Now, we don't have an actual smoker, believe me we want one but haven't had the privilege of owning one just yet! Anyway, I was intrigued by this recipe because it called for wood chips in a propane grill. When I bought the applewood chips, there were instructions on the back of the bag on how to do this on a propane grill as well. All you do is create a packet by using tin foil and leave ends open to allow the smoke to flow through. Seems pretty easy, right? We put our chips in the foil on top of the grate next to the chicken. Ours caught a flame on the end at one point so we closed one end up tighter to prevent anymore flames. We also kept the heat higher over the wood chips and lower under the chicken.
We bought the twin pack of whole chickens at Costco over the weekend and am using one of them for this meal. I followed the recipe in regard to brining and soaking the wood chips. We have one of those can holders that you can set the chicken up on to make this process easier and we set it on a piece of tin foil on the grill to prevent flare ups and the bottom of the bird from getting burnt as well. We kept the grill closed for a good 45 minutes to keep as much of the smoke flavor inside as possible.
Here's how we made this tasty meal...
Smoky Beer Can Chicken
4 servings
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| Beer Can Chicken |
ingredients
• 4-5 lb whole chicken
• 1/3 cup each of dark brown sugar & kosher salt
• 12 oz bottle Smithwick's Ale
• 3 cups applewood chips
• 1 Tablespoon EVOO (extra virgin olive oil)
• pepper to taste
directions
1. In a large pot, bucket or bowl combine the brown sugar and salt and add 2 cups of hot water, whisk to combine until sugar and salt are desolved completely. Add 6 cups of cold water to the pot. Rinse the chicken and add to the pot as well. Let rest in fridge for 2 hours, during last 30 minutes take out of fridge and rest on counter.
2. Preheat the grill to 400 degrees (I use my oven thermometer and place on top of the grill grates to keep track of the temp).
3. Pour about half the beer in a can (we saved a coke can) and drink the other half!
4. Remove chicken from pot, rinse and pat dry then slide chicken directly over the can.
5. Add olive oil all over the chicken (works best when you do this with your hands) and season with pepper.
6. Prepare the wood chips by soaking them for 30 minutes, drain and create a foil packet or use a smoker box if you have one.
7. Place chicken on the side of the grill where the heat is turned down lower and chips on higher side. Make sure the temperature maintains between 400-425 degrees. Cook for 1 hour 15 minutes or until chicken is done. Remove from grill and let stand at room temp for at least 20 minutes.
This chicken is by far the tastiest, most tender and flavorful beer butt chicken we have ever made. I would highly recommend making this!!! We both love the wings, thighs and drumsticks whenever we make whole chickens so that's what we go for first! I use the 2 leftover breasts to make things like chicken salad, pasta salad or anything that calls for cooked chicken. I also like to use the bones to make homemade chicken stock too so nothing goes to waste.
Fancy Green Beans
2 servings
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| Green beans with slivered almonds, onion & spices |
ingredients
• 1/2 lb green beans, washed and end removed
• 1 tablespoon butter at room temperature
• 1/4 minced red onion (or 1/2 large shallot)
• 1/4 cup slivered almonds
• salt, pepper & garlic powder (to taste)
directions
1. Bring a small pot of salted water to a rapid boil, then cook green beans for 3 minutes, stirring. Drain and set in a bowl filled with cold water and ice. This will stop the cooking process and keep the beans firm. Set aside.
2. Once the chicken has been cut up, melt butter in a cast iron skillet over medium heat. Toast the almonds until light golden brown. Add the onion and green beans and seasonings to taste. Toss until beans are warmed through. Serve on the side with the chicken.
Make sure when you take a bite you include some nuts with the beans I'm telling you it makes all the difference in flavor! ;-)
Enjoy!
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