"You are never given a wish without also being given the power to make it true." ~ Richard Bach
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
It was my birthday this week and we celebrated at our son's place for dinner. It was a special bonus because my cousin was here from Indiana and we went to The Music Man at the Guthrie the next night. I got a beautiful handmade necklace with a Lake Superior stone from my sweetie. Grandkids enjoyed being goofy as usual…what helps us all stay young!
RECIPE OF THE WEEK
Our son has become quite the chef and grilling is one of his specialties. He cooked both his famous ribs and beer can chicken using Bob Blumer's recipe from the food network. The chicken was amazingly juicy and tender… yum!
BEER CAN CHICKEN
- One 4-pound whole chicken
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons of your favorite dry spice rub
- 1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil and then rub inside and out with salt, pepper and dry rub. Set aside.
Open been can and take several gulps so the can is about half full. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (no coals or burners directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature register 165 degrees F in the breast. and 180 degrees F in the thigh or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.