Ms. C bought a grill week before last, and I have been a grilling fool. She got the gas/charcoal combo grill, and whoa, baby--I have really broke it in.
We started with T-bone steaks as big as the plate for its inauguration. Next was burgers and dogs. Drunk chicken soon followed, as well as roasted chicken. More burgers and dogs. More steak--ribeyes. We have had corn on the cob on the grill, baked potatoes on the grill, and herbed wheat mini loaves of bread. We had my homemade baked beans, and we have had Bush's Grillin' Beans.
Tonight, it was more drunk chicken, barbecue chicken, grilled squash, grilled cabbage, baked beans, and pasta salad. It was heavenly, I must say.
If you have never made a drunk chicken, you must give it a try. I wish I would have snapped a picture of the birds on the grill. Here is the simple recipe:
1 roasting chicken
1 can beer (cheap is fine--the bird doesn't mind!)
1/4 cup Dales or Moores marinade--or any marinade that floats your boat
1 tablespoon coarsely chopped garlic
Pour 1/2 the beer into a two-cup liquid measuring cup. Add the marinade and garlic. Squeeze the juice of the lemon into the liquid. You could also add some of the zest to take it up a notch, but I don't have a zester at my disposal at the moment.
Drink the remaining beer--you can't waste beer! Pour the contents in the measuring cup into the empty beer can.
To prep the bird, make sure the neckbone and organs are removed from the cavity. Rinse the bird and pat dry. Rub the bird with olive oil, then sprinkle with seasoning salt.
Stand the bird so that the beer can is inserted up its, er, well, its butt. Heh-hem. I know it looks silly, but trust me on this--it needs to be done.
Place the chicken on the grill. The best way is to support the can, then adjust the legs so that they are "balanced" and the bird can stand upright without tipping over. Give 'im a salute. I used the gas side of the grill for this, as it is easier to control the temperature. After igniting the grill, close lid and bring it up to 350 degrees. Adjust the flame so that you can keep the temp at a steady 350 for one hour. Check for doneness using a meat thermometer. Meat should reach 160 degrees. If juices run clear, it is a sure bet it is done as well.