Beer Can Chicken

Chef Michael — Thu, 14 Jun 2012 20:12:13 +0000

You may have heard the term “beer can chicken”. As well, you may have wondered what this strange term refers to. The answer is quite simple. Beer can chicken is a type of food. This recipe is commonly enjoyed at BBQ’s and other outdoor events. Please continue reading below to learn more about the unique and delicious cuisine.

Why is the dish named beer can chicken?

This food has earned it’s title honestly. The dish is prepared using a beer can. In fact, the can is still half filled with brew.

How is beer can chicken prepared?

There are several varying recipes for this fun meal. However, each version follows the same basic concepts. The chef begins with a whole chicken. The chicken is thoroughly washed. Next, the bird is rubbed down with the cooks choice of favored spices and herbs. Now comes the beer can. The can is half emptied. This leaves one half beer to work with. The top of the can is removed with a can opener. The whole chicken is then lowered onto the beer can. The chicken should sit up right on the filled can. The dressed bird is then placed onto a prepared grill. It is slowly cooked until well done and tender.

How long does it take to complete this dish?

Beer can chicken normally cooks within 90 minutes. Preparation time is around ten to 15 minutes.

What benefit does the beer can lend?

If cooked correctly, beer can chicken is extremely tender and juicy. Why? The secret resides in the can of beer. As the bird slowly cooks the beer keeps the meat moist from the inside out.

How does a beer can produce such positive results?

The beer can chicken process renders a bird that both tastes superb and looks gorgeous. As the chicken cooks the beer inside its cavity provides a release of continual moisture. This keeps the meat tender and filled with tantalizing juices. As well, beer contains a mixture of malt and yeast. These two ingredients harmonize with the skin of the chicken. The result is a picture perfect bird. The skin is colored to perfection, and crispy in texture.

Will the chicken taste like beer?

No. The finished chicken will hold no over powering taste of beer. In fact, most people do not taste the brew at all. Some do report savoring just a hint of the flavored drink. For the most part the chicken is indulged with the mix of other spices and flavorings which have been used to prepare it.

Does beer can chicken have alcohol in it?

No. Beer is used to cook the dish. However, all alcohol content is absorbed from the heat. The finished meal holds no trace. The bird will be safe for all ages to consume. It makes a wonderful family grill treat.

Beer can chicken is actually most delicious. This dish is tender, juicy, and filled with an abundance of natural flavors. It is simple to prepare and cooks quickly. The average cook time is only a hour and half. If you are searching for a fun BBQ idea you should definitely give beer can chicken a try!

Easy Steps for Barbeque Steak

Chef Michael — Sun, 03 Jun 2012 21:24:12 +0000

Barbeque Steak is an excellent food recipe to make at home and many food hobbyist prefer this recipe as it is sometimes very challenging to perfect its taste and aroma.
To correctly gauge when a steak is being cooked or ready to be cooked, you must identify something about it earlier it hits the grill part. Making yourself well known with the steak will surely help you in pursuing the different phases of cooking. The best initial approach in Barbeque steak is to take a raw steak and experiencing a feel of its texture and hardness.

Most of the normal steak will be spongy and soft in the raw condition. Several chefs who have mastered the art of grilling a steak note each and everything about the steak to expose its original taste during the process of cooking. During the cooking process, the fat around the steak becomes harder which gives its shape.

Barbeque steak to its perfect condition is an art form. It takes intense level of patience and practice to bring out the juicy taste from Barbeque steak.

Follow these steps to learn about Barbeque steak.

If you consider these simple easy steps you will have no concern grilling a great steak. Assuming that you already have made the right cut of steak and know how to do a perfect seasoning I pursue my guidelines as follows.
Let your steak reach room temperature. This helps in grilling your steak in a even and effective mannerRemove excess fat of the steak. The quantity of the fat which you remove depends on your nature of likeliness towards fats. The best approach to cut down the fat is removing it every ¼” . During grilling the fat side shrinks faster than the meat side. This causes the curling of the steak.The next part is the seasoning stake. This is favored by most of the chefs as it plays a vital role in grilling steak. To do this, preheat the grill before barbecuing.After seasoning the stake, Oil the grate. One of the many easy ways to do this is to apply a piece of fat on the grate. Holding it in a pair of tongs is always preferred.After the fat is evenly applied, place each seasoned steak on the grill for two-three minute. Now turn and rotate 45-50 degrees and grill. Keep on turning in regular intervals until you get a nice evenly formed cooked pattern on both the side of stake.To Barbeque steak it is very important to remove the stake when it’s done. Many of the beginners fail in this step. It’s crucial to remove stake at the right moment. Try to feel the hardness of stake to check for perfect cooking. Following are some of the hardness which I have experienced of the different stakes after a perfect cook.
A rare steak -soft.
A medium steak – firm but yielding.
A well steak – firm.
Once you master this stage, you will be successful in making a good recipeBefore serving allow the steaks rest for 5 minutes. This will allow the juices in steak flow out from the center.

Barbeque steak is an easy method if you practice every time with intense patience.

Finger Lickin BBQ

Chef Michael — Fri, 25 May 2012 21:41:53 +0000

Ah, sunny days, clear nights, and the sounds of lawnmowers buzzing early in the mornings on weekends. Summer is almost here, and with that comes swimming pools, ice cold lemonade, kids playing outside, and the smell of charcoal grills filling your nose with the sweet smell of barbeque. A summer gathering isn’t quite the same until somebody has fired up the grill for some outdoor cooking. There are few things better in life than good barbeque, and to get the best barbeque you need a good barbeque rub. Most people forego a good rub in favor of salt and pepper, but alas–if you want truly good barbeque, you need a good barbeque rub to set yours apart from others.

Whether you like to grill on a gas grill, cook on a charcoal grill, or truly barbeque low and slow in a smoker, an excellent barbeque rub will mean the difference between great food and food that is just okay. The best rubs are a mix of sweet and savory with a hint of spice to them. There are a variety of spices you can add to your barbeque rub to get exactly the right contrast of both, but timing when to apply the rub is one of the secrets to drawing out the best flavor.

In order to get the best rub, you need equal ratios of salt and sugar. From there, you can add whatever spices you want for heat (cayenne, black pepper, chipotle powder). Paprika is another common spice in a good barbeque rub, as well as a little bit of oregano, sage, celery salt, cumin, and dried mustard. A crushed bay leaf or two mixed in with the rub is a nice way to add a subtle, unique flavor to your rub.

To get the best flavor from your barbeque rub, you should brine your meat, rinse it, and pat it dry. If you prefer your barbeque to be on the sweeter side, add a thin layer of brown sugar to the outside of your meat and rub it in. Let it rest for about 20 minutes on the counter covered in plastic. Your brown sugar will liquefy, and provide the perfect surface to apply your barbeque rub. Next, apply your rub liberally to the outside of your meat and rub it in all over. For optimum flavor, don’t slap it right on your cooker at this point. Let the rub do its magic and draw out the flavor of your meat. Let your meat rest again covered at room temperature for up to an hour. Save some rub for sprinkling over your cooked meat when you take it off the cooker. When it is finished cooking, sprinkle left over rub on your meat, and bite into the best darn barbeque you have ever sunk your teeth into.

A good barbeque rub can mean the difference between mediocre barbeque and some of the best food you have ever eaten. To get the best rub, combine equal amounts of salt and sugar, and then add other seasonings according to your taste preferences. Let the meat rest at room temperature for up to an hour to bring out the best flavor of the meat. Your barbeque rub will make your barbeque the best food you have ever eaten.

How To Make Beer Can Chicken

Chef Michael — Fri, 18 May 2012 21:32:59 +0000

When you want to prepare a chicken but you want a rich and savory taste, try making beer can chicken, an easy recipe possible right in the comfort of your own home using only a few ingredients along with the beer of your choice.

Beer can chicken is ideal for a quick meal on the grill or for an outdoor summer barbecue, as it is possible to cook more than one entire chicken on your grill depending on the size of the chicken you are cooking as well as your own grill.

Making beer can chicken is possible with the following ingredients:
1 whole chicken (approximately 4 lbs.)
2 tablespoons of salt
1 teaspoon of black pepper
2 tablespoons of vegetable oil
1 can beer
3 tablespoons of a dry spice rub of your choice

Preparing the Beer Can Chicken

When you are ready to prepare the beer can chicken, first, discard the giblets and the neck from the chicken and rinse it inside out washing it thoroughly (patting it dry using paper towels afterwards). Drying the chicken with paper towels helps to keep the chicken skin crisp when cooking it on the grill for an extra savory taste. Add the oil to the chicken lightly by rubbing the vegetable oil over the chicken using your hands and then add your dry rub, salt, and pepper mix over the chicken itself as well. You can also use a cooking brush to lightly apply the oil depending on how you prefer to prepare the chicken. Set the chicken aside to prepare the beer can mixture.

Drink half of the can of beer, or pour half of it out if you prefer not to. Set the beer can onto a solid surface and grab your chicken by both of its legs, placing the bird’s cavity directly over the beer can.

Cooking the Beer Can Chicken

Cooking the beer can chicken is possible by transferring the chicken with the beer can stuffed into it directly onto your grill grates, allowing the bird to stand and balance making a “tripod” type of stand over the grill (using the beer can).

Cook the chicken directly on the grill over medium-high heat with the cover of the grill on. Allow the chicken to cook for approximately 1 hour and 20 minutes or until the internet temperature of the chicken reads 165 degrees Fahrenheit (near the breast area) and at least 180 degrees Fahrenheit in the thighs of the chicken. Cooking the chicken with the beer can inside of it allows the beer to absorb into the chicken, adding different flavors. Trying various beers and ales allows you to find the ideal taste based on whether you are using a light or a dark ale or lager beer.

Allow the chicken to set for at least 10 minutes before you carve so the juices have time to flow and set in various areas of the chicken, making the chicken more juicy and enjoyable. Cut and serve the chicken as you would normally when cutting a traditionally baked whole chicken as well.

The Secret To One Great Grilled Corn On The Cob In Husk Recipe!

Chef Michael — Wed, 25 Apr 2012 04:49:30 +0000

Oh, it is not that hard, grilled corn on the cob in husk, don’t let it scare you. One of the things I love best to grill in the summer, is corn on the cob, and of course in the husk. But you know, there is no need to do it that way. You can always remove the husks and the silk. But either way, I love corn in the summer.

Here is what you do. First you have to peel back the husk and remove the silk. Now you are ready to soak the corn in some cold water. Make sure that you place something heavy enough on top of the corn to keep it totally immersed in the water.

Now you can start up your grill and get it to medium heat. While your grill is heating up and the corn is taking its bath you have time to decide whether or not you would like to season the corn before you grill it, or after it is done. It is your call.

How about for this post today I give you a great Mexican grilled corn on the cob in husk recipe? Now to me that just sounds fanatastic! So let’s go for that one today.

OK, so you have the corn soaking in the water. Remember you had pulled away all the silk, but left the husks intact. And you have your grill going at medium heat. Take your corn and remove it from the water and shake off any excess water. You can then place it on the grill and start grilling.

You will need to be turning it every eight or nine minutes or so to keep it from burning. Now the corn is going to char on the outside, but that is alright. Remember you are having grilled corn on the cob in the husk so you might think that the husk might char a little but it is not going to affect what is going on inside. Trust me you are going to have one great grilled corn dish here.

All in all it should take about 15 to 20 minutes for the corn to get done. When you take it off the grill I would recommend using some tongs for you know that it is going to be hot.

Now you can unwrap it and then spread this mixture on it for a great Mexican grilled corn on the cob in the husk dish. This is going to be great!

8 cobs of corn
4 TB butter
8 TB mayonaise
8 lime wedges
2 cups of cotija cheese, crumbled
Cayenne to taste (or chili powder if you prefer)

When you have removed the corn and it is still hot then you can spread about a half tablespoon of the butter and one tablespoon of the mayonaise over the grilled corn. Now take your cheese and sprinkle it liberally over the cob, but remember that you still have seven more to do. Now sprinkle the cayenne (or the chili powder) over the corn and then squirt some lime juice on there.

Now is when you can truly enjoy one fantastic grilled corn on the cob in husk recipes called Meixcan Corn. Enjoy!

Check out my friends over at bbqmyway and how they grill up their corn on the cob in husk. Watch this short video here >

Revealed: A Great Grilled Tilapia Recipe That Is Killer!

Chef Michael — Thu, 12 Apr 2012 19:23:59 +0000

I do not know who does not like a good grilled tilapia recipe. Today I am going to share one with you that we used quite regularly when we make fish tacos. Fish is just so healthy for us and that is probably one of the reasons why we use a lot of salmon, tuna, and tilapia in our home.

Today is a great grilled tilapia recipe which you can use two different ways. You can put a nice mango salsa on it and serve it as grilled tilapia, or you can chop it up when it is finished and serve up fish tacos with the mango salsa.

Here are the ingredients:

1/3 cup EVOO
2 TB lemon juice
1 clove of garlic which you have minced
2 TB parsley which you have diced up
Salt and pepper to taste
A couple of tilapia fillets

Mango Salsa -

1 large mango (ripe), peeled, pitted and then diced
2 TB red onion, minced
2 TB cilantro, chopped
1/2 diced red bell pepper
2 TB lime or lemon juice
salt and pepper to taste

Opt: if you like more heat you can add as much diced green jalapeno as you feel comfortable with.

Like I said, you can used this grilled tilapia recipe either way: use it as pictured above with the mango salsa. Or you can chop up the grilled tilapia and made some great fish tacos with it.

Today we have a real treat in the way of a great grilled tilapia recipe. From one of my favorites, Paula Deen, she shows us how to grill tilapia with a citrus marinade. Go ahead and check out this grilled tilapia recipe: grilled tilapia with a citrus marinade.

My Best Secrets To Grilled Lamb Chops!

Chef Michael — Wed, 04 Apr 2012 04:02:27 +0000

My banker keeps asking me what are the secrets to grilled lamb chops. That and this question: how do I get the gaminess out of the lamb. Well, today let’s tackle those questions.
A lot of folks do not like to eat wild game or lamb for the fact that it tastes ‘gamy.’ Here is one simple trick for great grilled lamb chops: soak them overnight in milk. Try this, soak your lamb in some water, well, water and milk of equal parts. Then throw in a little salt and pepper and you will be amazed the next day when you rinse it off, dry it and then grill it up with your favorite seasonings on it.
Here is how I prepare my grilled lamb chops. After that overnight soaking in the water and milk bath (with the sea salt and black pepper), I then rinse it off and marinate it for a few hours in a good Italian dressing. Now it is ready for the grill. Use your favorite seasonings for grilled lamb chops and you are good to go. Whoa, wait a minute, you say you do not know what seasonings to use? Here let me give you an idea of where to start:

rosemary
thyme
oregano
sea salt
garlic
mustard
cumin
paprika
curry powder
cracked black pepper
lemon zest
mint

You know, a lot of times when your lamb is a touch ‘gamy’, this is just chocked up to the fact that it is simply overcooked. If you are having grilled lamb chops, your internal temperature when you are done is 135 degrees.
In the old days (OK, so I am not that old, but I know older than most of my readers…) mutton was sold in the butcher shops; now that is really gamy. But sometimes it is hard to find mutton these days. Today you see more of the spring lamb. This is a young lamb with a nice, mild, sort of sweet flavor.
I would only say that in addition to the overnight soaking in the milk-water bath and then the four hour dip in a good, quality Italian dressing, use a strong hand in your seasoning, using some, or most of what I put up there earlier. You will be amazed at the difference in how your grilled lamb chops turn out as compared to ones which you might have grilled before.

Check for Doneness!

You should never grill your lamb, or lamb chops more than medium. Here is a great guide and it all fairness I just took a snapshot of this chart from the Physics Factbook.

Watch here where they show us how to grill up the perfect lamb chops. If you are wanting to learn how to bbq lamb chops, this is the video for you! I thought I would include this for your learning on how to bbq lamb chops today. Enjoy!

Smoking Ribs

Chef Michael — Thu, 29 Mar 2012 00:00:00 +0000

Here is a great video I found on one of my friend’s BBQ blog and it’s got some great tips and advice for smoking some ribs. If you’re thinking about competing in a BBQ competition or just curious about how meticulous pitmasters can be about their meat….Then this video is for you. It talks about everything from what kind of meat to select and what kind of rub to use and how to use it as well as smoking tips and BBQ competition advice. I hope you enjoy it.

Why You Need To Use A Grill Light!

Chef Michael — Wed, 28 Mar 2012 21:15:25 +0000

The other day we sure could have used a gas grill light. Well I say gas because he was using a propane grill, but you know any grill light would have been better than what we had.

We have some great friends and they invited us over to barbecue and it was pretty late when we got there and so of course we are grilling up in the dark. I know that this has happened to you, for it happens to me on a regular occasion. I mean, come on, we all live very hectic lives and sometimes we just do not have the time to fire up the old grill before it actually gets dark.

Look, if you have every tried grilling outdoors in the dark then you will recognize this!

So you can see that you might come out with some chicken like we did if you do not have a way to see when you are grilling at night. That is one of the reasons why using either a gas grill light or just a regular old grill light is so important when you are trying to barbecue at night. If for no other reason than safety it is a wise decision to invest in a grill light.

That is the reason why I decided to do a short review here for a grill light. You just have to have one….for those times when you are forced to barbecue under the stars…so to speak. So go ahead and check out our review for this grill light for a grill accessory which is a must if you ever grill at night.

Secrets To A Great Barbecue Chicken Rub!

Chef Michael — Thu, 22 Mar 2012 03:28:53 +0000

Here is one of a couple of ways to have a great barbecue chicken rub. You know, chicken is one of those with – what I would call – a neutral taste. So in my book you want to jazz it up with a good tasting barbecue rub.

Now you can play around with some different variations, but you want to make sure to have the basics in there first. Here is what I would consider the basics:

sea salt
cracked black pepper
onion
garlic
chili powder

Now that is well and good but why not try your hand at creating your own bbq rub? How about a little more heat? Like cayenne pepper, ancho chili powder, or you could even make your own personalized chili powder by roasting and grinding up about five of your favorite chilis. This way you can have your own which you can be proud of…and it certainly won’t be like anyone elses.

Now here is how I go ahead and fix my chicken to grill. I will take the chicken out of the fridge and let it warm up just a bit so I can work with it. Cut a few slight slits in the top of the breasts, if that is what I am working with.

Next take your ingredients for your barbeque chicken rub and mix it all together in a bowl. Now here is where I am just a bit different than most folks. I will take a can of chipotle peppers and open them up and take a couple out of the can, dice them up and put them into my barbecue chicken rub. Then add a few tablespoons of the sauce from the can. This makes an excellent paste.

Now I take that paste and rub it all over the chicken and then wrap the chicken up in saran wrap and place the whole thing back in the fridge for a few hours and then go on about my day.

You can even do this overnight if you like. But you talk about flavor! This is barbecue chicken rub at its finest.

Go ahead and take it out of the fridge when you are ready to start grilling to let it come closer to room temperature. Then go ahead and grill like you normally would and you are going to have some great, great tasting grilled chicken. And it is all due to your barbecue chicken rub.

Now here is my recipe for my barbecue chicken rub:

2 TB sea salt
1 TB coarse black pepper (or cracked)
3 TB either brown sugar (or turbinado which I perfer)
2 TB white sugar
1 TB celery salt
2 TB smoky paprika
1 TB onion powder (never salt)
1 TB garlic powder (never salt)
1 TB cumin
1 TB chili powder
1 Tsp oregano
a couple of those chipotle peppers with sauce to make a paste

Now go ahead and give this one a try and see how you like it. Chicken is a great thing to grill up this summer and you can play around with different ingredients to find out what you like in a barbecue chicken rub. Just remember what you did when it turns out fantastic so that you can duplicate it when your friends are over and you want to impress them!

Enjoy!