Beer Can Chicken
1 large whole chicken (4 to 5 pounds)
3 Tbsp. Memphis Rub (Recipe Below) or your favorite dry barbecue rub
1 can (12 oz) beer
Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)
1/4 c. paprika
1 Tbsp. firmly packed dark brown sugar
1 Tbsp. granulated sugar
2 tsp. salt
2 tsp accent (optional)
1 tsp. celery salt
1 tsp. freshly ground black pepper
1 to 3 tsp. cayenne pepper, or to taste
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
** Indirect grilling on a Charcoal Grill:
To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.
Serves 4 to 6.
The Barbecue Bible
Chicken Pot Pie
1 c. chopped onion
1 c. sliced celery
1 c. sliced carrots
1/3 c. melted butter
1 1/2 c. flour
2 c. chicken broth
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
4 c. chopped chicken
extra 1/4 c. butter
Saute onion, celery and carrots in butter until tender crisp. Add flour to sauteed mix. Combine broth and half and half. Gradually stir in chicken broth and half and half; cook while stirring over medium heat until thick and bubbly. Stir in salt and pepper; fold in chicken.
Make pastry, using recipe below. Divide pastry into two parts. Roll out one piece very thin, line sides of pan or dish, top with a layer of chicken mixture, dot with butter. Cut pastry remaining from this one piece into strips and cover chicken layer. Apply another layer of chicken mixture, dot with butter, and continue adding chicken and pastry. End with layer of chicken mixture.
For top crust:
Beginning with 1/4 c. of butter, take the other half of the pastry, roll out and dot with a little bit of butter, fold and roll, repeat until all on the butter is used. Roll out thin, cover top of pie; press edges together, prick with fork and make a generous cut in center to allow steam to escape.
Bake in moderate oven 30 to 40 minutes until contents are bubbly and the crust is browned.
Chicken pie is served in the pan or dish it is made in.
1 1/2 c. flour
1 tsp. salt
1/4 c. chilled butter, cut into tiny pieces
1 large egg
2 to 3 Tbsp. ice water
Mix together flour and salt; cut butter into mixture with knives or pastry blender until coarse crumbs form. Beat together the egg and water; add flour to mixture, mixing lightly until a soft dough forms. Divide dough in half.