Be The King of the BBQ with our Beer Based BBQ Recipes

Nothing tastes better in summer than delicious BBQ’d meat, that first bite of a mouth walking smoky steak is enough to invoke the fondest of summer time memories.  However, with the negative press currently surrounding the carcinogenic affects of the humble BBQ it can put some people off.  But fear not, Cuckooland has the perfect and somewhat surprising solution, beer! A study published in the Journal of Agriculture and Food Chemistry found that marinating your meat in beer decreases the threat of carcinogen compounds by a whopping 53 percent! Struth those Aussies were onto something!

Cuckooland has teamed up with BBQ champion Ben Bartlett, to develop a range of beer-based marinades that can be used alongside the famed Lotus Grill, another piece of BBQ kit that has been proven to lower carcinogenic risk. We have included three mouth-watering recipes, which are sure to delight BBQ fans as well as safeguard the health and well-being of your family and friends.

Blackened Steak with “Can o’ Beer” Marinade

Makes 4 servings

What you’ll need:

  • Four 8 oz. sirloin steak
  • 2 tbsp. olive oil
  • 50 mls. dark beer
  • tbsp. tomato puree
  • 3 tbsp. Worcestershire sauce
  • 3 tbsp. brown sugar
  • 2 tbsp. treacle syrup
  • 1 garlic clove, minced
  • ½ tsp. ginger, onion powder, and black pepper
  • 1 tbsp. hot sauce

How to make the marinade:

1. Combine all the ingredients in a bowl and add the steak

2. Coat thoroughly and place in a zip-lock bag

3. Refrigerate for 2 hours

4. Grill the steak on a high heat until cooked

Blackened Steak with "Can o' Beer" Marinade

Char-grilled Czech Chicken

Makes 8 servings

What you’ll need:

  • 8 Chicken quarter portions
  • 1 bottle Czech Pilsner Lager (reduced to half)
  • 4 tbsp. unsalted butter
  • 1 clove garlic minced
  • 1 onion finely diced
  • 1 peeled apple grated
  • 4 tbsp. brown sugar
  • 50 mls. Tomato puree
  • 50 mls. Apple cider vinegar
  • 3 tbsp. Tabasco Chipotle pepper sauce
  • ½ tsp. cinnamon
  • ½ tsp. granulated garlic
  • ¼ tsp. ground black pepper
  • ¼ tsp. allspice


1. Fry the onions, apple and garlic until soft

2. Add all other ingredients including the reduced beer and bring to a boil

3. Reduce to a moderate simmer for 15 minutes or until the sauce has thickened and reduced

4. Place in a blender and blend until very smooth

5. Marinade the chicken portions and cook on a low-medium heat until cooked through

Char-grilled Czech Chicken

Black Beer Pulled-Pork Sliders

Makes:   12 servings

Prep time: 20 minutes

Cook time: 7 hours


  • Pork shoulder (7 to 8 lbs.)
  • 24 small buns
  • 250 mls. Barbecue sauce
Dry rub
  • 1 tbsp. dark brown sugar
  • 2 tbsp. granulated sugar
  • 1 tbsp. paprika
  • 3½ tsp. garlic salt
  • ¾ tsp. chilli powder
  • ¼ tsp. oregano
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground cumin
  • ¼ tsp. black pepper
  • 1 bottle dark beer
  • 50 mls. Cider vinegar
  • 50 mls. White wine vinegar
  • 100g salted butter
  • 4 tbsp. Worcestershire Sauce
  • 4 tbsp. dark soy sauce
  • Juice of one lemon
  • 3 tbsp. chili powder
  • 2 tbsp. salt
  • 1 tbsp. brown sugar
  • 2 tsp. black pepper
  • 2 tsp. dry mustard
  • 2 tsp. sweet paprika
  • 1 tsp. ground cumin


This requires indirect cooking, so place a small aluminum pan to the side of the grill away from the direct flame and fill it halfway with water.

In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the grill reaches 120 C, place pork shoulder on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.

While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep the baste on a low heat until ready to use.

Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 85 C. Monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 120 C.

Remove the pork shoulder from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favourite barbecue sauce.

Black Beer Pulled-Pork Sliders

At Cuckooland we think sharing is caring so if you do try the above why not leave a message below to rate your favourite marinade. Alternatively if you have any summer BBQ recipes of your own feel free to comment below, we may even feature them in a future blog.

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