Nizinny Z Mazurow, France
International Recipe Exchange
We are featuring Cooking with Beer recipes this month
French Onion Soup with beer
Herbal Shrimp Delight with Beer Sauce
Beer butt Chicken
This method involves placing a can of liquid up into the cavity
of the chicken, then roasting. The liquid inside the can boils
forcing flavor up and through the meat. Try experimenting with
various fruit juices in the can instead of beer. Tomato paste cans
work for cornish hens. You can purchase can stands to make the bird
more stable. This method may also be used in the oven, but do not
attempt to smoke food indoors.
* 1 can (12 ounces) beer
Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.
Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.
Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.
Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.
The beer gives a richness to this surprisingly light cake. Maraschino cherries line the bottom of the Bundt pan with the batter poured on top, creating a cherry upside-down cake. The icing is also made with beer, but you’d never know it by taste.
Prep Time: 15 minutes
Cook Time: 30 minutes
* 3/4 cup (about) maraschino cherries, divided use
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.
Using a large spatula, fold flour mixture into egg and sugar mixture.
Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).
Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.
Whisk together confectioners’ sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.
Yield: 10 servings
Note: You may substitute cherry lambic or a light, sweet porter beer.
German Style Spaghetti
1 box of pasta (cook el dente)
Heat over to 350
Cook for 30 min
Beer Bread (a heavy bread, great with hardy soups and stews)
3 C self rising flour
Mix all together - dough will be stiff and lumpy
Remove from pan and brush with butter.
* As beer cooks, the alcohol is removed and the flavors intensify