Beer Can Chicken

One of my favorite easy cooks.  The name of this just sounds cool.  The whole idea is that beer gets to boiling and steams the meat from the inside out, while the heat from the grill is cooking from the outside.  I've been told you can use wine as well, however I have never tried it....maybe next time.

• Get one whole chicken, remove insides, rinse off and pat dry
• Apply olive oil and rub
• Get a can of beer, drink half of it and insert it in your 'beer can chicken holder'
• You can also put rub in the beer which helps a lot
• Set chicken on beer where the whole can is literally inside of the body cavity of the bird
• Pull when internal temp reaches about 160, usually takes about an hour cooking in the 400 degree range.

*Using a drip pan can be helpful, lined with foil for easy clean up.  Toss the can and foil, clean off the wire can holder and you're done!

Here is a picture of the chicken after I pulled it off the can:

How to Cook Gulf Shrimp Pizza on a Gas Grill

This pizza is a version of a pizza we had at a place called Cobalt in Orange Beach, Alabama.  This recipe is done on direct heat, directly on the grate, and not (necessarily) using a stone.

The Prep:

• Get the shrimp cooking on the stove in a pan
• In a different pan, get the onions and mushrooms cooking, season to your taste
• Fire up the fire to a little over medium on gas or 350-400 range
• Roll out the dough into the desired size and shape
• Brush ONE side with Olive Oil
• Put the dough on the grill OIL SIDE DOWN (this is tricky because it will likely flop down awkwardly, doesn't have to be perfect, you can try to straighten it out if you really messed it up)
• Close lid and cook for 1-2 minutes, (literally)
• Pull dough when crust starts to brown and hold it's own shape.

Most people say to, flip it over and start adding toppings, leaving the dough on the grill the whole time.  I pull it off completely, take it inside, flip it over and add toppings to the ORIGINAL OIL SIDE (the side you just cooked on), then return it to the grill.  (You do not need to add oil to the other side.)

The Toppings (the order is important to follow):

1. Lay a red sauce down first and spread it out with a spoon.  You don't need a ton of sauce, it's probably less than you think if you've never done it before.  You just want a thin layer and it doesn't have to be perfect, it will even out while cooking.
2. Add the cut up cooked shrimp from pan
3. Add the onion/mushroom mix from the pan
4. Add sliced jalapenos, avocados, roma tomatoes 
5. Package of goat cheese crumbled/smeared on the pizza (8 ounce)
6. Maybe a half cup of mozarella shredded cheese to fill in the gaps the goat cheese doesn't cover

Return pizza to grill for final stage of cooking.  I usually drop the temperature slowly throughout the final stages because you're walking a fine line between burning the crust and not melting the cheese.  Usually cook for another 5 minutes.

TIP:  Sometimes I introduce a pizza stone in the last part of the cook.  I will return it to the grill on a stone and let that cook for a few minutes, which really protects the crust.  Then after about 5 minutes, I pull the stone out from under the pizza and let it cook more directly on the grate for another couple of minutes which makes the crust crispy.  This is purely optional, but I've had good results with this method, just make sure the temp is not too high or you can crack your stone.

You can also cook directly on stone using Big Green Egg at 500 degrees for about 10 minutes.

Pineapple Infused Martini- Double Black Diamond

These are inspired by Firebird's Double Black Diamond Martini except these are better, easier and cheaper.  Firebirds actually adds pineapple flavored vodka to their mix per a bartender.  I have no idea why.

In this method, over time the straight vodka is simply infused by the pineapple, and vice versa.  What you wind up with is a dangerous martini that is pretty much straight vodka, but tastes like pineapple juice.

Ingredients:

1. Pineapples
2. Vodka

Obviously, the better vodka you use, the better they will be, but you don't have to go real expensive to get good taste.  I used Absolute, which is middle shelf and they are fantastic.  Simply cut the pineapples and put them in an air tight container with vodka.  As shown, I slice them in this fancy beverage dispenser and make it look nice.  I've also cut them into squares and stored them in a mason jar.  Both work the same.  The more surface area on the pineapples, the quicker the infusing.

The time you allow for infusion is up to you and is a fun experiment.  Anytime after about 24 hours, you can drink them and they are very good...but not as good as a waiting a week.  I've seen some recipes that are very convinced there is a specific day they will be the best.  One website I was reading says it "HAS" to be ten days.  I've tried it at 9, 10, 12 days and haven't tasted much of a difference.  The longer the better up to a couple of weeks.  Seems like somewhere in the neighborhood of 10-20 days is ideal.  It does not require refrigeration.  

I'm not sure how long they are good for because it's never lasted longer than 3 weeks around my house.

Famous CB Guacamole

1. Avocados (2-4)
2. Minced garlic (2 tsp)
3. Olive Oil (2 tsp)
4. Tomato (diced- half of one)
5. Chopped Onion (1/4-1/2 cup)
6. Diced Jalapenos (one large)
7. Cracked Black Pepper (season to your taste on these last few)
8. Kosher Salt
9. Cheyenne Pepper
10. Cilantro
11. Lime juice (about 1 lime)

Mix together briefly and let chill in fridge for 30+ minutes.  I like chunky guac so I don't stir it together too much.  All measurements are approx because I never measure.

Pork Shoulder Rub

Chris Lilly's recipe I am told:

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Pork Injection

I believe I got this off a forum that said it was Chris Lilly's six time championship injection:

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

Continue to stir it up real good throughout the process, the sugar tends to settle.

Goat Cheese Marinara

This works best in a short dish that is small to medium sized and safe for oven cooking.

1. Put an 8-16 ounce slab of goat cheese in the dish.
2. Pour marinara sauce all around to fill up the dish to the desired level.  This usually almost completely covers the cheese.
3. Stick in oven for 15-20 minutes on 350.
4. Toast your favorite bread and tear in to bite size pieces.

Dip the pieces of bread, getting a little goat cheese and a lot of marinara on each bite.