Featuring Monthly Recipes, Restaurant Celebrations & News
Issue 31 July 2007
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Beer Can Chicken Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up! |
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| For the rub: 1 teaspoon dry mustard 1 teaspoon granulated onion 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper |
1 whole chicken, 4 to 5 pounds 2 teaspoons vegetable oil 1 can (16 ounces) beer (tall boy) |
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To make the rub: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes. Makes 4 or 6 servings. |
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| © 2001 Weber-Stephen Products Co From Weber’s Big Book of Grilling™. All rights reserved. |
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Classic Bacon Cheeseburger Direct Medium |
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| 6 slices bacon 2 pounds ground chuck (80% lean) Kosher salt Freshly ground black pepper 6 thin slices extra-sharp Cheddar cheese 6 hamburger buns 6 crisp lettuce leaves 6 slices ripe tomato Ketchup (optional) Mustard (optional) |
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In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat. Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper. Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted. Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired. Makes 6 servings. |
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| © 2001 Weber-Stephen Products Co From Weber’s Big Book of Grilling™. All rights reserved. |
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Spicy Grilled Fries Nothing beats home-made fries—except home-made fries on the grill! |
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| 4 medium baking potatoes, scrubbed (about 1-1/2 pounds) 2 tablespoons olive oil 1 teaspoon lemon juice |
1 teaspoon seasoned salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper |
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Cut potatoes lengthwise into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat. In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside. Place potatoes in center of cooking grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix; mix lightly. Makes 4 servings. |
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| © 2005 Weber-Stephen Products Co. Recipe from www.weber.com®. Used with permission. |
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