It is officially summer! Just treated myself to a new grill! (GMG Daniel Boone for anybody interested) What better way to break it in than with some classic American BBQ?
What is this "American BBQ"? There is only <my family's recipe for my region's variety>! All else is abomination! Looks like a delicious abomination though. What are the details? How hot? how long? Hope much sleep did you give up for it? Dry rub? How smokey?
Ha! My family is all inclusive of BBQ! If it's meat that's on a fire it is welcome in this home. As for the details this one is not a back-breaker at all! Very easy. Brine: 3.5 hr in 2gal water with 1/2cup salt, lemon zest, spruce tips, dash of soy sauce, and some leftover dried thai chiles. Beer: Pleasuretown IPA from Midnight Sun Brewing Company (with a shot of blanco tequila) Rub: Melted butter and olive oil inside and out. Salt/Pepper/Garlic & Onion Powder inside and out. Time/Temp: 2hr at 325°F over apple wood pellets. Sides: Steamed asparagus, purple potatoes, grilled corn, and margaritas.
You actually punch holes in the top the can, warm it up, and then insert the can into the chicken cavity so it can stand up straight like in the bottom photo. Then supposedly the beer steams the inside of the chicken but, in all reality spatchcocking the chicken is a technically better way to cook the bird. One big advantage of the beer can is to allow the bird to sit up vertically. Creates a nice fat drip flow and makes the skin that lovely golden, crispy brown.
Alabama: I made barbecue! Texas: Awesome, what did you make? Alabama: I just said- barbecue. Texas: But did you smoke brisket, or ribs, or sausage, or turkey, or maybe pork shoulder... Alabama: Smoked pork shoulder, with a really good sauce. That's what barbecue is. Texas: Oh, tasted pretty good, not bad. But if you used a dry rub instead of sauce, and switched it or for brisket too, then you would have barbecue. (From a cousin who moved from Texas to Alabama)