| Beer Gourmet News
May 2010 - Issue 6 |
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| Greetings! |
Whether it's "Chicken on the Throne", "Beer Can Chicken", or "Beer Butt Chicken" this techique for cooking has gained popularity since it produces such a tender and juicy chicken. You can cook it in your smoker, oven, or on the grill. Once you try it, you will never go back to your old methods of roasting a chicken. So what exactly is it?
Basics: The basic process is to take a half full can of beer with the top cut off. Place it where you will be doing the cooking and then place the chicken over it so that the beer can is inside the chicken. You can add all different kinds of spices and extras to give the bird more flavor, whether it's under the skin of the chicken or added to the beer can. Generally you will see recipes with garlic, cayenne pepper, diced onions or cumin. But add anything you want. Be creative!
Why Beer?: So why does this work so well? First of all, you are adding a source of moisture to the chicken that keeps it from drying out. Second, you are adding beer. Beer is good, but the yeast and the malt in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.
Grilling vs Smoking: Of course it will turn out differently, but the basic principles still apply. Cook the chicken as you would normally. Always put something under the chicken like foil or a tin pie pan to catch the drippings.
Accessories: The biggest problem you might run into is the chicken tipping over. The weight of the half can of beer isn't enough to keep the chicken standing, especially if you are cooking a large bird. There are Beer Can Chicken stands you can buy. They are available almost any kitchen store or online. Your local grocery store may even have them for the summer months.
 Cajun-Style Beer Can Chicken
1 whole chicken fryer
Louisana Cajun seasoning salt
1-16 oz can of beer
1 oz Zataran's crab boil
aluminum foil
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out with Cajun Seasoning. Open can of Budweiser. Drink one ounce. Add liquid crab boil to beer. Separate skin from the neck area by pushing the skin and meat. While holding pocket created, open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. You will use half of the liquid to inject and leave the other half in the can for cooking. Next slide chicken over can of beer (this is where the stand is handy), holding beer can and chicken while gently putting foil on covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F. Cooking the bird using indirect heat is the best option. |
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| Beer Gourmet Pairings |
Below is a food and beer pairing chart. Have fun trying to find your favorite pairings and recipes. Email us if you have found something spectacular! We want to hear from you.
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| COMING SOON... |
VIDRATION
v. To rehydrate the body with water, vitamins and zero calories.
Vidration Vitamin Enhanced Water- Vidration encourages hydration and essential vitamin intake with a ZERO calorie, better tasting, fully functioning alternative to boring water and the numerous stock bottle, high-calorie Enhanced Waters.
DEFENSE
pomegranate-acai-blueberry
RECOVER
fruit punch
MULTI-V
lemon-lime
ENERGY
tropical citrus |
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| Just in time for Summer! |
 Leffe Blonde Ale
A rich, golden Abbey Ale with spicy aromas of clove and vanilla, smoky caramel and roasted notes. The taste is sweet and silky, slightly drying with a well-balanced bitterness. Enjoy Leffe Blonde with pork roast with a savory sauce or mozzarella, chevre and feta cheeses.
 Beach Bum Blonde Ale
Attractive dark golden color with a slightly spicy, citrus hop note and balanced malty flavor. Beach Bum Blonde is in the line up of Michelob Craft Beers seasonal line up. Pick up a six pack today - Blonde's really do know how to have fun! Enjoy Beach Bum Blonde Ale with Chicken Parmesan. They are the perfect complement to each other.
 Redhook Rope Swing Summer Pilsner Rope Swing Summer Pilsner is brewed in a traditional Czech style and is the first pilsner Redhook Al Brewery has ever released. Rope Swing Summer Pilsner offers a very soft palate and malt flavors that are offset by a medium dose of destinct Czech hops to bring out its authentic flavors. The refreshing beer finishes with a clean, bright, thirst-quenching quality. Rope Swing pairs nicely with barbequed chicken, bratwurst, spicy food, fresh fish and green salads.
 Redhook Long Hammer IPA
The distinctive India Pale Ale was developed by British brewers in the 1700's in order to create sturdy beer that could survive long sea journeys to far-flung colonies where troops eagerly awaited the arrival of this sublime liquid refreshment. Long Hammer takes the traditional IPA brewing process further by dry hopping, or adding hops at the end of the brewing process with Cascade hops to give a wonderful hop aroma but not the overpowering hop taste. Long Hammer pairs nicely with grilled meats, seafood, Mexican, Indian, Thai or other spicy ethnic foods.
 Twisted Tea Half & HalfWant to try something refreshingly different with a twist on a classic. Try Twisted Tea Half & Half. Real Iced Tea and Lemonade Flavor. 5% ABV. Perfect for boat trips, golf courses, and backyard parties. Available in 6-pack bottles and 24oz single serve cans! Be a Little Twisted! |
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 Big Texas Flavor! |
 Texas Fried Sea Bass with a Raspberry Honey Soy Glaze3 cups canola oil
4 (4-ounce) sea bass fillets
1 cup Beer Batter, recipe follows
1 cup Raspberry, Honey, Soy Glaze, recipe follows
2 teaspoons orange liqueur (recommended: Cointreau)
1 orange, zest cut into, long, thin, curled pieces
In a large high-sided sauté pan, heat canola oil to 375 degrees F.
Dip into batter and drop into the hot oil. Fry until nice they have a golden brown color, approximately 5 minutes. Place onto either a serving platter or plate and drizzle glaze over fried fish. Drizzle 1/2 teaspoon orange liqueur over each fish and garnish with orange zest.
Beer Batter
1 1/2 cups all-purpose flour
2 eggs
8 ounces Amstel Light
2 teaspoon blackening seasoning
In a medium bowl combine all the ingredients. Let it sit for 5 minutes. Consistency should be like pancake batter. If too thick add more beer.
Raspberry, Honey, Soy Glaze
1 cup soy sauce
1 cup honey
1/2 cup fresh raspberries
1/4 cup sugar
In a small pot over medium heat, add all ingredients, except sugar, and let simmer for 20 minutes. Add sugar and let simmer for another 5 minutes. |
| Twist to an Italian Classic! |
 Beer-a-mi-su
Chef's Note: This is a take-off on the Italian classic tiramisu, which translates to pick me up, definitely won't let you down. It substitutes a rich, full-bodied beer for the booze, which is typically Marsala. Try dipping the lady fingers in a mixture of espresso and beer for an added boost! Yield: 4 servings
12-oz. Millstream Back Road Stout
1/2-cup sugar
4 egg yolks
8-oz. mascarpone cheese
1 tsp. pure vanilla extract
1/2-cup heavy cream
1 Tbs. confectioner's sugar
20 lady fingers
1 cup espresso or strong coffee, chilled
1/2-cup Millstream Back Road Stout
1 Tbsp. maple syrup
In a 2-quart stainless steel sauce pot, mix the stout and sugar together. Simmer for 5 minutes, until half the mixture has evaporated. Set aside and chill. In the bowl of an electric mixer, whip the egg yolks until pale and double in volume, then add in the mascarpone and vanilla. Whip until incorporated, do not over whip. Transfer the mixture to a larger mixing bowl. Whip the heavy cream with the confectioners' sugar until stiff. Fold the whipped cream into the cheese mixture, gently using a rubber spatula. Individually dip the lady fingers into the espresso, beer and syrup mixture for 2 seconds at the most. Place 5-6 lady fingers on the inside of a 4-10 ounce beer glass, then press them to the sides. Fill each glass with approximately 4 ounces of the mascarpone mousse. Refrigerate for 1 hour minimum. Dust with cocoa powder and serve. For an added garnish, dip a lady finger halfway into melted chocolate. Chill for 5 minutes, and then push it into the mousse with the chocolate end sticking out. |
| It's Margarita Time! |
 Select Red Margaritas
2 - 12oz Budweiser Select
1 - frozen concentrate Five Alive can
1/2 cup - Margaritaville Lime Tequila
Mix all three in a large pitcher.
Fill a glass with ice and pour over and serve with a lime wedge. |
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