Grilled Beef Marinated In Pumpkin Beer


When grilling strips of beef that is going to be prepared with skewers, I prefer the beef to be no more than two inches thick and no more than a few inches long. This cut allows the beef to cook quickly and the meat to pull off the wooden skewer with ease.

It’s September and the onslaught of Pumpkin this and Pumpkin that advertising is officially here! Each year, you can mark your calendar to advertisers bombarding us consumers with pumpkin spice everything. Fall flavors and pumpkin spices are drilled into our minds. It now appears that I’m guilty of doing this as well. Whether or not you enjoy drinking pumpkin beer, you should try marinating beef with it. If not with beef, then, experiment with pork or chicken. In keeping with the fall flavors, I suggest that you enhance the pumpkin beer marinade with coriander, pepper, and a little cinnamon. For optimum results, try to marinate at least 4 hours or up to 8 hours. Pumpkin Beer is a also a great choice because it will tenderize the beef without giving it a bitter taste.

Before placing on the grill, put two pieces of beef chuck on a skewer and sprinkle with kosher salt. Then place on direct heat.

Once the beef chuck hits the grill, you will immediately smell the boozy goodness of pumpkin beer.

I prefer medium to medium rare for this grilled beef recipe. I like to take this up to 140 degrees F using direct heat.

Grilled Beef Marinated in Pumpkin Beer

By searmarks Serves: 2
Prep Time: 8 hours 10 minutes Cooking Time: 10 minutes

This main entree features beef chuck skewers that have marinated in Pumpkin Beer and autumn spices. It's a versatile Fall dish that is easy to prepare at home, while tailgating, or at a camping site.


  • 2 pounds sliced beef chuck
  • 16 ounces pumpkin beer
  • 2 tablespoons coriander
  • 1/2 teaspoon cinnamon
  • 1 teaspoon black pepper
  • Kosher Salt



Slice the beef chuck into 4 inch by 1 inch pieces. Combine the beef with the pumpkin beer and spices. Let the beef marinate for at least four hours, but preferable up until 8 hours. After 8 hours, place two pieces of beef on a wooden skewer and then repeat. Sprinkle Kosher salt onto each beef skewer before grilling. Place the beef on direct heat of the charcoal grill and grill until desired temp.


It's better to use a pumpkin ale for this recipe instead of a pumpkin stout or porter. Most pumpkin ales will hold up well, but not have the bitterness after grilling that some stouts might produce. Also, for this recipe I prefer a Pumpkin Beer that has a lot of spice and not a Pumpkin beer that has a lot of sugars that give off the flavor of pumpkin pie.

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