not bacon-wrapped but some of the dogs were stuffed with jalapeño peppers ( for me! ).
i have to admit i always thought “beer can” chicken was a gimmick. i had it once years ago and it wasn’t memorable experience. recently, my sister in-law was visiting and said we had to give it another try and i was amazed at the results. crispy on the outside and juicy on the inside. we’ve made it a few more times and served it to some folks who really enjoy food, had never heard of the technique and looked on with skeptically raised eyebrows until they tasted it.
there some debate about whether or not the beer is actually doing anything but the folks america’s test kitchen give it their approval and my taste buds give it two thumbs up. do note that the beer increases the chances of undercooking the chicken so make sure to get the chicken to 165 degrees F throughout.
we haven’t used any rubs but i’m sure you could and it’d be mighty tasty.
1 (4-pound) whole chicken
2 tablespoons olive oil
3 tablespoons salt
1 teaspoon black pepper
1 can beer
– heat grill to 410 degrees F. use indirect heat ( i.e. don’t turn on burner under the chicken ).
– prepare the chicken as you normally would. rinse chicken inside and out, and pat dry. then rub chicken lightly with oil and sprinke on salt, pepper inside and outside the bird
– open the beer can and drink half of it. some recipes recommend poking several more holes in the top of the can.
– place beer can in bird’s cavity. this can be tricky and it might require two people if you’re not coordinated.
– holding the beer can with an oven mitt place the chicken on the center of the hot grill and carefully balance the bird. i rest it against the grate on the back of the grill and use the legs and the beer can like a three legged stool.
– cook for 75 minutes or so until the bird has reached 165 degrees F throughout. take several measurements.
– carefully remove from the grill ( this can also be tricky and if you’re not careful you’ll end up with greasy beer all over the place ) and let rest for 10 minutes or so.
after the salmon opener to the grilling season i thought it was prudent to turn to meat!
scrounging from the fridge i topped the 100% grassfed organic burger with carmelized onions, garlic, a titch of jalapeno and topped it with organic valley feta and eventually doused it with worcestershire sauce.
the flavors mixed perfectly!
after a winter of this, going for a 6 mile run on 60°F with the smell of spring in the air inspired me to light up the grill for the first time of the season.
salmon. simple and super delicious.
now that we have lots of not decoy peaches we, of course, have to find new enjoy the peachy goodness. this is a new problem for me since i’ve always avoided peaches before discovering the wonders of a perfectly ripened peach fresh off the tree.
my sister recommened grilled peaches and after seeing this simple but tasty sounding recipe, i had to give it a try:
“the sugar-plus-heat combination makes for a seductive caramelizing effect, balsamic vinegar cuts through the sweetness; factor in a touch of smoke flavor from the coals and you essentially have s’mores for grown-ups, with a texture almost exactly like peach pie filling. Best of all, you can cook them without having to leave the backyard for more than two minutes.”
first, preheat the grill to 500°F, or whatever. Peach Searing Hot is what we’re looking for.
get some peaches, not too soft, and halve and pit them.
brush on a little bit of oil onto the grill and place the peaches face-down for 3 or 5 minutes.
turn them over, sprinkle a generous amount of brown sugar on top and keep on the grill until they are soft through and through.
they do not disappoint! my first reponse?
“oh. mah. gawd. grilled peaches with balsamic vinegar and caramelized brown sugar, where have you been all my life?”
as an added bonus, it’s gluten free which always makes me happy!
i’m going to have to make a batch of homemade vanilla ice cream to make a great thing even better.
( preparing beer brats for those that don’t have any idea what i’m referring to )