Ever tried "Beer can chicken"? If you like chicken this is the way to go. Open a can of beer, drink 1/2 of the beer (open another so you don't get tempted to finish it). put the can on the grill and set the whole chicken on it. sprinkle on your seasonings. cook for about 2 1/2 to 3 hours on low. I put the left burner on low and the chicken on the right, close the lid almost all the way, open about 2". It is really, really good!!

 

All right you guys did it! Guess I have to hit the market on the way home. I guess it's been a week since the last one though.

Yeah, hear good things about giving the chicken a beer enima.

 

the chicken -N- beer thing is asome ...nice and juicey

and montreal steak spice is the bomb .............

 

I got some free-range chickens last week from a guy from work. Gonna try the beer-up-the-butt chicken.
Sat is steak night at our house. It's always rib-eyes with Montreal Steak Spice only seared 2 minutes on high, flipped and cooked 7 minutes indirect medium heat with the lid down. Fresh schrooms sauted in lemon/garlic butter with a dash of hot sauce, baked or garlic mashed. Wash it down with a nice bottle of Aussie Lindeman's Bin 50 Shiraz. Usually sleeping by 11:00 after all that.

 

If you order a steak at Boone's up here in TC, you don't need anything else. I ordered their strip and it looked like a roast that had been thrown on the grill.

 

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I don't get it-- You have a whole chicken balanced on a 1/2 can of beer on a grill? (I'll bet the temptation to finish it is gone after that. )

 

Thanks, now I'm hungry!

Thick Rib_eye,

Next to it goes a baked sweet potato with brown sugar, real butter and some walnuts.

 

I bought a "Beer Can Chicken" stainless steel rack down at Homo Depot. It holds the beer can from falling and supports the chicken. I haven't used it yet but this may be the day.
The directions say to add seasonings to the 1/2 filled beer ... must season it from the inside too.

0715 and I am already hungry for lunch. Thanks guys ...

PISTOL

 

OK, so I pull into the TORCO station in Pierson on the way home to grab a couple sirloins. They have a small meat counter, but their meat is awsome and priced nicely. There is a family heading up north for the weekend buying up the last of the sizzlers. One sirloin left, so the guy offers to cut some more. He asked if an inch was about right. I told him "5/4 please". I assumed they would be close to the diameter of the one in the case. I guess it didn't seel because it was the baby. I threw them on the passenger seat and I swear the car bounced. I felt like Fred Flinstone, taking the meat home. Only had to cook one last night, and it melted in our mouths. I don't use any seasoning, I like to taste my food.

 

We BBQ (when I'm home) at least one night per week 52 weeks of the year. Whatever we can throw on the grill . My favorite is a nice 1.25 - 1.5 T-bone, seasoned with the basics. Just a touch of garlic powder, onion powder, salt, ground pepper, and the best seasoning in the world (subtle, with about 50 ingredients, non of which is MSG) SPIKE. My favorite part is that you have to go to the health food store to buy it. Then tell them you only use it on bloody juicy red steak. BTW its great on everything. Use it on my baked potatoes, fried potatoes, hash browns, pickerel, all other fish except salmon, pork, poultry, Try it you'll love it. Expensive, but worth every penny.

Side dishes with steal are, a large baker, topped with bacon, green onion, butter AND sour cream. Shrimp and steamed green beans or large cut mixed veggies carrots, broccoli, cauliflower etc.

Its Saturday, and I'm home from 8 days out and about 6500 miles of driving. Hmmmm, I wonder whats for supper?

 

I shred fresh garlic and some fresh ground pepper...press it on the meat with a bit of oil so it sticks.
I never was into the sauces.
Bud in the Butt for the Cluk sounds like one I will test on the BBQ this spring.

 

MMMM MMMmmmMMMMM MEAT....

I just had two of the very best steaks I have ever had...very little seasoning and tender as tender could be.
I picked them up from Rod. Thanks buddy...these rock!

Closest thing to this was the Philly I had with Ed Shovelhead in WV.

Nothing beats drug free farm raised beef.

I looked real close and these steaks are far too big to be BAAaAaABBs. However, I never saw her at the ranch though.



Rod? Wheres Babs?

 

I was kinda wonderin how you were gonna manage that on the G.F.