July Grilling!

Beer Can Chicken

Who knew that sticking a beer can in the butt of a chicken could produce such a tender and juicy bird? But surprisingly it works. Thank you to Elise who posted this at SimplyRecipes.com While the chicken is roasting in the oven or on the grill, the moisture from the beer keeps the chicken moist and fall off the bone tender. All you need is olive oil, salt, pepper, and thyme on the chicken, but you can use your favorite rub if you like. Or, feel free to substitute root beer or ginger beer.
Ingredients

1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 165°F - 170°F or the breast reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. The beer can will be hot so be sure to use oven mitts. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken).

Serves 4.

Hot Dog on a Stick

Corn dogs scare me. I don’t know why. But when I spotted this recipe on delish.com I thought I could like this version of a hot dog on a stick. Besides it’s so easy, and a perfect presentation for a July 4th event.

Ingredients

1 package (16-oz.) hot dogs
1 can (11-oz.) refrigerated soft bread stick dough
1. Preheat greased skill or prepare campfire. Insert a 10-inch wooden skewer into one end of each hot dog until the skewer reaches the opposite end. Wrap the exposed end of the skewer in aluminum foil.

2. Unroll bread sticks; separate into strips. Wrap one bread stick around each hot dog, in a spiral fashion. Place on grill grate over medium-low heat or hold over campfire.

Cook for 8 to 10 minutes, or until the hot dog is cooked through and the dough is golden brown, turning frequently.

Grilled Maple Peaches

Ingredients

½ cup sour cream or yogurt
2 tablespoons light brown sugar
½ cup melted unsalted butter
2 tablespoons pure maple syrup
a pinch of ground nutmeg
4 large freestone peaches (slightly under-ripe)


1. Preheat grill for medium heat.

2. Stir together ½ cup sour cream and 2 tablespoons light brown sugar in a small bowl.

3. In another small bowl, combine ½ cup melted unsalted butter, 2 tablespoons pure maple syrup, and a pinch of ground nutmeg.

4. Cut 4 large freestone peaches (slightly under-ripe) in half lengthwise and remove pits. Lightly brush each peach half with the butter/syrup mixture.

5. Grill the peaches (cut side down) over direct medium heat about 4 minutes, or until heated through and nicely glazed. Turn peaches over and grill the bottoms just until marked, about 1 minute.

6. Remove peaches from grill and place (cut side up) on serving platter. Spoon some of the sugared sour cream on top of each half and serve.
photo: geckofiend


Rice Krispie bars

This simple treat I came across from Twig &Thistle. Another simple yet elegant addition to your BBQ or picnic.

Ingredients

3 tablespoons butter or margarine

1 10oz package regular marshmallows or 4 cups mini marshmallows

6 cups Rice Krispies

1 cup chocolate melted

Red, white and blue sprinkles (optional)

Red, white or blue ribbon (optional)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 1″ x 1″ x 3″ rectangles.

4. Add a candy stick, dip in melted chocolate and sprinkles if desired. Let set in the refrigerator for 10 minutes.

5. Embellish with ribbon and serve on chilled tray covered with wax paper. Best if served the same day.