We are constantly expanding our kitchen repertoire at the Addison. Usually the experimentation is for the guest menu but once in a while we like to try new food for our own personal meals. Today was such a day.
Today I celebrated the end of one of my years (57th) and the beginning of another. Lee, number 1 daughter and Addison’s Operations Manager, presented me with a Beer Can Chicken cookbook. For those of you unfamiliar with the concept, you use a can of beer as a roasting stand by sliding the chicken over the opened can of beer. Then you stand the chicken on your grill (I use charcoal) and cook away! The steaming beer keeps the meat nice and moist through the process.
There was no time like the present so I lit up a pile of charcoal and cooked up a chicken. I started basic, having never done this before, but the results were impressive. Moist meat, evenly cooked with a delicious flavor that you just don’t get without a can of beer stuffed up inside the bird. Not a lot of work either. Once you get it set up you just leave it to cook without flipping or fussing.
Yes, the can you see sticking out of the bottom of the chicken is a 16 ounce Pabst Blue Ribbon can, my personal beverage of choice. I didn’t think a smaller can would work but the 16 ounce tall-boy fit perfectly. Next week…. Chicken Tandoori! I just have to find some Indian beer.