Beer butt chicken

beercanchickencropped

I just love this dish because it is so “simple and tasty”  but apparently not as wide known as I originally thought because when I mentioned it to relatives in England they wanted to have me committed since they had never heard of it and they thought I was insane.

Well nuts or not…… here goes.

Ingredients:

–          1 4kg Roaster chicken

–          1 Can of your favorite beer (less 25% for the chef)

–          2 Sprigs of Rosemary and Thyme

–          2 Peeled garlic cloves

–          Chicken dry rub (see rubs and marinades)

Method:

–          Drink 25% of the beer

–          Put the Rosemary, Thyme and Garlic in the beer can

–          Liberally “hit” the chicken with the dry rub making sure to get the rub into all the nooks and crannies.

–          Place the beer can into the chickens “butt”

–          Put the chicken et al on a baking sheet, this makes the bird easier to place on the grill, and put on a grill that has been pre heated to 350 degrees.

–          Leave the bird for 45 to 60 minutes or until the juices run clear or the bird hits 165 degrees internal temperature.

–          Serve with your favorite side.

 

Bon Appetit

Curried Chicken Burgers

Curried chicken burger

 

So I was at my doctors one day and she says to me “We should do some blood work since it has not been done in a while”.

“Okay says I” (why do I sound like Captain Jack Sparrow here?)

She calls me a short time later and says “You have Hemochromatosis and you can’t eat red meat”. “OOOOKKKAAAYYY……… what’s that?”  Well it seems it is a build up of Iron in major organs and as such I need to lay off the red meat if not cut it out entirely (yeah like thatps going to happen).

Well needless to say my heart stopped, my jaw dropped into my shoes and I envisioned my world at an end. NO RED MEAT? I’m a carnivore I eat red meat. Imagine a world without Beef burgers, rack of Lamb or Steak? What am I supposed to do I asked her?

Her answer was simple—- Adapt!!!

Well this recipe is my adaptation to not being able to eat red meat as often as I would like and I hope you like it as well. If you are not a lover of Curry or Garam Masala then simply leave it out and still create a killer burger.

Curried Chicken Burgers

–         2 Pounds lean ground chicken

–         2 Eggs

–         1/2 Cup bread crumbs

–         1 Teaspoon salt

–         1 Teaspoon ground pepper

–         2 Tablespoons Garum Masala

–         1 ½ Teaspoons granulated garlic

–         1 ½ Teaspoons granulated onion

–         Mix all ingredients in a large bowl being careful not to overwork the mixture

–         Form 6 ounce patties

–         Refrigerate for approx. one hour to allow the patties to set

–         BBQ and serve on a toasted bun with lettuce and tomato.

–         These go very well with a Chipotle mayo.

Bon Appetit

Hello and welcome

Hello, my name is Paul Sinclair and welcome to Gardens and Grills the site that will bring you simple but tasty recipes for the grilling season and beyond.

Now why “Gardens and Grills” you might ask?  The idea came from the days when my wife and I would spend all day outdoors. Her gardening—- me grilling. Now “grilling” to me is more than a hobby which is evidenced by the fact that at one time I had FOUR BBQ’s and ONE CHARCOAL GRILL/SMOKER.  Regrettably those particular grilling days are gone and I’m down to One Propane BBQ and my Charcoal Grill/Smoker but that has not diminished my enthusiasm, passion, or whatever you wish to call it when it comes to cooking or grilling and I still spend as much time with the BBQ’s as is possible.

Now I started cooking a little later in life, early 40’s to be precise, and to be quite honest when I started I didn’t know a food mill from a grocery bag but with five kids to feed and a wife sick with Cancer I had to learn in a real hurry and somewhere over the last 16 years I found I really enjoyed cooking. In fact the kitchen has become my Fortress of Solitude and if my wife is looking for me she usually looks there first.

The recipes I will be sharing are not all my own creations but they definitely are time proven, tasty and simple and if you are like me you will take these recipes and add your own little twists and tweaks until they are yours. You may notice when going through the ingredients list of the recipes I will post that I try to use as much non pre- packaged food as is possible. That is due to my close proximity to a Farmers Market which makes it easier to get fresh ingredients  and besides, it gets me out of the house and my grandson loves the outing and the “cookies”.

When I’m not in the kitchen I may be found on a golf course or in a pool hall playing in one of two pool leagues that I and my daughter belong to. I guess that’s one of the benefits of being semi- retired and having time on my hands. Oh and…. some day I hope to cross a few items off my “bucket list” and they are to enjoy a culinary tour of Tuscany, or do a CIA Boot Camp (that’s Culinary Institute of America—- not the “other” CIA) in Napa Valley or the East Coast of Canada.

With all that has been said above my goal for this blog, time permitting, is to post one or two recipes a week along with a photo of the finished product and I hope that someone, somewhere, will find their inner foodie and begin their own culinary journey.

I would also like to point out that the awesome header picture for this blog was found in a Homes and Gardens magazine and is not my garden or grill so kudos to Homes and Gardens for such a great shot.

Thank you for visiting and I hope to see you in the future.

Bon Appetite