Beer Can Chicken

Many of you may be confident in grilling various chicken parts but have you ever tried grilling a whole chicken vertically?  This cooking technique often referred to as "Beer Can Chicken" consistently produces a moist and flavorful bird.  If you haven't yet tried this cooking method give it a whirl the next time you fire up the grill.  You will be pleased with the results.

Ingredients:

One 4-5 pound chicken

Olive or Canola oil

Favorite dry seasoning blend

One 12 oz aluminum can

Five whole cloves of fresh garlic

To begin, rinse the chicken under cold water and then pat dry using paper towels.  Lightly brush the exterior of the bird with olive oil.  The oil is needed to help the seasonings stick to the bird.   In, addition a little oil will help the skin to brown.  Dust the outside of the chicken with your favorite dry seasonings.  In this case I used lemon pepper.  Also add some of the dry seasoning to the inside cavity of the bird too.  Take the chicken and place it on top of a half filled 12 oz aluminum can.  Any liquid is fine just make sure the can is only half filled with liquid.   Place the five cloves of garlic in the neck cavity.   At this point you're ready to cook the bird.  Carefully transfer the chicken to a grill which has been preheated to approx 350 degrees.  It helps to think of the chicken legs and can as a tripod.  Adjust the legs to provide support until the chicken is stable.  An even easier method to make sure the chicken is steady and doesn't tip over is to use a vertical roasting device.  They only cost a few dollars and are designed to hold the 12 oz can and chicken.  The bird picture above was grilled using this type of rack.  The chicken should be cooked over indirect heat (this means the chicken sits over an unlit burner).  Total cooking time is between 1 to 1.5 hours depending on the size of the chicken.  The bird is done when the temperature in the breast is 170 and the temp in the thigh is 180.

Got Fresh Herbs?

During the spring and early summer before it gets too hot in the desert I enjoy growing vegetables in two raised beds in my backyard.  This year I've added some fresh herbs in one of the beds and have used them to spice up various dishes.  Using herbs from the garden is a cost effective and a beneficial way to add freshness and flavor.  The bed pictured above contains green onions, lemon balm, thyme, oregano, sage, flat leaf parsley, and two types of basil.  I also grow two different types of mint in containers and have rosemary bushes planted in the yard.  When a recipe calls for fresh herbs I don't have to run to the grocery store,  I just step outside and cut a few sprigs.  If you have some extra space or an unused container in your yard consider growing a few herbs.  It's a snap and your taste buds will thank you.   

Bush Daddy's Brined, Basted, & BBQ Bird

Joe "Bush Daddy" is my father-in-law and BBQ buddy.   He contributed an earlier post to this blog detailing the ingredients of his BBQ sauce.  This year for Thanksgiving Joe cooked a turkey on the grill.  The result was a moist and flavorful bird.  I've been bugging him for the past two weeks to share with us his secrets to grilling a great Turkey but he has yet to come clean and share his insight.  Maybe with some comments and encouragement from you the audience Joe will step forward and share his wisdom.  I will keep you posted and update this blog post if Joe decides to share the recipe.  

A Kiss of Smoke

There are many methods used to enhance the flavor of grilled food.  Some of the means include brining, marinading, injecting, applying dry seasonings, and using glazes or sauces.  However, a really simple way to enhance the flavor of grilled meats and vegetables is to add a hint of smoke.  Using smoke to flavor food is easy if you have specialized equipment such as a smoker but how can this flavoring agent be used in a gas grill? The answer is a smoke pouch.  To begin, tear off two pieces of aluminum foil approx 12 to 18 inches in length.  Stack the two pieces of foil on top of each other and place 1 cup of unsoaked wood chips or pellets in the center of the foil.  The wood chips pictured above are apple but feel free to experiment with other hardwoods too.  The most popular wood used to flavor food is hickory.  However, cherry, oak, mesquite, pecan, and alder are used too.  Wood chips can be found at most grocery and hardware stores.  Next, fold the foil around the wood chips to create a packet.  Punch a few small holes in the packet to allow the smoke to escape.  Place the smoke pouch above the burners and below the cooking grate of the grill.  Preheat the grill on high until the packet begins to smoke approx 10 minutes.  Finally adjust the burner controls to achieve the appropriate cooking temperature and place your food on the grill.  Keep an eye on the grill to ensure the wood chips do not ignite.  The goal is to have the wood chips smolder but not catch fire.  I often keep a small spray bottle filled with water handy to knock down any flare ups.  When your done cooking and the grill has cooled the foil packet may be removed and discarded.  I'm confident once you've tasted food grilled with a hint of smoke you will use this technique again and again.  Please give this technique a try and let me know the results.