Not much to write about here lately. Mr. Squash and I are in a sort of "summer puttering around" mode. Nothing too exciting, yet nothing too boring! Our fishing adventure a while back turned out to be a non-fishing adventure. The river was still too high and muddy because of all the rain we had in June. Also, the river bank is brushy and thick which doesn't lend to very good casting.
I thought I'd do some more cooking posts just to spice things up!
How does this look? Juicy and tender Beer-can Chicken with Roasted Veggies!
We got a new cooking gadget recently from one of my favorite catalogs, Williams-Sonoma. It's a vertical chicken roaster. If you watch any of the cooking shows you've probably seen a lot of grill chefs place a whole chicken over an open, full can of beer. This gadget makes it much easier in my opinion. Here's how you do it...
Clean and wash a whole 4-5 pound chicken, pat dry with paper towels. Rub about 2 Tblsp olive oil over entire chicken then salt and pepper the bird. Set aside while you prepare the veggies.
Wash and remove seeds from one red and one yellow bell pepper. Slice both vertically into 1/4" thick slices. Peel and half a whole onion (I chose to use a local Walla Walla Sweet onion, but you can also use a red onion) and cut into 1/4" slices. Places in a bowl with about 2 Tblsp olive oil and salt and pepper to taste. Mix well.
Place 1 cup of beer in center of your chicken roaster. Any beer will do. We don't drink so we just found an inexpensive single can of beer at the grocery store.
Set your grill up for indirect heating. Place Mr. Chicken over the beer holder, legs down and onto the grill. Oh, the indignity of it all for poor Mr. Chicken!
Add your veggies around the sides (you can see that I added some quartered red potatoes at the last minute) and begin roasting with the lid on. Baste the bird every 15-20 minutes with your choice of bottled BBQ sauce. We used a local sauce that we love.
Maintain the heat of the grill between 350 and 450F.
You might not want to do what I did - barbecue when it is 94 degrees outside! It actually got to 95 a bit later. At least we aren't suffering the humidity of the folks on the east coast!
Remove from the grill when the internal temp is 170 degrees F. You can see the top is a bit browned here, which is because Mr. Chicken was so large he touched the top of the inside of the grill! (I'll go smaller next time). The good news is it didn't affect the meat at all. Remove the veggies and chicken from the roaster. Allow the chicken to sit at room temp for about 10 minutes before carving.
The chicken was moist, tender, and oh, so deeeelicious! And the veggies were to die for!
What's for dessert, you say? How about Crunchy Blueberry Tart from Marie over at the English Kitchen! I've been making lots and lots of her desserts which are always so yummy! Our blueberry crop is beginning to come on quite strong, so you may be seeing a lot of blueberry recipes here in the near future!
Serve with a bit of Greek Vanilla Yogurt and you have a meal made in heaven!