I have to say, all is right in my world today. It’s Memorial Day, sunshine is cascading down, flowers are blooming, vegetables are planted, all the deck furniture is in place for the season . . . and Beer Can Chicken is on the grill!
There is one tiny little dark spot marring my day, but I’m going to share it now and move on. My poor little birdie who built the beautiful nest among the grape leaves in our deck arbor suffered a tragedy on Saturday. Mrs. Birdie was gone all day, and my husband and I were starting to wonder about her, afraid we’d scared her off with all of our cleaning of the deck and such. Then I discovered half a tiny little blue eggshell on our deck, directly under the nest. Sniff. We’re pretty sure the squirrels found the nest, and committed a dastardly deed. Mrs. Birdie has not been back, poor thing. Now I’ll look up at the nest all season long and wonder . . . what do mama birds do when they lose their young?
Okay, that’s enough of my sniffly version of the nature channel. Now back to the food.
Chicken on the grill? Check.
Vine ripened tomatoes ready to be sliced, topped with pesto, and broiled? Check.
Wine and beer chilled, gin & tonic ready to get limed up? Triple check.
And don’t forget, the fro-yo in the ice cream maker. Oh, yes. Check.
Chicken recipe now, others to come later, and hopefully a fabulous recipe for a roasted beet salad which our guests are bringing–but only if it really is fabulous!
Pardon me, my gin & tonic is waiting, right next to the chaise lounge in the sun. Happy grilling to you all!
Beer Can Chicken (from Weber’s Big Book of Grilling)
For the rub
- 1 tsp dry mustard
- 1 tsp granulated onion
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp granulated garlic
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 whole chicken, 4 to 5 pounds
- 2 tsp vegetable oil
- 1 can (16oz “tall boy”) beer
Combine the rub ingredients in a small bowl. Prep the chicken–remove the icky stuff from the cavity, rinse with cold water and pat dry with paper towels. Rub oil lightly all over, inside and out. Season all over, inside and out, with the rub.
Open the beer can and pour off half the beer (down your throat). Place the can on a flat, stable surface, and carefully slide the chicken over the top, with the can in the cavity. Transfer to the grill, keeping upright. Make sure the bird and can will balance upright on the grill. Cook over indirect medium heat until the juices run clear, and the internal temperature reaches 170 in the breast–about 1 to 1.5 hours.
Wearing barbecue mitts, carefully remove bird from beer can and onto a carving board. Allow to cool before picking every last yummy piece from the bones.