July 2009 Archives

So my family was coming over for a backyard cookout last Sunday.

The menu...

Beer Can Chicken with My Memphis Dry Rub
Ganny's Potato Salad
Green Beans with Lemon Thyme Vinaigrette
Garden Tomatoes... salted and sliced
Strawberry Blueberry Shortcakes with Whipped Cream
Sour Cherry Pie

The Mistake that Worked...

Over indirect heat, four "happy" Bell and Evans chickens were propped up on the grill... each over its own can of Budweiser. During the ten minutes when I stepped away to take a shower the grill went aflame and charred their skins. Turning the grill down to low and closing the lid... the chickens cooked for an hour or more with their blackened skins sealing in their juices.

To serve...

We peeled away some of the skin, plattered the chicken as it fell off the bones and anointed it with the Lemon Thyme Vinaigrette the was intended for the green beans. INCREDIBLE!!!

For the green beans... we blanched them and dried them in a kitchen towel.

And just before serving we...

sauteed our beans in a little olive oil to warm them through, seasoned them with sea salt and freshly ground pepper, anointed them with fresh lemon juice and garnished them with freshly grated pecorino.

See more recipes below...

Since late April when our backyard garden greens and herbs arrived... our Lemon Thyme Vinaigrette has been a mainstay. We use it for salads, vegetables, grilled meats and fish, for breakfast... over greens with poached eggs, on sandwiches and more. Here's our take five minutes to make it recipe...

Lemon Thyme Vinaigrette...

Peel and chop one small shallot.

Peel and chop one medium clove of garlic.

Over a medium high flame... heat enough extra virgin olive oil to just cover the bottom of a small sauté pan.

Add the chopped shallot and garlic, stir and immediately remove pan from the heat and let cool. This warms the shallot and garlic to take the bite out.

Scrap the shallot and garlic mixture into a mini food processor or blender and puree.

Add one scant teaspoon of Dijon mustard, the juice of half a lemon, a splash of white wine vinegar and blend.

Add the leaves of a sprig or two or three of fresh thyme... leaving their stems behind.

With the motor running... slowly add a half cup or so of extra virgin olive oil through the peep hole of the food processor or blender to emulsify.

Season to taste with sea salt and freshly ground white pepper.

Store in a glass jar, refrigerate and make sure to shake well before using.

Beer Can Chicken with My Memphis Dry Rub

2 large whole 4+ pound happy chickens... like Bell and Evans... rinsed and then dried with kitchen towels

My Memphis Dry Rub... see below

2 12 ounce cans of Budweiser

Rub dried chickens all over with My Memphis Dry Rub.

Pop the tabs of the beer cans and then using a hand can/bottle opener make 3 to 4 more holes in the top of each can.

Drink the top third or so of beer.

Spoon a couple teaspoons of remaining dry rub through the holes into the beer cans.

With the opening of the chicken cavity down... place the chicken over the beer can.

Place birds onto your preheated 375-400 degree grill over indirect heat spreading their legs to prop up and steady.

Cover the grill and cook the chickens checking them periodically adjusting the heat until they're fall-off-the-bone tender... about an hour and a half or so or until they reach 185 degrees with a meat thermometer..

Using pot holders and tongs lift the chicken off the grill holding the hot beer cans underneath so as not to spill.

My Memphis Dry Rub

3 Tablespoons paprika
3 Tablespoons brown sugar
2 teaspoons cayenne pepper
1 Tablespoon Colman's Mustard
3 Tablespoons Old Bay Seasoning
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

Combine all the ingredients and stir to mix.
Put in a glass jar and store in a cool dry place for up to a year.

Check out iFoods.tv's way to cook BBQ Beer Can Chicken on YouTube!!!

get them out of your grocery bags and trim the stems of their leaves like you would for fresh flowers... about a half inch or so.

Then drown your greens in a sink full of chilled water and let them sit for five minutes. Rinse them, shake them and place them on a kitchen towel to air dry.

Fill a bowl with enough water to reach a quarter way up the sides. Place lettuce leaves upright in the bowl making sure they are cut side down. Refrigerate uncovered for almost forever changing and replenishing their water every few days or so.