But that was yesterday. Hopefully, a bad dream. Today, the weather is dry, the sun is shining and I await my family, excited to spend a few days with my brood. Right now I’m sitting beside my long time pal and confidant, the BIG GREEN EGG, who is looking forward to lots of action this summer.
I’d rather be looking at you (-:
This is a recipe (aka: Beer Can Chicken or Drunken Chicken) I’ve made dozens of times. It’s perfect for feeding ten or so folks (depending on the size of your birds) and leftovers make incredible chicken sandwiches. However, because of the special equipment needed (Beer Can apparatus and Smoker) I’ve never blogged about it.
Any old can filled with water works fine!
Through the years, I’ve taught, dozens–maybe even hundreds–of cooking classes to audiences. I loved it! It was great seeing the groups reaction to my methods while answering questions and then passing out samples of food.
But this time I’ll be talking to my iPhone. How lonely it will be not to see your faces. Soon enough, I’ll have to adapt to the latest technology that will enable all of your faces to be on my screen.
Apple and hickory chips for chicken.
I’m wondering if technology will ever advance to the place where I can hack off a piece of chicken and present it to you via my hard drive? I wouldn’t be surprised.
But in the meantime, I’d love to extend an invitation to you to join the Blue Sky Book Chat.
By the way, I’ve found it a waste to squander perfectly good cans of beer when smoking these birds. I’ve tried it, and to my palate, it really didn’t enhance their flavor. Between the marinade, rub and smoke there’s enough going on.
However, I love the technique of smoking the birds upright having the interior steamed by hot water in any old can. It seems to keep the birds moist. If you’d like to smoke chickens using this technique, this apparatus appears to be a good one. (The one I use is obsolete.)
Time saving trick: When hurried, I marinate birds in a bottled dressing and use a pre-made rub. Not as wonderful as homemade, but pretty dang good. That said, a rub is a wonderful vehicle for using up less-than-fresh spices!
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
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where I highlight projects that bring friends, neighborhoods, and communities together. For me,
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