Entertaining and Tasty

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This recipe was originally posted about a year ago but since it’s a great one and it’s BBQ season again it bares repeating and it is easy and fun.

Now as I said this recipe for Beer Butt Chicken or if you have little ones around Beer Can Chicken is easy and fun but it is also very tasty and only requires a few ingredients and one of the main ones, as you can see from the photo, is a beer can chicken holder. This particular piece of equipment is vital because prior to its invention it was very tricky to try and balance a beer can stuffed chicken on a bbq grill without it toppling over and getting ruined. Since the arrival of the holder it’s a simple matter of stuff the can up the birds butt and put it on the grill oh and…. one of the great things about this recipe is it gives you an excuse to go purchase some beer but then again as a guy do I really ever need an excuse for beer? The other thing you can see from the photo is the tray on the bottom where you can put your veggies and grill them at the same time. The other thing that goes really well with this dish is Grilled Corn on the Cob ( see sides).

So here’s how we put the whole thing together.

Ingredients:

One Beer Can Chicken holder

One 4 to 5 pound chicken

Four to six un-husked ears of corn for grilling (see sides for grilled corn on the cob recipe)

One can of beer…… I prefer a Red. It just seems to add flavor

Your favorite chicken rub (see dry rubs and marinades)

Garlic, Rosemary and Thyme

Method:

Empty one third of the beer can, preferably into a glass for yourself

Put Garlic, Rosemary and Thyme in the beer can

Rub your favorite chicken rub on the bird making sure to really cover it (see rubs and marinades for my favorite)

Place the beer can in the holder and then place the chicken on the beer can

Put into a pre heated 350 degree BBQ and sit back and relax.

The chicken is done when the internal temperature hits 160 degrees Fahrenheit

 

People may laugh at you the very first time they see this being made but trust me once they taste how juicy and tender the chicken comes out they will never laugh again……. they will just hound you to keep making it.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                                Bon Appetite

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Grilled corn on the cob

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One of my all-time favorite sides during the BBQ season is corn on the cob.

There is something about that sweet earthy flavor that just brings out the best in any dish you might be making and besides it is also one of the least expensive items you can add to a BBQ menu. I purchased a half dozen large ears the other day for $1.99 and they were great.

Now for many years I have done my corn on the cob in the same way. Shuck the ear put it in boiling water and wait 10 to 15 minutes then slather it in butter, salt and pepper and go through a whole pile of napkins but in recent years that has changed as I am trying, note the word trying, to eat a little bit healthier.

My method for corn on the cob now is to grill it. You still get that great corn on the cob taste but with the added grill flavor and if, like me, you are trying to cut back on the butter and salt then do what I do and make it like Mexican street food and sprinkle Chili powder on it.

Ingredients

–         Half a dozen unshucked  ears of corn

–         Chili powder or butter, salt and pepper (or any seasoning you like)

Method

–         Without uncovering the corn remove the any visible silk

–         Soak the corn in a sink of cold water for approximately 1 hour

–         Heat your BBQ to 350 degrees

–         Place the corn on the BBQ and close the lid

–         Check the corn after approximately 7 minutes and rotate on the grill so it won’t burn to badly

–         Continue to monitor and rotate the corn for approx. 20 minutes.

Less time on the grill will give you a more crunchy cob so grill to your liking oh and— any leftover corn helps to make a killer Roasted Corn Salsa.

Bon Appetit

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