Beer Can Chicken with Barbecue Rub

INGREDIENTS
2 Tbsp. kosher salt
1/2 c. brown sugar
4 Tbsp. smoked paprika
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 Tbsp. whole thyme leaf
1 31/2 –  5 lb. chicken
1 can Heferweizen Wheat

DIRECTIONS
1. Remove giblets.
2. Rinse and dry the chicken, set aside.
3. Mix together the dry rub spices.
4. Rub the chicken inside and out.
5. Open the beer, pour half in a glass (for drinking).
6. Place the half-full beer can into the cavity of the chicken.
7. Stand the chicken and beer on the heated grill away from direct flame, close the lid.
8. Cook about 11/2 hours with medium high indirect heat. (Cooking time varies depending on the size of the bird) Thigh juices will run clear when chicken is cooked.
9. Remove from the grill, let rest for 10 minutes before carving.

Bacon-Wrapped Barbecue Prawns

INGREDIENTS
6 prawns tail on
3 peppered bacon strips
3 oz. Newcastle BBQ sauce
3 oz. cabbage, napa slaw mix
1 oz. grain mustard vinaigrette dressing
Green curly onion for garnish

DIRECTIONS

1. Prior to cooking, wrap raw prawns with half a strip of bacon.
2. Place prawns on prepared flat top in designated area.  Sear quickly on each side, then move to broiler.
3. Cook prawns on broiler in a warm area, baste with BBQ sauce until prawns and bacon are finished. Prawns and bacon should be brown in color, not charred.
4. Combine Napa slaw mix with Grain Mustard Vinaigrette.
5. Drizzle Newcastle BBQ Sauce over plate horizontally going back and forth in a zig-zag pattern.
6. Mound Napa slaw mixture in center of plate.
7. Arrange cooked prawns around Napa slaw, three on each side.
8. Garnish top of Napa slaw with curly green onions.

Recipe courtesy of Thirsty Lion Pub & Grill, Tempe

Easy Pulled Pork Barbecue

INGREDIENTS

1 6-8 lb. boneless pork shoulder (Boston butt)
1 Tbsp. smoked sea salt
1  16 oz. bottle of SanTan Brewing Company
Mr. Pineapple’s Pineapple Habañero BBQ Sauce

DIRECTIONS

1. Preheat oven to 300 degrees.
2. Cut pork shoulder meat into 2-3 inch cubes.
3. Place the meat in a large roasting pan with a lid. (Meat should have room between pieces)
4. Season with the smoked sea salt, distribute salt evenly over meat.
5. Pour half the bottle of Mr. Pineapple’s BBQ Sauce over meat, mix.
6. Place lid on roasting pan, put into oven for 5 hours.
7. Remove pan, let rest for 20 minutes with the lid on.
8. Remove lid, with 2 forks or metal tongs, pull meat apart. Do not remove meat from cooking juices.
9. Season with additional smoked sea salt if needed.
10. Serve on grilled burger buns with mayonnaise, pickle chips and Mr. Pineapple’s BBQ Sauce.