BEER CAN CHICKEN RECIPEThe following is a excellent recipe for beer can chicken recipe. The chicken turns out exceptionally tender and juicy, even the breast. The grilling rub also goes well with ribs on the grill.
BEER CAN CHICKEN RECIPE 3-1/2 to 4 pound whole chicken, cleaned and patted dry olive oil, to rub outside of chicken 1 tsp vinegar, mixed with the above olive oil to rub chicken 1 can of beer (12oz) Basic Grilling Rub: 1/4 cup homemade brown sugar, packed 3 TBS freshly ground black pepper 3 TBS kosher or ground sea salt 2 TBS paprika 2 tsp homemade garlic powder 2 tsp homemade onion powder 1 tsp homemade cayenne pepper, or to taste (optional) Mix the above ingredients together thoroughly, or you can shake them together in a resealable bag. Set aside. Barbecue Sauce: 1 cup Coca-Cola 1 cup homemade ketchup 1/3 cup homemade worcestershire sauce 3 TBS homemade steak sauce 2 TBS homemade brown sugar, packed 1 tsp liquid smoke 1 tsp homemade garlic powder 1 tsp homemade onion powder Place all of the ingredients into a medium saucepan and bring to a boil over medium high heat. Reduce heat and simmer sauce for approximately 8-10 minutes. Set aside. Time to light the grill. Set up the gas grill for indirect grilling, and heat to medium. (If you are using a charcoal grill, put a drip pan in the center and place coals around it.) Measure 2 tsp of the basic grilling rub and sprinkle inside of the bird cavity. Cut tiny slits in the chicken skin and rub with olive oil and vinegar. Sprinkle the outside of the bird with another 2 tsp of the rub. Pull the tab off the beer can and poke a few holes in the top of the can. Pour out 1/2 of the beer (or drink it), and if there is any rub left - pour that into the remaining half can of beer. It may foam but that is normal. Place the chicken over the beer can and in the hot grill, stand the bird directly over the drip pan - spreading the legs of the bird to form a tripod. Cover the grill and cook the chicken until the skin is a dark crispy golden brown; and the meat is 175 degrees - which is approximately 1 to 1-1/2 hours. If you are using charcoal, you will need to add 12 fresh coals per side after one hour. Just before the grilled chicken is done, brush with the barbecue sauce and cover the grill for 3 minutes or until the sauce is hot. Take the chicken off the grill (BE CAREFUL - BEER IN CAN IS HOT) and let it rest 10 minutes. Remove the can and carve the chicken. Use the additional bbq sauce when serving. I think this is an awesome beer can chicken recipe. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.