Want to make the best dang chicken you’ve ever eaten? Try a beer can chicken on the grill. It’s pretty simple. You first cover the chicken with your favorite spice rub. I use Steven Raichlen’s basic BBQ rub of brown sugar (1/4c), sweet paprika (1/4c), pepper (3tbs), sea salt (3tbs), garlic powder (2tsp), onion powder (2tsp), cayenne pepper (1tsp). Then, you shove a can of beer (you can also use a soda) up the chicken’s butt with half of the liquid left inside. Poke extra holes in the top of the can and put a few spoons of your rub inside the liquid. The bird is then placed on the grill, resting tripod-style, on the base of the can and its two legs. And yes, it does look like it’s sitting on the toilet, and yes, your guests, your kids will get a good laugh out of how goofy it looks (but they won’t be laughing after they start eating).

Place the chicken on one side of the grill with the opposite side burners on (i.e. indirect heat). Cook for about 1-1/2 hours, or until 180-degrees internal. You’ll need to turn the chicken around every 1/4 hr so so that it cooks evenly. Some people like to use a drip pan underneath to catch and revaporize all of the liquid. Also: If you’re concerned about the aluminum can and its paint, etc., you can use a soup-type can with the paper label removed (just make sure it’s the kind that doesn’t have a white plastic lining).

Note: Some people stuff the neck cavity of their chicken with meats (sausage) or fruit/vegetables (onion, apple). To me, this diminishes the chimney effect that the beer can method is designed to take advantage of. The organic chickens I get usually have a big skin flap at the neck. I use that to close off most of the hole so that all of the juices don’t vent away.

Below is one Instructable for beer can chicken. There are others and lots of other resources online about it. Everyone has their own variation.

Ingredients:

• 1 can (12 oz.) BUMBLE BEE Bee Chunk Light Tuna, well drained
• 8 medium Portobello mushroom caps
• 1 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/2 cup EACH finely chopped red bell pepper, carrot and onion
• 2 teaspoons Creole or Cajun seasoning
• 2 cups soft breadcrumbs (2 slices bread)
• 1 cup shredded Mexican-blend cheese

Directions:

Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Creole seasoning and remaining 2 tablespoons butter; stir until melted. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.

Other Tidbits:
Makes 6 Servings

Ingredients:

• 1 (750 ml) bottle dry white wine
• 1/2 cup strawberry schnapps
• 1/4 cup granulated sugar
• 2 cups sliced fresh strawberry
• ice
• strawberry (optional)

Directions:

1. In a 2-quart pitcher, stir together wine, strawberry schnapps and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours.
2. Serve over ice. Garnish with whole strawberries, if desired.

Other Tidbits:
2¼ hours | 5 min prep | SERVES 5 -6 , 1 pitcher

Ingredients:

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

This recipe is versatile, it can be used for either an appetizer or main course.

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12