Tag Archives: beer

beer, can, chicken, grill, roast, stand up, butt, flavor, rub, shanty, soda, awesome

You know how chicken can be the most boring, dry, flavorless meat ever? How just the effort of chewing through the tough, overcooked meat of a chicken breast is exhausting?

The trick, my friends, is simple.

Beer.

beer, can, chicken, grill, roast, stand up, butt, flavor, rub, shanty, soda, awesome

 

Beer can chicken, or stand up chicken, or beer in the butt chicken (I personally like that one), is one of the easiest ways to infuse flavor into a whole chicken. And you get to drink some beer!

I've heard of this being done with soda, which is something on my to-do list. But since Kevin, my personal beer-connoisseur, is home for the week, I let him pick a fun summery beer to use.

I luckily have this great contraption where you stick the beer can in the middle, and then shove it up the chicken's butt. It makes the whole process easier, but I've seen people do it without the stand.

First you clean your chicken and pat it dry. Then you make a dry rub. We made a potent, smoky rub that we adapted from this recipe, and it was awesome.

beer, can, chicken, grill, roast, stand up, butt, flavor, rub, shanty, soda, awesome

I may have gone a little overboard with the seasoning though.

Ha. Look at his fat saggy belly.  ...continue reading

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beer can chicken, bacon chicken, bacon beer roast chicken, bacon beer, oven, grill, Guy, Guy Fieri, Chicken, Bacon, Beer, Seasoned roast chicken, Flavorful chicken, Moist Chicken

In an effort to break myself out of my cooking slump, I thought I would try focusing on a single ingredient rather than a technique, method, or nationality of food. And what better ingredient to inspire greatness than bacon?!

This may not come as a surprise to many of you, but it turns out that pretty much everything is infinitely more awesome when you add bacon. So with that in mind, I set out to create the ultimate roast chicken using bacon and beer. Or, as I like to call it, the Ron Swanson experience (Parks and Rec anyone? Anyone? No? Moving on...)

When you cover a small chicken with bacon and shove a beer can up his butt, you really lock in the moisture. Disappointingly, however, this wasn't as bacon-y as I'd anticipated! The texture and juiciness of the meat was perfect, but I found the flavor to be a little lackluster, almost dull even. I think I prefer my usual method of making beer can chicken, which I will post eventually.

But just for fun, here's this recipe.  ...continue reading

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cupcakes, baileys, chocolate stout, beer cupcakes, boozy cupcakes,

There's something so perfect about the mating of alcohol and baked goods. Especially when you take something so sweet and innocent as a cupcake and you corrupt it with not one but TWO types of liquor, making a very adult version of your favorite childhood treat.

I've been wanting to bake with alcohol for awhile, but I was always too afraid of my sub-par baking skills to give it a real shot. But my recent success with the Mickey Cupcakes (which I still have to post a recipe for! Sorry!) inspired me to suck it up and dive in. And oh my goodness, are these on an entirely different level than the Mickey cupcakes. The Mickey cupcakes, like Mickey himself, were...cute. They were sweet and sugary and fun, and there's a time and a place for that. But Western NY in the winter is as far from Orlando as you can get, and though there's nothing wrong with that, it takes some getting used to.

These rich, decadent cupcakes are the perfect companion to sitting by the fire, drinking a glass of wine (or leftover Bailey's or beer!) and contemplating your very grown-up future. Or, if you've already accepted the daunting realization that you aren't a kid anymore, go ahead and make these to celebrate your maturity. Or just make them because you like cupcakes and alcohol 🙂 ...continue reading

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pulled pork, pork shoulder, crock pot, slow cooker, pork, barbeque sauce

There are a few things you need to know about this recipe:

1. It takes 12 hours to make, BUT it's so easy and requires minimal effort.

2. It makes a LOT of meat, BUT it's totally worth it for the leftovers.

3. It is so succulent and tender and mouthwatering and scrumptious and savory and...yummy! 🙂

Now that we've gotten that out of the way, let me point out that this is a starter recipe. In fact, it's more of a method than a recipe. I'm sure there are a million ways to season and cook a pork shoulder, but this is the one that was suggested to me by a friend (Hi Adam!), and it sounded perfect for my first crock pot try!

*I apologize up front about the lack of pictures at each step, but because it has to cook for so long I started it at 11:30 the night before, and then set an alarm for 6:00 am the following day. Pictures were the last thing on my mind. So visualize me, half asleep, trying to lift a 10 pound pork shoulder at 6 am. There's your mental picture.

You will need:

  • Crock pot (usually I don't put non-food related things in the ingredients, but this is a crock pot specific recipe. Sorry, non crock pot people!)
  • Pork shoulder
  • Bottle of beer (a pale ale will work)
  • Head of garlic
  • Spices (I used cumin and cayenne, feel free to sub whatever)

The first thing you want to do is mix your spices together. I used about 1 tbs of each, but I would recommend using much more. Rub the spices over the entire pork shoulder, and then carefully sear each side in a pan, almost to the point of burning it.

Dump the whole thing into the crock pot (you might have to cut it in half if you have a smaller crock pot, but this is difficult as there is a bone) and pour the bottle of beer on top of it. Peel a large head of garlic and toss the cloves in, and then add just enough water to cover the top of the meat.

Turn the crock pot to the lowest setting, and go back to sleep.

Now you wait.

...continue reading