May 12, 2011
Hi Everyone,
Now that summer is approaching many of us enjoy BBQ'ing for
our family and friends. Today's issue we are featuring tricks and hints for this coming barbeque season, so let's fire up the grill and cook...
As an extra treat today at the end of the issue I've added
a Beer Chicken recipe. If you have never tried this you simply must. It's delicious, moist, and filled with tons of flavor. GREAT...now I want some Beer Chicken :)
Handy Hints Holly
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Hint 1: We all know that marinating meat and chicken tenderizes it as well as adds tons of flavor.
Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2
pounds of food. The marinade should completely surround the
food. Cooked meat should never be returned to a cold marinade.
Hint 2:
When using charcoal, douse the coals with the least amount of starter fluid as possible to light the fire. If starter fluid is unavailable, try using regular salad oil. Wad a sheet of newspaper and pile the coals over it, then douse the coals with the salad oil. Light the paper as you would using normal starter fluid.
Here's the Beer Chicken Recipe I use, I hope all that dare to try it enjoy it as much as I do.
Beer Chicken Recipe
Ingredients
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
1. Preheat an outdoor grill for low heat.
2. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
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