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Beer Butt Chicken! Southern Style Green Beans, Mashed Potatoes, pan-fried buttermilk cornbread and of course, corn on the cob.
Tomorrow we're roasting a whole hog. My cigar-snatching friends decided to make a weekend out of it. ;)
As I type this, people are tucking 16 oz. beer cans up the butts of chickens. They should look pretty comical on the grill. Six chickens in a row...
Have fun today folks. If you're interested in the recipe, a search for the meta title will serve up many results.
I'm taking homemade pecan pies out of the oven now. The homemade vanilla ice cream should go well with the pies, then I'm going to slip into a coma. ;)
Do you have any idea how much hickory is needed to roast a hog? The fire has been buring since early this morning. Many of the rocks lining the pit have cracked and I'm too full to even think about roasting a hog. Now everyone is talking about sausage biscuits and gravy for breakfast...
I'll have to try that one of these days... I've heard raves about it. Don't know if I'd spend the $$ to Grand Marnier one of them though. Was it really such a huge difference?
First on my list of "lowbrow" cooking adventures before I try stuffing a chicken with beer though is deep-frying a turkey.
I have a turkey fryer, but I currently use it to boil my homebrew... I'm a little concerned about whether or not I could really get the pot "properly" clean after frying a turkey in it... so I'll try the turkey as soon as I get my boiling keg set up for the beer. (No turkey is worth risking my beer for!)
The beer butt chicken was really good, tender and moist. But, it wasn't that much different than just slow roasting a chicken and basting it often.
The Grand Marnier chicken was permeated with a subtle hint of orange and the meat fell off the bone. The orange glaze included ground cashews that were covered in a brown sugar glaze, wrapped in corn shucks and roasted, then ground again. It was pretty tasty.
Now everyone is drinking coffee and a few folks are in the kitchen baking every pie they can think of. Next weekend we do Cajun.
I wonder if pouring a 50/50 mix of orange juice and beer into the can (or OJ and cheapo rum), rather than paying for the Grand Marnier, might have had a similar flavor effect?
My twist to it is, first I drink the wine from the bottle.
Then I fill the bottle with water, and keep basting with
my own marinade.
This one I will try. I guess we can call it a drunken
chicken. cluk cluk burp.
What sound do you get when you cross a cat with a rooster?
Cookadoodle meow :)
Ducking for cover just about now. Ha Ha Ha Ha.
jaybee
We're lucky if we ever get good enough weather for a BBQ in Scotland
OK... what you get when you cross a chicken with a dog?
Pooched egg.
