6th Growth: Thanks for tip. I'll let you know how next attempt goes. May try it again over 4th weekend.

quote:

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Originally posted by K. Syrah:
spicy ginger garlic pork kabobs made out of pork tenderloin.

ks

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Tried this recipe last night. Fantastic. Thanks. I've tried four recipes from this June thread (Tuna steaks, Pork Tenderloin Surprise Packages, Chicken on a beer can and the pork kabobs above). Can't wait for July "What's on the Grill".

quote:
--------------------------------------------------------------------------------
Originally posted by K. Syrah:
spicy ginger garlic pork kabobs made out of pork tenderloin.

ks

I can't find this recipe in here?
Can someone hook me up?

If you have a recipe that's easy to post, PLEASE list it here. I'm always looking for inspiration.

Hey wakondatch! Forget July's "What's on the Grill" We'll find out who the hard core grillers are when we do February's "What's on the Grill!"

PH

quote:

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Originally posted by PurpleHaze:
quote:
--------------------------------------------------------------------------------
Originally posted by K. Syrah:
spicy ginger garlic pork kabobs made out of pork tenderloin.

ks

I can't find this recipe in here?
Can someone hook me up?

If you have a recipe that's easy to post, PLEASE list it here. I'm always looking for inspiration.

Hey wakondatch! Forget July's "What's on the Grill" We'll find out who the hard core grillers are when we do February's "What's on the Grill!"

PH

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PH: Recipe from KS is on this thread was posted 6/22/04 at 11:06pm. Yeah, I agree February ought to be interesting, at least for those of us in Iowa, but I still manage to use the gas grill when temp gets above 0 Fahrenheit.

wakondatch,

Thanks. Don't know how I missed it.

Above 0 ???? We don't see anything near 0 around here. Damn you Iowans are tough!!

PH

In my house if it isn't cooked on the grill, then it don't get cooked. I do most the cooking so the meat and veggies always go on the grill. I haven't figured out how to do pasta on the grill yet though; at least without a mess to clean up.

Unfortunately I don't have good access to really great steaks, but that's ok because I don't have access to really great CA Cabs either. However, an ok steak and a nice Tignanello isn't bad either.

Held a Canada Day BBQ at my place yesterday with the neighbours. All grill action, including dessert.

Pollo al Diavola
Sausages (Mild/Hot Calabrese, Maple Pork)
Corn on the cob
Bruschetta
Grilled pineapple and peaches topped with Tahitian vanilla bean ice cream

Last night:

Fresh ground chuck burgers (ground at home)
Drizzled with Red Hot & Blue BBQ sauce
Topped with thick slice of grilled red onion & Bleu Cheese Crumbles

Fresh baked Wheat Kaiser

YUM!!!

PH

Turkey legs cooked over lump charcoal, with a Zin to be named later.

quote:

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Originally posted by 6th Growth:
wakondatch - those beer birds are great! 410 is too high for one bird at 80 min. I'd suggest 350-375 for about an hour. Best to get a $10 meat thermometer and stick a breast at about 45 min to check the temp. Whatever the time - yank it off at 150-155 and you won't get dryness or miss with these drunken chickens again!

btw...your Weber 2 burner (Silver A?) should hold a big bird easy without touching. Make sure to get the bird all the way down on the beer can - really cram the can in/up there! And just use a 12 oz'er, too.

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Tried bird again last night. Perfect. 350-370 for an hour and used a 12 oz can. Didn't even bother with thermometer.

have been wanting to try this out - tonight's the night, will report back with results!

ks

I can't cook for beans.

When my wife is not home for the dinner hour, my kids know to expect scrambled eggs.

But now that it's BBQ season (but it tastes even better in the winter doesn't it?), I love to have PIZZA right off the grill. In fact, I'll tell her I'm cooking tonight...

My hat is off to all of you who have had success with beer can chicken on the grille!

Sadly, I did not have much success with any of tonight's dinner

I'm NOT GIVING UP however and will try this again. Tonight was just not the night. The chicken tipped over twice and caught a bit of fire for a nice charred look, only this charring made for a bit of raw bird close to the drum/thigh bone when carving. The halloumi cheese that was supposed to be golden in the cast iron skillet suffered a similar fate as the chicken, for a nice burnt char nose on the palate.

6th Growth your rub was indeed wonderful. I know because in addition to the beer can chicken I also tossed on the grille a half dozen chicken drumsticks that I had also used your rub on and those lil' suckers didn't burn but were good!

Well with regards to the rest, what can I say. In my family circles I am known as the "chef" not because I am one but because I can usually do a good imitation of one. This dinner will not go down in the books as a success. Thank goodness for those "extra" drumsticks on the grille at least we had something to eat while waiting for the chicken to finish cooking in the oven.


Someday...

6th growth your rub was wonderful, especially on the legs that survived the massacare!

Tcrtul Asparagus rafts too cool!

Wakondatch glad you enjoyed the recipie!


ks

way up in this thread you posted on a blackberry BBQ sauce that had fresh grown blackberries. Is this your own recipe and can you elaborate?

Thanks,

ks

quote:

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Originally posted by K. Syrah:
My hat is off to all of you who have had success with beer can chicken on the grille!

Sadly, I did not have much success with any of tonight's dinner

I'm NOT GIVING UP however and will try this again.

---

KS: Don't give up. As suggested by 6th Growth earlier, make sure you get beer can past breast bone or back bone inside cavity. Then chicken should stand up fine. And, prop one leg forward and one back. That should help.

Ksyrah -

That rub is so easy - really a no brainer that works with lots of stuff. You can be very liberal with it as the sugar and salt balance each other - just be careful if you go high direct heat as the sugar can carmelize and burn quickly - high direct is fine, just have your tongs in hand. Try a good BBQ sauce during the last 5-7 minutes, if you haven't yet, and things only get better! - drumsticks and thighs are so good like this.

An easy addition to the simple rub is granulated (not powder) garlic. Mix in about 1/2 part and you'll not only add a nice mild garlic flavor layer but it helps with that nice BBQ/grill texture as it works in with the meat juices and carmelizing sugar crust.

If you're really stuck on the beer can birds tipping - an alternative is available at almost any kitchen store - a small bird stand that has a reservoir that you can fill with beer/wine/whatever that has a more stable base. A lot of this I guess depends on how stable your grill is overall and what kind of grill grate you're trying to stand a bird on a can up on.

Glad you're enjoying the rub - Steven Raichlen's books talk a lot about all of this and his tips/tricks are very good and easy to follow. If you don't already have his stuff - some titles are How to Grill, BBQ Bible, BBQ USA, and even Beer Can Chicken - they are all great and available all over the place.

Beer Can Chicken is a big hit in our family ... and I use the same rub described in this thread.

At times, when I've used an unusually large chicken, I've had to be extra careful getting the bird to stay erect. I haven't, however, had the bird fall over.

I've done as many as two birds at a time on my 22" Weber charcoal kettle grill (only charcoal for this guy!).

I have seen several Beer Can Chicken support devices on the market (Home Depot carries them) ... I haven't used one, but if you're having difficulty balancing the bird on the can you may want to seek one out.

I think someone started a July thread on grilling, but I like this one!!!!

This week, grilled food taken inside for additional work:

Big (Pamela Anderson) chicken breasts slow cooked in a traditional rub of kosher salt, fresh cracked black pepper and garlic powder.

Shredded one (hand pulled chix breast has the most delightful texture. Slicing or chopping just doesn't get it) and mixed with carmelized onions and BBQ sauce served on wheat kaiser.

Thin sliced one and took to work for lunch. Served on wheat pita with leaf lettuce and a dab of garlic mayonnaise (who says the South Beach diet doesn't let you eat good food???)

One remains for future experimentation.

Tonight - Grilled sweet and spicy Italian sausages, brought inside and added to a savory tomato sauce with Mrs. PH's famous meatballs, olives, grilled onions and shrooms. Served on a bit of wheat pasta with a 1999 Dei Vino Nobile.
Goodgodamighty....

PH

I tried to purchase "Pamela Anderson" chicken breasts once, but my wife made me put them back.

Runningwild,

You have to let HER pick them. It works out great that way....

PH

garlic powder is traditional? where? what happened to fresh garlic?

quote:

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Originally posted by Runningwild:
... I've had to be extra careful getting the bird to stay erect. I haven't, however, had the bird fall over.

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I won't touch this one!!!

grunhauser,

It's a rub. Most of my rubs are done with dried spices/herbs. They're easier to RUB into the meat. Fresh garlic is a staple in our kitchen, but it tends to not stick to the outside of a skinless breast they way I'd like it to.

PH