Pap and I love movies! All kinds of movies. Classics, sci-fi, thrillers, action-adventure, and comedies. And we especially love to go the theater, snuggle in the dark, share a box of popcorn, and become absorbed in a good story.
Well the first of the May Movie Mania starts this weekend with Origins. And I can hardly wait. Because, Wolverine, how fab-o you look. Especially when you're angry. What kind of food could I possibly tempt you with? Cookies, tarts, cream puffs, or cakes probably aren't your cup of tea. A rare steak is definitely more to your liking but any duffous can grill a steak. How about some moist succulent smoked chicken? Yes, I think that could win you over. Just be careful licking the sauce from those lethal fingers.
adapted from Smoke & Spice by Cheryl Alters Jamison and Bill Jamison
Ingredients for Wild Willy's Number One-derful Rub:
6 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons salt
2 tablespoons sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Injection Liquid:
12 ounces beer
1/4 cup oil, preferably canola or corn
1/4 cup cider or white vinegar
2 teaspoons Wild Willy's Number One-derful Rub
Two 3 & 1/2-pound whole chickens
Ingredients for Throne Mop:
12 ounces beer
1 cup chicken stock
1/2 cup water
1/4 cup oil, preferably canola or corn
1 tablespoon Wild Willy's Number One-derful Rub
Two 12-ounce cans of beer (no bottles please)
1/2 medium onion, chopped
1/4 cup cider or white vinegar
4 garlic cloves, minced
The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.
With a kitchen syringe, inject about 1/2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.
Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees.
Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes.
While you wait, open the 2 beer cans and drink half and only half of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic, and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright on their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.
If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.
Transfer the chicken to the smoker. Cook for 3 & 1/2 to 4 hours, mopping every 30 minutes in a wood-burning pit, or as appropriate in your style of smoker. When the chickens are done, their legs will move freely and internal temperature should be 180 to 185 degrees.
Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.
Well the first of the May Movie Mania starts this weekend with Origins. And I can hardly wait. Because, Wolverine, how fab-o you look. Especially when you're angry. What kind of food could I possibly tempt you with? Cookies, tarts, cream puffs, or cakes probably aren't your cup of tea. A rare steak is definitely more to your liking but any duffous can grill a steak. How about some moist succulent smoked chicken? Yes, I think that could win you over. Just be careful licking the sauce from those lethal fingers.
adapted from Smoke & Spice by Cheryl Alters Jamison and Bill Jamison
Ingredients for Wild Willy's Number One-derful Rub:
6 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons salt
2 tablespoons sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Injection Liquid:
12 ounces beer
1/4 cup oil, preferably canola or corn
1/4 cup cider or white vinegar
2 teaspoons Wild Willy's Number One-derful Rub
Two 3 & 1/2-pound whole chickens
Ingredients for Throne Mop:
12 ounces beer
1 cup chicken stock
1/2 cup water
1/4 cup oil, preferably canola or corn
1 tablespoon Wild Willy's Number One-derful Rub
Two 12-ounce cans of beer (no bottles please)
1/2 medium onion, chopped
1/4 cup cider or white vinegar
4 garlic cloves, minced
The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.
With a kitchen syringe, inject about 1/2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.
Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees.
Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes.
While you wait, open the 2 beer cans and drink half and only half of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic, and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright on their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.
If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.
Transfer the chicken to the smoker. Cook for 3 & 1/2 to 4 hours, mopping every 30 minutes in a wood-burning pit, or as appropriate in your style of smoker. When the chickens are done, their legs will move freely and internal temperature should be 180 to 185 degrees.
Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.
1 comments:
Chicken on a throne... I love it!
That rub sounds wonderful.
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