Beer Can Chicken with Veggies

This feature is an American favorite beer can chicken.  In its most basic form you just pop a top on a beer,  shove it up inside a chicken and cook on indirect heat.  That is basically what I have done here.

Ingredients:

• 4-5 lb chicken (It needs to fit under the lid of the kettle.  No longer than 9")
• beer in can
• 2 sticks of butter unsalted
• 2-3 cloves garlic
• small red potatoes
• carrots
• corn on the cob

Directions:

1. Mix up the basting sauce.  Add 2 sticks butter, chopped garlic and 1/2 beer to a aluminum cup that can sit on the grill.  Place on the grill to melt to the butter while heating up.
2. Light up your chimney and once coals are going use Weber charcoal baskets or set coals to one side for indirect heat.
3. Close bottom vent of grill to about 1/8 way open and get grill to 300-325°.
4. Prep the chicken by taking the bag of inner organs out and putting a small potato in the neck hole.
5. Shove a 1/2-3/4 full can of beer into the chicken and place in center of grill.  If using a holder you can take a grilling basket and place in the center.  Fill this with small red potatoes, carrots and corn on the cob.  Baste it with the sauce. 
6. Baste the chicken every 20-25 minutes.
7. After 45-50 check the internal temp of the chicken.  Stick your probe into the breast.  When it reads 180-185° it is done.  Should take about 1.5 hours.

  Once removed from grill carve up as usual.  Enjoy!

Potato Pancakes with Bratwurst

So the feature here is potato pancakes made on the grill in a cast iron skillet.  The grill just provides a heat source so they can also be done inside on the stove if needed.  My reason for doing them on the grill is since the grill is being used for the brats why not do the whole meal on the grill.  First and foremost here is the recipe for the potato pancakes:

Ingredients:

• 3 cups shredded yellow potatoes
• 1/4 cup shredded white onion
• 1/4 cup flour
• 1/4 cup milk
• 2 large eggs
• 3/4 tspn salt
• 1/4 tspn pepper

Directions:

1. Start a full chimney of charcoal.
2. Start shredding potato and onion and measure out ingredients.
3. Once coals have started spread out in center of grill and start letting the coals heat the grate.
4. Mix all ingredients in bowl and put in fridge til ready for the grill.
5. Additionally chop up 1/4 to 1/2 a onion to saute on the grill.  Remember to oil the pan before adding the onions.
6. Put a small skillet with onions just on the side of direct heat.  Put brats on direct heat to get a good seer.  Seer about 2-3 minutes a side then move to the outside of grill on indirect heat for the rest of the cook.
   
7. Place at least a 8" CI skillet over direct heat.  Add some oil and let it coat the bottom of the pan.  To test when it is fully heated up, put a drop of water on the skillet.  If it dances and pops the pan is ready.  If it just sits there or sizzles it is close.
8. Put one spoonful of potato pancake batter in the center of the skillet.  Spread it out until it is about 4-5 inches round.
9. Taking your spatula and lift up a side and look for a nice golden brown.  See pictures blow.  At this point flip and let it cook till the other side looks like the first.
10. Once all pancakes are cooked it is time to take everything off the grill and plate it.

Some tips to remember. Even though the brats are on indirect heat while you are making the pancakes don't forget to flip them around. Look at the outside of them to see how done they are. If they burst open they are way done. Don't forget to stir up the onions as they cook. You want to saute them and not burn them, move the skillet to indirect heat if they start looking overdone.

Grilled Garlic Shrimp with Herbs

Here is a recipe for grilled garlic shrimp with herbs.

Ingredients:

• 1 lb of 21/25 count shrimp
• 1 teaspoon paprika
• 2 large cloves fresh sliced garlic
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh squeezed lemon juice
• 2 tablespoons olive oil (extra virgin preferred)
• 1/2 teaspoon fresh ground pepper corn blend
• 1 tablespoon brown sugar

Directions:

1. Make the marinade by combining the paprika, garlic, Italian seasoning, lemon juice, olive oil, ground peppercorn blend and brown sugar.
2. Peel and deveine the shrimp leaving the tails on.
3. In a bowl combine the shrimp and marinade.  Coat all the shrimp and then put in fridge for 20-30 minutes.
4. Start your charcoal chimney and while the coals are heating up soak some bamboo skewers in water.
5. When the coals are ready spread them out on one side of the grill and place your grate on the grill.  Let it heat up.
6. While the grill grate is heating, take your shrimp out of the fridge.  Put 3-4 shrimp on each skewer.  Put the skewer through the tail and then through the body.  See finished picture below.  On a 10" skewer you should get about 4 shrimp.
7. Put skewers on direct heat for 2-3 minutes a side.  Shrimp are done when they turn opaque.

1 lb of shrimp should make 5-6 skewers.  Makes a excellent addition to a fine Porterhouse or T-bone steak.  Some sauteed mushrooms and onions and you have a nice surf and turf.  Enjoy!