Sunday, August 7, 2011

Beer Can Chicken Recipe - One Two Cha Cha Cha

Beer Can Chicken

When my daughter comes to visit, she always asks me to make beer can is it because she knows she gets to consume the excess beer or is it the fact that she likes to talk to the chicken like it's a dancing talking bird? Quite humorous.

The brand you choose should be one you like to drink and as the summer months are warm, a few extras on ice wouldn't hurt! 

1                      3 ½-4 ½ lb. Fresh whole chicken       
1                      12oz. Can of beer
                        Dry seasoning rub
                        Butter for basting
Option               Handful of mesquite, hickory or applewood wood chips for smoking soaked in water for 1 hour and placed in a chip smoker box on the grates

Seasoning Rub:
3 T                   Black pepper
3 T                   Kosher salt     
1 tsp                Liquid smoke
½ cup              Brown sugar, tightly packed
½ cup              Spanish paprika
2 tsp                Granulated onion
2 tsp                Granulated garlic
1 tsp                Cayenne pepper
Tip:                 Combine the liquid smoke with the salt for even distribution of the smoke flavor then combine all ingredients and mix thoroughly, set aside in tightly sealed container to prevent caking until ready to apply.
Preheat grill for indirect medium heat. Dry the chicken thoroughly with paper towels, apply rub to the entire carcass making certain to put some inside the cavity. Fold the wings to the back of the chicken (no trussing necessary). 
Pour about 1/3 of the beer from the can to prevent the beer from boiling over during the cooking process. (It is your choice what to do with the 1/3 portion of beer). Insert the can of beer into the cavity. Place the chicken in an upright position on a metal tray (I use a foil pan with 1”sides which also serves as the drip pan), spread the legs to act as a support for the chicken while cooking. Cook for 1 1/2 hours, basting intermittently, or until the internal temperature at the thickest part of the thigh reads 180 degrees F.

Remove from grill and let rest 15 minutes. Carefully remove the beer can from the chicken paying particular attention to the contents of the can being very hot.

Cut, serve and enjoy.
**Note, the cook time in this recipe is for my grill. Many grills do not have high BTU's and will take longer to cook. You can always finish in a 350 degree oven if your cook times are not working as noted above.

Thursday, August 4, 2011

Enter the wild world of blogging 101

A K A , retired old guy posts his first blog page.

My name is Clark Williams, also known as the foodie guy down the street. My neighbors seem to know when I am home and more so, when the next batch of pesto will be ready. My love of food stems back 50 + years while making my way through the food industry from blending spice compounds for a custom application to seeing  the final product emerge and tasting the blissful end results.

In my retirement years and with my love of all things food, I decided to persue becoming a personal chef just for the pure love of the craft. My intent was to fine tune the skills I had acquired in the food industry and take them to the personal level.

My first post will comprise of a tried and true recipe I wish to share, and if I don't break Blogger in the process, I look forward to coming back and sharing more.

Fresh Fruit Tart

½ cup              Confectioners sugar
1 ½ cups          AP flour
1 ½ sticks        Unsalted butter, softened and sliced

1 pkg.             Cream Cheese (8 oz), softened
½ cup             Granulated sugar
1 tsp               Pure vanilla extract

Topping:         Fresh strawberries, kiwi slices, blackberries, raspberries

1 can              Frozen limeade concentrate (6oz) thawed
1 Tbsp           Cornstarch                  
1 Tbsp           Fresh limejuice
¼ cup            Granulated sugar                     

Whipped Cream for garnish

Preheat oven to 350 F

For the crust:  In a food processor, combine the confectioners sugar, flour, and butter, process until the mixture forms a ball.  With your fingers, press the dough into a 12” tart pan with a removable bottom, taking care to push the crust into the indentations in the sides of the pan.  Pat until the crust is even.  Bake for 10 to 12 minutes, until very lightly browned.  Set aside to cool.

For the filling and topping:  Beat the cream cheese, sugar and vanilla together until smooth.  Spread over the cooled crust.  Start your design from the edge inwards. Cut the strawberries into ¼” slices and arrange around the edge of the crust.  For the next circle, use kiwi slices. Add a circle of blackberries and raspberries finishing with a whole strawberry in the center to finish.
For the Glaze:  Combine the limeade, cornstarch, limejuice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  Let cool.  With a pastry brush, glaze the entire tart.  You will not use all the glaze.

Refrigerate the tart.  About 15 minutes before serving, remove and slice into 8 wedges and serve with a dollop of whipped cream.

Serves 8