Text 39957, 97 rader
Skriven 2010-07-12 06:54:00 av Dave Drum (42765.cooking)
  Kommentar till text 39956 av MICHAEL LOO (1:123/140)
Ärende: Near "beer"
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Is it just me, or is beer can chicken a boy thing? Look, I grew up
 DD> with four younger brothers, and if you told them you were going to
 DD> insert a half-drunk beer into the butt of a chicken and grill it, I

 ML> The only half-drunk beer is a bad beer, unfit for flavoring
 ML> chicken as well as ingestion. SOW, I had an O'Doul's today -
 ML> seven Sunday morning, and even I obey the niceties once in a
 ML> while. I was just washing down my (now doubled dose of) Lasix,
 ML> mind you. It's been over an hour, and the stuff hasn't started
 ML> to work yet. O'Doul's isn't so bad as some of them - nicely
 ML> hopped, not too sweet, perhaps better than Budweiser. I think
 ML> the formula has been changed in my lifetime.

Possibly has. I am only aware of three (more-or-less) commonly available
"sorta" beers. O'Douls, Sharps, and Busch NA. I am sure there are more - like
maybe something from Coors ... but, why?  
 
 DD> Not a lot of flavour is delivered by the liquid in the can. Just a bit
 DD> of a hint. I've used several different things ... beer, Co'Cola, coffee
 DD> (only once), plain water, Swanson's chicken broth, etc. I'll give the
 DD> root beer idea a try sometime in future. Also the can of beans idea.
 DD> That ought to be decent.

 ML> How about chocolate, cinnamon, cumin, and chiles, all mixed
 ML> together with, say, a nice almond mylk.

Hey, it's your buzzard. Do as you will. But, given the minimal transfer of
flavours from the steaming liquid why not use the cumin, chocolate, chilies and
cinnamon with a bit of salt and/or sugar in a nice rub? 
 
 DD> Does your can gizmo have dual holders for cans on a diamond grid? I
 DD> have one of those as an Xmas gift from Georgia several years ago. But,
 DD> G does things like that - gives me stuff that is culinary overkill.

 ML> Heard from her lately? I wonder how she's doing.

As do most of the family. She seems to be keeping herself incommunicado. I may
(probably will) make the drive to Beardstown and knock upon her door. But,
until then phone calls remain unreturned and e-mails go unanswered. <shrug> 
She *does* suffer (or did) from a diagnosed clinical depression - so, this may
be a function of that sad affliction.
 
 DD> Most times I make roast chicken (dragging this back, kicking and
 DD> screaming) to the original topic I use my Farberware indoor rotisserie
 DD> unit and let the bird ride the ferris wheel for an hour or so. That
 DD> gives me a hot meal, material for chicken sandwiches twice over and a
 DD> reasonably tasty carcass to go in the stock pot. Not to mention the
 DD> tasty, flavoured schmaltz that drips into the catch pan. Not much goes
 DD> to waste when I cook a bird.   Bv]=

 ML> I roast a bird upside-down, sacrificing crisp skin for tender
 ML> breast meat. Then I take the flabby skin and fry it.

I don't have the drying out problem when I "rotiss" the chook. But, then I
don't let the bird ride the ferris wheel until the drumsticks drop into the
catch pan.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Poultry Perfect Rub
 Categories: Rubs, Bbq, Chilies, Citrus
      Yield: 2 Cups
 
    3/4 c  Paprika
    1/4 c  Ground black pepper
    1/4 c  Celery salt
    1/4 c  Sugar
      2 tb Ground cumin (opt)
      2 tb Onion powder
      2 tb Dry (Colman's) mustard
      2 ts Cayenne
           Zest of 4 lemons,
  
  Mix the spices thoroughly in a bowl. Store covered in a
  cool, dark  pantry.
   
  SOURCE: Smoke & Spice
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... In 1969 I gave up women and alcohol-it was the worst 20 minutes of my life
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