For the month of July, we asked for your photos and videos of your best grilling moments for our contest, Great Moments on the Grill. The prize? A brand new Weber grill worth $500 from Appliances Plus in Somers.
We were looking for anything funny, creative or delicious, from blizzard burgers and downpour steaks to delicious juicy platters of food. And we got them: 19 people entered 34 photos. (We didn’t get any videos, though.) So from now until the winner is announced on Aug. 25, I’ll be featuring these photos on Small Bites.
First up, two delicious beer can chickens. Ralph Fleming of Philipstown sent these beauties in.
He says: “The Classic Beer Can Chicken. Smothered in a special dry rub and cooked on the grill. The juiciest chicken you will ever eat.”
And I believe it. He gave me the recipe, which you’ll find after the jump.
Ralph’s Beer Can Chicken
Trim the fat off two 3-pound chickens from the neck and rear areas, rinse inside and outside with cold water and pat dry.
Salt and pepper the inside of the chickens, liberally coat the entire outside of the Chickens with Emeril’s Original Essence and McCormick’s Steak Seasonings. Take a can of beer (opened!!!) and pour yourself a half glass,
Place the can in the bottom opening of the chicken and place on the grill standing up (as shown in the photo). Use the legs and beer can to create a triangle stand, and the bird will stay upright through the cooking process.
Keep the burners on medium, close the top of the grill and cook for an hour (if you keep opening the top, you will have to cook longer). If the chicken begins to flare (burn), open the lid, reduce the flame to low, close the lid and continue cooking. Chicken is done when the skin is brown and crisp. Newbie grillers may want to use a meat thermometer and test the thickest parts of the chicken breast and thigh – temperature should be at least 165 degrees…
The beer ‘steams’ the inside of the chicken, making moist and succulent meat.