Basic Beer-Can Chicken with All-Purpose Barbecue Rub and mental grill-roasted beets

Ok, twice now I've looked here on Recipeeps for this recipe, thinking I'd already posted it, and twice I've been disappointed.  So, here it is finally!  This is another recipe by Steven Raichlen, but this one's found in his Beer-Can Chicken [and 74 Other Offbeat Recipes for the Grill] cookbook. Occasionally I've paraphrased or added to the instructions. I often grab some beets from the garden, wash 'em, lop off their tips and tails, wrap 'em in foil, and let them roast on the side of the grill with the chicken since the grill's on so long anyway.  Pull them off shortly before the chicken, let cool briefly, and slip/easily peel the skins off while staining but not burning your fingers.

***  NOTE: If using a gas grill, make sure you've got plenty of propane before starting, hey? ***

Serves 2-4.

1 can (12 oz.) beer (You can sub fruit juice or soda, but you need to use a can anyway)
1 chicken (3 1/2-4 lbs)
2 Tbl. All-Purpose Barbecue Rub* or your own favorite rub
2 tsp. vegetable oil

He also calls for wood chips soaked in water or beer, but I never bother.  So if you want those directions added in, let me know & I'll add them.

1. Pop the tab of  the beer can and pour off half [or consume! DFFs forever!]. If cooking the chicken on the can [rather than a fancy holder with a built-in liquid holder], make two additional holes in its top. Set aside. [Edited to add - if I remember, I spray the can &/or holder with cooking spray to try to make it just a little bit easier to get them apart at the end!]

2.  Remove [and discard or keep for another use] any giblets; remove and discard extra fat just inside the body and neck cavities.  Rinse the chicken, inside and out, under cold running water, then drain and blog dry with paper towels.  [Note: you'll now be using portions of the rub. BE CAREFUL to not contaminate your big container with chicken germs 'cuz the recipe below makes a lot more than you need.] Sprinkle 1 tsp. rub inside the body cavity and 1/2 tsp. inside the neck cavity.  Drizzle oil over the outside of the bird and rub it all over the skin.  Sprinkle the outside of the bird with 1 Tbl. rub and rub it all over the skin.  Spoon the remaining 1 1/2 tsp. of rub into the beer can.  Don't worry if it foams up.

3.  If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it [you might need to coax it a bit] onto the beer can so the can fits into the cavity.  Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.  The rear leg of the tripod is the beer can.  If cooking on a roaster, fill it with the beer mixture and position the chicken on top, following manufacturer's instructions.

4.  Tuck the tips of the wings behind the chicken's back. [I often end up securing them with a little cooking twine.]

5.  Set up the grill for indirect grilling and preheat to medium.  [Wood chip stuff here, if interested.]

6.  When ready to cook, stand the chicken up in the center of the hot grate, over the drip pan and away from the heat.  Cover the grill and cook the chicken until the skin is dark golden brown and very crisp [totally the best part! Converted my daughter back away from vegetarianism!] and the meat is cooked through, 1 1/4 to 1 1/2 hours.  If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

7.  If cooking on a can, using tongs,hold the bird by the can and carefully transfer it in an upright position to a platter.  If cooking on a roaster, use oven mitts or pot holder to remove the gird from the grill while it's still on the vertical roaster.

8. Present the bird to your guests. [Ooooh!  Aaaaah! Can we eat it yet?] Let the chicken rest for 5 minutes, then carefully lift it off its support. [Not always as easy as it sounds, but be careful & persistent.] Take care not to spill the hot beer or otherwise burn yourself.  Halve, quarter, or carve the chicken and serve!


*All-Purpose Barbecue Rub
1/4 c. coarse salt (kosher or sea)
1/4 c. dark brown sugar
1/4 c. sweet paprika
2 Tbl. freshly ground black pepper
Mix together. Store in airtight jar away from heat and light.

Jamaican jerk chicken

NOTE: Thanks for the formatting, Ms. Huis!
I'm pretty sure I've served this to most of you at some point over the years. Made it again yesterday for a Gewurztraminer tasting, and realized I hadn't even posted the recipe here. "Everything but the kitchen sink" is a little too vague, but not far off the mark.

Combine in a large bowl:
1 T allspice
1 T thyme
1 1/2 t cayenne
1 1/2 t black pepper
1 1/2 t sage
3/4 t nutmeg
3/4 t cinnamon
2 T salt
2 T garlic powder (I often substitute fresh garlic and add it with the onions below)
1 T sugar

Slowly add:
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime

Add: 1 habanero pepper, seeded and minced
1 cup chopped white onion
3 scallions, finely chopped

Marinate 4 chicken breasts for at least one hour. Grill, basting with marinade as necessary. Meanwhile, boil leftover marinade and serve as dipping sauce.

Lamb Shish-kabob

Simple marinade that's delicious on lamb.

1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup lemon juice
1 clove garlic, minced
4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano

2 lbs. lamb, cut into 2-inch cubes
Onion, mushroom, bell pepper, whatever other veggies you like on a kabob

Whisk all marinade ingredients together and pour into a gallon ziplock bag. Add lamb, smoosh it all around, and throw it in the refrigerator for 3-6 hours. When it's done, slice your veggies, put everything on skewers and grill or broil. I like to go nice and high with the heat; a little char is delicious against the richness of the lamb and acidity of the marinade, and I like lamb a little rare in the middle. Serve with basmati rice and your favorite Middle Eastern sides — pita and hummus, tabouli, etc.

Tandoori Chicken

Here's the first of the two recipes I promised from GAW. (This one is easier, because it's from Emeril on foodnetwork.com. I'll try to get to the palak paneer in the next day or two.)


Four bone-in chicken legs with thighs, or eight thighs, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, seeded
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Directions

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.

In a food processor, combine the oil, onion, garlic, ginger and pepper, and process on high speed to a paste. Add the spices and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Grill or bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.

Memphis-Style Beef Ribs

First of all, Mr. Kluges made this with pork ribs and it was still delicious. Also, we so didn't do that many ribs for just our little family! Once again, from "How to Grill" by Steven Raichlen. He also points out in his introduction that "Wet refers to sweet, sticky, sauce-slathered ribs in the style of Kansas City, while dry refers to the spice-crusted ribs of Memphis, Tennessee."

2 racks of beef ribs (2 1/2 to 3 pounds each) [or pork ribs]
3 Tbl. sweet paprika
2 tsp. hot red pepper flakes
2 tsp. mustard seeds
3 tsp. coarse salt
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. cumin
1 cup distilled white vinegar
North Carolina Vinegar Sauce (optional) [from elsewhere in his cookbook]

1. Rinse the ribs under cold running water and blot dry with paper towels. Combine the paprika, hot pepper flakes, mustard seeds, 2 tsp. coarse salt, pepper, brown sugar, celery salt, garlic powder, onion powder, dried oregano, and cumin in a small bowl or spice shaker. Set aside 2 Tbl. for the mop sauce.
2. Sprinkle about 1 Tbl. of the rub on the meat side and 1/2 Tbl. on the bone side of each rack of ribs, rubbing the spices on with your fingers. Set the remaining rub aside for serving. Let the ribs sit for 20 minutes while you make the vinegar mop sauce and preheat the grill.
3. Combine the vinegar and remaining 1 tsp. salt with the 2 Tbl. reserved rub in a small bowl and stir until the salt is dissolved.
4. Set up the grill for indirect grilling and preheat to medium. If using charcoal, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or a smoker pounch and preheat the grill on high until you see smoke, then reduce the heat to medium. [We didn't use wood chips with our gas grill.]
5. When ready to cook, if using a charcoal grill, toss half the wood chips or chunks on the coals. Place the ribs in the center of the hot grate away from and cover the grill. Cook for 1 1/2 to 2 hours. When the ribs are cooked, they will be mahogany brown and tender enough to pull apart with your fingers; the meat will have shrunk back from the ends of the bones. If using charcoal, add 12 fresh coals per side and toss on the remaining wood chips after 1 hour.
6. Transfer the ribs to a clean cutting board. Mop on both sides with mop sauce and sprinkle with remaining rub. Cut the rack into individual ribs and serve at once with any remaining mop sauce or the North Carolina Vinegar Sauce, if desired.

Matambre aka Stuffed, Rolled, Grilled Flank Steak

According to the intro to this recipe in "How to Grill" by Steven Raichlen, "matambre" means "hunger killer." I think it should mean, "Oh pretty! Look at all the stuff wrapped up into that steak like a spiral! How did they DO that?" Don't decide to do this too late in the day though - it cooks for 1 1/2 - 2 hours! It can be assembled ahead of time though...

For the beef:
1 flank steak (1 1/2 - 1 1/4 lbs.)
6 thin slices bacon
coarse salt & black pepper
1 tsp. dried oregano
1 Tbl. red wine vinegar

[You'll also need aluminum foil (heavy-duty might be best) and butcher's string/kitchen twine.]

For the filling:
1 piece (6-8 oz.) kielbasa, or other cooked smoked sausage, cut lengthwise into thin strips [We used precooked smoked Polish sausage.]
4 ribs celery, cut lengthwise in thin strips
2 large carrots, cut lengthwise in thin strips
6 oz. smoked cooked ham (sliced 1/4 inch thick), cut lengthwise into 1/4 inch strips
6 oz. Romano cheese (sliced 1/4 inch thick), cut lengthwise into 1/4 inch strips
1 red bell pepper, stemmed, seeded, and cut lengthwise into 1/4 inch strips
[Mr. Kluges said he had a lot of everything left over that wouldn't fit into his flank steak roll.]


1. Butterfly the flank steak - Position the flank steak lengthwise at the edge of the cutting board. Place one hand on top to hold it flat. Using a sharp, slender knife, cut through the side of the steak to butterfly it (open it up). As you cut, fold open the top to help you see what you're doing. Open the meat up like a book.

2. Place a large piece of heavy-duty aluminum foil, 24 inches long, on your work surface, shiny side down. (Double up two smaller pieces if needed.) Arrange the strips of bacon on a sheet of aluminum foil, running parallel to an edge and leaving 1 inch spaces between slices. Lay the butterflied flank steak on top of the bacon, with the grain running parallel to the bacon and season with salt, pepper, oregano, and vinegar.

3. Place a row of kielbasa strips at the ege of the meat closest to you, followed by rows of celery, carrots, ham, cheese and bell pepper strips. Repeat this sequence until all the filling ingredients are used up [or you run out of room]. Leave the last 2 inches of meat uncovered.

4. Starting at the edge of the meat closest to you, and using the aluminum foil to help you, roll up the meat with the filling to make a tight roll, like a jelly roll. Wrap the foil around the meat. Twist the ends of the foil to seal the roll. Make shallow holes in the foil all over, and to ensure a perfectly cylindrical shape, tie the roll in a few places with butcher's string. The matambre can be prepared up to this stage several hours ahead. Store, covered in the refrigerator.

5. Set up the grill for direct grilling and preheat to medium. When ready to cook, place the roll on the hot grate and grill until cooked through and the meat is very tender, 1 1/2 - 2 hours, turning with tongs every 15 or 20 minutes. If using a charcoal grill, you'll need to add 24 to 30 fresh coals after 1 hour. To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 180F. Transfer the matambre to a cutting board and let rest for 10 minutes. Remove the string and foil and cut the roll crosswise into 1/2 inch slices. Serve hot or at room temperature.

May Theme - Grilling

Well, hey, look at that... May's theme is grilling. Guess I coulda waited a couple of days to post that Olive Tapenade Stuffed Pork Loin, huh? :)

So maybe you should make that with The Sexy Blonde's Prosciutto-Wrapped Figs Stuffed with Blue Cheese as an appetizer.

And invite me over! :)

Happy Grilling! Let's get some yummy grillables or grill techniques/tips & hints or whatever grill-related wisdom/recipes you've got posted in May 'cuz we got the whole summer coming up for that char-marked goodness! Hooray!

Wednesday Fun #81 - Unusual Grillables

Mr. Kluges and I just did our first fancy (aka not brats) grilling of the season. The olive tapenade pork was yummy, and he's picked out an even fancier-looking recipe for this upcoming weekend. (Flank steak wrapped around carrots, celery, kielbasa, Romano cheese, and bell pepper)

It got me thinking about other unusual things one can grill. Have you ever been involved with a whole pig grilling? Made a relatively common grillable but with unusual ingredients like, say, tofu kabobs? An "I didn't know you could make THAT on a grill?" food - I don't know - maybe pizza or spaghetti and meatballs (could you even do that?)

How 'bout it? What's the most unusual thing you've ever grilled/seen somebody else grill?

Olive Tapenade Stuffed Pork Loin

Just made this tonight (along with grilled zucchini slices and rosemary potato packets)& it was yum! Well, actually it was a joint effort - I made the olive tapenade & Mr. Kluges prepped the meat & grilled it. It looks impressive, too. I got pork tenderloin and it was rather small/narrow, so it just looked more like pork rolled around a center of tapenade than the pretty spiral effect the cookbook ("How to Grill" by Steven Raichlen) shows. Now this cookbook specializes on its step by step photos, so if some of the directions are unclear, it's because the photos are meant for clarification.

For the tapenade:
2 c. drained, pitted black olives (two 6-oz. cans) or 1 1/2 c. pitted kalamata and/or oil-cured olives
2 cloves garlic, coarsely chopped [Though my girls love olives & capers, neither liked the tapenade... I think the garlic was why & I'd leave it out next timejust for them.]
2 Tbl. drained capers
1 Tbl. Dijon-style mustard
1 tsp. dried oregano
black pepper
1 Tbl. extra-virgin olive oil

For the pork:
1 pork loin roast (2 1/2 - 3 lbs.)
Coarse salt & black pepper
4 strips bacon or pancetta, optional (or more!!!!)
(You also need butcher's string/kitchen twine.)

1. Prepare the tapenade: Place the olives, garlic, capers, mustard and oregano into a food processor and process to a smooth paste. Add the pepper to taste and the oil and process until blended.

[If you're doing charcoal, you might want to start it around now, I think.]

2. Roll-cut the pork roast as shown in pix blah blah blah.... a)Trim off the sheath of fat and sinew that covers the roast. b)Hold a long, sharp, slender knife parallel to the cutting board, and starting at the bottom of the roast, about 1/2 inch above the cutting board, make a lengthwise cut in the roast. Cut almost to the other side. c) Unfold the top of the roast (it's a bit like unrolling a roll of paper towels that's lying on its side.) d) Continue cutting and unrolling the roast in a lengthwise fashion, knife parallel to and about 1/2 inch above the cutting board to obtain a broad, flat rectangle of pork that's about 1/2 inch thick.

3. Season the top of the meat with salt and pepper (go easy on the salt - the olives are quite salty). Spread the tapenade on the meat and roll it back into a roast. Cut four 12-inch long pieces of butcher's string and lay them out on a cutting board. If using the bacon strips, place 3 of them across the string, 1 - 2 inches apart. Place the roast on the bacon, parallel to the strips. Lay the 4th strip of bacon on top of the roast. Loop the ends of the strip over the roast and tie securely, starting at the ends to keep the stuffing from oozing out. Season the roast on the outside with salt (if not using bacon) and pepper.

4. Set up the grill for indirect grilling [have the heat only on the sides of the grill, not directly beneath the roast] and preheat to medium.

5. When ready to cook, place the roast in the center of the hot grate, away from the heat, and cover the grill. Grill the roast until cooked through, about 1 hour. To test for donness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be at least 160F.

6. Transfer the roast to a cutting board and let rest for 5 minutes. Remove the strings. Using a sharp knife, cut the roast cross-wise into 1/2-inch slices.

[Admire, then eat!]

Citrus Chicken

An embarrassingly long time ago, The Sexy Blonde made this for Wednesday Dinner. It was delicious, and I said she should post the recipe to Recipeeps. But, with the whole new mom + full-time-job thing, she didn't think she'd have time.

"Oh, I'll do it!" I said. So she promptly emailed me a link to the recipe. I not-so-promptly failed to post it here for a very long time. Oops?

Anyway, this is delicious and makes your kitchen smell heavenly. From Cooking Light.


Citrus Chicken

1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast
1 tablespoon olive oil
6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Wednesday Fun #40 - Brats, Brats, Brats

Independence Day is a great day for brats on the grill. Do you have any particular kind/brand that you love the most? Share your recommendation, please!

Wednesday Fun #35 - BBQ Season is Here!

Memorial Day has come and gone, and so the barbecue season is upon us!

What's your favorite thing to throw on the grill?

Is it all about the burgers? Are brats the way to go? Portabello mushroom caps? Beer can chicken? Are you a "shrimp on the barbie" fan? Steak, but it's gotta be cooked just so? Kabobs your fav? Let us know!

Prosciutto-Wrapped Figs Stuffed with Blue Cheese

Got this one from Cooking Light. The original recipe can be found at this link:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197143

I haven't had any luck actually finding fresh black mission figs, so I've used whatever dried figs I could find and rehydrated them a bit with near boiling water. I've also done this in the oven instead of on the grill. Just put them on a cookie sheet in a 400 degree oven for 10 minutes or so.

12 large fresh black Mission figs, trimmed
2 ounces blue cheese, cut into 12 cubes object
2 ounces thinly sliced prosciutto, cut into 12 strips
1/4 cup balsamic vinegar
2 tablespoons honey
1/8 teaspoon freshly ground black pepper
Dash of salt
Cooking spray

Cut each fig in half, cutting to, but not through, base of fig. Place 1 cube of cheese inside each fig; gently close to seal. Wrap one prosciutto strip around each fig.
Combine vinegar and next 3 ingredients (through salt) in a small saucepan; bring to a boil. Reduce heat, and simmer until thick, about 10 minutes. Cool.
Place figs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally, until prosciutto is crisp. Drizzle each fig with balsamic syrup.

This should serve 6.