 February 25, 2007 |
February 25, 2007 |
The Smoke 'N Fire Enquirer Is Sponsored by: We have a great selection of your favorite backyard cooking gear. We have TONS of new items to choose from! Now is the time to be planning your backyard activities!
 Shop today for your Free Basting Mop (an $8.49 Value) Hi %CUST_1%, In each issue of the Smoke 'N Fire Enquirer we offer you unique tidbits on all aspects of outdoor cooking. You would have to search high 'n low to collect the unique information we offer - - - all for FREE! Keep on smoking! By supporting The Barbecue Store in your purchases we can offer you more great techniques to cook by.
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Hi %CUST_1%, Best of the New Year to you and yours! We're back for more great outdoor cooking in 2007. The government loves outdoor cooks! This year, daylight time begins on March 11 and ends on November 4!This is great news! We can't wait to begin firing up the grill and smoker for some really great food and fun. Sure, the weather's been a little tough and less than cooperative, but that's just about over! The cold weather doesn't keep us from Wishin' and hopin'; And thinkin' and prayin'; Plannin' and dreamin' [lyrics from Wishin' and Hopin' by Ani Difranco], does it? After all, what are we expected to do when it's so cold outside?
My great friend Nick Spinelli, who is the Corporate Chef at Kraft Foods sent me a Christmas card this year expressing his true passion. As you might easily imagine, he is extremely fond of his job and loves all types of flavors. Perhaps what you might not know is that, while passionate about food "in general", he is almost fanatical about his barbecue. He is a certified Kansas City Barbecue Society BBQ judge, has participated numerous times as a guest contestant for some of the best competition teams on the circuit and loves to cook outdoors. Click on his image to see how he cooks during his off hours when snow covers Chicago and the temps are hovering at five (5°) degrees! So, if it is sunny, and the temperature is maybe even a little more than cold, you no longer have an excuse not to enjoy the day cooking by the pit. Besides, it'll keep you warm! Regardless, have fun! If he can do it, then so can you! Scrape off the drive, fire 'em up and get to some serious wintertime cookin'! IT'S TIME TO BE MOVING ON...
Also in issue we have for you ...  Cool New Store Items & Store Sale Old Smokey Contest Winner Free Basting Mop Offer Goes On!Want to hear a particular topic? Let us know! Did you miss our last issue? Read it here! All the best to you and Keep On Barbecue'n, P.S. GO FIRE UP THE GRILL!
Chicken on a Throne, Beer Can Chicken,Beer-Butt Chicken, Drunken Chicken and many other terms are all synonymous with the process of cooking a whole chicken in a vertical position on a hollow container holding beer, wine, cola, juice, onion, garlic, vinegar, dry rub and/or other ingredients. The filled container, which can be a ceramic or stainless steel chicken sitter or just a beer can, is inserted into the cavity of the chicken which allows for flavorful steaming the inside of the bird while the outside is smoked/roasted/barbecued. This technique has become extremely popular in cooking whole chickens over the past many years. The reasons are both many and varied. First of all, it's fun to say "This weekend I did a Beer-Butt Chicken" or "I did a Drunken Chicken". It just sounds impressive. Another reason for its popularity is that you can "stack" more chickens on the grill when they are resting comfortably vertically on their "thrones". Probably the best reason is that the steam containing the varied flavors of the beer, wine, garlic, onions and more are sent directly into the cavity of the chicken. There is a steaming effect which will keep the chicken moist and the flavors will permeate the meat. OK %CUST_1%, now that you have the idea, let's get down to the process of getting "Our King" loaded and ready to preside over the flames. There are a couple of ways to go here. If you have the time, we would suggest giving the "king" his royal due. The full works. Throughout this discussion, we will note where you can skip a step or two to make it go more quickly and perhaps easier. Giving the King his Royal Due:
Initially, you will want to purchase a 3-4 pound whole young chicken. Fresh is the best choice if available [see Figure 2]; however, if you are using a frozen one, make sure it is completely thawed. The day before the grand event, remove the giblets and trim excess fat/skin from around both cavity openings. Rinse the chicken both inside and out pat it dry. In this beer-butt process, we are going to be seasoning both the inside and outside of the chicken as well as under the skin. The rub we will be using consists of dry seasonings which are prepared from fresh dried spices and herbs. Some examples of recommended spices are: paprika, basil, fresh ground black pepper, salt, sugar, rosemary, chili powder, garlic powder, onion powder, and/or cayenne pepper. Check here for some of our favorite recipes. [Shortcut: You can also purchases dry rubs]. We will use a dry rub on all surfaces of the chicken. Here are some pre-mixed competition rubs carried @ The Barbecue Store. The first step [this is optional] will be to inject the meat with and marinade using an injector. The marinade is easily prepared and usually consists of all liquids such as the rub combined with wine, beer, olive oil, and (apple) cider vinegar. If you choose to add additional ingredients, you must blend them until liquefied otherwise the marinade will not flow and will clog the needle of the injector. Using your injector/syringe, inject approximately 1/2 cup of the marinade deep into the breast and legs of each chicken. Injection should be made from as few surface holes as possible. Inject directly into the meat. Pull the needle out about 1/2 to 3/4ths the way and then go in at a different angle. Do this additional injecting 4-6 times from the same hole.
When you have your "bird" all dressed for the coronation, place him in a gallon, zip-lock bag and place in the refrigerator overnight. You will probably be setting the chicken on the smoker/grill in the early afternoon. Fast forward to the next day!
Begin heating your grill. Most folks will be using a gas grill. If so, you can wait a moment longer than the charcoal guys. For the charcoal folks, using your charcoal chimney, (avoid lighter fluid because of the petroleum fumes) start the charcoal and allow to become red glowing coals if using lump charcoal until it turns gray if using briquettes. Allow the grill/smoker to reach your desired cooking temperature. We suggest cooking at 300° to 350°. If you would like additional smoke flavoring, we suggest occasionally adding small wood chunks to the fire - such as apple, cherry or sugar maple. [See Figure 4] We usually roast our chickens allowing the them to be cooked quickly to 160° in the deepest part of the meat (assures doneness) and to provide the the crispy skin so many of us love!
Let's get started. Fill your chicken sitter with any of the following:
Fill the sitter (or beer can) with the suggested ingredients to near capacity in order to get the full flavors. [See Figure 6 above] Next, prepare a "pan" using heavy duty aluminum foil [See Figure 7] with curved up edges to keep the juices from the chicken from dripping into the fire. If you wish, you may also use a cooking pan or any aluminum pan you may have available. Failure to use such a device will cause the juices from the chicken to drip directly into the fire and have flames flare thus charring the chicken well before it is done on the inside.
Ok, you now have your fire up and going with some wood chips/chunks producing a gentle smoke. The chicken has been seasoned inside, outside, injected (optional) and under the skin with your secret rubs, spices and marinades. The chicken sitter filled with delicious flavors and sitting on your aluminum pan. It is now time for the "King" to assume his throne. [See Figure 8] Gently grab the chicken and place the largest opening, his butt ... "thus Beer Butt Chicken" ... over the opening of the chicken sitter. Allow him to gently settle with his feet outstretched. Gently tuck the wings back behind the shoulders out of the way. He is now ready to go.
Take your throned chicken and place him on the grill directly over the coals/charcoal/gas heat so that the heat is directly below the chicken sitter which will make the liquids and seasonings begin to boil and flavor from the inside out. Cook "His Royal Highness" until the internal temperature at the deepest part of the chicken (between the breast and the thigh) reaches 160°. Once complete, gently remove from the fire and allow him to "rest" 15 minutes to allow the juices set. Hey, you're done! Gather family and friends for the feast! This is both a fun and relaxing way to prepare Beer Butt Chicken.
Above are just a few of our new items for the new barbecue season 2007. Click here to see all of the great new items! Happy Barbecuing!  Looking for Gas Grill Parts? CLICK Above
This recipe makes a great rub for any type of poultry you may choose to prepare. It takes only moments to get going, and you'll be talking about it for months! Use fresh seasonings where possible, store in an air-tight jar and keep in the freezer if you don't use it often. You will really enjoy this one. Here is the start of the fun:
3 cup pure cane sugar
1/2 cup onion salt
1/2 cup garlic salt 1/2 Hungarian paprika 2 Tbs fresh ground black pepper 2 Tbs chili powder 1 Tbs dried basil 1 Tbs rubbed sage 1 Tbs cayenne (optional, but really not that hot) 1 Tbs lemon pepper 1 tsp crushed dried rosemary 1 tsp ground cinnamon Combine all the ingredients in a large non-reactive 2-quart bowl. Blend well with a wire whisk until the seasonings have combined and are incorporated into the mixture. Paint thinly over your meat before seasoning and cooking it. Enjoy!
Old Smokey Contest Winner
Craig Bonny Hey Craig, please send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we'll validate your address. Congratulations! For everyone else, we'll have a new contest next month and will be drawing from the same list you are on!
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