Beer-Can Chicken w/Cola Barbecue Sauce

I came across this recipe in my box of recipes that I someday want to prepare. It's from an older issue of Cooking Light, I'm just not sure which one. This is a good recipe and the cola sauce would work well with any grilled chicken. I couldn't find my beer can chicken holder anywhere, so I used the legs to help stand the chicken up on the grill. It's really is a lot better to use one of the stands, because you don't have to worry about the chicken falling over.

Beer-Can Chicken w/Cola Barbecue Sauce

Chicken:
1 (12 0z.) can beer
1 cup hickory wood chips
2 tsp. kosher or sea salt
2 tsp. brown sugar
2 tsp. sweet paprika
1 tsp. coarsely ground black pepper
1 (4-lb.) whole chicken

Sauce:
1/2 cup cola ( I used Coke, do not use a Diet soda)
1/2 cup ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. instant onion flakes
1/2 tsp. instant minced garlic
1 1/2 tsp. steak sauce (A-1)
1/2 tsp. liquid smoke
1/4 tsp. ground black pepper

Open beer; drink half. Carefully pierce top of can with "church key" can opener several times, set aside. Soak wood chips in water , 1 hour. Combine salt, sugar, paprika and pepper, set aside.
Prepare grill for indirect heating, place a disposable aluminum foil pan in center. Arrange charcoal around pan; heat to medium.
Remove and discard giblets and neck from chicken. Rinse with cold water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Rub 2 teaspoons spice mixture under loosened skin 2 teaspoons in cavity and 2 teaspoons over skin. Slowly add remaining mixture to beer can. Holding chicken upright with the body cavity facing down, insert can into cavity.
Drain wood chips. Place half on hot coals. Place chicken on rack over drip pan. Spread legs out to form a tripod. Cover and grill 2 hours or until meat thermometer inserted into meaty portion of thigh registers 180 degrees. Add remaining chips after 1 hour and charcoal as needed.
Lift chicken using tongs; place spatula under can. Carefully lift chicken and place on cutting board. Let stand 5 minutes. Gently lift chicken and carefully twist can to remove. Discard skin and can.
To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to boil. reduce heat and simmer 6 minutes. Cool. Serve with chicken.

All Purpose Dry Seasoning

I tried a new rub last night on some pork spare ribs. The recipe comes from a cookbook called Barbecuing and Sausage-Making Secrets by Charlie and Ruthie Knote. I rubbed the ribs with the seasoning and let them sit for 4 hours, then I smoked them for another 4 hours. The rub was very good and is one I would use again with a few tweaks.

All Purpose Dry Seasoning

2 Tbsp. sugar

1 1/2 Tbsp. salt

1 1/2 tsp. ground celery seed

1 tsp. white pepper

1 tsp. paprika

1 tsp. ground thyme

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. ground nutmeg

Crush all lumps. Mix together in a bowl. Stores in a dry place for 3 to 6 months. Makes 3/8 cup.

Pork Chops with Hoisin-Molasses Barbecue Sauce

This is an excellent recipe and would work well with a grilled pork loin or grilled chicken as well. The recipe comes from the March 2008 edition of Cooking Light. Sometimes it actually pays to hold onto some of those old recipes that you say you will someday prepare. The sauce has a nice sweet flavor with the added heat of the mustard and the tanginess of the vinegar. This one is a keeper.

Pork Chops with Hoisin-Molasses Barbecue Sauce

3 Tbsp. sugar

1 Tbsp. molasses

3 Tbsp. hoisin sauce

1 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

2 garlic cloves, minced

2 tsp. Chinese hot mustard

Cooking spray

1/4 tsp salt

1/8 tsp. freshly ground black pepper

6 (4 oz) boneless center-cut loin chops, about 1/2-inch thick

Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin, vinegar, soy sauce and garlic; bring to a boil. Cook 5 minutes, stirring frequently. Remove from heat; stir in mustard. Keep warm.

Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle chops with salt and pepper. Add to pan and cook 2 minutes per side or until cooked. Add pork to hoisin mixture and coat. Serve.

Tequila-Glazed Chicken with Jalapeno

Here is a grilled chicken recipe that is simple to prepare and has an awesome flavor, it's sweet, spicy and smoky. The original recipe calls for using red jalapenos, but my local grocery only had green on this outing. I came across the recipe in the August '07 issue of Bon Appetit and I'm glad that I saved it. Try this one out, it's good cold the next day, too!

Tequila-Glazed Chicken with Jalapeno

1 1/2 Tbsp. whole coriander seeds, coarsely ground

1 3/4 tsp. coarse kosher salt

1/2 tsp. dried crushed red pepper

1 3 1/2-to 4-lb. cut up chicken

1/3 cup pineapple juice

1/2 cup gold or silver tequila

2 Tbsp. (packed) golden brown sugar

2 Tbsp. honey

1 t0 2 jalapeno chiles, finely chopped

1 shallot, minced

Mix coriander, salt and red pepper. Sprinkle all over chicken. Arrange chicken skin side up on a baking sheet; cover and chill at least 6 hours or overnight.

Combine juice, tequila, honey, jalapenos and shallot in small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Cool glaze. Transfer 3 tablespoons to a small bowl and set aside for serving.

Arrange chicken on prepared grill, skin side up. Grill for 15 minutes, turning occasionally. Brush chicken with glaze. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with a fork, turning and brushing with glaze, about 10 minutes longer. Transfer to a platter and spoon reserved glaze over top.

Grilled Pork tenderloin w/Blood Orange Sauce

This recipe comes from Gourmet magazine, I changed it up by using blood oranges since I had some in the fridge. The taste was sensational and the prep work and grilling were simple. I used a 1 pound tenderloin, they used two 3/4 pound ones.

Grilled Pork Tenderloin w/Blood Orange Sauce

2 blood oranges
4 garlic cloves, minced
1 tsp. salt
2 1/2 Tbsp. olive oil
1 tsp. dry Italian seasoning blend
1 (1 lb) pork tenderloin
1/4 tsp. black pepper

Prepare grill for cooking.
Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to paste with 1/2 tsp. salt using a pestle and mortar (or mash with a large knife), then whisk together with juice, 2 tablespoons olive oil and 1/2 teaspoon of Italian seasonings.
Pat tenderloin dry and rub with 1/2 tablespoon olive oil, 1/2 tsp. salt and 1/2 tsp. Italian seasonings.
Serve sauce over sliced grilled pork.

Hickory Plank Salmon w/ Spicy Mustard Sauce

Last night I used a hickory plank to grill some salmon and it was really good. The hickory wood gave a nice smoky flavor to the fish without overpowering it. I made a sauce for the salmon that I drizzled over the fish about 5 minutes before taking it off of the grill and then placed the rest on the table if anyone wanted extra. I combined 2 tablespoons of Dijon mustard, 2 tablespoons of apple jelly and 1/2 teaspoon of chili puree in a small bowl and stirred until combined. After grilling the fish with the mustard sauce, I topped it with fresh chopped chives and served. This is the easiest way to grill fish in my opinion and the cleanup is a snap.

Lemon-Chili Grilling Sauce

This is a great recipe to top grilled chicken or fish with. First, grill the meat and then add the sauce at the end of the grilling time. I flattened out some chicken breasts then coated them with sauce prior to removing them from the grill. You can also serve it at the table to add a little extra flavor. I used a chili puree that I bought at an Italian grocery, the brand is Gia and it comes in an 80g tube, like toothpaste. I used 1/2 Tbsp. in my recipe, but feel free to use more if you prefer yours spicier.


Lemon- Chili Grilling Sauce

Juice of 1 large lemon
Zest of 1/2 lemon, grated
2 Tbsp. water
3 cloves garlic, minced
2 Tbsp. olive oil
1/2 Tbsp. chili puree
2 tsp. paprika
1/2 cup fresh flat leaf parsley, finely chopped
1/2 tsp. salt

Combine ingredients and whisk together.

Maple Plank Salmon

Last night I used a maple plank for my salmon. It imparts a subtler wood taste than either the alder or cedar, but it was just as good. I marinated the salmon for about 20 minutes in the juice of 2 lemons, 1/2 cup white wine and a clove of garlic coarsely chopped.

Before placing it on the plank, I sprinkled it with salt and pepper, fresh dill and more chopped garlic. I love using planks for salmon and really need to try and expand my horizons and use them for other fishes and meats.

I served the fish with some cooked carrots and this amazing couscous from Green Acres Market in Briarcliff Village. It is an Israeli Couscous with Edamame and Mint that you get from their deli counter. It's nice, light and refreshing and perfect served with fish.

Alder Plank Salmon

This weekend, I decided to try out something other than a cedar plank for salmon. We had bought an assortment of planks from Restoration Hardware and one of them was alder wood. When we were in Seattle, it seemed that this was the wood used in a lot of the restaurants , so that was the plank I used this time. It really did impart a different taste to the fish, which I actually preferred, it was not as strong as cedar.

Like the cedar, you let the plank soak in water prior to grilling and I place it on the grill without the fish to let it heat up first. I marinated the salmon with the juice of 1 lemon, 1 orange and a 1/2 cup of white wine along with the zest of the lemon and orange. Before placing it on the plank, I salt and pepper the salmon. When the salmon was finished I topped it with chopped flat leaf parsley and chopped chives.

Lime Chicken and Shrimp Kabobs

On Friday, I was in the mood for kabobs, so I went to http://www.foodtv.com/ to search for a recipe. The first one I came across was this recipe from Paula Deen. We found them to be a little on the blah side, not much flavor Paula! I was a little surprised because I have had luck with her recipes in the past, but this one just did not do it for me.

Lime Chicken and Shrimp Kabobs

2/3 cup vegetable oil
3 limes, juiced
2 tablespoons vinegar
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
6 boneless, skinless, chicken breasts cut into 1-inch pieces
1/2 pound large fresh shrimp, peeled and de-veined
Special Equipment: skewers

In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.
In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.
Heat grill to 350 to 400 degrees F.
Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.
Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
Remove skewers from grill and serve immediately.

Lemon-Soy Sauce Cedar Plank Salmon

Sunday night we had our favorite stand by, Cedar Plank Salmon. Dan could eat salmon every night if given the choice and while I like it, I can only handle so much fish. Last night I marinated the salmon for about 20 minutes in a mixture of the juice from 1 lemon, 1 tablespoon of soy sauce and the zest from the lemon. Using cedar planks for salmon impart such a nice clean taste to the fish and it couldn't be easier. After heating the plank on the grill, I placed the salmon on top, sprinkle it with salt, pepper and garlic powder. I put the lid on the grill, leaving the top holes open and cooked the fish for 16 minutes and it was perfect!

Tequila-Lime Cilantro Marinade

This is a recipe from Emeril that I adapted after seeing it on www.foodtv.com. The flavors sounded interesting, what with the tequila, jalapenos, cilantro and so on. I used it for legs and boneless-skinless chicken breasts. The marinade worked much better with the breasts than the legs in my opinion. I actually had 3 breasts when I started the recipe, but as I removed them from the bag after 4 hours, one of the breasts had disappeared. I keep thinking that I am going to open a drawer or cabinet later and find the missing one, lets just hope that it happens sooner than later.

Tequila-Lime Cilantro Marinade

1/4 cup fresh cilantro leaves

4 garlic cloves,peeled

1 shallot, coarsely chopped

1 jalapeno, seeded

juice of 2 limes

1/4 cup olive oil

1/4 cup tequila

1 tsp. salt

1/2 tsp black pepper

1/2 tsp. ground cumin

1/4 tsp. ground coriander seed

Place the ingredients into a food processor and process until combined. Place chicken in plastic bag and add marinade. Let it marinate for 2 to 4 hours. Grill and serve.

Leftover Sandwich

Monday night I took the leftover beef, topped it with shredded Colby/Jack cheese and placed under the broiler until the cheese was melted and light golden in color. The broiler and I don't always get along so well, I have burned many a meal this way, but I got it right this night. I then topped the sandwich with some of the leftover salsa and enjoyed a very good sandwich.

California Barbecued Tri-Tip

This was the other recipe from my Cook's Country June/July '07 issue. It's a simple recipe that results in a lot of great flavor. You need to watch the temperature though, because the cut of beef I used could probably be a little drier than a tri-tip. The Santa Maria Salsa and California Barbecued Beans were perfect with this beef.

California Barbecued Tri-Tip

1 tri-tip roast (about 2 lbs.) trimmed or bottom round

6 garlic cloves, minced

2 tbsp. olive oil

3/4 tsp. salt

2 cups wood chips, preferably oak (I used hickory)

1 tsp. pepper

3/4 tsp. garlic salt

Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

Soak wood chips for 15 minutes. Open bottom vent on grill. Light large chimney starter filled with charcoal and burn until covered with gray ash. Pour coals over one half of grill. Set cooking grate in place, cover, open lid vents and let grill heat for 5 minutes. Scrape grill clean.

Using paper towels, wipe garlic paste off of roast. Rub pepper and garlic salt over meat. Grill directly over coals until well browned, about 5 minutes per side. Carefully remove roast and cooking grate and scatter chips over coals. Replace grate and arrange roast on cooler side of grill. Cover, positioning lid vents directly over meat and cook until roast registers about 130 degrees, about 20 minutes. Transfer to cutting board and let rest 10 to 20 minutes. Slice thinly across grain and serve.

Beer Can Grilled Chicken

I purchased this wonderful marinade, LuLu Meyer Lemon, Fennel & Sage Marinade, and used it on a beer can chicken. My mom bought me a really nice beer can chicken holder thingy from Williams-Sonoma, because I almost caught myself on fire once using a beer can. I took a 3 pound chicken, placed it in a large bowl and using half of the jars contents, rubbed the outside, inside the cavity and under the skin. I placed it in a large plastic bag and let it marinate for 3 hours. You can also leave it overnight if you wish. I placed the chicken over indirect heat, put the lid on the grill and cooked the chicken for 1 hour. You want the temp to be 165 degrees in the breast area or 180 in the thigh. Let the chicken rest for 10 minutes before carving. The flavor was great without being overpowered by any of the ingredients. I sliced some baby yellow potatoes in half, tossed them with black truffle olive oil, salt, pepper and fresh chopped rosemary and added them to the grill, just in case you were wondering if the bird layed eggs.

Restaurant LuLu Pomegranate Grilling Sauce

A few weekends back, I went with some friends to a store out in Overland Park, KS called Smoke N' Fire at 8010 W. 151st Street. This place is a grillers dream. They carry grills, cookbooks, sauces, spices, woodchips...the list goes on and on, I could have spent the entire day there. One of the items I bought was Restaurant LuLu's Pomegranate Grilling Glaze. Last night I used it on a pork tenderloin and liked the results. It was a sweet and peppery glaze that did not burn on the meat. I applied in the last 5 minutes of grilling and turned the meat to cover it entirely, letting the glaze cook on somewhat. I would be interested in trying out some of their other glazes, some of which are also available on Amazon.com.

BBQ Pork Spareribs

The ribs were fantastic!! In the morning I gave them a rub of brown sugar, kosher salt, garlic powder, granulated toasted onion, ground ancho chili powder and black pepper. I did not measure the amount of any of these ingredients, I just eyeballed it. I put them on the smoker and cooked them for 4 hours. Every half hour I turned them and slathered them with my own special BBQ sauce, which is one of the recipes I cannot give up. My Granny was notorious for not giving out recipes, so I have a little of that in me. I occasionally added more charcoal to the smoker, along with big chunks of hickory that I had soaking in a tub of water. Dan said these were the best ribs he had ever eaten!! That's high praise indeed since we live in a city famous for some of the best ribs in the world!

Happy Fourth To You

I hope you all have a safe and enjoyable fourth. One of my volunteers at work gave me an 11 lbs. of spare ribs, that's 2 huge slabs. I will attempt to cook those babies up on my Hastybake grill/smoker that belonged to my grandparents. Never have done them before, so we will see what happens...

Tuscan Grilled Asparagus

Here is a great recipe I got off of a bottle of Lucini Gran Riserva Balsamico vinegar. It makes a wonderful side dish and is very easy to make.

Tuscan Grilled Asparagus

2 lbs. asparagus, tough ends cut off
3 Tbsp. fresh lemon juice
1/2 cup extra virgin olive oil
2 Tbsp balsamic vinegar
salt and freshly ground pepper to taste

Mix together lemon juice, olive oil, balsamic vinegar, salt and pepper. Add trimmed asparagus to marinade. Let set at room temperature for 1 or more hours. Heat grill to high. Put asparagus on grill, cooking until flexible and lightly blackened. Serve immediately.

Pork Tenderloin

I have not done much cooking in the past few days, I have been busy working on the yard instead. I did however, grill a Pork Tenderloin over the weekend and used the leftover Sweet and Tangy Balsamic Grilling Sauce on it after grilling it. I marinated the pork in a mixture of about 1/2 cup of bourbon, 1/4 cup brown sugar, 3 cloves of smashed garlic and about 2 tablespoons of fresh pineapple juice for about 1 hour. The grilling sauce was so good on the grilled pork, I think I may be using that stuff on everything for awhile.