Text 14160, 78 rader
Skriven 2014-06-13 07:16:12 av Dave Drum (1:261/38)
Ärende: Chile 6543
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Barbecued Beer Chicken
 Categories: Poultry, Bbq, Beer, Chilies
      Yield: 8 Servings

      2 c  Hickory or apple wood chips
     48 oz (4 X 12 oz) beer
      3 tb Paprika
      2 tb Onion powder
      1 tb Ground cumin
      1 tb Salt
    3/4 ts Ground red pepper
  1 1/2 ts White pepper
  1 1/2 ts Sugar
      3    Whole 3 1/4 lb chickens

  Combine wood chips and one can of the beer in a small foil
  pan. Let stand 1 hour.

  For spice rub, combine paprika, onion powder, cumin, salt,
  red and white pepper, and sugar in a small bowl. Divide
  and sprinkle 1 tablespoon rub into the cavity of each
  chicken. Sprinkle remaining rub evenly over surface of
  chickens. If desired, lace each chicken in a large plastic
  storage bag, seal and refrigerate overnight. Open the
  remaining 3 beer cans and stand on a work surface with
  chicken. Punch 2 additional holes in top of each can.
  Holding each chicken upright, place it over the can so
  that the can goes into main cavity. Pull chicken legs
  forward to form a sort of tripod, allowing the chicken to
  sit upright over can.

  Prepare grill for indirect grilling. For gas: Drain wood
  chips; place chips in a small foil pan in front left-hand
  corner of the grill. Add 1/2 cup water. Place a large
  disposable foil pan in center of bottom grate. Add 2 cups
  water. Replace top cooking grate. Close lid and heat
  burners on medium, 10 to 15 minutes. To grill, adjust
  burner controls. Be sure to position chickens in center of
  grill and turn off heat source directly under the chicken.
  (For triple-burner grill, turn center burner off.) Cover
  and grill 60 to 70 minutes (reduce heat if necessary to
  maintain heat at 350 degrees F.) until an instant-read
  meat thermometer inserted in thigh registers 180 degrees
  F.

  For charcoal briquettes: Open all vents. Build two equal
  piles of briquettes (30 to 50 total, depending on the size
  of your grill) opposite each other on bottom grate near
  the grate's edge. Ignite and burn briquettes 25 to 30
  minutes until coals are covered with a light coating of
  gray ash. Place a disposable foil drip pan in center of
  bottom grate. Add 2 cups water. Transfer chickens to
  center of grate over drip pan. Drain wood chips and add 1
  cup chips to top of each pile of hot briquettes. Cover and
  grill 60 to 70 minutes, until an instant-read meat
  thermometer inserted in thigh registers 180 degrees F.

  Carefully remove chickens and cans from grill. Insert a
  large fork into the neck of each chicken and lift the
  chickens, holding each can with an oven mitt to remove
  from chicken. Transfer to a serving platter.

  Makes 8 servings.

  Ladies' Home Journal | September 2011

  MM Format by Dave Drum - 22 September 2011

  Uncle Dirty Dave's Archives

MMMMM

... A crust eaten in peace is better than a banquet partaken in anxiety - Aesop

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)