Day 3 of working the grill and I wanted to try something new. Courtesy of Kraft Mag (again), I wanted to try roasting a bird on a beer can. The whole idea is to have the bird sitting upright on a half-drunken can of beer and cook the bird on medium-low heat for about an hour until tender and juicy. The remaining beer in the can would gently steam the bird from the inside while the outer flames cooked the dry-rubbed skin. Instead of following the exact recipe from Kraft, I dry-rubbed mine with Asian five-spice, salt, pepper and paprika after rubbing the whole bird with fresh lemon. I chose to pair the poultry dish with some new potatoes, peeled and tossed in the good stuff: olive oil, salt, pepper, and some sliced sweet onion. Other sides included corn on the cob, unpeeled because I wanted to retain as much of the juices as I could; yellow sweet potatoes, mushrooms, and cassava. I also fired up the left over burgers from yesterday.
One big setback resulted from my stupidity as I forgot to turn off the heat directly below the bird, so bubbling alcohol and chicken fat engulfed the bird in flames. The skin was burnt to a black abyss but the meat remained really juicy and because I pierced small holes into the bird when I dry-rubbed it, the flavor wasn't lost when the skin burnt. Cooking time divided in half but that bird looked darn ugly and I was so flustered I forgot to take a pic of the bird before it was served. Oh well, I'll definitely learn from this mistake and I'll be less inattentive next time.
|The good stuff|
|-ahem- This does not look wrong.|
|The newly weds!|
|Corn on the cob|
|The only pic of the cooked chicken that I took.|