Beer Can Chicken

One of the tastiest and easiest recipes on the egg.  It is also great the next day on quesadillas or making chicken salad.

Ingredients:
1 whole chicken, 3 1/2 to 4 pounds
Your favorite rub
Your favorite BBQ sauce

1 12 ounce can of beer, at room temperature

 

Coat the chicken in olive oil and spread on the rub

 

Fold the wing tips behind the chickens back.  Prepare the grill for indirect cooking over medium heat

(350° to 400°).

 

Open the beer can and pour out about half the beer.  Using a can opener, make 2 more holes in the

top of the can.  Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.

Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. 

Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170° in the thickest part of the thigh (not touching bone), 1 to 1 1/2 hours.  During the last 15 minutes of cooking baste a couple of times with your favorite BBQ sauce.

Carefully remove the chicken and can from the grill.  Let the chicken rest for about 10 minutes before lifting it from the beer can and carving.

 

 

Grilled Thick Cut Pork Chops w/Apple Butter BBQ Sauce

What is not to love about thick bone-in pork chops.  My sister picked up the apple butter bbq sauce for me in Ellijay.  I sounds a little strange, but it actually has a very good flavor

Ingredients:
3/4 cup lightly packed light brown sugar
1/2 cup kosher salt
10 cloves garlic, minced
4 bay leaves, crushed
3 tablespoons whole black peppercorns, crushed
2 bone-in or boneless 12-oz pork chops, 1 1/2 inches thick

In bowl or measuring cup, dissolve sugar and salt in 2 cups hot water.

Add garlic, bay leaves, peppercorns, and 4 more cups cold water, cool mixture to room
temperature.

Pour mixture in gallon size freezer bag.

Add pork chops, then seal bag, pressing out as much air as possible, refrigerate until fully seasoned,
about 2-3 hours.

 

Remove chops from brine, rinse and dry thoroughly with paper towels.

Season with favorite dry rub.
 

Grill over indirect heat at 300° about 40 minutes turning occasionally.  During the last 10 minutes I
brushed the ribs twice with apple butter bbq sauce 

 

 

 

Southern Style Spareribs

We enjoyed this recipe better than the dry rub ribs, but it still is not one of our favorite rib recipes.  Oh well, on to the next recipe.
 

Ingredients:
Marinade:

1/2 cup bourbon whiskey  

1/4 cup molasses  
1/4 cup cider vinegar  
1 teaspoon cayenne pepper  
1/2 teaspoon kosher salt  

2-3 racks spare ribs

 

Sauce:

1/2 cup yellow mustard  
1 1/2 cups barbecue sauce       
 

In a medium bowl combine the marinade ingredients with 1/2 cup water.

Brush the marinade on the ribs, cover with plastic wrap, and refrigerate for 3 to 4 hours.

 

In a small saucepan combine the mustard and barbecue sauce. Bring to a boil, stirring, then lower the heat and simmer for 3 to 5 minutes. Remove from the heat. Pour some of the sauce in a small bowl to use for basting the ribs.
 
Preheat the Big Green Egg to 300, indirect.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 2 1/2 to 3 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce.

Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the remaining sauce on the side.