The Rub
Source of Recipe
net
List of Ingredients
The Rub
There are four basic ingredients � salt, black pepper, paprika, and brown sugar � which can be varied endlessly. Try it on fish or fowl.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika (smoked would be good too)
2 tablespoons freshly ground black pepper
Combine salt, brown sugar, paprika, and pepper in a small bowl; stir to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
Beer Can Chicken
1 can (12 ounces) beer
1 chicken (3 1/2 to 4 pounds)
2 tablespoons Barbecue Rub (see recipe below)
2 teaspoons vegetable oil
Pop the tab off the beer can and remove the tab. Drink half of the beer. Set the can of beer aside.
Remove the packet of giblets from the body cavity of the chicken. Remove fat near cavity opening. Rinse the chicken under cold running water, drain and pat dry with paper towels. Rub the chicken, inside and out, with The Rub (about four tablespoons). Spoon 1 1/2 teaspoons of rub into the beer through a drink-hole in the top of the can. The beer will likely foam up. Advertisement:
Secure chicken on the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. Tuck the tips of the wings behind the chicken�s back.
Set up the grill for indirect grilling and preheat to medium (we fired front and back burner and set bird in center of grill). Shoo any horses that get to close to grill away.
Stand the chicken up in the center of the hot grate and 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 the thickest part of a thigh, but not touching the bone). It took about 2 hours. Check it regularly and if the chicken skin starts to brown too fast, loosely tent the bird with aluminum foil.
Using tongs, hold the cooked bird by the can and carefully transfer it in an upright position to a platter. Present the bird and then let the chicken rest for 5 minutes before removing can. Be careful not to scald yourself with hot beer.
Quarter and serve with grilled corn on the cob and baked beans
Slow grilled Pork Ribs
5 pounds pork ribs (not baby backs
A handful of spice rub:
some ground cumin
a bit of ground coriander
a few pinches of salt
the right amount of ground black pepper
plenty of paprika and cayenne mixed up together
enough dried herbs to notice them in the blend (oregano and thyme)
Put the rib rack on a plate or a board and coat it liberally with the spice rub. Cover it and put it in the refrigerator for a few hours, at least. Now soak some hickory chips in water until you're ready to rock and roll (once you've achieved that state, make a packet out of tin foil for them and poke a few holes in it). Fire up the grill and prepare for low, indirect grilling. I only lit one side to keep the temperature low. Place the wood chip packet directly over the flames. Put the ribs on the cool side of the rack and cook for 2 hours, turning every 30 minutes. You're going to want to mop on some barbecue sauce near the end of the cooking time - I used Stubb's - and then when it appears to be perfect, take it off the grill and set it aside to let the juices stabilize. Then it's really perfect. Advertisement:
Cheeseburger Pie
1 1/2 lbs ground beef
1/2 bell pepper (chopped)
1/2 onion (chopped)
1 lb cheese (sliced)
bowl of left-over mashed potatos
Brown the ground beef then stir in the peppers and onions, cook until vegetables are tender, drain. Layer in the bottom of a 9 X 13 pan. Cover this with a layer of mashed potatos and top with the cheese. Bake at 375 until the cheese is completely melted. Advertisement:
serves 6 to 8
Cheeseburger Pie
1 1/2 lbs ground beef
1/2 bell pepper (chopped)
1/2 onion (chopped)
1 lb cheese (sliced)
bowl of left-over mashed potatos
Brown the ground beef then stir in the peppers and onions, cook until vegetables are tender, drain. Layer in the bottom of a 9 X 13 pan. Cover this with a layer of mashed potatos and top with the cheese. Bake at 375 until the cheese is completely melted. Advertisement:
serves 6 to 8
Peach Cobbler
12 Tablespoons butter
3 Cups peeled, sliced ripe peaches (can substitute tart apples, berries, pitted cherries)
3/4 teaspoon salt
3/4 Cup sugar (increase sugar if substituting tart cherries)
1/2 Cup milk
1 egg
1 1/2 Cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375-degrees.
Melt 4 tablespoons of butter and pour into 8-inch square (Corningware) cake pan. Spread butter evenly and arrange prepared peaches over it. Mix 1/4 teaspoon salt and 1/4 cup of sugar sprinkle mixture over evenly. Set aside. Advertisement:
Melt the rest of the butter in sauce pan and remove from heat. Add milk and egg and beat well. Mix remaining dry ingredients in a bowl. Stir in the milk ad egg mixture and beat until smooth. Pour over the peaches and bake for 30 minutes or until a toothpick inserted, comes out of dough clean. Serve from cake pan in scoops, fruit side up with whipped cream or vanilla ice cream or both!
Recipe
|
|
member logon
