Beer Can Chicken

I had cause for reflection about the phrase "season's greetings" and "compliments of the season" while I was on holidays. I would, of course, like to wish you a happy Christmas and merry New Year, but not only would it be redundant, it's also kind of cliched.

Maybe I could just say: "Salt, pepper, smoked paprika, tarragon": the majority of the flavourings in KFC incidentally (chuck in some MSG; normal paprika; have a couple of types of pepper - black, white, green; brown sugar, white sugar: onion salt; garlic powder; maybe some chilli powder - I once managed to beat the Colonel by five spices). So "Secret Herbs and Spices" to you.

Did I hear someone say "beer can chicken"? (Yes, it's in the title of this article, Kit). I thought so.

Well, a couple of years ago I was given an American BBQ book that has revolutionised the humble barbee as far as I'm concerned. It's called 'Taming the Flame' by Elizabeth Karmel and I can highly recommend it.

The US have, of course, a different concept of BBQ to us. Here, it's all about hot grills, searing flesh (yours and that of the dear departed), letting it rest and digging in. Which is actually pretty fantastic and low maintenance for catering.

But the Yanks actually call the food made "BBQ", as in "I'm going to eat some BBQ" (don't get me started - next stop I'll be complaining about them making up words like ironical, or de-plane/de-bus/de-boat/de-BBQ, or calling main courses "entrees", or tomato sauce "marinara sauce", etc - but that's a different article), and they're really into cooking outside with a lid on for HOURS...

Anywho, this book opened my eyes to the whole indirect heat cooking with the lid on, possibly with wood chips to smoke the meat. We've made ribs, beer can chicken, North Carolina pulled pork (drool), Greek lamb (I know what you're thinking - and don't be disgusting), fish and more and it really makes the good old barbs a much more flexible tool.

And one of the big secrets to American BBQ? The rubs. Make a spice rub using the spices above, rub it on the meat and slow roast it. Brown sugar (and possibly white sugar as well) is key, as is tarragon and smoked paprika, to get that authentic American taste. I recall an overinflated Oprah Winfrey years ago telling viewers how great chilli con carne was if you melted chocolate in the sauce. And you'd better believe it! Americans love sugar in everything, including pumpkin. (Is this coming out a bit nationist... as in racist against Americans? Not my intention, but if read that way, I deeply apologise).

So, recipes for beer can chicken? Why coitanly:

CLASSIC BBQ RUB
* 2 tablespoons smoked paprika
* 2 tablespoons salt flakes
* 3 tablespoons sugar
* 2 tablespoons brown sugar
* 1 tablespoon cumin
* 1 tablespoon chilli powder
* 1 tablespoon freshly ground black pepper
* 1/2 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 1 tablespoon celery salt
* 1 teaspoon tarragon

Phew! Pre-packaged I know, but that's the old US of A for you! I'm coming over a bit red, white and blue right now as I write this (particularly around the lips... how's my circulation looking?). You can use other herbs, like oregano instead or in conjunction with the tarragon - try playing with the levels to suit yourself. Can be stored in a container pre-mixed for a few months.


BEER CAN CHICKEN
Brush chicken with oil and season with 2 tablespoons dry rub.
Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can. Sprinkle a remaining tablespoon of the dry rub inside beer can.
Slide the chicken over the can. The legs act as a tripod, steadying the chicken. Put the chicken on the beer can in the center of the grill's cooking grate.
Cook chicken for about an hour and a half over a moderate indirect heat (until the internal temperature registers 165°C in the breast area and 180°C in the thigh).
Let rest for 10 minutes before carving.

You can find out more about 'Taming the Flame' at:
tamingtheflame.com

God Bless Y'all!

Kit ///