Spice-Guy's Kitchen

I can’t let the summer go by without posting this recipe. It’s fun and dare I say, challenging. Removing the bird from the grill is made easier if you use two large forks.

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
about 3 tablespoons of your favorite dry
spice rub
1 12oz. can of beer

Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is less than half full). I purchased a “beer can chicken, beer can holder” at a BBQ place for about five bucks. It makes it simple. If you have one great, otherwise do this. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of the grill, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from the grill,(the hard part) and let it rest for 10 minutes before removing the can.

This sauce, a favorite of mine to top nut encrusted fish or chicken, is also excellent on roasted potatoes, veggies, or drop a dollop on a pile of seasoned/buttered pasta.

Ingredients:

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 bouillon cube, beef, crushed(experiment with other flavors)
2 ounces bourbon whiskey

In a non stick skillet over low heat combine the olive oil,
garlic, tomato paste, and the crushed bouillon cube. When the
olive oil and tomato paste have blended and begin to bubble, add
the bourbon. BE VERY CAREFUL because the bourbon should and will
ignite. If it doesn’t, light it with a match. The alcohol will
burn off quickly, in about one minute. Once the flame has
deminished, add the cream and reduce it by half over medium heat.
It should boil lightly the whole time. Stir often. The finished sauce
will have a light pink shade to it and should coat the back of a
spoon. When it does, remove from heat. Use soon.