I bought a whole chicken the other day and found a partial case of old light beer when cleaning my parent’s garage. That made it easy to decide to grill it using the beer can up the the butt method. The added moisture from the beer keeps the chicken moist through the grilling, so you don’t need to brine it.
The rub is all things that are delicious with chicken – rosemary, garlic, sage plus salt and pepper. While the amount I fixed had enough for one chicken, it keeps well in an airtight container, so feel free to double the recipe and keep extra on hand.
I forgot to take a picture before I started carving but you can see how moist the meat and beautifully crisp the skin is after 70 minutes grilling and ten minutes of resting. Very tasty and the leftovers make awesome chicken salad.
Be very careful when removing the chicken from the grill – the can will be slick and the chicken is now top heavy so it can easily slide off a pan. Of course a few grassy notes won’t harm anyone and, if you’re quick to pick it back up, no will ever know you dropped it.
Not that I speak from experience or anything.
Rosemary Garlic Sage Rubbed Grilled Chicken
3-5 lb whole chicken
1 can beer
2 cloves garlic
1 tablespoon kosher salt
1 teaspoon dried rosemary
1 teaspoon granulated garlic
1 teaspoon rubbed sage
½ teaspoon black pepper
6 tablespoons butter, softened
Pour off about a third of the can of beer and cut the top partially off. Drop in the garlic cloves.
Combine the salt, rosemary, garlic, sage and black pepper. Mix with your fingers. Set aside.
Loosen the skin of the chicken and smear pats of butter under the skin. Use any leftover butter to coat the outside of the skin. Sprinkle the rub onto the chicken about 1 hour before grilling, turning it over to coat all sides.
Set up the grill for indirect cooking. I usually make a half circle with the coals. Ease the very slick chicken down on top of the beer can. It will take a little effort to work it down but, once it is on, the legs will act as a tripod and it will sit securely on the grates.
Grill for 1 hour, with the back of the chicken facing the coals. Take its temperature after 60 minutes and then turn it carefully to finish cooking with the breast side facing the coals.
When the internal temperature has reached 170, remove the chicken from the grill. Use tongs to separate the hot can of beer from the chicken and discard. Let rest for at least 5 minutes before carving and serving.
I fired up the grill to do steaks for my Dad for Father’s Day and decided that we’d go pear shaped for dessert. I like baked pears (and apples) and figured wood smoke would be a delicious addition.
Not really knowing too much about pears, I just picked up some firm ones from the grocery. You need them to keep their shape, so don’t choose soft ones.
I filled the pears with a sweetened and flavored cream cheese, that I rolled into balls and then rolled the balls in chopped pecans.
Once the steaks were grilled and were resting, I put the pears on to get grill marks. I then closed off the vents and let the pears roast in a pan above the dying fire while we ate. Once we finished and the plates cleared, I pressed in the nut ball and served the grilled and filled pears.
Very simple and quite tasty!
Grilled and Filled Pears
2 tablespoons lemon juice mixed with 2 tablespoons water
4 ounces of cream cheese, softened
¼ cup packed brown sugar
1 teaspoon cinnamon
½ cup pecans, finely chopped
2 tablespoons butter
Cut pears in half and core. Rub the exposed surface with diluted lemon juice to keep from browning.
Combine cream cheese, brown sugar and cinnamon. Roll into balls the size of the cored cavities and then roll the ball in chopped pecans. Place into the fridge.
Place pear halves cut side down on the grill grates and roast for 5 minutes. Drop the butter into the aluminum pan and let melt. Use tongs to remove the halves to the pan and rub the cut sides in the butter. Leave the pears butter side down and place the pan on the grill away from the coals and continue to roast until tender, about 15 minutes more or until pears have softened and yield gently when squeezed.
When the pears are done, remove the nut balls from the fridge. Flip over the pears and press a nut ball into the cored cavity of each pear half. You can leave the pears on the fire to stay warm or remove pan from the grill and serve.
We opened a rather large bottle of Riunite Lambrusco to have with grilled steaks and didn’t manage to finish it that night.
So I decided to turn it into sangria. It makes a lightly effervescent and very refreshing drink. I basically used the fruit in the fridge – I would have added about a cup of grapes (peeled) had I had any or a banana. You want a mix of citrus and other mild fruit flavors that will commingle with liquids but still retain their shapes.
The basic rule of thumb is for every 2 cups of Lambrusco, add about 1 cup of other flavoring liquid – I like a mix of orange juice and triple sec. A full bottle of wine is about 3 cups.
The perfect accompaniment to the cicadas, katydids and laughter that were the music to our socially distant cocktail hour on a lovely June evening.
1 orange or 3 tangerines/clementines/satsumas, peeled and cut into rounds
1 apple, peeled, cored and cut into chunks
1 peach, peeled and cut into slices
½ cup cantaloupe chunks
3/4 cup orange juice
¼ cup triple sec
2 tablespoons agave nectar (more as necessary)
2 cups Lambrusco
In a pitcher, stir together the fruit pieces. Add in orange juice and orange liqueur and agave nectar. Let sit for at least 30 minutes for the flavors to marry.
Stir in Lambrusco and ice cubes. Stir vigorously and taste for sweetness. Add more agave nectar, if needed. If it isn’t effervescent enough, add a splash of club soda or sparkling water. Serve over ice, placing some of the fruit in each glass.
I’m not above scarfing down many of the candy bars that populate the displays near cash registers. Including Almond Joy. However, I’m a southern girl who prefers pecans over every other nut and so, when I made these at home, I used toasted pecans instead.
I looked up several recipes on the internet but went with the one my friend, Conan, sent to me. This one didn’t enrobed them in chocolate – just put everything together and let the morsels work their magic with the pecans, coconut and sweetened condenses milk.
A quick and easy recipe that is very addicting.
14 ounces shredded, sweetened coconut
14 ounce can of sweetened condensed milk
2 cups bittersweet chocolate morsels
1 cup toasted and salted pecans, chopped
Preheat oven to 325 degrees F.
Line two baking sheets with parchment paper.
In a large bowl, mix the coconut, sweetened condensed milk, chocolate chips and pecans. Stir until combined.
Using a small ice cream scoop, press together portions of the mix onto the parchment covered baking sheets. Use damp fingers to push everything together into a tidy round.
Bake for 17-20 minutes, rotating the baking sheets midway through baking. The pecan joys will be done when the edges and bottom turn golden brown.
Cool on a rack and store in an airtight container.