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July Grilling Recipes

Smoked Beer Can ChickenBeer Can Chicken

Prep Time: 10 Min
Salt-Curing Time: 1 ½ to 2 Hrs
Cook Time: 10 Mins
Total Time: 20 Mins

Crack a beer and use it to smoke your chicken! This beer can chicken recipe makes moist, succulent, smoky chicken every taste bud will appreciate.


  • 1 whole chicken, about 5 pounds
  • ¼ cup kosher salt
  • 1 can (12 ounces) beer, at room temperature
  • 2 tsp. granulated onion
  • 2 tsp. granulated garlic
  • 1 tsp. prepared chili powder
  • ½ tsp. freshly ground black pepper


  1. Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1 ½ to 2 hours.
  2. In a small bowl, mix the rub ingredients.
  3. Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. Season it all over with the rub, Fold the wing tips behind the chicken’s back. Let the chicken stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for indirect cooking over medium heat.
  4. Open the beer can and pour out half the beer. Use a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
  5. Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood chips begin to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170 degrees F in the thickest part of the thigh (not touching the bone), 1 ¼ to 1 ½ hours. Carefully remove the chicken and can from the grill (do not spill contents of the beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lighting it from the beer can and cutting it into serving pieces.
  6. Serve warm.

Recipe adapted from Why I Grill

Texas Beef Ribs

Prep Time: 20 Min
Cook Time: 7 Hours
Total Time: 7 Hours 20 Min

Get ready for a taste of the Wild West with this delicious recipe for Texas Beef Ribs. These ribs are slow-cooked to perfection and smothered in a rich, flavorful sauce that is the epitome of Southern BBQ.


  • Flaked Kosher Salt
  • Mustard
  • Worcestershire Sauce
  • Your Favorite Beef Rub
  • Favorite Blackened Saskatchewan Rub
  • Low Sugar Apple Juice
  • Beef Broth
  • Beef Ribs


  1. Trim as much fat as possible from the top of the ribs with a filet knife. Also pull the membrane from the back side.
  2. Cover each side with a moderate coat of flake kosher salt.
  3. Wrap each rack with plastic wrap and refrigerate for 6-8 hours.
  4. Unwrap and wipe the excess salt from both sides of the ribs.
  5. Apply a light coating of mustard to both sides to act as a glue for your rub.
  6. Sprinkle Worcestershire sauce on both sides and apply a light coating of your favorite beef rub, followed by a medium coating of your favorite blackened Saskatchewan rub.
  7. Preheat your grill to 275 degrees and cook the ribs bone side down for 3-4 hours until the internal temperature reaches 175 degrees. Spritz the ribs every half hour with a low sugar apple juice to help keep them moist.
  8. Remove the ribs and wrap them in heavy duty aluminum foil. Pour a few ounces of beef broth into each foil pocket and tightly seal them back up.
  9. Return the ribs in the foil back to the grill at 275 degrees.
  10. Cook them for an additional 2-3 hours until internal temperature reaches 203 degrees.
  11. Remove the ribs from the grill and unwrap them from the foil and enjoy!

Recipe adapted from Burch Barrel

Lightly Smoked Oysters

Prep Time: 15 Mins
Cook Time: 5 Mins
Total Time: 20 Mins


  • 6 tbsp. unsalted butter
  • 1 bunch of green onions, very thinly sliced
  • 1 tsp Sherry vinegar
  • 1 large garlic clove, minced
  • 1 tbsp fresh lemon juice
  • 2 tsp Tabasco sauce
  • 2 dozen oysters on the half shell


  1. In a skillet, melt 2 Tbsp of butter. Add green onions and cook over moderate heat, stirring until softened and lightly browned, for approximately 8 minutes. Stir in the vinegar and transfer to a bowl. Cool. Stir in the garlic, lemon juice and Tabasco sauce.
  2. Soften the remaining 4 tablespoons of butter and combine thoroughly with the onion mixture. Season with salt (this mixture can be made ahead).
  3. Light the Broil King Keg and adjust the settings for a constant temperature of 350 degrees F. Replace the cooling grids. Shuck the oysters immediately before grilling. Place a dollup of the butter mixture on each oyster.
  4. Place the oysters on the grids and close the lid. Cook until just cooked through and the butter us melted about 5 minutes. Serve right away. A bed of kosher salt can help prevent spilling and enhance the presentation.

Recipe adapted from Broil King

Tomahawk Pork Chops

Deliciously good tomahawk pork chops cooked right on the coals.

Prep Time: 10 Mins
Cook Time: 20 Mins
Resting Time: 2 Mins
Total Time: 32 Mins


  • 2 tomahawk pork chops
  • 1 tbsp mustard
  • 1 tbsp of garlic powder
  • 1 tbsp of onion powder
  • 1 tbsp of paprika
  • 1 tbsp of black pepper
  • 1 tbsp of sea salt


  1. When the pork chops are at room temperature, lather in mustard to help the other spices stick. Season the pork chops additionally with all the spices above. (Optional) Add some tin foil to the bone of the meat if you do not want it to burn.
  2. Use charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling.
  3. Place pork chops on top and let cook for 10 minutes per side or until internal temperature is 170 degrees F. Once cooked, dust it off and place on a cutting board to rest for 2 minutes.
  4. Serve & Enjoy!

Recipe adapted from Over the Fire Cooking


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