Being from Santa Barbara, my family is naturally connected to the surf culture. My husband is an avid surfer, and over the years, we’ve enjoyed many great moments revolving around the ocean, good friends and, of course, great local beer.
That’s why I was immediately drawn to the Cold Beer Surf Club podcast hosted by Conner Coffin.
Not only is Coffin a local legend and pro surfer, but he brings on guests who embody the laid-back, authentic spirit of our coastal life.
One of my favorite episodes so far features Jake Smith, also known as “The White Buffalo.” As a longtime fan (I’ve seen him in concert more times than I can count!), I was excited to hear him talk about his journey from being a college baseball player to a globally recognized musician.
It was especially fun learning that his music got a boost from fellow Santa Barbara surfer Chris Malloy, when one of his songs, “Wrong,” made it into Malloy’s surf movie, Shelter.
That led to Smith’s music being featured in shows like Sons of Anarchy and Californication—truly iconic moments in his career.
On this episode of the Cold Beer Surf Club, Smith shares stories about growing up around surf culture, his musical evolution, and even his love for cooking.
As someone who loves experimenting with local flavors, his easygoing, authentic vibe resonates with me.
Speaking of cooking, one of my favorite ways to incorporate local culture into my recipes is by using 805 Cerveza, one of my go-to beers for summer grilling.
I’ve been playing around with different ways to cook with it, and I wanted to share this recipe for 805 Cerveza Beer Can Chicken, featuring Kendrick BBQ Pork & Poultry Rub.
It’s a delicious blend of local flavors, perfect for your next beach barbecue or backyard gathering.
Ingredients
- 1 whole chicken (4-5 pounds)
- 1 can of 805 Cerveza beer (12 ounces)
- 3 tablespoons Kendrick BBQ Pork & Poultry Rub
- 2 tablespoons olive oil
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh herbs (rosemary, thyme or sage), optional
- Salt and pepper to taste
Instructions
- Prep the Chicken: Preheat your grill to medium-high heat (about 375 degrees). Pat the chicken dry and rub olive oil all over, including under the skin. Coat the chicken with the Kendrick BBQ Rub, covering every nook and cranny.
- Prepare the Beer Can: Open the 805 Cerveza and pour out (or sip!) half. Add garlic cloves, half a lemon and any herbs you like into the half-full beer can.
- Position the Chicken: Place the chicken over the beer can so it stands upright on the grill. Tuck the wings to prevent burning.
- Grill the Chicken: Cook using indirect heat for 1 to 1½ hours until the internal temperature reaches 165 degrees.
- Rest and Serve: Let the chicken rest for 10-15 minutes before slicing. Optional: Squeeze fresh lemon juice over the top for a bright finish.
Enjoy your juicy and flavorful beer can chicken with a cold 805 in hand. It’s the perfect way to celebrate Santa Barbara’s spirit, from surf to song to savory bites.
Whether you’re a local or just love the vibe of the California coast, I highly recommend tuning into the Cold Beer Surf Club podcast.
It brings together everything I love — surf culture, music, food and community. And with Conner Coffin as host and guests like The White Buffalo, it’s a great way to get inspired, whether you’re out on the waves or grilling in the backyard.
And if you’re like me and love trying out new recipes, don’t miss out on cooking with 805 Cerveza. You’ll love the flavors it brings to the table!
