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barbecue beer can chicken
at recipeseasy.com
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Barbecue Chicken in the Crockpot
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Yield: 8 Servings
1 Garlic bulb
8 Thick white bread slices
Butter-flavored vegetable
-cooking spray
Cut off pointed end of garlic bulb; place garlic on a piece of
aluminum foil. Fold foil to seal.
Bake at 425?F for 30 minutes; let garlic cool.
Squeeze pulp from 4 cloves; reserve remaining garlic cloves for
another use.
Lightly coat bread slices with vegetable cooking spray.
Grill, without grill lid, over medium heat (300? to 350?) 1 minute on
each side or until toasted. Rub with roasted garlic. Yield: 8
servings. Prep Time: 35 minutes Cook: 2 minutes
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Barbecue Chicken Torta
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Yield: 20 Servings
4 lb Skinless boneless chicken
-breast
2 Chopped tomatoes
2 md Onions; chopped
1 c Water*; optional
1/2 ts Chili powder
1 ts Salt; or to taste
1 ts Freshly ground black pepper
1 c Catsup
1/2 c Cider vinegar
1/3 c Worcestershire sauce
4 Garlic; minced
1/8 ts Tabasco? sauce
*Add water if it seems too dry.
Combine all ingredients in a crockpot. Cover and cook on low heat
for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last
hour to make sure that it is not sticking. Shred chicken with forks
and mix. Mixture should be very thick. Serve on hamburger buns
with mustard.
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Beer Can Chicken
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Yield: 1 servings
12 Sprigs fresh thyme
6 Sprigs fresh rosemary
2 qt Beer
2/3 c Sugar
1 oz Curing salt
6 Cloves garlic; crushed
3 Bay leaves
1 Shallot; chopped
Recipe from: Restaurant Business 3/15/99
In a large saucepan combine cut herbs, beer, sugar, salt, garlic, bay
leaves, and shallot. Bring mixture to a boil and cook until sugar and
salt have dissolved. Cool; refrigerate.
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Beer Can Chicken: Great on the Grill
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Yield: 4 servings
4 lb Whole chicken; cleaned
1 cn Beer
----RUB-------
1 ts Celery salt
1 ts Ground black pepper
1 ts Cayenne
1 ts Dry mustard
1 ts Garlic powder
1 ts Onion powder
1 ts Sugar
1 ts Brown sugar
1 ts Paprika
1 c Wood chips for smoking;
-drained
Prepare the grill for the indirect heat method. Mix the spices to
form a rub and apply the rub mixture all over, and inside the
chicken. Pour out half the beer, then make holes with opener on top
of can, pour some of the rub mixture into the can. When the coals are
hot place the wood chips onto the coals.
Set beer can in middle of grill, place chicken over the top,
inserting can into the chicken's cavity, sitting upright. Place cover
on the grill and smoke roast the chicken for about an hour to an hour
and fifteen minutes. Serve with beer of course.
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Beer Marinated Chicken with Pumpkin Puree And Yogurt Rice
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Yield: 1 servings
1/2 c Olive oil
1 c Dark beer
1/4 c Lemon juice
4 Garlic cloves; smashed
1 1/2 ts Sea salt
1 ts Freshly-ground black pepper
2 Bay leaves
1 ts Dry mustard
1 ts Basil
1 ts Oregano
1 ts Thyme
To prepare the marinade, whisk together the oil, beer, and lemon
juice. Add the garlic, salt, pepper, bay leaves, mustard, basil,
oregano, and thyme. Mix well. This recipe yields about 2 cups of
marinade.
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Beer-Can Chicken
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Yield: 1 servings
4 sl Bacon; chopped
A; (2 1/2-pound) beef
; brisket
3 Onions; sliced thin
Four; (12-ounce) bottles
; of beer (not dark)
1 lg Rutabaga; (about 2 pounds),
; peeled and cut into
; 1/2-inch pieces
6 Carrots; cut crosswise into
; 1 1/2-inch-thick
; pieces
6 Boiling potatoes; cut into
-1-inch
; pieces
A beurre manie made by
-blending 2
; tablespoons softened
-unsalted butter
; with
2 tb All-purpose flour
Cooked noodles as an
-accompaniment
1/2 c Minced fresh parsley leaves
Preheat the oven to 350F. In a kettle cook the bacon over moderate
heat, stirring, until it is crisp, transfer it to paper towels to
drain, and pour off all but 2 tablespoons of the fat.
Heat the fat remaining in the kettle over moderately high heat until
it is hot but not smoking, in it brown the brisket, patted dry and
seasoned with salt and pepper, and transfer it to a platter.
Add the onions to the kettle, saute them until they are golden, and
add the bacon, the brisket, and the beer.
Bring the beer to a boil and braise the brisket, covered, in the oven
for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and
braise the mixture for 45 minutes, or until vegetables are tender.
Transfer the brisket and the vegetables with a slotted spoon to a
plate and keep them warm, covered.
Bring the braising liquid to a boil, boil it until it is reduced to
about 3 cups, and bit by bit whisk in the beurre manie, whisking well
after each addition. Simmer the sauce for 3 minutes and season it
with salt and pepper. Slice the brisket and arrange it and the
vegetables with the noodles on a platter.
Spoon some of the sauce over the brisket and the vegetables, sprinkle
the dish of parsley, and serve the remaining sauce separately.
Serves 6 to 8.
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Bonnie's Award Winning Barbecue Chicken
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Yield: 8 servings
3 md Eggplants
2 1/2 ts Coarse; (kosher salt)
1/4 c Corn oil
1 1/2 c Tomato sauce
1/4 ts Pepper
1 ts Hot red chili flakes; or
-minced fresh
; chiles
2 ts Ground cinnamon
1 tb Crushed dried mint
Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle
them with 2 t. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel. Heat the oil in a skillet and lightly brown
eggplant slices over moderate heat for 3 minutes. Remove and put into
a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon,
mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for
10 minutes, which is long enough to integrate the flavors. Pour this
over the eggplant; refrigerate until ready to use. The salad can
remain in the refrigerator for several days. Serve cold or at room
temperature.
Per serving: 120 Calories (kcal); 7g Total Fat; (49% calories from
fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 283mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 1
1/2 Fat; 0 Other Carbohydrates
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Brazilian Beer Chicken
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Yield: 1 servings
---CRUST------
3 c Walnuts; (about 12 ounces)
1 c Whole almonds
1/3 c Firmly packed dark brown
-sugar
1/4 c Unsalted butter; melted,
-cooled (1/2
; stick)
-ICE CREAM----
3 c Whipping cream
1 c Half and half
3/4 c Sugar
4 lg Egg yolks
8 oz Imported white chocolate;
-(such as Lindt),
; chopped
1 1/2 lb Very ripe bananas
3 tb Fresh lemon juice
---SAUCE------
3/4 c Whipping cream
1/4 c Light corn syrup
8 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate,chopped
3 lg Ripe bananas; peeled, cut on
; diagonal into
; 1/4-inch-wide
; slices
15 sm Strawberries with stems
For crust:
Preheat oven to 350F. Finely chop all nuts with sugar in processor.
Add butter and blend until well combined. Press mixture firmly onto
sides, then bottom of 9-inch-diameter springform pan with 2
3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about
20 minutes. Cool on rack.
For Ice Cream:
Bring 1 cup cream, half and half and sugar to simmer in heavy medium
saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in
hot cream mixture. Return mixture to saucepan and stir over
medium-low heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 5 minutes; do not boil.
Strain into bowl. Add white chocolate; whisk until melted. Mix in
remaining 2 cups cream. Chill until cold.
Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in
processor. Mix puree into custard. Transfer custard to ice cream
maker and process according to manufacturer's instructions. Spoon ice
cream into prepared crust; smooth top. Cover and freeze overnight.
(Can be made 1 week ahead; keep frozen.)
For sauce:
Bring cream and syrup to simmer in medium saucepan. Reduce heat to
low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be
made 1 day ahead. Cover and chill. Rewarm over low heat before using;
do not boil.)
Remove pan sides from torte. Arrange bananas and strawberries in rows
atop ice cream. Serve with sauce.
Serves 12.
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Casserole Barbecue Chicken
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Yield: 1 servings
1/4 c Milk
2 Tablespoons; plus 2
-teaspoons
; butter
8 Eggs
2 Cups; plus 2 tablespoons
; sugar
1 c Flour
1 ts Baking powder
1/2 ts Salt
1 ts Vanilla
2 c Ricotta Inpastata cheese
1 c Confectioners' sugar
1 tb Pure vanilla extract
3 tb Rum
3 tb Candied lemon peels; finely
-chopped
3 tb Candied orange peels; finely
-chopped
4 tb Chopped pistachio nuts
1/4 c Heavy cream; whipped until
-stiff
1/4 c Grand Marnier or Cointreau;
-or other orange
; liqueur
1 1/2 c Sweetened whipped cream
3 c Semi-sweet chocolate; cut
-into pieces
1/2 c Cold espresso coffee
1/2 lb Cold butter; cut into cubes
Preheat the oven to 350 degrees F.
In a small saucepan, heat the milk and 2 tablespoons of butter
together. Using an electric mixer fitted with a wire whip, combine
the eggs and sugar together. Beat on medium-high speed for about 8
minutes, or until the mixture is pale yellow, thick and has tripled
in volume. With the machine running, slowly add the heated milk and
butter. In a mixing bowl, sift the flour, baking powder and salt
together. Fold the flour mixture into the egg mixture and mix
thoroughly, so that there are no lumps and the mixture is smooth.
Fold in the vanilla. Grease a half sheet pan with 2 teaspoons of
butter. Sprinkle with a tablespoon of sugar. Pour the cake batter
into the pan and bake for about 25 minutes, or until the cakes spring
back when touched. Cool for about 2 minutes. Using a thin knife,
loosen the edges of the cake and flip onto a wire rack.
In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons
rum. Mix well. Add 2 tablespoons each of the candied citrus and 2
tablespoons of the nuts. Mix well. Fold the whipped cream into the
mixture. Mix well. Cut the cake lengthwise into 4 equal pieces. Trim
the edges of the cake to fit a 10-inch loaf pan. Brush the tops of
each cake with the orange liqueur. Line the bottom of the loaf pan
with parchment paper. Place one piece of the cake on the bottom of
the pan. Spread 1/3 of the cheese filling evenly over the piece of
cake. Repeat the layering with the remaining cake and cheese filling.
Cover with plastic wrap and refrigerate for 2 hours.
Remove from the refrigerator and unmold the cake. Place the cake on a
wire rack with a sheet pan underneath. Spread the top and sides of
the cake with the sweetened whipped cream. Place the cake in the
refrigerator and chill for 1 hour. In a saucepan, over medium heat,
add the chocolate and coffee. Stir until the chocolate is melted.
Stir in the 1/2 pound of butter and remaining tablespoon of rum. Mix
well. Cool the mixture until it is spreadable. Pour the chocolate
frosting over the entire cake. Place the cake back in the
refrigerator and chill for 2 hours, until the cake sets.
Remove the cake from the refrigerator. Using a long spatula,
carefully lift the cake from the rack and place on a serving plate.
Garnish with a sprinkle of the remaining nuts and candied citrus.
Slice and serve.
Yield: 8 to 10 servings
Recipe Courtesy of Emeril Lagasse, 1999
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Chicken Barbecue
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Yield: 4 servings
1 lb Chicken; (cut into strips)
1/4 pt Yoghurt
1/4 pt Cream
1 12 ounces lo grain rice
1/2 pt Chicken stock; (fresh or
-cubes)
2 Red onions; (diced)
Good handful fresh coriander
2 ts Turmeric
2 ts Ground cumin
2 ts Cardamom seeds
1 ts Ginger
One lime; juice of
2 tb Oil; to fry garlic (2
; cloves)
2 md Size red chillies; (seeds
-removed)
2 tb Oil; to fry
Place the diced onion, chopped garlic, ginger and chilli in a
pre-heated pan. Cover with a small amount of oil and lightly fry.
Cover the chicken in turmeric and cumin. Place in the pan with the
rest of the ingredients. Seal off the chicken, at the last minute add
the fresh herbs.
Cook the rice in boiling salted water as per packet instructions.
Add chicken stock to the chicken, stirring ingredients well.
Break open the cardamom pods and add a few seeds to the chicken.
Stir in the cream and yoghurt, until thoroughly mixed.
Season well, add fresh coriander and serve balti surrounded by a ring
of rice.
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