Beer Can Chicken

Sun, 12 Feb 2012 13:26:07 -0500

This one is really simple and since your at the racetrack for the (insert your favorite beer) Shootout we’ll use the resources found around you....a beer can! The chicken you’ll have to buy at the store.

Get started by preparing your EGG for indirect heat. Place the Plate Setter legs up and set the cooking grid on top. Set the temperature to 375°F

Ingredients
• 1 4lbs whole chicken
• 1 Onion (not Todd Bodine)
• 1 Can of beer
• 2 Tbsp olive oil
• 1 Tbsp kosher salt
• 1 Tbsp black pepper
• Your favorite rub to replace salt and pepper

Remove the neck and giblets from the inside of the chicken, some chickens may already have them removed.
Brush the chicken with olive oil and cover with your favorite rub or just plain salt and pepper.
Open beer and drink half (must be 21 or older). Pour the other half into the porcelain Sittin Chicken or you can use the beer can itself as a holder. Chop onion and add it to the beer. Lower the chicken on to the holder and place on the EGG.
Once you close the EGG don't touch it. Check the chicken's internal temperature about 40mins into cook, make sure the thermometer inserted into the thickest part of the wing and reads 160°F - 165°F the thighs should be 180°F to 185°F. The total cooking time will vary depending on the size of your chicken.
Serves 4

Red Flag Chili Scallops

Sat, 11 Feb 2012 22:14:24 -0500

First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.

Ingredients: Mango-Mint Salsa 3⁄4 cup diced fresh mango 1⁄4 cup diced red bell pepper 1⁄4 cup diced red onion 1⁄4 cup thinly sliced scallions 2 tablespoons finely chopped fresh mint 1 clove garlic, crushed 2 tablespoons freshly squeezed lime juice 1 tablespoon extra-virgin olive oil 2 teaspoons honey 1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper 1 pound large sea scallops (12) 2 tablespoons Red Chile Rub (page 197)

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.

Preheat the EGG to 500ºF.

Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.

Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.

To assemble the dish, place 3 scallops on each plate and top with 1⁄4 cup of the salsa. Serve immediately. Serves 4

Dr. BBQ’s Pulled Pork Sandwiches

Sat, 11 Feb 2012 13:19:16 -0500

Ingredients: One 7 to 8 pound pork butt, fat cap trimmed off 2 tablespoons vegetable oil Big Time BBQ Rub (Recipe below) ½ cup apple juice 2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below) 12 hamburger buns

Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor.

Put the butt in the EGG and cook until the internal temperature is 160°F/71°C; this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C; this should take another 2 to 3 hours. Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat, discarding the fat and bones; it should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with cole slaw.
Makes 12 sandwiches
 Big Time BBQ Rub From Dr. BBQ’s Big Time Barbecue Cookbook” by Ray Lampe and published by St. Martin’s Press. This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.

Ingredients:
½ cup salt ½ cup turbinado sugar ¼ cup granulated brown sugar 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 tablespoons paprika 2 tablespoon chili powder 2 tablespoon freshly ground black pepper 2 teaspoons cayenne 1 tablespoon thyme leaves 1 tablespoon ground cumin 1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
Yields 1½ cups
 Dr. BBQ’s Carolina Barbecue Sauce From The NFL Gameday Cookbook” by Ray “Dr. BBQ” Lampe and published by Chronicle Books.

Ingredients:
1 c vinegar 2/3 cup catsup 2 teaspoons sugar 1 teaspoon salt 1 teaspoon Worcestershire ½ teaspoon red pepper flakes
In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Yields about 2 cups