Besides reminding me of Andrea at the tanning salon, this picture makes me drool. A chicken sitting on a can of beer roasted on the grill is one of my favorite summertime meals.
I recently picked up a metal stand specifically designed to help stabilize your little guy while he cooks. It was well worth the $8 because it is a bit tricky (but not impossible) to stand him up without one.
I like to coat the chicken in a brown sugar based spice rub and roast over indirect heat for 90-120 minutes until very tender and almost falling off the bones. You can get indirect heat on your grill by turning off a couple burners after the grill heats up and putting the bird over the cold burners to roast. I also like to use a little smoke, which you do by wrapping some water-soaked wood chips in a foil packet poked with a couple small holes. Put the foil packet right on the burner before heating your grill and when you see smoke, it's time to turn off all but one burner and put the chicken on.
The weather this weekend is going to be phenomenal, so what a perfect time to break out some beer can chicken. Plus, then you get to drink all the other cans you didn't use. Here's a link to a recipe. Serve it up with some coleslaw and cornbread and you're in business. Mm, yum.
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