RE: [CH] Smokin' V8 #572

green (green56@PioneerPlanet.infi.net)
Tue, 27 Aug 2002 17:10:15 -0500

You need to get "Beer-Can Chicken And 74 Other Offbeat Recipes For The
Grill" by Steven Raichlen.  Nuttin' but beer-can-up-the-butt recipes, and
some udder good recipes.  I did the Peach Nectar Chicken (peach nectar
up-the-butt vs. beer...) to the accolades o'my neighbors...

Good cookbook.

green, CH #2156


-----Original Message-----
From: Riley J. McIntire [mailto:Riley@ChileGarden.com]
Sent: Tuesday, August 27, 2002 10:33 AM
To: Cameron Begg; chile-heads@globalgarden.com
Cc: green56@PioneerPlanet.infi.net
Subject: RE: [CH] Smokin' V8 #572


> Hi C-H's,
>
> [Notice that I EDITED OUT all the irrelevant bits!]

Whata concept.

> For your wet experiments try roasting a chipotle rubbed fowl with a
> half full beer can in it.

I try keep my wet experiments away from the grill.  Might get burned.

However, here's a tasty recipe using the beer can technique.  I used the
measures in `[]'s.


* Exported from MasterCook *

                            Beer Can Tandoori

Recipe By     :From Steven Raichlen's Beer-Can Chicken
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the chicken and "wash"
  1              whole  chicken, whole, no skin, R-T-C -- 3 1/2 to 4 lbs [5
lb roaster]
     1/4           cup  lemon juice -- [1/3+ c for larger birds]
  1           teaspoon  kosher salt -- [1 tbsp]
                        For the marinade
  2             cloves  garlic -- [5 cloves]
  1         Tablespoon  minced ginger -- [about 2"]
  1           teaspoon  kosher salt -- [1 tbsp]
     2/3           cup  yogurt -- [3/4 non-fat]
     1/3           cup  mustard oil -- or subst vegetable oil and Chinese
Mustard [1/4 cup oil]
  2        tablespoons  Chinese mustard -- [3 tbsp]
  1         tablespoon  lemon juice
  1           teaspoon  cumin -- [1 tbsp]
     1/2      teaspoon  ground mace -- [1 tsp]
     1/2      teaspoon  ground nutmeg -- [1 tsp]
     1/2      teaspoon  ground cardamom -- [2 whole black cardamom, ground]
     1/2      teaspoon  turmeric -- [1 tbsp]
     1/2      teaspoon  cayenne pepper -- [2 tbsp, for color]
     1/2      teaspoon  ground black pepper -- [1 tsp]
     1/2      teaspoon  red food coloring -- optional--Indians like their
chicken very red [use cayenne for color, above]
                        For cooking and serving
  1                can  beer -- or 3/4 cup bottled Indian beer
     1/2          each  red onion
     1/2           cup  cilantro -- roughly chopped, in small serving bowl
  1               each  lemon -- wedges, seeds removed
                        You'll also need a clean, empty 12 oz beer
                        can or a vertical chicken roaster

Make the wash.  Combine the lemon juice and salt in a deep nonreactive bowl
or in a large resealable plastic bag and stir to mix.

Remove the packet of giblets from the body cavity of the chicken and set
aside for another use [process same as chicken and skewer].  Remove and
discard the fat just inside the body and neck cavities.  Rinse the chicken,
inside and out, under cold running water and then drain and blot dry, inside
and out, with paper towels.  Remove the chicken skin if desired, pulling it
off the meat and cutting off and the joints as needed.  Using a sharp knife,
make two deep slashes in each leg (one in each drumstick and one in each
thigh and two in each breast.  This helps the absorption of the marinade.

Place the chicken on one side in the bowl with the lemon juice.  Marinate in
the refrigerator covered for 15 minutes, turning twice.  Make sure each
breast side and the back have each marinated for 5 minutes.

Prepare the marinade.  Place the garlic, ginger and salt at the bottom of a
large mixing bowl and mash to a paste with the back of a spoon [used the
chopster first].  Add the yogurt, oil, Chinese mustard (if using), lemon
juice, cumin, nutmeg, cardamom, turmeric, cayenne pepper, and food coloring
(if using) and whisk to mix.  Spoon the mixture over the marinated chicken.
Cover the bowl or reseal the bag and let the chicken continue marinating in
the refrigerator for at least 4 hours, preferably overnight, turning the
bird several times so it marinates evenly.

If the beer is canned, pop the tab off the can, and pour half of the beer
(3/4 cup) and reserve it for another use.  Using a church key-style can
opener, make 2 additional holes in the top of the can. If the beer is
bottled, fill and empty can halfway or fill a vertical chicken roaster,
following the manufacturer's instructions.

Set aside the half-filled can of beer or filled chicken roaster.

Remove the chicken from the marinade and discard the marinade.

If cooking on a can, hold the bird upright, with opening of the body cavity
at the bottom and lower it into the beer can so the can fits into the
cavity.  Pull the chicken legs forward to form a sort of tripod, so the bird
stands upright.  The rear leg of the tripod is the beer can. If cooking on a
roaster, position the chicken on top, following the manufacturer's
instructions.

Tuck the wing tips behind the chicken's back.

Set up the grill for indirect grilling and preheat to medium.  If using a
charcoal grill, place a large drip pan in the center.

When ready to cook, stand the chicken up in the center of the hot grate,
over the drip pan and away from the heat.  Cover the grill and cook the
chicken until nicely browned on the outside and the meat is cooked through
(about 180 degF on an instant-read meat thermometer inserted in the thickest
part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours.  If using
a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
If the chicken starts to brown too much, loosely tent the bird with aluminum
foil.

If cooking on a can, using tongs, hold the bird by the can and carefully
transfer it in an upright position to a platter.  If cooking on a roaster,
use oven mitts or pot holders to remove the bird from the grill while it's
still on the vertical roaster.

Present the bird to your guests.  Let the chicken rest fro 5 minutes, then
carefully lift it off the support.  Take care not to spill the hot beer or
otherwise burn yourself.  Halve, quarter or carve the chicken. Place the
sliced onion and chopped cilantro each in a small serving bowl.  Serve the
chicken with lemon wedges for squeezing and the onion and cilantro for
sprinkling over the meat.



Description:
  "Modifications are in [square brackets]"

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 309 Calories; 10g Fat (31.3% calories
from fat); 35g Protein; 14g Carbohydrate; 2g Dietary Fiber; 103mg
Cholesterol; 1149mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
               0