TAGsgf.com beer expert Ben Stange

By Ben Stange of St. Ange Brewing

One of the best recipes for chicken at an outdoor barbecue, the Beer Can Chicken is a classic.  It is very easy to do, makes a delicious and moist bird, and always impresses if you’re entertaining.  Of course, you don’t necessarily have to do this outdoors, but it sure helps.  Not only do you not have to worry about drippings as much (if you make it in the oven, make sure and have a pan under your chicken), but the smell also won’t completely fill your house, although that may not be such a bad thing.

The best beers to choose for this are typically lighter ales or lagers, although I’ve heard that a stout or porter is nice if you couple it with the right rub (I haven’t tried it, though).

That looks a touch uncomfortable.

Since the best cans to use are 16 oz cans, you might want to use one of the ales or lagers from Tallgrass Brewing Company, since they are pretty good and come in the right-size can.  I’ve not tried them for this yet personally (I drank all my Tallgrass), but I imagine the Köld Lager or their Tallgrass Ale would work really well, and I’m not afraid to try the others, either.  If you’re in an Oktoberfest mood, you can try and simulate the roasted chicken served in the tents by making brine and soaking your bird overnight before roasting it (see recipe which follows).  I recommend Bitburger Lager if you do this.  Heck, you can even sub in more beer for some or all of the water in the brine if you’re feeling adventurous.

Don’t forget you can do this with any beer.  12 oz cans work, but it might be harder to balance your chicken.  You can also use a bottled beer if you take an empty 16 oz can and pour in your favorite bottle.  Some folks use the pint-sized mason jars instead of cans, too.  They work just fine.  Make sure and pair the chicken with the beer to bring out the flavor a little more.

Oh, yeah.  Before you start, remember to measure everything.  Make sure the can fits in the bird’s cavity and that your grill will fit the bird standing on end.  You don’t want to get started only to find out you don’t have room.

Beer Can Chicken (4-6 servings)

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper

For the Chicken:

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil or butter1
can of beer (tall boy preferred)

Directions

1. Mix the rub ingredients in a small bowl, blending thoroughly.
2. Remove the neck and giblets from chicken and discard. Rinse the chicken with cold water inside and out, and pat it dry with paper towels. Rub the chicken lightly with oil or melted butter (my preference) then rub inside and out with the dry rub. Set aside.
3. Open beer can and pour half of it into your favorite beer glass. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, lower the bird cavity over the beer can carefully. Transfer the bird-on-a-can to your grill and place in the center of the grate, making a tripod out of the can and the chicken’s legs.
4. Cook the chicken over medium, indirect heat (i.e. no coals or burners on directly under the bird grill temp should be 350-450 degrees F) with the grill closed for 15 minutes per pound. This would equal 1 1/4 to 1 1/2 hours for a 5 lb bird.  The internal temperature should register 165 degrees F in the breast area and 180 degrees F in the thigh. If it’s not ready, shut the lid and cook it a bit longer until it is cooked to this temperature. If you do not have a meat thermometer, make sure the thigh juice runs clear when stabbed or cut with a sharp knife.
5. Using barbecue gloves remove the bird from the grill and let rest for 10 minutes to allow it to finish cooking and for the juices to settle.  Then, carefully remove the bird from the beer can and carve.

Alternate Recipe – Oktoberfest Brined Beer Can Chicken

For the brine:

1/2 cup pickling spices
1/2 cup kosher salt (not table salt)

Directions:

1. In a stockpot, combine the pickling spices and salt with 1 gallon of water (or 1/2 gallon water and 1/2 gallon beer, if preferred).  Bring to a boil over high heat.  Remove from the heat and allow it to cool to room temperature.
2. Remove the neck and giblets from chicken and discard. Rinse the chicken with cold water inside and out, and pat it dry with paper towels.  Submerge in the cooled marinade.  Cover and refrigerate for 8 to 12 hours.  (You can use a 2 gallon Ziploc bag for this step, if you don’t have much room in your fridge.  Simply put the bird in first then fill the bag with the marinade and seal.)
3. Remove the chicken from the brine and discard the brine.  Pat it dry with paper towels again, and continue with the beer can recipe from step 2 above.

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TAGsgf.com beer expert Ben Stange

By Ben Stange of St. Ange Brewing

Did you know that you can do other things with beer than just drink it?

I know.  It’s crazy.

My favorite other thing to do with beer is cook with it.  There are a lot of really great recipes out there, from beer bread to beef and Guinness stew, and it can be fun to experiment with our favorite beverage as an ingredient in food.  As a new feature for this column, I’m going to start sharing with you some of my favorite recipes for cooking with beer.  In most cases, pairing the recipe and the beer with which it is made brings out some flavors you may not have noticed before.

Mmmmm ... beer and cheese

This recipe, given to me by my brother some time ago, was originally pretty loosey-goosey with the ingredients, but I have tightened it up a bit, and it makes a delicious cheese soup.  I’m not sure where he got it, but I’m a big fan.  For this printing, I’ve gone ahead and named it after his blog at www.thirstypilgrim.com.  Use your favorite ale or lager, but it should probably not be too malty or too hoppy.  American Pale Ales work well, but an IPA might have issues.  British beers work well, like an ESB or a bitter, and if you want to go fancy, I highly recommend Saison DuPont, but it can be a bit pricey to cook with.  While Joe originally sent me the recipe with the instructions to ladle the soup over croutons, it was my wife’s idea to make our own when we first made the soup. (Crouton recipe follows)

Thirsty Pilgrim’s Beer and Cheese Soup:

Ingredients:

3 tsp water

3 tsp corn starch

½ onion, chopped

1-2 cloves minced garlic

½ tsp thyme

2 tbsp butter

1 cup chicken broth

1 cup beer (sip on the rest of it while cooking.)

6 oz cheddar cheese, shredded

6 oz melty cheese of your choice, shredded (I’ve used havarti or mozzarella, be creative.)

1 tsp paprika

Salt

Pepper

Hot sauce

1 cup milk or heavy cream

Croutons (recipe follows, or you can just buy some.)

Instructions:

Mix the 3 tsp of water into 3 tsp of cornstarch and set aside.  In a saucepan, sauté the onion, garlic, and thyme in the butter until the onion is soft.  Add 1 cup of chicken broth and bring it to a boil.  Add 1 cup of beer, 6 oz cheddar cheese, and 6 oz melty cheese, and 1 tsp of paprika.  Add the salt and pepper to taste and a few dashes of your favorite hot sauce.  Reduce the heat to medium low, then whisk in 1 cup of milk or cream and the cornstarch mixture, and then stir until the cheese completely melts and the soup begins to thicken or bubble.  Ladle the soup into a bowl over your favorite croutons, and serve with the beer with which it was made.

The Croutons:

Ingredients:

1 large loaf or 2 small loaves day-old French or other bread (can be slightly stale)

Olive oil or butter

Garlic powder

Italian Seasoning

Instructions:

Preheat oven to 350 F.  Cut the loaves of bread into 1 inch cubes.  In a large bowl, put some olive oil or butter in the bottom and toss the bread in the olive oil to coat.  Then, sprinkle with garlic and seasonings, and toss again.  Repeat the sprinkling and tossing if you wish to strengthen the flavor, but taste them first.  You can always add more, but taking seasoning out is impossible.  Lay your croutons on a cookie sheet in a single layer and bake them for 15 minutes (tossing halfway through) or until they are golden brown.  Cool them.  You can store them in a plastic bag or covered container if you have extras.

Have a recipe you’d like to share with me?  I’d love to try it and write about it.  Send your recipe to stangebrewing at gmail dot com if you’d like it to be considered for posting, or if you’d just like me to try it.  If you don’t want it posted, let me know.  It’ll be our secret.

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Eric Weiler with a G & G at Lindbergh's

Weiler unveiled the drink – called the G & G – in Springfield at Lindberg’s on July 8. We were lucky enough to be in the neighborhood and looking to quench our thirst. With plans of a one-drink stop, that quickly changed after receiving a review of the new drink from Springfield Roller Girl Rusty Razorskates. Like Weiler, we were skeptical of the ingredients, but thought we’d check it out. The mint and ginger are muddled with honey, a combination which disguises that distinctive gin flavor while spending most of its time under a bed of rocks or floating freely in the glass. A lime garnish sets it off. (Note: Even with Weiler’s permission, I can’t just give away the whole recipe, because I don’t think anybody can duplicate the flavor, and that would be a tragedy.)

One sip and I felt like dancing. Weiler said the drink wouldn’t be available all the time – because of the preparation it requires – unless it receives enough demand (wink, wink).

I’ll stop gushing, maybe. But you should definitely make a trip to see Eric at Lindberg’s this weekend. Best drink in Springfield. Think you’ve found one better? We’ll see. Let us know what the G & G’s best competition is.

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