Beer in the kitchen: how to make beer barbecue sauce

Barbecue sauce is one of those magic sauces that can instantly brighten up a mediocre meal. A burger on the grill? Its good. Do you know which is better? A grilled burger with barbecue sauce on it. The same can be said for chicken and pork.

Although most of us buy our barbecue sauce in store, making it is not that difficult and can yield impressive results.

Top Chef Brian Husky Alumni recently partnered with Four Peaks Brewing in Arizona to offer a few recipes using their beer. This one for barbecue sauce looks out of this world and is sure to take your next barbecue to the next level.

Huskey’s Kilt Lifter BBQ Sauce

Yields: 1 quart (32 oz)


2 cups (450g) brown sugar
1 cup (275 g) apple cider vinegar
½ cup (120 g) Worcestershire sauce
1 tablespoon (5 g) dried thyme
1 tbsp (10g) garlic powder
1 teaspoon (3g) cumin powder
1 teaspoon (3g) chipotle powder
3 cups (710g) ketchup
¼ cup (50 g) molasses
½ cup (120g) light corn syrup
1 ½ tbsp (15 g) Huskey’s dry powder
1 12 oz. bottle of Four Peaks Brewing Co. Kilt Lifter Scottish beer (recommended or other Scottish beer)

Huskey dry rub

1 cup (150g) kosher salt
1/3 cup (65g) paprika
3 tablespoons (30 g) chili powder
1 tablespoon (15 g) cumin powder
½ tablespoon (6g) ground white pepper
1 ½ tablespoon (15 g) ground black pepper


1. In a small bowl, combine all dry ingredients and mix well to make Huskey’s Dry Rub. Put aside.
2. Bring a medium saucepan to medium-high heat and cook, bringing the sugar, vinegar and Worcestershire to a gentle boil.
3. Simmer gastric for a few minutes
4. Remove gastric from heat. Add the thyme, garlic, cumin and chipotle powder
5. Let stand 10 minutes to infuse
6. Stir in ketchup, light corn syrup, molasses, beer and simmer over low heat for 30 minutes (until mixture reaches desired consistency)
7. Remove from heat and add Huskey’s Dry Rub

Let the BBQ sauce cool and refrigerate.

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