Beer Can Chicken

Before I get started with this post, I have to say this: you must make this chicken. Now.

Beer Can Chicken was something I wanted to make for a long time, but didn't because I had a notion that it had to be grilled, and we didn't have a grill. So, when we got a grill, it was one of the first things I decided to make. Well, I should say that I enlisted my husband and his spectacular grilling skills to help me make it. I'm not sure why I put it off for so long - it really couldn't have been much easier and was the tastiest chicken I've ever had. You really do have to make it.

Beer Can Chicken

Recipe by Adam Gertler, via Carrie's Sweet Life, adapted

Serves 3-4

INGREDIENTS

1 (3-4 lb) chicken

1/4 cup kosher salt

1/4 + 1/8 (0.375) cup light brown sugar

1/4 cup paprika

1/8 cup chili powder

1/2 tsp dried rosemary (crushed lightly)

1/2 tsp dried thyme

1/8 cup garlic powder

1 can beer

2 sprigs rosemary

2-3 cloves garlic

DIRECTIONS

Mix all spices together. Rub all over the chicken, including the inside cavity. Wrap in plastic wrap and let sit in the refrigerator for at least 2 hrs, up to overnight.

When time to cook the chicken, open the beer and get rid of about half of it (what you do with the beer after you take it out of the can is your choice. ;) ) Put about 2 sprigs of rosemary and 2-3 cloves of smashed garlic in the can.

Put the can in a beer can holder (as seen in the picture below) and put the chicken on top of the holder.

Grill for about 1 1/2 hrs. Take it off the grill and let rest, either on the can or off the can, for about 10 minutes before carving.

Cheesesteaks

I haven't been intentionally neglecting my blog. I started a new job a few weeks ago where I stare at a computer for most of my day, so when I get home, staring at my computer for more time isn't necessarily appealing. Anyway, enough excuses.

I've never been to Philadelphia. Despite its historical significance to the country, I really don't have a huge desire to go there, either. Unfortunately, that means that I probably will not ever have a true cheesesteak. I wanted to try making one at home, though, so I looked at some "recipes" online that claim to be authentic and took a jab at it.

We were both quite pleased with the results. How it compares to the real thing, I have no idea, but it's probably better for my psyche that I never know that.


Cheesesteaks
Serves 2
Cook & Prep Time - 15 minutes

INGREDIENTS
1/2 lb deli roast beef
1/2 green pepper, sliced thinly
1 small onion, sliced
butter & olive oil
salt & pepper
1 hoagie buns
1/3 cup melted cheese whiz or 6 slices provolone

DIRECTIONS
Season roast beef slightly with salt & pepper. Cook in equal parts butter & olive oil over medium-low to medium heat. After a couple minutes, add the onions and peppers to the pan and saute until just tender.

Meanwhile, melt the cheese whiz in a small saucepan or double boiler.

Toast the buns, if desired. Add meat, veggies, and cheese in desired amounts. Consider slicing in half to make it easier to eat, and enjoy.

Rhubarb Pie

With this post, I'd like to introduce what I hope to be a new segment on this blog called "Stuff I Made with Stuff I Grew in my Backyard." Yep, that's right - I have a garden this year. I'm very excited. My first creation from my homegrown goods was a rhubarb pie.

I grew up eating rhubarb and I love it. When baked, it's somewhat similar in taste to an apple, but softer and more tart. It pairs well with berries, but I prefer it on its own. It's very easy to work with, too. When picked out of the garden, it should look like this:


Don't be alarmed... your pile should be that size. Trim off the leaves. Don't be alarmed if some of your apparently mature rhubarb stalks are more green than red - they taste the same as the deep pink ones, they just aren't as pretty. Don't eat the leafy greens. Be sure to wash the stalks well. When you're all done with that, they should look like this:


Isn't that better? Cut them up into little pieces like you would chop up celery.

For this pie, I used my regular apple pie recipe, but used rhubarb instead of apples and coated them in a bit more cinnamon & sugar than normal. The result is an amazing pie.


You must try it right away.