BBQ Recipes

Recipes by:

Dennis D. Martinez, Executive Chef

SanTan Brewing Company, Chandler, Arizona

 

 

All spices are dry. Each recipe makes about 1 cup. This is enough spice mixture to rub one

large 3 ½ -5 pound chicken inside and out.

 

Beer Can Chicken Mexican Mole Rub

2 Tbsp Kosher Salt

4 Tbsp “Dagoba xocolatl” organic drinking chocolate

4 Tbsp Masa Harina

4 Tbsp Chili Powder

1 Tbsp Mexican Oregano

1 tsp Ground Cumin

1 tsp Granulated Garlic

1 tsp Granulated Onion

½ tsp Ground Nutmeg

 

Beer Can Chicken Barbeque Rub

2 Tbsp Kosher Salt

½ cup Brown Sugar

4 Tbsp Smoked Paprika

1 Tbsp Granulated Garlic

1 Tbsp Granulated Onion

1 Tbsp Whole Thyme Leaf

 

Beer Can Chicken Caribbean Rub

2 Tbsp Kosher Salt

4 Tbsp Ground Black Pepper

2 Tbsp Cayenne Pepper

3 Tbsp Ground Allspice

1 Tbsp Ground Ginger

3 Tbsp Whole Thyme Leaf

1 Tbsp Granulated Onion

 

Beer Can Chicken Sonoran Desert Rub

2 Tbsp Kosher Salt

1 Tbsp Ground Black Pepper

6 Tbsp Chili Powder

1 Tbsp Ground Cumin

2 Tbsp Smoked Paprika

1 Tbsp Granulated Garlic

1 Tbsp Granulated Onion

1 Tbsp Cayenne Pepper

1 Tbsp Oregano

 

 

Beer Can Chicken Peppercorn Spice Rub

4 Tbsp Kosher Salt

4 Tbsp Whole Allspice

2 Tbsp Whole Cloves

4 Tbsp Whole Peppercorn Blend

¼  ounce Whole Cinnamon Sticks

1 Tbsp Crushed Red Pepper Flakes

 

Combine all the whole spices and the crushed red pepper flakes in a spice grinder and grind into a fine powder. Mix together with the kosher salt.