Weber's Big Book of Grilling
Book Review by Norene Gilletz

If you want to be a grilling guru, check out Weber's Big Book of Grilling. You'll master smoke cooking, grilling safety and indirect cooking (arranging the fire on either side of the food to roast it instead of broil it). This is not a Kosher book, but many recipes can be easily adapted. You'll be tempted by Slow-Smoked Prime Rib, Oak-Grilled Salmon and Chocolate Cake on the Grill!

Here's a technique that delivers great-tasting chicken and makes a lively conversation starter. This rub is good on virtually everything. Multiply the recipe, store it in a tightly sealed jar, and massage it into whatever needs a quick pick-me-up before it hits the grill. Enjoy...

Weber's Big Book of Grilling
by
Jamie Purviance et al

Chronicle Books
416 pp, photos
(Cdn.$38.95)

Order Now from Chapters.Indigo.ca or Amazon.com

BEER CAN CHICKEN
For the Rub:

1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. Kosher salt
1/2 tsp. granulated garlic
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 whole chicken, 4 to 5 lbs.
2 tsp. vegetable oil
1 can (16 oz.) beer

Preheat grill. In a small bowl, combine the rub ingredients.

Remove and discard neck, giblets and any excess fat from chicken. Rinse chicken, inside and out, under cold water; pat dry with paper towels. Lightly spray or brush all over with vegetable oil and season, inside and out, with the rub.

Open the beer can; pour off half the beer. Set half-full can on a flat surface and slide chicken over the top so the can fits inside the cavity. Transfer bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect/Medium heat until juices run clear and internal temperature reaches 170F in breast and 180F in thickest part of thigh, 1 1/4 to 1 1/2 hours.

Wearing barbecue mitts, carefully remove chicken and beer can from grill, being careful not to spill beer - it will be hot! Let chicken rest about 10 minutes before lifting it from the can. Discard beer. Cut chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.


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All images and recipes Norene Gilletz 2013 unless otherwise noted.

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