How do you treat your meat

[VolunteerGuns]

I also like to cheat a little...

[peejman]

For chicken, has anybody done the beer can thing on a grill? Basically, you take a whole chicken, take out the parts and pieces bag from the cavity, and stick a full beer (can) in the bird and sit him up on the grill for about 60-90 minutes on low. I suppose the beer boils/steams the inside and adds flavor while keeping it moist. I'm thinking about trying it this weekend...anybody else ever tried it? Does it work? What brand of beer should I use? Thanks, B

this is the best way to cook chicken,light beers are good, but I like using dark beers, gives alittle more flavor. cut the whole top of the can off seems to get more of the flavoring in it. for the beer that only comes in a bottle pour it into a soup can.

I've done this many times and it works very well. The meat will be very moist and tender.

Don't use a full beer, that's wasteful! The can need only be about 1/3 full. I've found the type of beer doesn't matter, the meat doesn't retain any sort of "beer" taste. I usually pour a little from a bottle into an empty coke or soup can. The chicken will usually sit upright on the can w/o the fancy holder doodad. Leave the skin on. You can pull the skin back a bit and add some dry seasoning of your choice. I then sit the chicken on an aluminum pan to keep the drippings from flaring on my cheap grill. I cook on low/med temp for 30-40 minutes, until the juices stick clear.

Be careful when you remove the can after cooking. Obviously it'll be very hot and very slippery. You don't want to spill a bunch of 200 deg greasy beer in your kitchen. AMHIK.

I also use beer in my smoker instead of water. Has the same effect on the meat and doesn't cook off nearly as fast.

[Ropin4gold]

Take the beer can, drink half the beer, put holes in the top with a church key, then put 1-2 tablespoons of BBQ rub in the half empty beer. Take the chicken with skin on and baste with olive oil. Pour on some Garlic Salt and more BBQ rub then cook at 300-350 until done.

[StPatrick]

One other fun recommendation - when you have pork in the smoker, put a roll of breakfast sausage on (or hang a package of bacon from) the rack above. The smoked sausage makes the best breakfast gravy ever. The bacon comes out chewy, and needs a couple minutes in the frying pan, but after that, it makes incredible sandwiches. The bonus is that all the delicious fat from the bacon / sausage lands on top of whatever you're smoking, adding flavor and keeping the moisture in.

The above is also how you make a pan of baked beans go from normal cookout fare to incredible.

You can also save your smoked bacon / sausage fat in the freezer for use in chili and soups.

[Guest boatme99]

Steaks: always custom cut 2" thick. Salt ONLY. Freeze 30-40 mins. before dropping on the grill. Grill 3 mins. on first side - 2 mins. on second side. Done.

Add any other flavorings after grilled.

Never poke, prod, or otherwise abuse once on the grill, and never turn more than once!

Chicken: don't really care. It's still gonna be chicken.

[Bassoneer]

I tried the McCormick's Montreal steak seasoning on some ribeyes last night. Let them come to room temperature, drizzled some olive oil on them, and then coated both sides with the McCornick's seasoning. They were some of the most awesome steaks I ever had. My wife loved them. I also got some of the McCornick's garlic and herb seasoning and put on a bunch of veggies with olive oil (sweet bell peppers, onion chunks, asparagus) and grilled those - absolutely awesome!

Thanks for the recommendation! We will be using that many times this summer!

B

[ftncityfatboy]

very gently..........