Grilling is often a key player in summertime celebrations
We’ll drink to this classic take on grilled chicken
Grilling is often a key player in summertime celebrations. Even though the health crisis prevents us from hosting large gatherings, the grill can still be the culinary cornerstone of marking the occasion.
On daily early-morning walks with my husband, the conversation often spins around to the food. Discussion of beef shortages led my spouse to come up with a brilliant idea. Why not cook up some beer can chicken, a dish we adore but haven’t concocted for years? Indeed.
The process is fun, a mix of purpose and whimsy. The bird turns out succulent and moist inside, with a luscious, crisp exterior enhanced with a tasty rub, plus the alluring scent of smoke. Barbecuing the chicken perched upright straddling a half-full brew container yields irresistible results.
I use barbecue guru Steven Raichlen’s formula from his fourth grilling book, “Beer-Can Chicken — and 74 Other Offbeat Recipes for the Grill” (Workman, $12.95). The book offers delectable recipes for chickens riding cans.
To make it easy, vertical roasters are sold that hold the beer can and bird in place. Sometimes I opt to use this gizmo, but Raichlen’s directions have the bird flying solo. You don’t need one unless you’re nervous about the can tipping. It’s helpful to have heatproof gloves and long tongs.
While the fully cooked bird rests off the heat, throw some blanched artichokes on the grill. Not only are they scrumptious, most of the preparation can be done in advance. Blanched until tender ahead of time, basted with chive butter and then grilled before serving, they seem to be adored by all. A tasty dipping sauce on the side takes them over the top. One of my favorite sauces to accompany the artichokes is made from a recipe borrowed from Walt’s Wharf in Seal Beach, Calif.