- Thread starter Big Poppa
- Start date
pauldogx
Well-known member
Speakin of Stubbs----I caught one of my favorite bands of all time---Storyville(with David Grissom) at Stubbs last time I was in Austin. Had some awesome crawdads at some joint there too!!!!!!!
Dargin
Ernie Ball Customer Service
Pepper Plant is where it's at....
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mbgreene
Well-known member
I do most of the family holiday cooking and other special events. Full meals and usually recipes from Bon Apetite or Epicurios.com. I always enjoyed cooking growing up and I worked as a cook in a small italian restaurant owned by some friends just out of college. In fact my spaghetti sauce recipe used to be in some strange thread here 2 years ago but it appears to have been deleted.
With respect to grilling, I am still a big fan of Beer Can Chicken. I can give you the basic Weber gas grill version (because that is what I own) which can thereafter be translated to whatever grill you have.
2, 3-4lb whole chickens
Two 12 oz cans of the beer of you choice.
Spice rub or seasoning of choice - Lately I've been using Paul Prudhomme's Poultry Magic but I've used many different brands ond/or homemade concoctions.
I also use pre-soaked wood chips for smoke (hickory/mesquite/apple/orange). With a gas grills its best to put them in a shallow foil pan under the racks. With charcoal you can just throw 'em in
Remove the guts from the chickens, rinse, pat and trim the excess skin from the neck and rear cavity openings. Coat inside and out with your spice rub.
Open the beer cans and remove about 1/3 ( I dump it out, you can do with it as you choose
) Add a few more small holes to the top third of the can and even dump a little spice into the beer.
Now the fun part. Sit the chickens down onto the beer cans through the rear cavity of the chicken The chickens will be sitting upright with the can shoved up inside about 2/3's of the way, its wings and legs akimbo - Think Sledgehammer video -
Put a drip tray with some water under the center of the grill grate, This will keep down flare ups and also help with indirect cooking. Preheat the grill high until the wood chips start to smoke and place the chickens in the upright position on the grates. It will be mostly can touching the grill and maybe a bit at the end of the drumstick. Keep the lid closed. After ten minutes switch heat to low. It'll be cooked in about an hour.
Smoke and heat get the skin nice and crispy. Beer steam keeps the inside nice and moist. Upright cooking position allows excess fat and grease to drain off.
MMMMMMMMM Good Chicken. Plus the kids like to laugh at the way it looks sitting on the counter before it goes on the grill.
P.S. Be careful taking the chicken off the can....you don't want to be scalded by hot fatty beer. Get good tongs to hold the bottom of the can and use the big fork to get into well into the the breast bone and pull straight up.
Enjoy
With respect to grilling, I am still a big fan of Beer Can Chicken. I can give you the basic Weber gas grill version (because that is what I own) which can thereafter be translated to whatever grill you have.
2, 3-4lb whole chickens
Two 12 oz cans of the beer of you choice.
Spice rub or seasoning of choice - Lately I've been using Paul Prudhomme's Poultry Magic but I've used many different brands ond/or homemade concoctions.
I also use pre-soaked wood chips for smoke (hickory/mesquite/apple/orange). With a gas grills its best to put them in a shallow foil pan under the racks. With charcoal you can just throw 'em in
Remove the guts from the chickens, rinse, pat and trim the excess skin from the neck and rear cavity openings. Coat inside and out with your spice rub.
Open the beer cans and remove about 1/3 ( I dump it out, you can do with it as you choose
) Add a few more small holes to the top third of the can and even dump a little spice into the beer.Now the fun part. Sit the chickens down onto the beer cans through the rear cavity of the chicken The chickens will be sitting upright with the can shoved up inside about 2/3's of the way, its wings and legs akimbo - Think Sledgehammer video -
Put a drip tray with some water under the center of the grill grate, This will keep down flare ups and also help with indirect cooking. Preheat the grill high until the wood chips start to smoke and place the chickens in the upright position on the grates. It will be mostly can touching the grill and maybe a bit at the end of the drumstick. Keep the lid closed. After ten minutes switch heat to low. It'll be cooked in about an hour.
Smoke and heat get the skin nice and crispy. Beer steam keeps the inside nice and moist. Upright cooking position allows excess fat and grease to drain off.
MMMMMMMMM Good Chicken. Plus the kids like to laugh at the way it looks sitting on the counter before it goes on the grill.
P.S. Be careful taking the chicken off the can....you don't want to be scalded by hot fatty beer. Get good tongs to hold the bottom of the can and use the big fork to get into well into the the breast bone and pull straight up.
Enjoy
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Big Poppa
Well-known member
LOVE Beer can chicken...I got dargin to try it and he is hooked. I even bought a bunch of
alternatives to it one is a steel tube (for liquid) and the base is shaped like the state of texas.
Some knuckleheads even use Coke or Dr Pepper instead of beer...not me baby
alternatives to it one is a steel tube (for liquid) and the base is shaped like the state of texas.
Some knuckleheads even use Coke or Dr Pepper instead of beer...not me baby
Dargin
Ernie Ball Customer Service
You are so full of it your eyes are turning brown! So you are now taking credit for the sandals, dargie delight's, and now beer can chicken?????? Someday you will admit your son shows you the light......
Big Poppa
Well-known member
youstole the dagie delight and the beer can chicken...you gave me the sandals fo fathers day. You Friends all say that you steal all of my lines when Im not around
shamus63
Well-known member
Dargin said:
Better get your name on the new headstocks, or you won't have a legacy of your own!
jeffrey
Well-known member
Great stuff BP! I'm an avid cool myself and although I do BBQ a lot (on my trusty Homer Simpson-brandished Weber) I primarily cook inside. I make a lot of bread from scratch and other stuff I like that people normally buy (like yogurt, sorbet, ice cream).
I like to make a lot of really traditional Italian food too, like Chicken Cacciatore for one.
I like to make a lot of really traditional Italian food too, like Chicken Cacciatore for one.
J-Nick
Well-known member
mbgreene said:
I love this recipe, one of my favorite.
I am lucky enough to have a few of my relatives who are avid hunters. Nothing better than a good moose filet mignon grilled to perfection on the BBQ. The meat is very tender and extremely tasty. Much more so than beef. Cariboo meat is also excellent very dark red meat kind of like liver but without the unpleasant texture. Finally we've replaced the traditional christmas turkey with wild Canada goose, the meat is a cross between chicken and beef, not dry like turkey can be.
I will go hunting for the first time this fall, and am definately planning on experimenting new BBQ recipe with wild game meat.
Cheers!
Big Poppa
Well-known member
Im waitin for Bovines fail safe possum stew recipe
J-Nick
Well-known member
I forgot to mention how much I love ribs on the BBQ. Boil for about 1h with carrots, celery and one onion. The sauce is just regular BBQ sauce (1 cup) with 1/3 cup of melted apricot jelly. Spread over the ribs and grill on the BBQ. Periodically spread a little more sauce during the grilling part. Et voilà. Super simple and delicious
Bravo Victor
Well-known member
- Joined
- Aug 18, 2005
- Messages
- 87
Finally a thread that I know something about. Hobby of mine too, BP. I love to do whole chickens on the BBQ. Season them up and stuff the inside with lemons that have been stabbed about 50 times with a fork. Kinda steams the chicken with lemon juice. Works best if you sew up the cavity. Another easy really yummy thing to do is to put a whole onion (with skin) on the BBQ for about an hour. Cut the skin off and serve with the steak that you cooked in the meantime. As for a sauce, there is a steak sauce made in Greensboro, NC called Boar and Castle Sauce. It is a mustard based sauce and has anchovies in it too. The stuff is totally unique and delicious. The sauce is all that remains of an old drive in restaurant that closed 30 years ago. Sauce is still sold in grocery stores in the area. I have my dad ship it to me in CA by the case. Some things you just can't live without.
Bob
Bob
Dargin
Ernie Ball Customer Service
Big Poppa said:
smells like
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tiffles
Well-known member
mcvinyl said:
ah ha ha ha
its so true. if the meat isnt black and you dont have an ache in your jaw from chewing then it wasnt cooked well enough. never tell an australian male to cook you 'well done' steak. unless youlike charcoal.
bovinehost
Administrator
The stew is the easy part. Killing the possum with a telescoping squeegee? That's the hard part.
Big Poppa
Well-known member
Dargin said:
I was always trying to figure out Dargins and Karis dry rub....I never wanted to tell them that it was bad but I m glad he came clean
NickDuBaldo
Well-known member
Big Poppa said:
...and I'm sure he will claim that it was your idea, but we will know better...
Randracula
Well-known member
I BBQ at least 3 times a week. There's nothing better than firing up the grill and kicking back with a cold one outside. I don't have any fancy methods/recipes though. Lot's of burgers, dogs, hot links,chicken, top sirloin and the occasional Mahi Mahi. I also like cooking corn on the cob, baked potatoes and vegetables on the top rack wrapped in foil with lots of butter. For my steaks and chicken I just usually pick up whatever marinade looks good at the store that day. My favorite seasoning though is grill mates " Montreal Steak, i'm convinced it can make anything taste good.My only rule is the wife does not touch the BBQ.........She was getting close on this day.....
Big Poppa
Well-known member
Ok here is the Big Poppa 4th of July corn on the cob reicpe
preheat grill
shuck corn
seasoning salt
stick of butter
1/2 half jar sauce...prefered is Bronco Bob's Smoked Bacon Chipotle. Any sauce will do but for best results look for a suace that has a sweet/hot component)
Put corn directly on the grill
salt lightly
melt butter with sauce in saucepan
when corn has come carmelized kernals (random light to dark brown kernals) turn 1/3 turn. Turn agian when carmelized,
baste and roll, baste and roll to insure even coating.
This has been sent served here with great reviews. It is really good when the corn
isnt quite ready but your bbq is not complete with out it.
let me know if any of your try this....
preheat grill
shuck corn
seasoning salt
stick of butter
1/2 half jar sauce...prefered is Bronco Bob's Smoked Bacon Chipotle. Any sauce will do but for best results look for a suace that has a sweet/hot component)
Put corn directly on the grill
salt lightly
melt butter with sauce in saucepan
when corn has come carmelized kernals (random light to dark brown kernals) turn 1/3 turn. Turn agian when carmelized,
baste and roll, baste and roll to insure even coating.
This has been sent served here with great reviews. It is really good when the corn
isnt quite ready but your bbq is not complete with out it.
let me know if any of your try this....
