Summer grilling!!! I love it!!!!

mmmm
just had a sausage burger off the grill
with my homemade pickles on the side

YUM

81 wrote:

so we are giving the ol beer can chicken a second go today. i'm going to use a darker beer to infuse more flavor, but does anybody have any tips on getting the skin crispy?

perhaps you can cook it beer can style, then when it's about 3/4 cooked, grill it regular style.
just trying to help out a fellow chef
good luck, Sir.

milarso wrote:

81 wrote:

so we are giving the ol beer can chicken a second go today. i'm going to use a darker beer to infuse more flavor, but does anybody have any tips on getting the skin crispy?

Right after you wash it, rub a bit of oil (olive or vegetable) all over the skin.
After that, I normally put a rub of salt, pepper, paprika, brown sugar and cajun seasoning all over. It really crisps it up. I also put a little of the rub (tablespoon or so) in the beer.
Also, if you like onions, slice up half an onion and put it in the neck cavity along with the beer.

We still talking about poultry here?

milarso wrote:

81 wrote:

so we are giving the ol beer can chicken a second go today. i'm going to use a darker beer to infuse more flavor, but does anybody have any tips on getting the skin crispy?

Right after you wash it, rub a bit of oil (olive or vegetable) all over the skin.
After that, I normally put a rub of salt, pepper, paprika, brown sugar and cajun seasoning all over. It really crisps it up. I also put a little of the rub (tablespoon or so) in the beer.
Also, if you like onions, slice up half an onion and put it in the neck cavity along with the beer.

you are fantastic.
that sounds good.

you a cook?

milarso wrote:

chadwick wrote:

you are fantastic.
that sounds good.

you a cook?

Thanks- I've made this kind of chicken a few times already this year, so we've got it down to a science
The last few years I've really started doing a lot more cooking, especially on the grill. Now that it's nice outside, I find myself looking for cool new things to try.

well i'd say you have beer can chicken down to a science, like you said...
do you ever smoke your meats?

milarso wrote:

chadwick wrote:

do you ever smoke your meats?

I haven't, but I'd like to. I have been looking at some smokers, but money's kind of tight right now. Maybe for next summer. I do like to grill with mesquite, so I can get a little smoke flavor on my bbq, but that's all I've really experimented with so far.

you're more than halfway there my friend.
use wood, burn it @ low heat.
you're smoking.

where one lives plays a huge roll in the wood they have access to.

milarso wrote:

81 wrote:

so we are giving the ol beer can chicken a second go today. i'm going to use a darker beer to infuse more flavor, but does anybody have any tips on getting the skin crispy?

Right after you wash it, rub a bit of oil (olive or vegetable) all over the skin.
After that, I normally put a rub of salt, pepper, paprika, brown sugar and cajun seasoning all over. It really crisps it up. I also put a little of the rub (tablespoon or so) in the beer.
Also, if you like onions, slice up half an onion and put it in the neck cavity along with the beer.

that's basically what i did last time.

another secret for crispy skin

let the chicken air dry in the fridge for awhile
the drier the skin, the crispier it can get (and I like to baste with seasoned, melted herb butter instead of olive oil)

and yeah, cooking a chicken evenly can be tough
another suggestion is to brine it-that really helps the breast meat stay moist

I have never tried a flavor injector, but some swear by that for keeping the breast moist

when I grill a whole chicken, I usually make italian style brick chicken (cut out the backbone and butterfly the chicken)

but by far and away my favorite way to cook a chicken on a grill is with the rotisserie

going to the farmstands on the Eastern end of Long island for some fresh corn on the cob to grill for the rest of the week. Any other farm fresh veggies I should get to grill?