THIS week’s issue has news of a ship full of wine, a Parma ham and courgette salad, Chandon Brut arriving, smoked fish souffle and news from the wine world. Full text below the image.
Ballyvaughan to welcome historic tall ship – full of wine
-
28May
-
18May
Beer Can Chicken is a wonderfully basic recipe. All you need is some beer. A can. And a chicken. If you really want to add a lot of extra flair and pizzazz to your BBQ you could also include a good spice rub. Go as basic as salt and pepper or else mix up something impressive. It’s completely up to you.
1 whole 2.5kg chicken
1 can of beer
1 cup spice rub
WHAT TO DO:
Use a tin opener to cut the top off the beer can. Empty half the beer from the can and add half the cup of your spice rub to the can and give it a quick stir. Cover the chicken in the remainder of the spice rub. Set the BBQ fire to the sides of the chicken (avoid direct flame).
Place the beer can on the grill right where you want the bird to be. Sit the chicken on the open beer can. Close the lid on your grill and clean anything that has touched the raw meat. When this bird reaches an internal temperature of 80degC it is ready to come off the heat. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with the thermometer.
Allow two to three hours for a 2.5kg and allow to rest for 10 minutes when done. Remove the can and serve this uniquely cooked chicken as normal.
