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Summer Is Here,...Are You Ready?

May 30, 2015 Chris Dawson

With nicer weather, it's time to fire up the BBQ, and enjoy cooking outside again.

Our BBQ Chicken is the perfect spice blend for cooking Beer Can Chicken

Here is our recipe for the most delicious BBQ Chicken we have ever tasted.

You will need

1 large roaster chicken

1 can of your favorite beer

Culinary Conspiracy’s BBQ Chicken Rub

Beer-Can Sauce
6 tablespoons Ketchup
3 tablespoons Dijon mustard
1 1/2 tablespoons Molasses
1 1/2 tablespoons red wine vinegar
1 tablespoons BBQ Chicken Rub
1/2 teaspoon Tabasco sauce
In a medium bowl, whisk all the ingredients until they are well blended.


A Day Ahead:
Rinse the chicken and pat it dry with paper towels. Sprinkle 1 tablespoons of the spice rub inside the body and neck cavities. With your fingers work a little of the spice rub
under the skin. Sprinkle the remaining spice rub all over the skin and rub it in to spread evenly. Cover and refrigerate overnight.
1 large roaster chicken 1 can of your favorite beer Culinary Conspiracy’s BBQ Chicken Rub


On the day of grilling:
Make the beer can sauce. Heat your grill for using indirect heat method of cooking. While the grill is heating, open the can of beer and poke several holes on the top using a punch style can opener. Pour out (or drink) half of the beer. Using a funnel fill the can with beer-can sauce and reserve extra sauce. Gently swirl the can to mix. Place the beer can in a beer can chicken holder inside an ovenproof skillet. Holding the chicken upright with the opening of the body cavity facing down, lower the chicken onto the beer can. Set the skillet in the centre of the grill, or in the area where there is no direct heat. Grill the chicken at 350’-375’F for 45 to 75 minutes or until thermometer reads 175’F at the thickest part of the thigh. Carefully transfer chicken and beer can to a cutting board. Let rest for 5 minutes then remove chicken off of beer can. Discard all but 2 tablespoons of drippings from skillet then pour contents of the can and reserve sauce into the skillet. (If the skillet drippings have burned, use a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it has reduced slightly and thickened to a nice gravy like consistency, 2 to 3 minutes. Carve the chicken into 8 pieces and arrange on platter. Garnish the chicken with chopped scallions, lemon and orange zest. Put sauce in a sauce-boat or bowl and serve alongside.


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