"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Thursday, May 28, 2009
Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week's theme is cookout! Here is a great cookout recipe for one of the moistest chicken you might ever cook. It's Drunken Chicken, easy enough for even an amateur to cook. Ingredients 1 (3-pound) chicken Seasoned salt 4 cloves minced garlic salt and pepper 1 (12-ounce) can beer 1 sprig rosemary *dry rub, if preferred (ingredietns below)
Directions Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt, salt, pepper, a dry rub if preferred and minced garlic. Open the can of beer and carefully insert a sprig of rosemary. ADD 2 TBSP rub to beer can. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary.
Gas Grill-Soak wood chips in bowl of water to cover for 15 minutes, then place chips in small aluminum tray and play tray directly on primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Leave primary burner on high, and turn off all other burners. Place chickens (on cans) on cool part of grill. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
The chicken is done when the juice runs clear.
Serve chicken with favorite BBQ sides...and the remaining 5 beers-served ice cold. Smile.
Spice Rub 2 tablespoons packed light brown sugar 2 tablespoons paprika 1 tablespoon table salt 1 tablespoon ground black pepper 1 teaspoon cayenne pepper
Glaze, optional 2 tablespoons packed light brown sugar 2 tablespoons ketchup 2 tablespoons white vinegar 2 tablespoons beer 1 teaspoon hot sauce 1 Tbsp dry rub