How did you spend YOUR 4th of July???
Did you BBQ with friends and family? I sure hope you didn’t get stuck working!! This year was the first in I can’t even tell you how long that I didn’t need to battle with my boss to get the evening off. *Contented Sigh* The joys of an office job.
The 4th of July is absolutely 110% my favorite holiday.
I know, I know. “What about Christmas, Jen?!”
Christmas is delightful, and it’s a super close second, but the 4th of July has the four F’s that I love ever-so-much.
What are the four F’s you ask??
I. EFFING. LOVE. FIREWORKS.
How did I spend my 4th of July, this year? I thought you’d never ask!!
I MADE BEER CAN CHICKEN! The one on the left is Benjamin and the one on the right is George. Hehehehe. Aren’t they cute?? They were delicious, I assure you. I was lucky enough to spend my holiday weekend with some great friends and some awesome food.
What you see above was my first ever attempt at beer can chicken, and I can’t lie to you, it was PERFECT! I was so happy with how they came out and it was SOOOOO easy to do!! I also made my Panzanella Salad with Basil Vinaigrette , Grilled Sweet Corn on the Cob, Ball Park Hot Dogs and a Strawberry & Blueberry Crisp. Melinda made her famous Apple Pie…here we are looking adorable and patriotic in our Harrisburg Senators shirts! [Speaking of patriotism – quick shoutout to my baby brother who’s in bootcamp right now, preparing himself to serve our country, and all of the soldiers out there. Now THAT’S American. My sincerest, most heartfelt “thank you” to each and every one of you.]
The day would have been perfectly American if we actually got to go to the Senators game. 8,000 other people thought it would be pretty American, too, so the evening didn’t go quite as planned…but it was still ever-so-delightful to watch the fireworks right on the riverfront.
Now, of course, I cannot leave you without sharing my beer can chicken recipe. So here it is, I urge you to try it! It may seem intimidating and everything…putting a beer can up a chicken bum and throwing it on the grill…but it seriously takes 10 minutes to prep everything and the rest happens all on it’s own!
- 1 whole chicken (4-5 lbs), giblets and such removed
- 1 can of beer (your choice)
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 1 bottle of your favorite barbeque sauce
*Note: This recipes requires indirect grilling. The methods are similar, but slightly different for charcoal and gas grills, so check out that link to learn more about it. Essentially, you’ll want a big ring of charcoal around your grill, get it nice and hot, and place a drip pan in the center. For some extra flavor, if you’re feelin crazy, toss some hickory wood chips [soaked in water for 30 minutes] on your prepared charcoal *
Begin by preheating your grill, using the indirect grilling method.
Rinse your chicken, inside and out, in running water. Pat dry thoroughly.
Mix together brown sugar, paprika, onion powder, garlic powder, cumin and black pepper in a small mixing bowl. (Now you have your rub!)
Sprinkle the rub on your chicken and spread it evenly, making sure your chicken is nice and coated. Don’t forget to sprinkle some on the inside, too.
Take your beer…and dump out (er…drink) half.
Sprinkle some rub into the can.
Place the chicken on top of the beer can, sticking the can up inside of the chicken’s cavity.
Place the chicken in the center of the grill, using the legs and can like a tripod to balance it.
Cover, and cook for 1 hour.
After one hour, remove the lid and baste with some of your favorite barbeque sauce. Replace the lid and cook 1 hour more.
You chicken is done when it’s reached an internal temperature of 165 degrees in the thickest part of the bird or when you pierce it between the leg and thigh and the juices run clear.
CAREFULLY remove from grill (you may need some assistance) let sit for ten minutes before cutting, serving and enjoying!