Text 14831, 83 rader
Skriven 2011-08-18 05:18:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 095
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer Can Chicken w/Cola Barbecue Sauce
 Categories: Five, Poultry, Beer, Bbq
      Yield: 3 servings
 
     12 oz Can beer
  3 1/2 lb To 4 lb chicken
      2 tb Basic Barbecue Rub
      2 c  Cola Barbecue Sauce, for
           - serving
      4    Handfuls apple or hickory
           - wood chips, water soaked
           - for 30 minutes
 
  Pop the tab off the beer can. Using a church key style can
  opener, make a few more holes in the top of the can. Pour
  out half the beer into the soaking water of the wood chips.
  Set the can of beer aside.
  
  Set up the grill for indirect grilling and preheat to medium.
  If using a charcoal grill, place a large drip pan in the
  center. If using a gas grill, place all the wood chips in
  the smoker box or in a smoker pouch and preheat the grill
  to high until you see smoke, then reduce the heat to med.
  
  Remove the packet of giblets from the body cavity of the
  chicken and set aside for another use. Remove and discard
  the fat just inside the body and neck cavities. Rinse the
  chicken, inside and out, under cold running water, drain,
  and blot dry inside and out with paper towels. Sprinkle 2
  teaspoons of the rub inside the body and neck cavities of
  the chicken. Rub the bird all over on the outside with 2
  teaspoons of the rub. If you have the patience, you can
  put some of the rub under the skin being careful not to
  tear it.
  
  Spoon the remaining 2 teaspoons of rub through the holes
  into the beer in the can. Don't worry if it foams up, this
  is normal. Insert the beer can into the body cavity of the
  chicken and spread out the legs to form a sort of tripod.
  Tuck the wing tips behind the chicken's back.
  
  When ready to cook, if using a charcoal grill, toss all the
  wood chips on the coals. Stand the chicken up in the center
  of the hot grate, over the drip pan and away from the heat.
  Cover the grill and cook the chicken until the skin is a
  dark golden brown and very crisp and the meat is cooked to
  an internal temperature of 180 degrees, about 1 1/4 to 1 1/2
  hours. If using a charcoal grill, you'll need to add 12 fresh
  coals per side after 1 hour.
  
  Using tongs, carefully transfer the chicken in its upright
  position on the beer can to a platter and present it to your
  guests. Let rest 5 minutes, and then carefully remove the
  chicken from the beer can. Take care not to spill the hot
  beer or otherwise burn yourself. Quarter or carve the chicken
  and serve with the Cola Barbeque Sauce.
  
  Cook's Note: You can also barbecue a chicken on a can of cola,
  lemon-lime soda, or root beer.
  
  This recipe was provided by professional chefs and has been scaled
  down from a bulk recipe provided by a restaurant. The Food Network
  Kitchens chefs have not tested this recipe, in the proportions
  indicated, and therefore, we cannot make any representatio
  
  Recipe courtesy Steve Raichlen

  Yield: 2 to 4 servings
  
  Episode#: BQ1B09
  Copyright 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 10 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Wine gives great pleasure, and every pleasure is of itself a good.
--- MultiMail/Win32 v0.49
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)