Monday, October 18, 2010

Menu Plan Monday 11/18/2010

I can't believe it has been 4 months since I last posted a menu plan...well yes I can...but I need to get back in the here goes...not too busy of a week, should be kind of quiet around here....

Egg Sandwiches
Breakfast burritos
Swedish Pancakes

Tuna Sandwiches (x2)
Ham Sandwiches
Chicken Quesadilla

Chicken Pot Pie (Planned overs from Beer Butt Chicken)
                                             Pot Roast (I can't wait to try this recipe)
                                                      Vegetable Beef Soup & Grilled Cheese (planned overs)

PC's Beer Butt Chicken
He really wanted to try this recipe, and was o thrilled when he realized he had this little gadget in his barbecue drawer (the stand was a gift to him from Momma about three year ago)...he cleaned out the chicken. which was funny to watch, massaged the rub on the lucky little chick, shared a few drinks with her and then set her on fire...I was a little jealous. Anywhoo...this was a great treat for me, all I did was the salad and it was a fabby Din Din.

 (3 1/2 to 4 pounds) whole chicken

1 (12-ounce) can beer (cut off top with a can opener)*  We used the stand

1 cup butter or olive oil

2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed

2 tablespoons paprika

Pinch cayenne pepper or to taste

Emiril's Chicken Rub

Coarse salt and freshly-ground black pepper to taste

* Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option (the beer vaporizes and soaks into the meat making it very moist and very tasty).

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Drink (or pour out) 1/4 of the beer from the can.

In a small saucepan over low heat, melt butter or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside. NOTE: You can substitute any favorite chicken rub.

Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the giblets and discard. Rub the inside and outside of the chicken with butter/seasoning mixture (this seals the chicken and also ensures that the skin will be brown and crispy when done).

Slide the top of the beer can deep inside the chicken cavity (the head end). Lightly oil the exterior of the can with salad oil. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.

This is the type of thermometer that I use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the RT600C Thermometer (show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just click on the underlined: RT600C Thermometer.

When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). NOTE: When removing the chicken from the grill, be especially careful as the aluminum can (and the liquid in it) will be very hot and you could burn yourself.

One chicken makes approximately 4 generous servings.

Isn't he handsome?