Beer Can Chicken #10: Memphis Style

You can never have too many beer can chicken recipes. Here is another delicious one for you to try.

Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes

Ingredients:
1 whole chicken, about 4 pounds
1 12 ounce can of beer, room temperature

For rub:
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder

Preparation:
Combine all rub ingredients in a small mixing bowl. Set aside. Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 hours or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

Source: Derrick Riches, About.com

Beer Can Chicken #9: Greek Style

If you love that lemon and oregano flavor of Greek food, then this beer can chicken recipe is sure to become a fast favorite. You can serve with grilled potatoes, vegetable kebabs, or a simple green salad.

Prep Time: 20 minutes
Cook Time: 2 hours, 00 minutes

Ingredients:
1 whole chicken (4-5 pounds)
1 12 ounce can beer

For Rub:
1/4 cup olive oil
1 lemon, juiced
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon black pepper

Preparation:
Combine fresh herbs, olive oil, garlic, salt, and lemon juice in a large container. It will look more like a paste than a rub. Wash and remove excess fat, giblets, and the neck from chicken. Pat dry. Apply some of the rub onto chicken and inside cavity. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

Source: Derrick Riches, About.com

Surprise Burgers

Surprise burgers are hamburgers cooked with a surprise center of cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1/2 cup shredded mild Cheddar cheese or American cheese
1 slice bread, crumbled
2 tablespoons finely chopped parsley
2 tablespoons milk
1 1/2 pounds lean ground beef
1 small onion, grated
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt

Preparation:
In a medium bowl, combine cheese, bread crumbs, parsley, and milk; form into 4 balls. Set aside.
In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with hand to make hamburger patties. Brown on both sides in a large frying pan; cover and cook for about 5 to 10 minutes, until done. Serve on buns with condiments.

Meatloaf Burgers

Everyone loves meatloaf--these burgers make it even better by adding a smoky grilled flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 pound ground chuck
1/2 cup breadcrumbs
1 egg
Salt and pepper, to taste
1/8 cup ketchup
Topping:
1/4 cup ketchup
2 tbsp brown sugar

Preparation:
Mix all ingredients and make into 4 patties. Combine ketchup with brown sugar and brush tops of burgers. Place on grill and cook until done, basting with topping. Notes: Partially cook burgers before topping them with sauce, to keep the sauce from burning. For a spicy sauce, add a few drops of hot sauce to topping mix.

Beer Can Chicken #8: Southwestern

You can adjust the heat in this beer can chicken recipe by using either hot, medium or mild chili powder.

Prep Time: 20 minutes
Cook Time: 2 hours, 00 minutes

Ingredients:
1 chicken (about 4 pounds)
1 12 ounce can of beer

For Rub:
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon ground black pepper
1/2 teaspoon allspice

Preparation:
Combine rub ingredients and set aside. Wash chicken, remove giblets, neck, and excess fat. Blot dry. Apply some of the rub onto chicken and inside cavity. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

Source: Derrick Riches, About.com

Grilled Pizza Bread

Frozen dough works well for this recipe, or ask your favorite pizzeria for dough. If you’re not in a hurry, you can even make your own dough. Stretching it instead of rolling it makes it nicely uneven, creating crispy and chewy textures.

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
Flour
3 one-pound balls of pizza dough
Chopped tomatoes (optional)
Chopped onions (optional)
Chopped fresh basil (optional)

Seasoning:
1 cup extra virgin olive oil
2 teaspoons ground Mediterranean oregano
1 teaspoon onion powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon finely ground red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Preparation:
To make the seasoning: In a small saucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature. Lightly flour the back of a 15 x 10" baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet. Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula!) with the dough directly onto the cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. Grill over Direct Medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes. Remove from grill and cool slightly on a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat grilling procedure for 2 remaining balls of dough. Serve warm.

Source: weber.com

Beer Can Chicken #7: Drunken Chicken

Garland Rome's beer can chicken recipe adds crab boil to the beer making this whole chicken even more tender and flavorful.

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:
1 whole chicken fryer
Louisiana cajun seasoning salt or any seasoned salt
1 16 oz. can beer (any brand)
1 ounce Zataran's crab boil
aluminum foil

Preparation:
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out. Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.

Source: Derrick Riches, About.com

N'Awlins Barbecue Shrimp

The herbs and spices of this peel-and-eat shrimp taste great on a bed of rice pilaf. And you can forget about being dainty—this one’s a finger-lickin’ feast!

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:
6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric
32 large shrimp (about 1-1/2 pounds), in their shells

Preparation:
To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature. Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

Source: weber.com

Grilled Fruit Compote

The perfect homage to summer: grilled fresh fruit in a light liqueur sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes (chill overnight)

Ingredients:
5 small, ripe peaches, quartered and pitted
6 small, ripe plums, quartered and pitted
1 cup of water
3/4 cup orange-flavored liqueur
3/4 cup sugar
Zest from 1 lemon
2 teaspoons pure vanilla extract
Angel food cake or low-fat vanilla frozen yogurt (optional)

Preparation:
Place fruit pieces in center of cooking grate. Grill for 4 to 6 minutes, just until fruit is warmed through and grill marks have begun to appear, turning once halfway through grilling time. Remove from grill and set aside. Combine water, liqueur, and sugar in a saucepan and bring to a boil. Meanwhile, cut the zest from the lemon and add it in strips to the pan, along with the vanilla. Continue boiling until liquid is reduced and syrupy, about 15 minutes. Transfer syrup to a serving bowl. Cut grilled fruit into bite-size pieces and add to syrup; stir. Chill at least two hours to allow fruits to absorb the flavor of the syrup. Compote may be prepared a day in advance and kept in the refrigerator overnight. Serve compote with a little of the syrup spooned over Angel Food Cake or frozen yogurt, if desired.

Source: weber.com

Grilled Cinnamon Chipotle Steak

Steaks get a bold, flavorful crust when rubbed with this Cinnamon Chipotle Rub.

Prep Time: 5 minutes
Cook Time: 16 minutes

Ingredients:
1 pound New York strip steaks (about 3/4-inch thick)
2 tablespoons McCormick® Grill Mates® Cinnamon Chipotle Rub

Preparation:
Rub steaks generously on both sides with Rub.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Source: mccormick.com