So I’ve started to suspect over the last couple of weeks that K and are foodies. Yes, I know we make our morning coffee in a moka, and that I often make corn tortillas for our weekly taco dinners but I mean come on, doesn’t every one? The thing that really tipped me off was our contingency plan for dinners during my latest round of 14 hour a day, 7 days a week work schedule. We decided that rather than go out to eat, we’d stock up on frozen meals from Trader Joe’s. For the first couple of days I didn’t much mind, glorying in the simplicity and speed of being able to pop the little container of food in the oven (note I said oven, not microwave. We don’t own one, clue #462) and pulling it out 15 minutes later, ready to eat. Plus, no dishes!!
But, after a couple of weeks of that, I’ll honestly be glad if I never see a plastic covered black tray again in my life. So when K offered to dust off the grill this weekend and make a beer can chicken I was practically weak at the knees. For those of you who are fellow foodies and might want to try out this method for making a tender, juicy and intensely flavored bird, here’s his recipe:
Grilling is a technique that I know almost nothing about, so I also asked him to jot down some notes on the process, and here’s what he said:
“Fill up the chimney about half way with briquets- light em.
Get a 2 to 3 inch deep pan…fill it with water or soda. Put it under the part of the grill where you’ll have the chicken.
Soak some wood chips in water.
Once the top layer of coals are ashy pour them into the bbq. spread em out and then put another 8 briquets on top.
Put the grill on the bbq and open the vents wide and close the lid.
Give it 5 minutes then brush the grill with a wire brush, move this part of the grill over the water tray and then brush some oil/grease onto the grill.
Put the chicken on the grill over the water tray- standing up.
Close down the vents so there’s just a 1/4 inch opening. Throw 1.5 cups of wood chips onto the coals. Close the lid and don’t open it again until it’s stopped smoking (30 to 40 minutes). Make sure the temp is between 175 to 225.
When it’s stopped smoking then open it up and turn the chicken halfway, put 8 more briquets on top and put another 1.5 cups of wood chips on the coals. Close it up again and smoke it.
After 1.5 to 2 hours of smoking that should be it- now just keep cooking with the lid closed and temp the same for however long required…it’s around 60 minutes per pound.”
I have a pile of dishes to do, but man was it worth it!
Oh, and for those of you who were wondering what I’ve been up to me ‘n Judah Ross have been making the news – here, here & here.