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

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

Shrimp creole

Shrimp Creole

Growing up as a kid I loved to go fishing with my older brother or my friends and it didn’t hurt that our “fishin” hole was a short hour’s walk from home and we could have a blast catching all the pan fish, and the odd Bass, that we wanted.

The funny thing is when people asked what we did with the fish we caught we usually answered “threw them back” and when they said “why don’t you eat them” I was like “are you serious?” The mere thought  of eating fish was enough to put my appetite on hold for a few days. I mean who could actually enjoy eating something that smelled and tasted so, well, FISHY ?

Well time goes by, tastes change and health concerns come to the for front and now fish and seafood has become one of my favorite dishes to make whether it is Nut Crusted Tilapia or pan fried Catfish or some kind of Shell Fish.

Thissimple but tasty dish combines two of my loves. Shrimp and Southern cooking.

Creole sauce

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 small onion, chopped

1 clove garlic, minced

1/2 cup chopped green or red bell pepper

1/2 cup chopped celery

1 teaspoon Creole seasoning

1/2 teaspoon dried leaf thyme

1/2 teaspoon ground paprika

1 teaspoon Worcestershire sauce

dash ground black pepper

1/4 teaspoon salt

1 can (14.5 ounces) diced tomatoes with juice

1 tablespoon tomato paste

1/2 cup chicken broth

15 35-40 count peeled and tail off shrimp

Directions:

In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the shrimp and cook until shrimp has turned pink. Serve over rice.

I hope you enjoy this dish and thanks for visiting.

Bon apetite