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July 10, 2006

Beer Can Chicken

Beer Can Chicken BBQ
For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)
To make the rub: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken.
Rinse the chicken, inside and out, under cold water and pat dry with paper
towels. Lightly spray or brush all over with the vegetable oil and season,
inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a
flat surface and slide the chicken over the top so the can fits inside the
cavity. Transfer the bird to the grill, keeping the can upright. Carefully
balance the bird on its two legs and the can. Grill over Indirect Medium
heat until the juices run clear and the internal temperature reaches 170°F
in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2
hours. Wearing barbecue mitts, carefully remove the chicken and the can from
the grill, being careful not to spill the beer – it will be hot. Let the
chicken rest for about 10 minutes before lifting it from the can. Discard
the beer. Cut the chicken into serving pieces. Serve warm.
Makes 4 to 6 servings.

Posted by Willie Crawford at July 10, 2006 07:29 PM

Comments

Mexican Fried Chicken Recipe

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Ingredients:
3 1/2 pound fryer, cut up
1 onion, chopped
1 teaspoon salt
1 green pepper, chopped
1/2 cup flour
1 cup canned tomatoes
1 tablespoon chili powder
1 cup water
1/2 cup cooking fat or salad oil
1/2 cup rice


Directions:
Dip pieces of chicken in mixture of salt, flour, and chili powder. Brown in fat. Remove from skillet. Add to drippings onion, green pepper, tomatoes, water, and uncooked rice. Season with salt and pepper, and a little more chili powder, if desired. Add chicken, cover, and cook gently until chicken and rice are tender, about 40 minutes. Add more water from time to time, if necessary. Whole ripe olives may be added for

Posted by: Cooking recipes [TypeKey Profile Page] at July 18, 2006 01:39 AM

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