RECIPE: MARTIE'S BEER CAN CHICKEN

Planning a get-together to kick off grilling season? My Beer Can Chicken is juicy, tender and full of smoky flavor. The bird stays super moist from the steam created from sitting perched atop an open beer can. You want the bird to sit squarely on the can so smaller birds, about 3 pounds,  tend to work best. I use the actual beer cans for grilling my chickens but you can use a vertical chicken roaster that is far more stable than trying to keep the birds balanced on a can. If you don't want to use beer--you can use a can of lemonade---the carbonated fizzy kind of lemonade works best and the Shandy or Arnold Palmer varieties work well also. The recipe starts with the rub; make mine or use your own favorite rub. This BBQ rub recipe is great on ribs, too.

MARTIE'S BEER CAN CHICKEN

INGREDIENTS

1 whole chicken (3-4 pounds)

1 large can beer per chicken

1 tablespoon vegetable oil per chicken

2 tablespoons unslated butter, room temperature

BBQ RUB:

2 tablespoons brown sugar

1/4 cup paprika

2 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoon kosher salt

1 1/2 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle pepper

Mix all ingredients together in a bowl or zip top bag.

DIRECTIONS:

Mix all rub ingredients together in a bowl or zip top bag. Will keep in a cool place for up to two months.

Add 1/2 tablespoon of rub to the butter and mix together well.

For the chicken: Trim excess skin or fat from each bird. Remove and do whatever the heck you want with any "giblets" or packages you get with a whole bird. Wash and rinse the chicken under cold water and pat dry. A

Rub the bird with one tablespoon vegetable oil. This helps the skin crisp and holds the rub.

Spoon a tablespoon of the rub mixture into the cavity of the bird and rub it in well. Gently separate the skin from the flesh and rub the butter mixture onto the bird without tearing the skin. Rub another tablespoon of the rub mixture onto the skin of the bird. Do not cover but refrigerate for at least two hours and up to 24 hours before grilling.  Remove the chicken from the fridge one hour before grilling to take the chill off.

LOW & SLOW GRILLING ON INDIRECT HEAT

Light the grill. Once the coals are medium heat, push them around the edges of the grill leaving the center open. I always put a grill pan in the middle. Since we're cooking LOW & SLOW, you may need to have extra coals available if you are using charcoal. I keep mine in a chimney style charcoal starter. If you are using gas, it is easy to keep the temperature consistent. Keep a mister or water bottle on hand to shoot down any hot spots that flare up.

Open the beer and pour out about 1 cup. Add 2 tablespoons lemon juice to it and put in a mister to occasionally mist the bird while cooking, if you like.

Push the chicken down onto the beer can and place on the grill. Push the bird down onto the can so the legs help prop it up sort of like a camera tripod. I use a leave-in digital meat thermometer when I cook any kind of meat but especially chicken. That is the best way to get a perfect bird. Follow the directions for the type of thermometer you have. 

Close the lid and try to resist peaking but you will want to monitor the heat and the temperature carefully in case of flare-ups because there is sugar in the rub which can cause it to burn if you have the heat too high. Don't rush the process. The birds will take about 1 1/2 -2 hours to cook depending on size and heat. 

The perfect internal temperature for chicken is 165 degrees. I cook mine to 160 degrees then remove it from the heat and allow it to rest, uncovered,  for at least 15 minutes before carving. It will "carry over cook" up to 165 degrees  during the resting time. 

Serve with my Chimichurri- it is  soooo good! Get the recipe...

TIP: Be food safe when cooking and grilling outdoors! Go to the USDA's "Ask Karen" website for more information on recommended safe cooking temperatures for meat and poultry and learn more about grilling from BBQ Pitmaster and Memphis in May champion Chris Lilly. Read more...

RECIPE: OLD FASHIONED SOUTHERN LEMON MERINGUE PIE

My mom was an amazing pie maker- I've said it a million times. She made a pie or cobbler almost every single day and when I'd come home to Birmingham from my travels, I always knew I could always count on there being a Lemon Meringue Pie waiting for me.  It is one of my favorite memories and certainly one of my favorite pies. Make one of these for someone special in your life and start a tradition of your own.

I wish I could take credit for those gorgeous swirled tarts on the right- those are from Chez Fonfon in Birmingham. I just wanted to show you that meringue can be a light to deep golden brown, depending on your taste. They make the swirls using a large pastry bag fitted with a wide, flat tip.

OLD-FASHIONED SOUTHERN LEMON MERINGUE PIE

For a 9 inch pie or 8 tarts, depending on the size of your tart pans

INGREDIENTS

1- pie crust for a 9" pie plate, pre-baked (homemade or store bought)

LEMON MERINGUE FILLING

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 3/4 cups whole milk

4 large egg yolks, beaten well. (Save the egg whites for the meringue)

1 1/2 teaspoons finely grated lemon zest

1/3 cup freshly squeezed lemon juice

3 tablespoons butter, room temperature

MERINGUE

5 egg whites

1/4 cup plus 2 tablespoons sugar

1/2 teaspoon cream of tartar (find it in the spice aisle)

1/2 teaspoon vanilla

DIRECTIONS:

Preheat the oven to 350 degrees F.

FOR THE FILLING: Separate the egg yolks and whites. Put the yolks in a heat-proof bowl and beat them until they are slightly thickened. Add the sugar, salt, and cornstarch to a medium saucepan. Use a fork to combine the ingredients. Add the milk, 1/4 cup at a time, whisking each addition to incorporate very well. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil exactly one minute, stirring constantly to keep it from burning. Remove from the heat. Carefully temper the egg yolks with the hot mixture by whisking 1/4 cup of the hot liquid into the eggs, stirring to incorporate. Whisk another 1/4 cup of the hot mixture to the eggs and then turn the tempered egg mixture into the saucepan.

Cook over medium heat for 3 minutes, stirring constantly. Remove from the heat. Add the lemon zest, lemon juice, and butter. Stir well to combine. Set aside. 

FOR THE MERINGUE: Put the egg whites in a very clean mixing bowl. Beat on high speed for 30 seconds until the whites are frothy. Add the cream of tartar, beating on medium high until soft peaks form. Next, add the sugar, one tablespoon at a time until all the sugar is added and stiff, shiny peaks form. This takes about 3-4 minutes. Beat in the vanilla.

ASSEMBLY: Some people butter the bottom of a baked pie shell to act as a barrier between the filling and the crust so it won't get soggy. I did not do this step but you can if you like. Pour the filling into the pre-baked crust. Spread the meringue over the pie filling. The key is to make sure to spread the meringue all the way to the edges so the meringue doesn't shrink away from the crust as it bakes.

Bake the pie at 350 degrees F. for 15 minutes or until the meringue is golden. Cool the pie on a wire baking rack until it is cool (about 1 hour) and then put it into the refrigerator to cool completely before cutting it. (I usually allow it to chill in the fridge for at least 3 hours before serving. You can chill it less time but the filling might be not be completely set.)

RECIPE: HEARTY BEEF BOLOGNESE

I don't think I like anything much more than Bolognese-- a rich meat sauce usually served over pasta. I build my Bolognese with lots of flavor--- and let it cook down to make it really hearty. You can serve it over any pasta- if I have it, Pappardelle is my choice but if I am in a hurry, I’ll use angel hair or any pasta I have in the pantry. On any given Saturday in the cold weather months, I’ll start the Bolognese in the afternoon and then let it cook while I do all my chores. Then, I whip up a quick salad- usually arugula, shaved Parm, lemon juice and olive oil with cracked black pepper. That is my fav. Toast some bread, open a bottle of wine and you have the perfect dinner on a cold night.  

 Prep Time: 15    Cook Time: 1 hour

INGREDIENTS

1 tablespoon olive oil

3 strips bacon or pancetta, diced

1 large onion, diced fine

1 cup carrots, diced very fine or grated

3 garlic cloves, minced

1 1/2 pounds ground beef

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 teaspoon fresh thyme- minced (ok use 1/4 t. dried thyme instead)

1/2 teaspoon fresh oregano, minced (ok to use 1/4 t. dried oregano)

Pinch fresh ground nutmeg

 2 tablespoons tomato paste

3 cups beef broth, divided

1 cup red wine

1 can (28 ounces) tomato puree

1 tablespoon Worcestershire sauce

Pinch sugar

2 bay leaves

1/2 cup heavy cream

1 cup Parmesan cheese, grated (save some for garnish)

2 tablespoons. fresh Italian flat leaf parsley, chopped (save some for garnish)

DIRECTIONS:

Add the olive oil to a large pot and heat. Over medium-high heat, add the bacon and cook until browned. Add the carrots and onions. Cook until soft. Add the garlic and cook for a minute, stirring constantly. Add the beef and cook until the meat is browned— about 5 minutes. Drain off any extra grease. Return to the heat. Add the tomato paste and cook for one minute, stirring constantly over medium high heat. Allow the mixture to brown well, you will hear some popping and crackling. This is a good thing. Don't stir too often but don't let it burn, either. Cook until a crust forms.

Add 1 cup of the red wine and use that to deglaze the bottom of the pan, scraping all of the crust off the bottom of the pan. Add the salt, pepper, oregano, thyme, and nutmeg. Reduce the heat to medium. Let the wine reduce completely, stirring occasionally. Add one cup of beef broth and cook, reducing the liquid until it is almost completely gone. Add the tomato puree and another cup of beef broth. Bring to a boil over high heat and cook for 2 minutes, stirring constantly to keep the sauce from sticking on the bottom of the pot. Add the Worcestershire, sugar, and the bay leaf. Reduce the heat to low and simmer for 1-2 hours, stirring frequently. Add more beef broth as the sauce cooks down and becomes thick. You want the sauce to be very thick, but you can add broth to reconstitute it a bit if you like it to have more sauce.

Before serving, remove the bay leaf. Stir in the cream, Parmesan cheese, and most of the parsley. Reserve some parsley for garnish.

Ladle over any hot pasta you like. Top with fresh parsley and a bit more grated Parm.