Beer Can Chicken

Recipe courtesy Bob Blumer

foodnetwork.com

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
2. Open beer can and take several gulps (make them big gulps so that the can is half full).
3. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
4. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Spicy Popcorn on the Grill

Recipe courtesy of Weber Recipes

weber.com//bbq/pub/recipe/menu.aspx

3 tablespoons unpopped popcorn

2 tablespoons oil

1 teaspoon chili powder

1 teaspoon garlic salt

1 8 x 5 1/4-inch foil disposable pans

1 20-inch long strip aluminum foil, folded lengthwise until 3 inches wide

1. Combine popcorn, oil, chili powder and garlic salt in one disposable pan; mix well.
2. Place pan inside another pan to double thickness. Invert third disposable pan over popcorn to close. Wrap foil strip crosswise around pan; fold over to secure pans together and to form a handle.
3. Place pan in center of cooking grate. Grill for 8 to 10 minutes or until popping stops.

Note: To serve a crowd, multiple pans of popcorn can be popped at once on grill. Also note that chili powder tends to darken with heat, which may give your popcorn an overcooked appearance but won’t affect taste.

Easy Grilled Vegetable Kabobs

Recipe courtesy of Katie Schmitt

Raw vegetables of choice (mushrooms, bell peppers, zucchini, tomatoes, onions, etc.)

1 bottle Italian dressing or oil-based dressing of your choice

Bowls for each vegetable

1. Cut vegetables into bite-sized pieces if they are not already.
2. Put each vegetable in its own bowl.
3. Coat all vegetables with dressing, then let them marinate in the dressing for at least 30 min.
4. Put vegetables on grilling skewers and grill until desired tenderness.

Bananas Calypso

Recipe courtesy of Weber Recipes

weber.com//bbq/pub/recipe/menu.aspx

1/3 cup sugar

1/4 cup unsalted butter, melted

2 tablespoons lime juice (juice of 1 lime)

1/2-1 teaspoon ground cinnamon

4 firm bananas, peeled

1/3 cup dark rum

4 scoops ice cream

1. In a small bowl combine sugar, melted butter, lime juice and cinnamon. Brush bananas with about 1/4 cup of butter mixture.
2. Place bananas on center of cooking grate. Grill 2 to 4 minutes, turning once halfway through grilling.
3. Slice grilled bananas and place slices in a flameproof dish. Pour remaining 1/2 cup butter mixture into dish.
4. Place dish on center of cooking grate. Cook 5 minutes. Remove dish from grill.
5. Quickly pour rum over bananas. Light rum with long kitchen matches. After flames die out, serve immediately over ice cream.

> Comments