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Beer Can Chicken Recipe Great For The BBQ

minty — Fri, 29 Jan 2010 13:45:01 +0000

This beer can chicken recipe is both tasty and fun to make.

Kids and guests will have fun at the sight of dinner perched on top of your favorite beer can.

Chicken and beer may sound like an odd combination but because the chicken sits on top of the beer can, the moisture from the beer below makes the chicken moist and succulent every time.

Grill it or bake it, make it plain or use your favorite rub (one of my favorites is below).

Either way, once you try it, beer can chicken will be on your list of favorite recipes too.

Beer Can Chicken

1 whole chicken (about 4 pounds)
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

For the rub:
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

To make the rub:
In a small bowl combine the rub ingredients.

Chicken:
Remove the neck and giblets from chicken and discard them. Rinse the chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and the dry rub mix. Set aside.

Open beer can and empty out half of the beer. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Straighten it out so it is solidly in place.

Grilling Directions:

Heat your grill to medium high heat.

Transfer the bird-on-a-can to your grill and place in the center of one of the grates, balancing the bird on its 2 legs and the can like a tripod. Turn off the burner that the chicken is sitting over, so it gets only indirect heat. If using coals, place the bird in an area without coals directly below it.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

Remove the chicken from the grill very carefully, wearing barbecue gloves and it let rest for 10 minutes before carving. Be careful that you don’t spill the beer – it’s hot!

Note: Always discard the beer as it may contain bacteria from the chicken.

Oven Baking Directions:

Preheat the oven to 375°F.

Carefully place the bird and beer can on a baking pan or roaster that is deep enough to catch all of the juices. Bake chicken for approximately 1 1/2 hours or until juices run clear as indicated above.

Makes 4 to 6 servings.

BBQ chicken recipe ingredients Delicious

minty — Fri, 29 Jan 2010 13:38:45 +0000

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens
Olive Oil
Dark Soy sauce
Black pepper

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don’t forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminum foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking “low-and-slow” on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

If you enjoyed this BBQ chicken recipe and are looking for more free BBQ chicken recipes, visit Barbecue Party for hundreds of BBQ ideas, recipes, hints and tips.

Article Source: http://EzineArticles.com/?expert=Steven_Aucoin

Seafood Speciality Cook Crab Legs

minty — Fri, 29 Jan 2010 04:58:06 +0000

Cooking crab legs is something that you wouldn’t expect as normal if you walked into a random house. Crab legs are seen as a sea food specialty that is cooked occasionally on special occasions. Many people are known to go to a restaurant instead of cooking crab legs themselves. It is known to take a lot of time and accuracy to make sure that you get the perfect taste. Seeing that cooking crab is known to take at least a few hours of cooking time, many feel that it is better off going to eat them at a restaurant.

There are many restaurants where crab is their specialty. It in general falls under the sea food category, however not all sea food restaurants are known to offer crab as a dish. Cooking crab legs is quite simple as long as you have the recipe in front of you, however there are a few things that you need to know about it to make sure you get the perfect taste that you are after. If you are looking for a restaurant where crab is their specialty then there are many ways that you can go about in finding out. The first place to start looking for restaurants where crab is their specialty is online.

There are many websites online that rank restaurants based on the dish of specialty. If you are looking for a place where cooking crab legs is quite common then simply type that in as your specialty. You will be presented with a list of restaurants where crab is seen as one of their regular dishes. If you do not have a restaurant near by that offers cooking crab legs as one of their specialty, you can always cook it for your self. The key thing that you have to remember about cooking crab legs is that you need to make sure you find some fresh crabs. Most people would simply walk into a sea food store and buy crabs however ideally you would want to go catch them yourselves. If you are deciding on cooking them yourself then to make sure you get the same fresh taste that the chefs get in well known restaurants, you will be better off catching your own crab from the sea.

The good thing about crab legs is that you can vary the style depending on what you are after. When cooking crab legs you are left with the choice to grill, boil or steam the crab. Many chefs have claimed that the art to cooking crab legs is all in using the right proportion of ingredients. The mistake that most people make when it comes to cooking crab is the fact that they end up adding to much salt. What you have to realise is that crabs are naturally known to have quite a lot of salt in them from before.

Joseph Oklert has trained his entire life to be the best barber that he can be. In his off time, Joseph has written a site with reviews of barber chairs for sale, as well as a review of barber shop pole.

Article Source: http://EzineArticles.com/?expert=Joseph_Oklert

How to prepare crab

minty — Thu, 01 Oct 2009 09:41:19 +0000

Preparing crab is well worth the effort, Cromer in England is famous for good tasty crabs.

Catching blue crabs from a pier–how that takes me back to my young-girl days growing up near the Gulf Coast. As a kind of fishing, crabbing was as easy at it got, as long as the crabs were abundant. Just tie a chicken neck to a crab net, lower the net into the water, then check it every 5 minutes or so. Sometimes you would pull the net up to find three or four crabs fighting over that piece of chicken.

Catching crabs usually leads to cooking them, and that in turn usually means boiling them alive, as you would with a lobster. While some people are squeamish about this, it’s really the only way to prepare fresh crab and make sure you won’t get sick from eating it. That’s because crab (again, like lobster) tends to decay quickly following death. It really requires immediate cooking.

So, here’s how to do the deed:

1. Get a big pot or pan, fill it 2/3 full of water, and bring to a rolling boil on top of the stove.

2. While the water is boiling, pour in about 1/4 cup of salt.

3. When the water returns to boiling, drop in the live crab.

4. Boil for 15 to 25 minutes. The larger the crab is, the longer you should boil it.

5. Pour everything into a sink and thoroughly rinse the crab in cold running water.

Now, that was the easy part of preparing a crab to be eaten. Getting at the meat after it has been cooked is trickier, especially if you’ve never done it before.

First, you should twist off the legs and claws and set these aside. Next, hold the crab’s body, head upward, and smack the bottom edge against a counter surface or chopping board. Lay the crab on its back and, with your thumbs, push the center of its body out of the shell. You’ll see a small sac just behind the mouth of the crab–pull this out and throw away. You also should be able to recognize gills connected to the center part of crab; these should also be discarded.

You’ll find meat in four places on the crab. What remains of the center part after you have followed the instructions above will be meat; just section it or pull it apart to use it. There will also be meat attached to the inside of the shell, which you can scoop out with a spoon. You will definitely want to retrieve the delicious meat to be found in the claws–do this by cracking the claws with something heavy such as a mallet. Finally, the legs themselves will contain some meat, which you can get at in the same way you do the claws.

That wasn’t so hard, was it? Now that you have your crab meat, you can use it in a host of recipes or simply eat it as is. Here are instructions for an easy-to-make crabmeat spread:

Ingredients

2 cups cooked crab meat

1 tablespoon lemon juice

1 tablespoon lime juice

1/4 cup minced parsley or parsley flakes

1/4 cup dried basil

2 tablespoons minced onion

1/4 teaspoon salt

Black pepper

Mayonnaise

Directions

1. Mix crab meat, lemon and lime juice, parsley, basil and onion in a bowl.

2. Add enough mayonnaise to the mix to make all the ingredients stick together. Add the salt and some black pepper to taste, and stir well.

3. Put bowl in refrigerator. Chill at least two hours (overnight is fine).

4. Serve spread with crackers or with pita bread cut into small wedges.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Article Source: http://EzineArticles.com/?expert=Sarah_Sandori

Gary Rhodes and Bob Davies Grandfather shows how in this video

Cooking with Gary Rhodes – Flora Buttery and Chestnut Mushroom Risotto

minty — Sun, 27 Sep 2009 17:42:52 +0000

floraloveyourheart asked:

Gary Rhodes demonstrates how to cook Flora Buttery and Chestnut Mushroom Risotto

William

How to make pizza dough

minty — Sat, 26 Sep 2009 15:21:17 +0000

Making pizza crust is pretty simple, especially if you have a food processor. All it takes is some yeast, water, flour, and olive oil. But it does take a while for the yeast to rise, which won’t always work if you’re in a hurry.

Fortunately, there are lots of alternatives you can use to make a great pizza in less time. These days, many grocery stores carry balls of ready-made pizza dough in the refrigerator section. Let it sit at room temperature for 20 minutes or so and then cut the dough in half. You can make two 13″ pies using your favorite pizza recipe, or save the other half for another time.

Stretch the pizza dough or roll it out without a rolling pin to whatever thickness you prefer.

With a little practice, you can even toss and spin the dough in the air the traditional way. If you like a really thin pizza crust, this is the way to go. If you like a chewy, outer crust, crimp the edges of the dough before adding your pizza sauce.

If you’re using a pizza peel, and you should, dust the peel with corn meal and then transfer the pizza dough to the peel before adding your sauce and toppings. Then you can slide if off the peel onto a preheated pizza pan or stone.

Alternatively, transfer the dough to a pizza pan and assemble the pizza on it before putting it in the oven to bake. You can even bake a pizza in a gas or charcoal grill. Roll out the dough on parchment paper and then spray the top of the crust with some olive oil. Place the dough on the grill face down, and then peel off the parchment. Grill it for a few minutes until it sets, then flip over it and add your pizza toppings. It will be done when the cheese melts.

We’ve gotten our best results using a cast-iron pizza pan that you preheat in a 450-degree oven. We make the pizza on the peel and then slide it onto the hot pan. The first couple of times, it’s a little daunting, but before long, you’ll get the hang of it. And your pizza will be done in 8 – 10 minutes.

There are lots of alternatives you can use if you don’t want to work with pizza dough. Ready-made crusts like Boboli make it possible to have a pizza on the table in under 20 minutes. But these can be pretty high in calories. If you’re using favorites like sausage and pepperoni, you could be up to 1,200 calories per serving in no time.

A better choice if you’re watching your weight is a tortilla. Most are low in calories and fat. They come in a variety of sizes and flavors. And they cook fast. The smaller ones are great for personal pizzas. You can even make them in a skillet on top of the stove if you cover with a lid to melt the cheese.

Many cultures have a flatbread such a pita, naan, or chapati. You can find them in upscale or ethic grocery stores. These have more body than tortillas and if they’re pre-baked in a wood oven, they have a subtle, smoky flavor. To keep them from getting soggy, be sure to drain tomatoes, fresh mozzarella, and other wet ingredients.

For quick appetizers, split and toast whole-grain English muffins. Then add whatever pizza toppings you like. Or roll out pizza dough and cut it into rounds with a 2″ biscuit cutter or a drinking glass. Top, bake and serve at your next cocktail party.

Next time you’re in the mood for pizza but don’t have crust or dough handy, think outside the pizza box. You probably have something on hand that would make a great base.

Look for more of Molly’s pizza topping ideas at bestpizzatoppings.com

Check this out for more pizza crust ideas and alternatives.

Article Source: http://EzineArticles.com/?expert=Molly_Ottersen

Pizza Dough

minty — Sat, 26 Sep 2009 15:15:21 +0000

How to make a real pizza dough watch the video and get some great tips on making pizza:-

If you love making pizza like I do, you’ll love your Bread Machine. This little invention not only makes great bread quickly, but you can make enough pizza dough in 1 hour to feed a football team. Here is how I do it.

The full dough cycle is too long and not necessary. When making pizza dough you want your dough to rise slowly. This develops very tasty pizza crust with lots of character. I put my Bread Machine on its dough setting and add all my ingredients.

Here is my pizza dough recipe:

3 cups of flour
1 tbl salt
1 tsp yeast
1 1/12 cups of warm water
2 tbl of olive oil

Try my Bruschetta Recipe:

3 cups of flour
1 tbl salt
1 tsp. of dried minced garlic
1 tbl of dried Italian seasoning
1 tsp yeast
1 1/12 cups of warm water
2 tbl of olive oil

After 10 or 15 minutes you should see a bouncing ball of dough in your Bread Machine. If it is too gooey add more flour. Then take the dough ball out of your bread maker and place it in an oiled sprayed freezer bag. Place it in the refrigerator until your ready to make pizza. Check it after a few hours. If it rises too much punch it down.

When you refrigerate your dough it slows down the yeast production and gives you a nice slow rise. When you’re ready to make pizza, (2-4 days) take your dough out and let it rise again at room temperature. This will make a pizza crust that everyone will love.

For more recipes and pizza making techniques check out my website at: perfecthomemadepizza.com.

Chef Vinny DiLeo is very passionate about pizza and Italian cooking. You can find some of his award winning recipes at his website at: http://www.perfecthomemadepizza.com

Article Source: http://EzineArticles.com/?expert=Vinny_DiLeo

Prawn curry – Curry Recipes – Gary Rhodes

minty — Sat, 26 Sep 2009 10:47:14 +0000

There can only be one result when a cook brings together large, fresh Alaskan prawns and one of the many varieties of curry seasoning, and that would be extreme salivation on behalf of anyone within smelling distance of the kitchen. Any prawns curry dish is sure to be an absolute success with family and guests, and these preparations have the additional feature of being relatively simple to create. The most important aspects here are 1) selecting fresh, large, shiny Alaskan prawns from a reliable seafood provider, and 2) buying a quality curry product, of which the most flavorful generally are the small glass jars of curry paste (red or green).

The incomparable size and meatiness of Alaskan prawns is what really takes these dishes to the heights of culinary prestige they usually achieve, though having a deft hand in the kitchen and knowing how to manage the cooking times and techniques play a crucial role as well. Here we will explore a few considerations to keep in mind for the proper preparation of a prawns curry recipe using coconut milk and either red or green curry paste.

First, peel and devein the prawns (butterflying them is optional) and rinse them down under the faucet, then set them aside and let them drain completely. Once they are somewhat dry again, smear the prawns in the curry paste of your choosing, either red or green (they can even be mixed) and let them absorb the rich flavors of the paste for an hour or so.

Then, bring a medium to large pot up to a medium heat, with a shallow layer of cooking oil or clarified butter covering the bottom. Add the prawns and let them cook for about a minute and a half on each side, after which they should be removed and set aside, to be reincorporated into the pot towards the end of the preparation.

With the flame still on medium, add a small handful of finely chopped or grated ginger root and garlic, as well as diced onion, canned and slivered bamboo shoots, water chestnuts, broccoli spears, and red bell pepper. Let them simmer away for a minute or two, and then add a full can of coconut milk, stirring everything together, producing a very attractive color (add a little more curry paste if you want the color and/or the flavor to be a bit more intense).

Bring the flame down to low, and let this sauce reduce for between ten and fifteen minutes, after which the prawns should be added to the pot. Serve this succulent prawns curry dish over a plate of jasmine rice, with a slice of lime and a fresh parsley garnish on the side, and enjoy!

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

Jayanti Bhattacharyya demonstrates Chingrir Malai, a spiced prawn curry recipe typical of her region in India uktv.co.uk

Carolyn

Cooking with Gary Rhodes – Bread and Flora Buttery Pudding

minty — Mon, 21 Sep 2009 23:43:44 +0000

floraloveyourheart asked:

Gary Rhodes demonstrating how to make Flora Buttery Pudding

Miguel

Stuffed edam – Rhodes Across the Caribbean

minty — Mon, 14 Sep 2009 21:42:08 +0000

UKTVFoodChannel asked:

Gary Rhodes stuffs a whole edam cheese in this Dutch-inspired Caribbean recipe … “Gary Rhodes” “Caribbean Food” “Cheese recipe”

Marie