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barbecue for Christmas lunch, any ideas?

We are living in Spain (Galicia) and we have friends for Christmas. As the weather is good, we decided have an alternative Christmas lunch on the beach. Any good (and easy) recipe ideas for lunch?

Beer cans chicken is great and fun see cook recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas who I met at the Memphis in May World Championship Barbecue Cooking Contest. The appropriate drink? The beer, of course. 1 whole chicken, large (4-5 pounds) 3 tablespoons Memphis Rub * or your favorite dry barbecue rub 1 can (12 ounces) a beer. Remove and discard the fat just inside the body cavities of the chicken. Remove the packet of giblets, and set aside for another use. Wash the chicken inside and out, under cold water, drain and dry, inside and out with paper towels. Sprinkle 1 tablespoon of rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If desired, rub another 1 / 2 teaspoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill. 2. Setting up the grill for grilling ** indirect placing a drip pan in the center. If using a charcoal grill, preheat to medium term. If using a gas grill, place all the wood chips smoker box and preheat the oven rack, and then, when smoke appears, lower the heat to medium. 3. Pop the tab on the beer can. Using a church key "" Style opener, make 6 or 7 holes in the top of the can. Pour the top inch of beer, then dry with the spoon through the remaining holes in the beer. Holding the chicken upright, with the opening of body cavity down, insert the beer can into the cavity. 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Place chicken up in the center of the heat sink, over the drip tray. Stretch legs to form a sort of tripod, to support the bird. 5. Cover the grill and cook the chicken until tender-fall-bone, two hours. If using charcoal, add 10-12 fresh coals per side and remaining wood chips after 1 hour. 6. With forceps, lift the bird to a carving board or plate, holding the metal spatula underneath the beer can for support. (Have the board or a side dish the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before cutting the carcass away from the vertical. (Toss the beer can, along with the corpse.) * Memphis Rub 1 / 4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG, optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1-3 teaspoons cayenne pepper or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Mix all ingredients in a jar, turn the tight-fitting lid and shake to mix. Store away heat or light for up to six months. Makes about 1 / 2 cup. of 4-6 racks of ribs. ** Indirect grilling enough on a charcoal grill: To set up the grill indirect grilling, light the coals. When you are opening red, use tongs to transfer them to opposite sides of the grill, placing them in two piles. Some grills have special baskets in a half moon to get the coals to the sides, while others have wire fences that hook onto the door. " Let the charcoal burn until that are covered with a thin layer of gray ash. Set the drip pan in the center of the grill between the piles of coal. Place food on grill over drip pan, and cover the grill. You will need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoky flavor, add 1-2 cups of presoaked wood chips, or pieces of 2-4, on the grill just before you start cooking, and again whenever you replenish the coals. Serves 4-6.

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