the beer can in a drip pan or pan that can be placed on the grill
  • Cook for about 1 hour with the grill closed.
  • Chicken is done when it reaches 165f in the thickest section away from the bone
  •  

Beer can chcicken

Grilled Tequila Lime Shrimp Recipe and Video

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tequila lime shrimp recipe

These flavorful grilled tequila lime shrimp are sure to be a hit at any BBQ. This is one of the recipes where the tequila will cook off all the way, partly because you're draining off the marinade. If you like a little spice you can sprinkle some chili powder on the shrimp prior to grilling or add a diced jalapeno to the marinade.

INGREDIENTS  

  • 1 pound large shrimp 26-30/pound thawed, peeled, with the tails on
  • We like to use frozen because they are already cleaned and ready to go but fresh can be used just be sure to clean them!

Marinade:

  • 4 tablespoons olive oil
  • 4 tablespoons silver tequila
  • Juice & zest of 2 limes
  • 2 tablespoon honey
  • 4 cloves garlic minced less if you don't like garlic
  • 3 tablespoons cilantro chopped
  • Pepper to taste I don't add salt since shrimp is salty enough

Instructions

  1. Combine the marinade ingredients in a large Ziploc bag. Add the shrimp and toss gently to coat. Let sit for 30 minutes to 1 hour in the refrigerator
  2. Preheat BBQ/grill to high. Reduce heat to medium-high
  3. Thread the shrimp onto skewers or get a grilling basket warmed up and lightly oiled
  4. Grill the shrimp for about 4 minutes/side
  5. Don't over-cook or the shrimp will get a rubbery texture and you don't want that!
tequila lime shrimp recipe

Grilled Tequila Lime Shrimp Recipe and Video

Cooking With Spirits Test Kitchen
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Ingredients
  

  • 1 pound large shrimp 26-30/pound thawed, peeled, with the tails on
  • We like to use frozen because they are already cleaned and ready to go but fresh can be used just be sure to clean them!

Marinade:

  • 4 tablespoons olive oil
  • 4 tablespoons silver tequila
  • Juice & zest of 2 limes
  • 2 tablespoon honey
  • 4 cloves garlic minced less if you don't like garlic
  • 3 tablespoons cilantro chopped
  • Pepper to taste I don't add salt since shrimp is salty enough

Instructions
 

  • Combine the marinade ingredients in a large Ziploc bag. Add the shrimp and toss gently to coat. Let sit for 30 minutes to 1 hour in the refrigerator
  • Preheat BBQ/grill to high. Reduce heat to medium-high
  • Thread the shrimp onto skewers or get a grilling basket warmed up and lightly oiled
  • Grill the shrimp for about 4 minutes/side
  • Don't over-cook or the shrimp will get a rubbery texture and you don't want that!

The Best Queso Beer-Cheese Dip Recipe

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Queso Beer-Cheese Dip

Get the fiesta started with warm queso. This queso beer-cheese dip is blended with flavors of lager beer, sweet and spicy peppers, and onion. This dip is an easy, entertaining favorite that is sure to please any crowd or as an easy weeknight dinner when served as nachos with rice and beans.

INGREDIENTS

  • 3 tablespoon butter divided
  • ½ White onion, chopped
  • 1Bell pepper, seeded and diced
  • 1 Jalapeno
  • 2 cloves garlic, minced
  • ¾ cup whole milk
  • ½ cup Samuel Adams or your favorite lager
  • 12 ounces sharp cheddar cheese, shredded
  • 12 Ounces mild or medium Cheddar cheese shredded
  • 2 tablespoons all-purpose flour
  • Chips or veggies to serve the dip with
  • Cilantro, tomatoes and fresh peppers make a great optional topping.

DIRECTIONS

  1. Heat 1 tbs. of the butter in a large skillet over medium heat. Add the onion, peppers, and garlic. Cook until the vegetables are lightly browned and soft.
  2. Remove the vegetables from the pan and set aside. Add remaining butter to the pan and melt. Slowly sprinkle ½ tbs of the flour over the butter while whisking it. You should have a thick but smooth mixture.
  3. Slowly add in the milk and keep whisking. Add in the beer and allow the mixture simmer.
  4. While whisking slowly sprinkle the remailing flour into the sauce.
  5. Cook over medium heat until the sauce is smooth.
  6.  In small amounts slowly add the cheese to the warm milk mixture. Be sure to keep whisking until the sauce is smooth. I like to work in batches until all of the cheese has been added in I have a smooth sauce.
  7. Add the pepper and onion mixture to the cheese sauce
  8. Simmer on low for a few minutes. Do not allow the cheese to overcook.

Serving

Queso Beer-Cheese Dip is great with chips or veggies. We like to top the dip with chopped fresh cilantro and diced tomatoes.

The Best Queso Beer-Cheese Dip Recipe

admin
Get the fiesta started with warm queso. This queso beer-cheese dip is blended with flavors of lager beer, sweet and spicy peppers, and onion. This dip’s an easy entertaining favorite that is sure to please any crowd or as an easy weeknight dinner when served as nachos with rice and beans.
Print Recipe Pin Recipe

Ingredients
  

  • 3 tablespoon butter divided
  • ½ White onion chopped
  • 1 Bell pepper seeded and diced
  • 1 Jalapeno
  • 2 cloves garlic minced
  • ¾ cup whole milk
  • ½ cup Samuel Adams or your favorite lager
  • 12 ounces sharp cheddar cheese shredded
  • 12 Ounces mild or medium Cheddar cheese shredded
  • 2 tablespoons all-purpose flour
  • Chips or veggies to serve the dip with

Instructions
 

  • Heat 1 tbs. of the butter in a large skillet over medium heat. Add the onion, peppers, and garlic. Cook until the vegetables are lightly browned and soft.
  • Remove the vegetables from the pan and set aside. Add remaining butter to the pan and melt. Slowly sprinkle ½ tbs of the flour over the butter while whisking it. You should have a thick but smooth mixture.
  • Slowly add in the milk and keep whisking. Add in the beer and allow the mixture simmer.
  • While whisking slowly sprinkle the remailing flour into the sauce.
  • Cook over medium heat until the sauce is smooth.
  •  In small amounts slowly add the cheese to the warm milk mixture. Be sure to keep whisking until the sauce is smooth. I like to work in batches until all of the cheese has been added in I have a smooth queso dip.
  • Simmer on low for a few minutes. Do not allow the cheese to overcook.
Get the fiesta started with warm queso blended with flavors lager beer, sweet and spicy peppers, and onion.This dip's an easy entertaining favorite!

Instant Pot Brats with Beer-The Best Bratwurst Recipe

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Instant Pot Brats with Beer-The Best Bratwurst Recipe

What better way to celebrate Octoberfest than with bratwurst and beer! This recipe is quick, easy, and, for the most part, requires very little hands-on work. If you really wanted to save time you could use frozen peppers and onions or cut them up ahead of time and store in the refrigerator until ready to cook.

  • 2 tablespoons butter
  • 1 package brats, 6
  • 1 Bottle of Beer ( we prefer Shiner Bock for brats)
  • 1 medium green sweet bell peppers, cap, and seeds removed and sliced
  • 1 large red sweet bell pepper, cap, and seeds removed and sliced
  • 1 large yellow sweet bell pepper, cap, and seeds removed and sliced
  • 1 large yellow onion, peeled and sliced
  1. Turn the Instant Pot onto the high saute setting and melt the butter.
  2. Brown the Brats on all sides in the melted butter and remove to a plate.
  3. Add the sliced bell peppers, sliced onion to the Instant Pot and saute for about 3-4 minutes.
  4. Push the warming/cancel button to turn off the saute setting.
  5. Return the brats to the Instant Pot. Add the beer to the Instant Pot. Place the lid on the Instant Pot and set the valve to the sealing position.
  6.  Push the manual or pressure button and set the timer for 6 minutes.
  7.  When the timer goes off allow the Instant Pot to naturally release
  8. Carefully open the lid to the Instant Pot away from you
  9. Serve the Brats on Rolls and top with peppers and onions.

Instant Pot Brats with Beer-The Best Bratwurst Recipe

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Ingredients
  

  • 2 tablespoons butter
  • 1 package brats 6
  • 1 Bottle of Beer
  • 1 medium green sweet bell peppers cap, and seeds removed and sliced
  • 1 large red sweet bell pepper cap, and seeds removed and sliced
  • 1 large yellow sweet bell pepper cap, and seeds removed and sliced
  • 1 large sweet onion peeled and sliced
  • Salt and Pepper to taste optional

Instructions
 

  • Turn the Instant Pot onto the high saute setting and melt the butter.
  • Brown the Brats on all sides in the melted butter and remove to a bowl.
  • Add the sliced bell peppers, sliced onion, salt, and ground pepper to the Instant Pot and saute for about 3 minutes.
  • Push the warming/cancel button to turn off the saute setting.
  • Return the brats to the Instant Pot. Add the beer to the Instant Pot. Place the lid on the Instant Pot and set the valve to the sealing position.
  •  Push the manual button and set the time for 5 minutes.
  • Allow the Instant Pot to pressure cook the brats, bell peppers, and onions for the allotted time. When the timer goes off allow the Instant Pot to naturally release the steam for 5 minutes.
  • After 5 minutes carefully push the valve to the releasing setting with the end of a wooden spoon. Allow the steam to release.
  • Carefully open the lid to the Instant Pot away from you.
  • Serve the Brats on buns and top with peppers and onions.
  • Serve some of your favorite side salads like potato salad, coleslaw, and chips with the Brats.
  • Makes 6 servings and can be doubled if feeding a crowd. (See recipe notes below)
Instant Pot Brats with Beer-The Best Bratwurst Recipe

Savory Beef Tips in Red Wine Sauce Instant Pot Recipe

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Savory beef tips use to take hours to cook, until the Instant pot or electric pressure cookers. Now this savory dish cooks up tender and tasty in no time! This recipe is perfect when you want a homecooked meal that is comforting and tasty but you don't have a lot of time to spend in the kitchen.

Savory beef tips use to take hours to cook, until the Instant pot or electric pressure cookers. Now this savory dish cooks up tender and tasty in no time! This recipe is perfect when you want a homecooked meal that is comforting and tasty, but you don't have a lot of time to spend in the kitchen.

 

The Meat

I like to use top sirloin for this dish because most of the fat has been trimmed away. Since this cook in an Instant Pot or pressure cooker, you can go with a cheaper cut of meat and it will still be tender.

The Mushrooms

I usually use button mushrooms in this dish and will frequently decrease the amount of meat and increase the number of mushrooms. Since the sauce is so rich and flavourful, the mushrooms will take on a lot of the sauce's flavor, making more expensive mushrooms unnecessary.

Ingredients

  • 3 teaspoons olive oil
  • 1 beef top sirloin steak (1 pound), cubed
  • 2 Cloves of garlic crushed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup dry red wine or beef broth
  • ½ pound sliced baby portobello mushrooms
  • 1 small onion, halved and sliced
  • 2 cups beef broth
  • 2 tablespoon Worcestershire sauce
  • 3 to 4 tablespoons cornstarch
  • ¼ cup cold water

Instructions

  1. Select saute setting on a 6-qt. Electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl.
  2. Add wine to the cooker, stirring to loosen browned bits. Return beef to cooker; add the mushrooms, onion, broth, and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes—quick-release pressure.
  3. Select saute setting and adjust for low heat; bring the liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes or egg noodles

More Ways to Enjoy Beef

If you are looking for another way to enjoy beef, give this beef finger meat recipe a try. For those that don't know what beef finger meat is, it is meat REMOVED from the bones.

Savory Beef Tips in Red Wine Sauce Instant Pot Recipe

Cooking with Spirits Test Kitchen
5 from 1 vote
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Ingredients
  

  • 3 teaspoons olive oil
  • 1 beef top sirloin steak 1 pound, cubed
  • 2 Cloves of garlic crushed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup dry red wine or beef broth
  • ½ pound sliced baby portobello mushrooms
  • 1 small onion halved and sliced
  • 2 cups beef broth
  • 2 tablespoon Worcestershire sauce
  • 3 to 4 tablespoons cornstarch
  • ¼ cup cold water

Instructions
 

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl.
  • Add wine to the cooker, stirring to loosen browned bits. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
  • Select saute setting and adjust for low heat; bring the liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened 1-2 minutes. Serve with mashed potatoes or egg noodles

Cooking With Spirits Social Media

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Social Media

Love it or hate it, social media is here to stay. If you’re on our website reading this you know about our site but did you know you can find Cooking With Spirits in several other spots online?

We finally started a YouTube channel!  Have you subscribed onYouTube?  After you hit the subscribe button be sure to click on the bell to be notified when we upload new content.

Did you know we also have a Facebook page? On Facebook, we try to share our latest content, news articles that relate to cooking and of course information from our favorite cooking sites.

Do you prefer photos? Ride It Wrench It is on Instagram too! We try to post photos from our adventures along with interesting motorcycles we see while we’re out and about.

How You Can Help

I’m sure most of you know Cooking With Spirits only has a few people behind the content. There is no big marketing team, photographer or social media guru. We all have full-time schedules and do our best to keep relevant content coming to you. You can help us by sharing the content on the various social media sites when you see it. Even a like on Facebook has a huge impact on how many people Facebook shows our content. Since our goal is to inspire as many cooks as possible we appreciate every time you show our post some love!

Get to Know Us

We are working on bio pages for everyone on the team but until those are finished you can get to know us a little better on our about page.

5 Reasons You Need A Dutch Oven in your Kitchen

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5 Reasons You Need A Dutch Oven

Call it a Dutch oven, a cocotte, a casserole dish, or a cast iron pan -- just don't underestimate it. Once you have one in your kitchen you'll wonder how you've ever cooked without it! Since the entire team at Cooking With Spirits likes to be creative we thought we'd share 5 Reasons You Need A Dutch Oven in your Kitchen.

If you think a dutch oven is just to cook soup, you're not using it to its full potential.

1. Bake Bread

Jim Lahey’s no-knead bread recipe has amassed a serious following. You just stir and then bake -- no kneading, no shaping, and very little room for error. The steam from the Dutch oven creates a crackly, golden crust -- the kind home bakers lust after -- and a perfectly round shape.

2. Braise Meat

Low and slow: That’s the key to braising. Cast iron keeps heat consistent during cooking, so you can leave the pot alone for hours without fussing with the stove. As an added bonus, it retains heat long after you take your braise from the stove -- take it directly to the table and it’ll stay warm for dinner.

3. Your Dutch Oven Can Act as a DIY Cooler

Fresh, crisp salads should remain that way, and your Dutch oven can help. Fill an enameled Dutch oven with ice water and let it stand until the pot is thoroughly chilled (about 5 minutes). Dump the water out, dry the pot, and transfer the chilled food into the pot for serving. Because of cast iron’s ability to retain heat (or lack thereof) and keep a stable temperature, your Dutch oven will remain cold for much longer than would a glass or plastic serving bowl.

4. Fry Something

Frying can be a daunting task -- and a messy one. The tall sides of a Dutch oven help to cut down on oil splatter, and the cast iron handles very high heat without burning.

5. Your Dutch Oven Can Double as a Smoker

Just because the weather isn’t cooperating doesn’t mean that you can’t smoke food. Indoor smoking delivers some of the same complexity and aromas that you’d produce on a grill.

If you're interested in our other favorite kitchen tools check out our Kitchen Tools and Supplies Page.

Call it a Dutch oven, a cocotte, a casserole dish, or a cast iron pan -- just don't underestimate it. Once you have one in your kitchen you'll wonder how you've ever cooked without it!

Our Favorite Blender for Cooking and Mixed Drinks

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Our Favorite Blender for Cooking and Mixed Drinks

Our Favorite Blender for Cooking and Mixed Drinks is the Vitamix 5200 blender. You won’t just find the Vitamix 5200 blender in restaurant kitchens. You’ll find it in home kitchens around the world. We use the Vitamix 5200 blender in our test kitchen and at home.  The price point is a bit higher than some of the other Vitamix models but the features are well worth it. 

Vitamix 5200 blender

  • Variable Speed Control: Easily adjust speed to achieve a variety of textures. The dial can be rotated at any point during the blend, so you’re in complete control
  • Large Batches: The size and shape of the self-cleaning 64-ounce container is ideal for blending medium to large batches. Design Feature: Radial cooling fan and thermal protection system
  • Hot Soup: The blades in the Vitamix container reach speeds fast enough to create friction heat, bringing cold ingredients to steaming hot in about six minutes
  • Hardened Stainless-Steel Blades: Our aircraft-grade stainless steel blades are designed to handle the toughest ingredients, so from the first blend to the last, you get the same quality results
  • Self-Cleaning: With a drop of dish soap and warm water, your Vitamix machine can clean itself in 30 to 60 seconds.
  • What's in the Box: motor base, 64 oz. container, getting started guide, DVD, classic tamper. Cord: 6 ft.Electrical Ratings: 120 V, 50/60 Hz, 11.5 Amps
  • 7- year full warranty

Built to Last

A bargain blender's not a bargain if it doesn't last. We know purchasing a Vitamix blender is an investment. But Vitamix blenders are built to last, helping you buy dependable, not disposable.

Easy To Clean

Just blend warm water and a drop of dish soap at your machine's highest speed, and watch it self-clean in 60 seconds or less - no disassembly required

The Difference Is in the Blend

Since the number-one reason people purchase a blender is to make smoothies, it’s important to get them right. Whether you prefer an icy blend or a perfectly smooth purée, nutrition-packed with veggies or a light, fruity treat, Vitamix smoothies give you a delicious, even blend in every sip.

Power
We don’t aim to have the highest horsepower. You don’t need more horses; you need trained ones. The focused power of our complete blending system causes every component of the Vitamix machine to work together, creating faster, smoother blends packed with flavor.

The Universal Tool
Make smoothies & juices, hot soups, flours & dough, nut butter, frozen desserts, batters, dressings & sauces, non-dairy milks, and more.

Manufactured in Cleveland, Ohio USA

64-ounce Container

The size and shape of the 64-ounce container is ideal for blending medium to large batches.

You can find more of our favorite kitchen tools and supplies on our resource page.

Lemon-Drop Chicken Drumsticks Recipe: Grill, Oven or Instant Pot

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Lemony, sweet, sour and super easy to make. Lemon-Drop Chicken Drumsticks are perfect for tailgating, parties, and even a budget-friendly weeknight dinner.

Lemon-Drop Chicken Drumsticks are a take on a lemon drop cocktail. These drumsticks are quick and easy and can be made on the grill, in the oven or even in an Instant Pot/pressure cooker. The ingredients list is common pantry items, drumsticks or wings and these take very little hands-on time making them perfect for any meal or party.

INGREDIENTS

  • ½ cup vodka
  • ¼ cup fresh lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon vegetable or olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ pounds chicken drumsticks

Oven

Preheat oven to 400°. Line a 9- by 13-in. baking pan with a couple of layers of foil. Arrange the chicken drumsticks in a single layer in the pan, and pour the marinade evenly over all of the chicken. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15-20 minutes.

Grill

Preheat grill to 350 degrees. Place chicken legs on grill and base with some of the marinade. Grill for 30 minutes, rotating every 10 minutes or until they reach an internal temperature of 185-190 degrees F. 165 F is technically done with chicken but the higher temp will help avoid the occasional bloody meat around the joints and give the meat a better texture.

After the chicken starts cooking do not baste it with the marinade the raw chicken was in. 

Instant Pot or Pressure Cooker

  1. Add the avocado or vegetable oil to the Instant Pot and set to saute. When the oil is hot, add the chicken drumsticks. Lightly brown the chicken and then press cancel to stop saute.
  2. Pour the marinade over the chicken.
  3. Cook on high pressure for 9 minutes. When done let release the pressure naturally to make sure the chicken is as tender and juicy as possible! Quick-release is never your friend when
    cooking chicken!

Cooking with Vodka

Vodka acts as an emulsifier to bind oils and water. Because vodka is relatively flavorless, it won’t overpower your dish unless you add too much. Stick to the suggested amount of Vodka suggested and you'll have nothing to worry about.

Alcohol Content

Depending on the cooking method you choose only about 15-20% of the alcohol content will remain in the entire dish. Keep in mind much of it is left in the marinade and then distributed over all of the chicken. Per serving you're getting very little alcohol and don't have to worry about feeling tipsy from eating these.

Lemon-Drop Chicken Drumsticks

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Ingredients
  

  • ½ cup vodka
  • ¼ cup fresh lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon vegetable or olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ pounds chicken drumsticks

Instructions
 

  • In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper.
  • Stir to dissolve sugar and salt.
  • Add the chicken drumsticks and mix to coat. Seal the bag and refrigerate for 2 to 3 hours.
  • Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil.
  • Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all.
  • Bake until meat is well browned and pulling away from the bone, about 1 hour and 15-20 minutes. Serve hot

More Tasty Chicken Recipes