Posted on 06/30/2005 5:29:20 AM PDT by Fierce Allegiance
What is the best way to do beer can chicken? Please explain the do's & don'ts.
I don't consider hot dogs & sausage to be food fit for human consmption. Did you know the USDA has an allowable percentage of rat hair & feces in them? That's gross.
Yuck!
Taking a road trip to Dallas from KC. Don't know what my sister will be grilling but you can bet we will be.
What's cookin on the rock?
Great link. Old commercial fridge's work great. I've smoked meat in anything that will hold meat and smoke!
Same can be said for peanut butter. Crunch or smooth, anyone?
Personally, I LOVE the cheap hotdogs. Corn Kings are my fave...
And Hilshire Farms Cheddar Wursts! oh oh oh oh oh oh ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh. I need a smoke.
My wife would kill me if I did that! LOL!
I just did my first one and used plain Budweiser on the inside and Mr. Stubbs moppin sauce on the outside. Might just be the best grilled chicken I ever ate.
probably smoke a shoulder and do some ribs on Monday.
But, hey, we'll have a lot of fun. ;-)
Open a can of beer, drink half of it and stick in the bottom of the chicken so that it stands the chicken up. Don't forget to season the chicken with your favorite spices and sauce.
At least that's how I do it. :o) Some people use coke or pepsi instead.
Be careful when removing the chicken from the grill, so that you don't spill any of the liquid on yourself.
One essential ingredient: Give thanks to the Maker and a small prayer for our boys in uniform.
A nod to my North Carolinians brothers, I might try this one:
North Carolina-Style Pulled Pork
"This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite." Original recipe yield: 10 servings.
INGREDIENTS:
• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 8 pounds pork butt roast
• 2 cups cider vinegar
• 1 1/3 cups water
• 5/8 cup ketchup
• 1/4 cup firmly packed brown sugar
• 5 teaspoons salt
• 4 teaspoons crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 pounds hickory wood chips, soaked
________________________________________
DIRECTIONS:
1. In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
2. Prepare a grill for indirect heat.
3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
5. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Im going to be BBQing a Uhaul from Las Vegas, Nevada to South Jordan, Utah. After 6 months, Im FINALLY moving my wife and kids to Utah to be with me.
Are you going to use your famous recipe?
REBELBASE RECIPES
Marinated Smoked Pork Shoulder for Deck Grills
If you don’t have a marinade injector, go ahead and make this anyway, it’s very, tasty either way! And if you don’t have all the spices, try it with what you have.
Summary: Pork Shoulder cooks in the oven overnight or all day then transfer to a charcoal grill for smoking with hickory for a couple of hours.
Tools: Large glass baking dish, roll of Alum. Foil, charcoal and hickory chips.
Ingredients:
One 7-9 lb. pork shoulder
Marinade:
One dark and nasty stout beer.
¼ -1/3 cup of Worcestershire sauce
2 tsp. dry mustard
3 tsp. onion powder
2 tsp. ground pepper
2 tsp. garlic powder.
Using tin foil, make a double thick cradle lining the glass pan and set the shoulder on it with the skin side/fat cap up. When the shoulder cooks it’s going to be falling off the bone, this way you can transfer it to the grill by hoisting it in the foil cradle.
Put spices and Worcestershire in a cup in the microwave on high for a minute. Stir it all up. Pour the beer into a bowl or tall glass and add the Worcestershire mixture. Stir it up and inject into the open side of the shoulder. Don’t go through the skin on top unless you first make a hole with a knife, or else you’ll break the injector….its a tough hide.
After making multiple injections and using up all the marinade, put the shoulder in oven at 225 degrees for 8 hours for a 7lber and 9-10 hours for a 9lber.
Pull out of oven when cooked, drain off all the marinade and juice and transfer the foil/shoulder to a grill that has been lit with charcoal banked up on the opposite side of where you place the shoulder. Add chips, let is smolder for a 2 hours + -. Cooking heat isn’t an issue as the shoulder is already cooked, we just want a smoldering fire. Be attentive in adding chips when the smoke dies down. After 1 hour of smoking, peel back the skin/fat cap and let smoke on the meat for another hour.
Pork should shred off the bone and require minimal chopping. Makes great BBQ sandwiches!
You must be very excited. I hope all goes well.
I'll bet it's not pork you are grilling. Have fun!
So it's just that simple, can in the chicken and some spices? I like that.
Hey, my son turns two tomorrow! Happy Birthday to your daughter!
Thanks! Happy birthday to him!
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