BEER CAN CHICKEN
The rhododendrums and the azaleas are in their blazing glory besides all the other colourful flowers. My favourite season of the year.
Father’s Day is coming and our family gets together for a barbecue. Been looking for a unique idea for the occasion and my friend Yukie said her son-in-law made this delicious chicken. Tom Girard sent this recipe and I’m certainly going to try it. He says it’s a keeper.
BEER CAN CHICKEN
1 whole chicken (about 4 pounds)
2 Tablespoons vegetable oil
2 Tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favourite dry spice rub
1 can beer
For the Rub:
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
To make the rub: In a small bowl combine the rub ingredients.
Remove the neck and giblets from chicken and discard them.
Rinse the chicken inside and out, and pat dry with paper towels.
Rub chicken lightly with oil then rub inside and out with salt, pepper and the dry rub mix. Set aside.
Open beer can and empty out half of the beer.
Place the beer can on a solid surface.
Grabbing a chicken leg in each hand, place the bird cavity over the beer can.
Straighten it out so it is solidly in place.
Heat your grill to medium high heat.
Transfer the bird-on-a-can to your grill and place in the center of one of the grates, balancing the bird on its 2 legs and the can like a tripod.
Turn off the burner that the chicken is sitting over, so it gets only indirect heat. If using coals, place the bird in an area without coals directly below it.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degree in the thigh,or until the thigh juice runs clear when stabbed with a sharp knife
Remove the chicken from the grill very carefully, wearing barbecue gloves and let it rest for 10 minutes before carving.
Be careful that you don’t spill the beer – it’s hot!
Oven baking Directions:
Carefully place the bird and beer can on a baking pan or roaster that is deep enough to catch all of the juices. Bake chicken for approximately 1-1/2 hours until juices run clear as indicated above.
Makes 4-6 servings.
CAESAR SALAD DRESSING
Our daughter Michele always asks “What can I bring?” and I always say “Your Caesar Salad”
1/2 lemon or 2 Tablespoon lemon juice
1 garlic crushed (clove)
1/2 cup olive oil
3/4 teaspoon salt
1/4 teaspon fresh pepper
1/4 teaspoon dry mustard
1/2 teaspoon worcester sauce
1 coddled egg – yolk only
Crouton and Parmesan cheese over
Romaine lettuce (torn or cut up)
Refrigerate the dressing for 2 to 3 hours.
Pour dressing and mix just before serving.
NEW POTATO IN ONION SOUP MIX
This is a easy and delicious potato on the barbecue or in the oven.
Any amount of new potatoes sliced
Place on heavy foil large enough to envelope the potatoes.
Pour vegetable oil on it to coat the potatoes.
Sprinkle onion soup mix to mix in the potatoes.
Flatten the potatoes to about one and a half inch layer and
seal the foil.
Place on barbecue for about 1 hour or 350 degree oven one hour.