Beer Can Chicken with a Cajun Rub

From BBQ USA

For the Rub:

Yield: Makes about 1 cup

1/4 cup coarse salt (kosher or sea)
3 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme (preferably ground)
2 tablespoons dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
2 teaspoons ground dried sage leaves
2 teaspoons cayenne pepper**

** we used only half a teaspoon of the cayenne!
Combine the salt, paprika, garlic and onion powders, thyme, oregano, black pepper, white pepper, sage, and cayenne in a small bowl and whisk to mix or place in a jar, cover it, and shake to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 1 year.

Method: Indirect grilling

 
For the beer can chicken:

• 1 can (12 ounces) beer
• 6-7lb chicken
• 1 teaspoon Liquid Smoke
• 1/4 cup chicken stock at room temp
• 2 tablespoons salted butter
• 1 tablespoon brandy (we didn't have, didn't sub)
• 1 teaspoon fresh lemon juice
• 3 tablespoons melted butter, for basting
• your favorite BBQ sauce for serving

You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional)

1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer.
 
2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside
 
3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix.
 
4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium.
 
5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin.
 
6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top.
 
7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back.
 
8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180¡ F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
 
9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.

Cook's Comments:
- instead of putting the rub just on the outside of the chicken, Dave separated the skin from the meat and rubbed it inside there too. AMAZING!!!

Lime-Cilantro Pork Tacos

Ingredients

• 1 pound pork tenderloin, trimmed and cut into thin strips
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 1/2 cups thinly sliced onion
• 1 small jalapeño pepper, seeded and chopped
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped plum tomato
• 3 tablespoons chopped cilantro
• 2 1/2 tablespoons fresh lime juice
• 8 (6-inch) flour tortillas

Preparation

• Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
• Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
• Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Cook's Comments:
- I didn't have a jalapeno pepper but I did have a little can of chili peppers and that worked just fine
- as a side I did refried black beans and also mexican rice, probably could have done without the rice

BBQ Spiced Chicken with Salsa Salad and Pumpkin Chipotle Polenta

From Rachael Ray

Ingredients

• 1 tablespoon grill seasoning
• 2 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon coriander
• 3 tablespoons dark brown sugar
• 4 boneless skinless chicken breasts
• 4 tablespoons extra-virgin olive oil, divided
• 4 plum tomatoes, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 1/4 fresh pineapple, cut into spears and grilled
• 2 limes
• A handful fresh cilantro leaves, chopped
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1 cup milk or half-and-half
• 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
• 3/4 cup quick cooking polenta
• 1 (15-ounce) can pumpkin puree
• 2 tablespoons butter
• 2 tablespoons honey

Directions

1. Heat grill pan over medium-high heat.
2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
3. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
4. Place chicken on grill and cook 6 to 7 minutes on each side.
5. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
6. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
7. Serve polenta with chicken and salsa salad.

Cook's Comments:

- use only half as much red onion, otherwise it overpowers the salad

- I would probably add mango to the salad next time too

- for the polenta, the chipotle pepper was STRONG so I would cut the amount in half or even just do a quarter of a pepper .... unless of course you really love spice

Chicken in Lime Butter

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil
• 1/4 cup butter, cubed
• 1 tablespoon lime juice
• 1/2 teaspoon dill weed
• 1/4 teaspoon minced chives

Cook's Comments:

- we also dip the chicken in egg and coat in breadcrumbs before cooking them ... like it better that way!

Directions

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
• Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.

Cook's Comments:
- I never follow the recipe when I make this...I just get thin chicken breasts and then use whatever amount of the ingredients I think smells/looks good. I usually use more lime juice than it calls for and I have also experimented with dipping the chicken in egg first, and have also breaded it. All 3 ways are good, can never go wrong. I usually pair with a veggie and sometimes rice.