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Choose your poison from the list below:
Rick Browne's "Original Beer-Butt Chicken" [Back To Top]
Dry rub:
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon savory
1/4 teaspoon cayenne pepper
1 teaspoon Mexene chili powder
1 teaspoon paprika
1 teaspoon dry yellow mustard
1 tablespoon sea salt (ground fine)
Basting spray:
1 cup apple cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 cup warm beer
Cajun injector & marinade
1 12 oz. can of your favorite beer
1 large chicken
Mix the rub in a small bowl until it’s well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
Using a Cajun Injector put some of your favorite marinade into the breast, thighs, and thick part of the wings. I love the bbq honey bacon or the garlic and herb marinade.
Pour half the can of beer into a spray bottle, add the cider, olive oil, and balsamic vinegar and set aside.
Take the beer can in one hand and insert it into the bird, sliding the chicken tail-side down over the can. This positioning does two things:
first it helps drain off the fat as the chicken cooks, second, the beer steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on. Stick your favorite ChickNStuff chicken head into the cavity to keep the steam inside the poultry.
Cook for 1 1/2 to 2 hours over indirect heat, about 300-350˚-degrees. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when the internal temperature reaches 180o. After your guests have reacted appropriately, remove the chicken from the beer can with tongs while holding the canwith an oven mitt (careful! that stainless steel is very hot).
Give the chicken one more spritz of the basting spray and then carve and serve. I love to team up this chicken with buttered noodles, corn bread stuffing, and chilled Corona beer.
Serves 4-6
Credits:
Recipe from: Grilling America or Wishing Wells Productions, Inc.
Tequil-a Cooking Bird [Back To Top]
1 whole chicken, 4-5 lbs.
2 lemons
2 whole limes
1 clove garlic --minced
1/3 cup olive oil
2 teaspoons salt
1-2 cups instant rice mixture, soaked in warm water for 20 minutes
1 large onion, chopped
1 stick butter
1 teaspoon savory (or rosemary)
1 teaspoon lime zest
For Marinade: In a bowl, grate the rind off of about half each of the lemon and lime rind, then squeeze full lemon and lime juice into the same bowl. Add 1 cup margarita mix, 1/2 cup tequila, salt, garlic, and olive oil and stir. Pour into Ziploc plastic bag and marinate overnight, or at least 6 hours.
Prepare medium-hot grill.
Drain chicken and place on Poultry Pal roasting rack pouring 1/2 of marinade mixture into bottom pan. Place soaked instant rice and chopped onion mixture on lower tray, dot with pats of butter, sprinkle with herbs. Cook on direct heat for 20 minutes, then indirect heat for 1 1/2 hours (temp. should be around 250 degrees). Pour the remaining marinade into a saucepan and boil for 12 minutes, then use to generously baste chicken while it cooks. Place your favorite ChicknStuff chicken headin neck cavity to keep steam inside the bird
Remove Poultry Pal from the barbecue and carefully remove chicken. Cut into 1/2 sections, place quarters on top of rice-onion mixture and drizzle with remaining marinade mixture from saucepan.
Garnish with lemon and lime wedges.
Serves 4
Credits:
Recipe from: Grilling America or Wishing Wells Productions, Inc.
Donald Duckcan [Back To Top]
2 ducks
Marinade:
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried thyme
1 teaspoon sea salt
Sauce:
1 teaspoon freshly ground pepper
1-1/4 cups dried cherries
2 tablespoons triple sec (or brandy)
1/2 cup orange juice
1-1/2 cups dry red wine
1/3 cup balsamic vinegar
1-1/2 cups veal (or chicken) stock
Zest of one orange
8 oz Cold Duck
Build a hot charcoal fire on one side of a grill or preheat one side of a gas grill to high (350˚-400˚).
Combine the olive oil, lemon juice, thyme, and salt in a sealable plastic bag and add the ducks. Marinate in the refrigerator overnight, turning occasionally.
Drain the ducks well and discard the marinade. Empty a cola or beer can and fill half the can with Cold Duck and slide the ducks tail-side down over the cans. Cross the legs to form a tripod with the can and ace the ducks on the unheated side of the grill, with a pan of water underneat that section of the grill, and cook for 1 1/2 to 2 hours until the internal temperature is 180˚-degrees on an instant-read thermometer. Just for fun stick your favorite CluckNStuff chicken head into neck cavity and tell people you're cooking a "Chuck" or a "Duckhen".
While ducks are cooking prepare the sauce by soaking the cherries in triple sec and orange juice in a small bowl for about 20-30 minutes. Then combine the cherries and their juices with the wine in a medium sauce pan over medium-high heat. Bring to a boil, lower heat and simmer for 3-4 minutes, uncovered. Add the vinegar and simmer 2-3 more minutes. Add veal (or chicken) stock and reduce by about one-half, about 8-10 minutes. Remove from heat and keep warm.
Carefully remove the duck from the can and place it on heatproof counter top, carefully pour out contents of the can and throw it away, then transfer the ducks to a cutting board.
Cut each duck in half, placing halves on a heated plate, breast up. Ladle the cherry sauce over each, sprinkle orange zest over all. Serve with shoe string fried potatoes, and honey glazed carrots.
Serves 4
Credits:
Recipe from: Grilling America or Wishing Wells Productions, Inc.
Seven Rubs for Seven Rubbers [Back To Top]
From Grilling America by Rick Browne
The ingredients in the following rubs should be mixed together well, rubbed gently into meat, fish, poultry, or game, and left to dry marinate for at least 4 hours, but preferably overnight.
White Knight Rub
1/4 cup onion powder
1/4 cup ground white pepper
1 Tbs. salt
2 Tbs. garlic powder
2 Tbs. granulated sugar
Curried Rub
1/4 cup chili powder
1 Tsp. onion powder
1 Tsp. curry powder
1 Tsp. cumin
1 Tsp. garlic powder
1 Tsp. dry mustard
1 Tsp. white pepper
1 Tsp. oregano
2 Tsp. celery salt
1 Tsp. parsley flakes
BobTail Rub
3 Tbs. paprika, mild
2 tsp. seasoned salt
2 tsp. black pepper, freshly ground
2 tsp. garlic powder
1 tsp. cayenne, not too hot
1 tsp. summer savory
1 tsp. dry mustard
1/2 tsp. chili powder
1 tsp. thyme
1 tsp. coriander
2 tsp. green peppercorns
1 tsp. allspice
Brandy’s Rubbing Powder
1 tsp. garlic powder
1 Tbs. honey granules
1/2 tsp. ground thyme
1 Tbs. lemon granules
1 Tbs. Worcestershire powder
1 tsp. white sugar
Romanov Rub
1 garlic clove, crushed
10 allspice berries, crushed
1/2 tsp. rosemary leaves, finely chopped
2 Tbs. olive oil
Casablanca Rub
2 Tbs. paprika
1 tsp. salt
1 tsp. sugar
1/2 tsp. coarsely ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/2 tsp. ground fenugreek
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. cayenne pepper
Red River Rub
1 tsp. cayenne pepper
1 tsp. curry powder
1 tsp. turmeric
1 tsp. ground ginger
1 tsp. ground cumin
1 Tbs. chili powder
1 Tbs. paprika
dash of nutmeg
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