There is a saying in the movie industry: “Don’t worry kid, we’ll get it in editing.” Well, you can’t be perfect all the time; even BBQ’ing with beer can have its disasters. A couple weeks ago, I experienced just such a disaster. I was BBQ’ing some lower quality chicken legs-and-thighs with the skin on, and things literally went to Hell, and I was left trying to hide my shame in copious amounts of BBQ sauce.

I hope you enjoy the chronicle of my failure. If it could have gone wrong, it almost did - short of exploding myself.

For a Canada Day party I had a few friends over for a BBQ. And Beer. And I got real excited about making KEBABS! The beer was supplied by the guests; we enjoyed Rolling Rock Extra Pale and Steam Whistle.

The good news is, I actually have a recipe to share! The bad news is, in all the craziness, I forgot to carefully monitor the beer-timings. So this may get a bit fuzzy. But it turned out fantastic, so read on!

Another foray into rotisserie land! This time with a classic beast, a beast of chicken. This ferocious monster came to us via the supermarket (which, if you’ve seen my supermarket on a Saturday afternoon, you’ll understand why I call it a ferocious beast; things get pretty crazy in there…)

This cook takes a little longer then the beer-butt-chicken, but that’s OK, because it lets you drink more beer. So – to the BBQ!

Yes! Time for steaks! Now, steaks can be tricky, as you want them to stay juicy, and everyone has their own idea of ‘rare’, ‘medium’, and ‘well done’ (come on, admit it). But with my guidance, you will not only enjoy delicious steaks, but some beer, too.

A special Father’s Day Edition: BBQ’ing with Beer, and Dads! This year I had the pleasure of cooking a giant 1.6 kg (3.5 lb) marinated sirloin steak with my dad. We did marinate it, but not with beer - not this time. Just a good ol’ fashioned giant hunk o’ meat roast. And to make sure we got it just right, my father watched his clock, and I watched my beer. The result was perfect!

Apologies to all BBQ with Beer fans out there; my progress has been hampered by rain delay. I know - a little rain shouldn’t stop a real BBQ’er from their craft, and I agree entirely. Also, rain should not stop a beer enthusiast from enjoying their drink, so I am at double fault.

I was fully intending to do a Beer Butt Chicken post, (a 2+ beer cook) but couldn’t get my act together. And then the weather went to Hell. And I will be away from the BBQ this weekend, so I won’t be able to make up for it.

I am wearing the BBQwithBeer hat of shame, let me tell you.

In the meantime, please enjoy the following:

Ah yes, a classic! Is there anything better than cooking burgers on the BBQ? I mean they’re easy, tasty, and appreciated. Not to mention probably one of the first things you ever cooked on a BBQ - and you never forget your first love ;)

Now, this cook is very simple. I’m cooking some frozen burgers from the store. Certainly not that prestigious, but I promise to do fresh burgers in another cook. Anyhow, there is nothing like a classic.

So easy!

The first BBQ with Beer Challenge is here! My wife challenged me to BBQ a lasagne! Never fearing a ridiculous challenge, and also seeing a good chance to drink some beer, well… Challenge Accepted.

Considering that I was just going to treat the BBQ as an oven, this wasn’t that far out in left field. But getting the temperature to hold, and not to burn the base would be, well, interesting.

Finally, I real BBQ experience! We got a 1.2 kg (2.465 lbs) Top Sir Loin of Beef, and decided to give the rotisserie a… well… a spin. Sorry.

So, first I had to figure out how to cook this thing. Then I needed to learn how to cook it - with beer!

Its important to adjust the recipe for your tastes, unfortunately. A slightly larger roast, or different shape, can alter the cook time. Also, roasts can go upwards of 2.25 kilos (5 lbs) - which is obviously going to take a longer to cook. So unfortunately the meat thermometer may be necessary for this one. You don’t want to risk ruining a beautiful chunk of beef. And don’t worry, at a 2hr+ cook, there is plenty of beer to be had. Recall my pace is between 15 and 20 minutes a beer.

You’ll need a foil roast pan as well.

This one is pretty straightforward because the ribs are pre-cooked. That’s not to say you can’t enjoy them, though. After all, they are ribs, and they are BBQ’d. This one is fast, but suitable for a mid-week BBQ treat.