SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

SANDRA’S BEER N’ HONEY PINEAPPLE SALSA

Another day at home

playing with ingredients in the kitchen,

and this pineapple salsa turned out

to being an absolute keeper
that I'll be serving with 
Alaska grilled halibut fillets...

Yields: 1 Cup

Prep: 15 Mins.

Marinate: 30 Minutes

INGREDIENTS

¼ cup Mexican beer 

--(I used Dos Equis)

1 tablespoon honey

1 (8 oz. can) pineapple rings, drained, and cut into small wedges

--(feel free to use fresh pineapple)

2 green onions, finely sliced 

--(use all white and green parts)

¼ cup red bell pepper, finely chopped

½ fresh jalapeno, cut lengthwise, seeds and ribs removed and finely chopped

2 tablespoons chopped fresh cilantro

--(a small handful)

1 tablespoon freshly squeezed lime juice

½ teaspoon fine-grain sea salt

METHOD

In a small non-reactive glass or ceramic bowl, whisk the beer and honey, and add the pineapple wedges; tossing to combine.  Refrigerate while preparing other ingredients for a minimum of 15 minutes.

Drain off and discard all but 2 tablespoons of marinade from bowl.  Add the green onions, red bell pepper, jalapeno, cilantro, lime juice, and sea salt; tossing all in bowl with pineapple to combine.  Refrigerate at least 30 minutes prior to serving over grilled halibut, salmon, ham, pork, or turkey. ~ Enjoy!

MOSCOW MULE COCKTAIL HOUR

This refreshing beverage was served 

to my husband sometime ago by a 

friend while on a trip to Fairbanks, Alaska. 

We recently made this cocktail 

while eating dinner and watching a 

Mariners game with an out-of-town 

guest here in Juneau.

(BTW: The recipe is listed directly on 

each Cock ‘n Bull Ginger Beer bottle.)

Servings: (4)
Prep: 5 Mins.

Posted: by Sandra

INGREDIENTS

6 ozs. (jiggers) vodka
2 fresh limes, halved crosswise and juiced, reserving 4 squeezed lime halves
Ice cubes
4 (12 oz.) chilled Cock ‘n Bull Ginger Beers
--(A bottled, non-alcoholic beverage found at Fred Meyer in the grocery section)

METHOD

In a glass pitcher, add all the ingredients and toss in the squeezed lime halves, give it a good stir, and pour into 4 glasses. – Enjoy!

SANDRA’S WHOLE-ROASTED SPICY BEER-CAN CHICKEN

Look for a whole chicken weighing 3 lbs.;
if larger, you may have trouble fitting
this tasty bird in your oven...

Serves (6)
Prep: 10 min |
Roast: 1 hour 10 min.

Posted by Sandra

INGREDIENTS

1 (3 lb.) whole, free-range organic chicken

***Rub
1 tablespoon brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground pepper
½ teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
--reserve 1 tablespoon for glaze

***Glaze
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 teaspoon sriracha sauce (or your preferred hot sauce)
1 tablespoon reserved rub

***Beer and spice 
1 (12 oz. can) of your favorite beer
2 bay leaves

METHOD

Preheat the oven to 375 degrees, and rearrange rack to lower shelf of oven.

Combine all the spice rub ingredients with a whisk in a small bowl, and reserve 1 tablespoon for the glaze, and set aside.

Combine all the glaze ingredients in a separate small bowl, including the 1 tablespoon of reserved spice rub, and set aside.

Remove (or drink) 1 cup of beer from can, then crumble and add 2 bay leaves to can. Punch a few additional holes on the top of can, and set aside.

Remove the giblets and neck from chicken, and use them to make gravy after simmering, or freeze for making stock later on.

Rinse the chicken and pat dry with paper towels; removing any visible excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing some spice rub between skin and meat. Massage the remaining spice rub over the skin and inside the cavities. Poke the skin all over with a sharp knife. Tuck the wings under the chicken. Holding chicken upright with the body cavity facing down, insert the beer can into cavity. Place the chicken in a roasting pan, and spread front legs forward to form a tripod to support the chicken upright (see photo). Brush with ¾ of glaze mixture, tent with tin foil, and bake for 40 minutes.

Dinner plated...

Increase oven temperature to 425 degrees, remove foil from chicken (save foil to tent while resting), brush with remaining glaze, and bake an additional 30 minutes, or until a thermometer inserted in the middle of the meaty part of thigh (not touching bone) registers 170 degrees.

Let chicken stand loosely tented with reserved foil for 10 minutes. Using tongs; twist, remove, and toss beer can. Place the roasted chicken on a cutting board, carve, and serve – Enjoy!

~~~~~~~~~~~~~~~~~~


Tip: I served this with smashed red potatoes, chicken giblet gravy, roasted asparagus, and Ménage à Trois California red wine.

MAX’S ALASKA WILD GAME DAY BEER CHILI

A to-die-for 'game day' chili 
to serve to family and friends...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/
cooking/]

Servings: (4)
Prep: 5 mins. |
Cook 1 hr.

INGREDIENTS:

1 lb. extra-lean venison burger (or moose, beef, buffalo, caribou, elk...)
½ red onion, diced
1 garlic clove, minced
½ large red bell pepper, diced
2 stalks of celery, diced
1 tablespoon chili powder
1 teaspoon chopped jalapeno pepper
¼ cup ketchup (Max swears by Heinz)
½ bottle beer, (Max uses Alaskan Amber) - Oh, and he just drinks the other half!
1 (14.5 oz. can) stewed tomatoes, undrained - broken up and/or smashed
1 (14.5 oz. can) chili beans, undrained (Max uses S&W)
2 tablespoons fresh parsley, chopped
Kosher salt and ground pepper, to taste

Garnish:
--Shredded cheddar cheese
--Dollops of sour cream
--Freshly chopped parsley

--*Prepared Sandra's Premium Cornbread...

Sandra's Premium Cornbread
Recipe

METHOD

In a large heavy-bottom skillet over medium-high heat, brown the burger. Add the onion, garlic, bell pepper, celery, and saute just until onions are translucent. Add the chili powder, jalapeno, ketchup, beer, and stewed tomatoes and bring to boil, and then reduce and let simmer, uncovered, for 20 minutes. [This is when he drinks the other half of beer.]

Add chili beans, parsley, and then continue simmering, covered with lid slightly ajar, for an additional 40 minutes.  Check seasonings, adding kosher salt and ground pepper, to taste.

(*Begin preparing cornbread 20 minutes before chili is due to be done, as it takes about 15 minutes to bake ;-)

Serve chili topped with shredded cheddar cheese, a dollop of sour cream, and freshly chopped parsley, with cornbread and butter along side ~ Don’t forget to grab a fresh beer. ~ Enjoy!

SANDRA'S ALASKAN BEER BATTERED MUSHROOMS with GRUYERE CHEESE

My husband and I had a similar appetizer 
at a local eatery
so I just had to replicate them, 
and these
Beer Battered Mushrooms 
with Gruyere turned out identically yummy...

Servings: (6)
Prep: 10 mins. |
Cook 10 to 15 mins.

Posted by Sandra

INGREDIENTS

Note: Allow mushrooms to come to room temperature for 30 minutes before cooking, as cold mushrooms tend to condensate upon removed from refrigerator.

2 lbs. medium button mushroom, stems intact, cleaned with a dry paper towel
--(batter does not stick to wet mushrooms, so do not rinse with water)
peanut oil, for frying
¼ cup gruyere cheese, grated (or swiss cheese)
1 teaspoon freshly chopped parsley

Local
Alaskan Brewing Company
'Alaskan Summer'
Ale

***Beer Batter:
2 cups all-purpose flour, sifted through a sieve
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian herb seasoning blend
1 bottle dark beer, cold (I use Alaskan Beer ;-)

---Serving options:
-Lemon wedges
-Ranch dressing, for dipping sauce
--(See recipe here: Ranch Dip or Dressing)

METHOD

Place a ovenproof serving platter in the oven at 275 degrees to warm.

Pour about 2 inches of oil into a deep fryer or electric skillet, and heat to 375 degrees.

Meanwhile, make the beer batter by sifting the flour and baking powder through a sieve into a medium bowl. Add the kosher salt, ground pepper, garlic and onion powders, paprika, italian seasoning, and beer, whisking until smooth.

Don’t over crowd the pan, and fry in batches. Begin by ‘lightly’ dipping dry mushrooms into batter, then carefully immerse into hot oil. Fry the mushrooms for a total of about 8 to 10 minutes, flipping half way through, until they are evenly golden brown. Drain the mushrooms on a paper-towel lined plate.

Meanwhile, remove the warmed serving platter from the oven, and turn the oven up to 350 degrees. Place hot mushrooms on warm platter and sprinkle with shredded gruyere cheese. Place in oven for a couple of minutes, just until cheese is slightly melted. Remove from oven, and warn guests that the platter is hot, sprinkle with parsley, and serve with lemon wedges, individual forks and plates, and small bowls filled with ranch dressing for dipping. Squeeze lemon over mushrooms, eat while hot. ~ Enjoy!


~~~~~~~~~~~~~~~~~~~~~~


Tip: Thinner batter makes for a lighter coating, and thicker batter makes for a heavier coating (all batter recipes may vary depending upon humidity in your area – so adjust to your liking by adding more beer to thin it, or more flour to thicken.) Also, this batter is very good for deep-frying onion rings and veggies, such as zucchini, broccoli, etc.

SANDRA'S ALASKA CORONARITAS (aka beer margaritas)

A very pleasing and refreshing beverage anytime of the year ~
I'm not a huge fan of the flavor of tequila, 
although I'm unable to detect its flavor
in these delectable Coronaritas...

Yields: (6 beverages--A Pitcher, or so...)
Prep: 10 Mins.

INGREDIENTS:

***Coronaritas:
1 (12. oz. bottle) of Corona Beer
12 ozs. of tequila
--(A quality brand)
1 (12 oz. can) of frozen limeade concentrate, thawed
1 (12 oz. can) of sprite
1 lime, cut in half
--(Reserve other ½ for rimming glass)
Ice cubes, enough for 6 glasses

***Rimming glass / garnish:
1 lime, cut into 8 slices, then cut a slit half way through each slice (for garnish)
and kosher salt (to rim glass)

METHOD:

Prepare 6 stemmed margarita glasses by running a half of a lime around rim of each. Pour kosher salt onto a flat saucer, and gently tap moistened rim of glass to coat. Fill each glass will ice cubes, and set aside.

***[For non-blended Coronaritas]:
Pour corona, tequila, limeade concentrate, and sprite into a large pitcher. Squeeze half a lime into pitcher mixture as well, and stir to combine. Pour Coronarita mixture equally among 6 prepared glasses, and garnish each with a slice of lime.

~~~~~~~~~~~~~~~~~~~~~~~~~

***[For blended Coronaritas...My preference ;-)]
Pour corona, tequila, limeade concentrate, and sprite into blender. Squeeze half a lime into pitcher mixture, as well as 3 cups of ice cubes, and puree to combine. Pour Coronarita mixture equally among 6 prepared glasses, and garnish each with a slice of lime. ~ Enjoy!

SANDRA'S INDIVIDUAL BEAN and VENISON SAUSAGE STEW

Servings: (6 individual ramekins)

Posted: by Sandra
Prep: 5 Mins. |
Cook: 30 Mins.

INGREDIENTS:

***Bean and venison sausage stew:
1 lb. ground venison sweet italian sausage
1 spanish onion, finely chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 cup beer, (I use Alaskan Amber), or dry white wine, or more broth
1 (14.5 oz. can) diced tomatoes, undrained
2 (14.5 oz. cans) of cannellini beans (white beans), drained and rinsed
3 tablespoons balsamic vinegar
Freshly ground pepper to taste

***Bread topping:
2 tablespoons butter, melted
¼ cup fresh parmesan cheese, grated
¼ cup seasoned breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley

--Prepared warm crispy bread or cornbread

METHOD:

***Prepare the bean stew:
In a large high-sided skillet, heat to medium-high heat.  Add the ground venison sausage, onion, and sauté until sausage is browned. Add the garlic and sauté for 30 seconds longer. Add the broth, beer, drained tomatoes and beans. Bring to a simmer, cover, and cook for 20 minutes. Smash half of the beans with a masher to create a creamy consistency.  Add the balsamic vinegar, and ground pepper, to taste; cooking, uncovered, for 3 minutes longer.

Preheat the broiler.

Transfer the stew evenly among six ovenproof ramekins.

***Prepare the topping:
In a small bowl, combine all the topping ingredients, and sprinkle evenly over the top of the stew in each ramekin. Place ramekins on baking sheet, and broil in the oven, just until the breadcrumbs are slightly browned, 2 to 3 minutes (watch carefully so the topping does not burn). - Enjoy!

SANDRA'S BEER BATTER HALIBUT and CHIPS

This is a go-to recipe of all time
that is a comfort food in our house
when we're lucky enough to have fresh halibut,
or frozen for that matter...

Servings: (4)
Prep: 10 mins. |
Bake/Fry: 30 mins.

Posted by Sandra

INGREDIENTS

***Baked Fries:
4 large russet potatoes, peeled
Kosher salt

***Beer Batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon old bay seasoning
1 bottle dark beer, cold (go with Alaskan Beer ;-)
--1-1/2 pounds halibut, cut into 1”x2” pieces

Cornstarch, for dredging
Peanut oil, for frying

--Serving options:
Malt vinegar
Lemon wedges
Tartar sauce (View recipe here: Tartar Sauce (Sweet or Dill) - Homemade)

METHOD

Heat oven to 400 degrees.

Slice the peeled potatoes into thin ½” wide fries (so they cook faster). Dry the fries thoroughly with paper towel.

Through a sieve over a medium sized bowl sift the flour, baking powder, salt, cayenne pepper, and old bay seasoning. Gently whisk in the beer just until the batter no longer has lumps.

Line a baking sheet with parchment paper (important as fries tend to stick otherwise). Place the dry, sliced uncooked fries into a large ziploc bag and coat with a couple teaspoons peanut oil, sprinkle with kosher salt, and close bag and toss to coat. Spread the coated fries on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, turn the fries over.

Meanwhile, (10 minutes before fries are done), heat the peanut oil in an electric skillet to 350 degrees (or a dutch oven, using a thermometer). Don’t over crowd the pan, and begin by ‘lightly’ dredging fish strips in cornstarch (shaking off any excess), and dip into batter, then carefully immerse into hot oil. When golden brown (about 2 to 3 minutes), turn fish over and cook until golden on other side, about 2 to 3 minutes longer. Drain the fish on a paper-towel lined plate, sprinkle with kosher salt while hot.

Remove fries from oven, sprinkle with kosher salt while hot. Add to large platter with the deep-fried halibut, and serve with a slight drizzle of malt vinegar, squeezed lemon wedges, tartar sauce for dipping, and coleslaw as a side.

SANDRA'S SUCCULENT COCONUT SHRIMP with a TANGY DIPPING SAUCE

A beautiful and tasty explosion of flavors
that will leave you oh so satisfied...

Servings (4)
Prep: 15 Mins. |
Stand time: 30 |
Cook: 4 Mins.

Posted: By Sandra

INGREDIENTS

***Shrimp:
24 medium shrimp, shelled (leaving tails intact), and de-veined

***Beer Batter
1 egg, beaten
1-1/2 teaspoons baking powder
2/3 cup Alaskan Summer Ale (or another medium-bodied beer)
1/2 cup all-purpose flour

***Dredging:
1/4 cup all-purpose flour
2 cups flaked coconut, chopped finer

3 cups peanut oil for frying (has a higher smoking point)

***Tangy Dipping Sauce:
½ cup orange marmalade
¼ cup dijon mustard
¼ cup honey
4 drops sriracha sauce (or tabasco)

METHOD

In a small bowl, make dipping sauce, and set aside.

Local Alaskan Summer Ale

In medium bowl, add egg, ½-cup flour, beer, and baking powder and whisk to combine. Place 1/4-cup flour in a separate small, flat dish. Also, finely chop coconut, and place in another separate small, flat dish.

Preheat warming oven to 175 degrees, and place pie plate inside.

While holding shrimp by tail, dredge in flour, and shake off excess. Dip in beer batter; allow excess to drip off. Roll shrimp in finely chopped coconut, and place on a baking sheet lined with wax paper. Refrigerate coated shrimp for 30 minutes.

Meanwhile, heat oil in electric skillet to 350 degrees (or in a dutch oven using a cooking thermometer). Cook in batches, so you don’t overcrowd them. Fry shrimp in batches only for a total of 4 minutes; turning once with tongs after 2 minutes. Remove shrimp to drain on a paper towel lined plate. Transfer batches of fried shrimp to warm pie plate in oven. Continue frying shrimp until done.

Serve warm coconut shrimp with the tangy dipping sauce, along with a couple of beers, i.e., local Alaskan Summer Ale ~ Enjoy!


~~~~~~~~~~~~
Tip: If using larger prawns, you might consider doubling the recipe.

MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW

Max often prepares this rustic and comforting stew 
during hunting trips for his buddies, 
on our F/V Chelsey for deckhands,
and at home for us.  
It's nothing short of incredible...

Servings (4)
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time

INGREDIENTS

· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped

METHOD

Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.

Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.

Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!

SANDRA'S BEER BREAD topped with CHEDDAR CHEESE AND GREEN CHILIES

No kneading or rising required 
for such a delightful bread...

This particular photograph 
I found featured on 9-17-12 at 
"World of Beer"
http://www.worldofbeer.co.za/news/
entry/cooking-with-beer-beer-bread

Yields: (1 loaf)
Prep: 3 minutes
Bake: 1 hour

SIFT - Dry Ingredients:
- 3 cups all-purpose flour, (not self-rising)
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 1/4 cup sugar

Wet Ingredients:
- 1 (12 ounce) can/bottle of unopened beer brought to room temp. (Alaskan Pale Ale is best!)
- 1/4 cup melted butter

METHOD

Preheat oven to 375 degrees. Melt the butter for 40 seconds in the microwave, and set aside to cool to room temperature

Sift using fine-mesh sieve sift all the dry ingredients into a large bowl by tapping side.
[IMPORTANT: Don’t skip this step!]

Pour the beer in folding and drawing the spoon through the batter to gently mix in the dry ingredients. [It is very important to not stir in a circular motion while adding the beer just to moisten, (as you do not want it to form into a “globby ball.”)

Pour into a 9” x 5” loaf pan sprayed with oil, and place over a foil-lined baking sheet for easy clean up. Very lightly smooth the top with a teaspoon dipped in the melted butter (do not press the bread dough down though.) Pour remaining melted butter over mixture.

Bake 50 mins. to 1 hour (when lightly thumped it sounds hollow, not a thud). Remove loaf from pan and place on its side to cooling rack, and cover with a tea towel, letting it cool for at least 15 minutes.

---(Note: This is optional - I added a small can, drained, of chopped green chilis + 1/2 cup of shredded cheddar cheese during the last 5 mins. of  baking pictured in the above loaf.)---

The final result should be hearty, slightly dense, and a very moist and tasteful loaf of bread.

~~~~~~~~~~~~~~~~~~~
TIP: If using non-alcoholic beer, please add a packet of dry Active Dry Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get proper rise.

SANDRA'S SUCCULENT GRILLED BEER CAN CHICKEN

Once you grill these chickens, you'll
have so many options of making
additional recipes on my site,
just search "chicken"
on the "home" page...

Serves (6)
Prep: 10 min |
Grill: 1 hour 20 min.

Posted: by Sandra

INGREDIENTS

Look for a whole chicken
weighing 3 to 3-1/2 pounds;
if larger, you may have trouble
fitting the lid on the grill.

2 (3-to 3-1/2-pound) whole chickens

***Rub
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper



***Glaze
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon hot sauce

***Additions
2 (12-ounce) cans beer
4 bay leaves
1 (13-by-9-inch) disposable aluminum-roasting pan (if using charcoal)
4 cups wood chips, soaked, drained and sealed in a foil packet

METHOD

FOR THE RUB AND CHICKEN

Combine sugar, paprika, salt, pepper and cayenne in a bowl. Measure out and reserve 1 tablespoon of the spice rub for the glaze. Pat the chickens dry with paper towels, and loosen the skin covering the breasts and thighs by sliding your fingers between the skin and the meat. Massage the spice rub on the skin, under the skin and inside the cavity. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs of each chicken.

FOR THE GLAZE AND BEER

Combine the sugar, ketchup, vinegar, hot sauce, reserved tablespoon spice rub and 2 tablespoons of the beer in a bowl. Remove (or drink) 1 cup more beer from each can, then add 2 bay leaves, crumbled, to each can. Punch additional holes in the top of each can.

FOR A CHARCOAL GRILL

Open the bottom grill vents halfway and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes = 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Place the wood chip packet on top of one of the coal piles. Set the cooking grate in place, cover, and open the top lid vents halfway. Heat the grill until hot and the wood chips start to smoke heavily, about 5 minutes.

Clean and oil the cooking grate. Place the chickens, upright on the cans, on the grill (in the center on the grill if using charcoal). Cover (positioning the lid vents over the chicken if using charcoal) and cook until the skin is well-browned and very crisp, 40 to 60 minutes.

Brush the chickens with the glaze mid-way through grilling, and continue to cook, covered, until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, about 20 minutes longer.

Wearing oven mitts or using a wad of paper towels, transfer the chickens (still on their cans) from the grill to a carving board, tent loosely with foil, and let rest for 10 minutes. Working with one chicken at a time, hold the base of the can with an oven mitt or a wad of paper towels, insert a pair of tongs into the neck cavity of the chickens, and pull the chickens off the cans. Carve the chickens and serve. - Enjoy!