Beer-Can Chicken

ISBN: 9781523526215
Publication date: 01/06/2024

Revised, redesigned, and beautifully photographed, this updated classic from America's barbecue guru offers 50 recipes for the ultimate chicken grilling technique-on a beer can-plus brilliant recipes for birds off the can, perfect sides, and even desserts!
Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen. An essential addition to every grill jockey's library, Beer-Can Chicken presents foolproof recipes for the ultimate poultry grilling technique, plus the perfect sides and desserts-more than 50 recipes in all. The results? The perfect bird, crackly crisp, succulent within-the most flavourful chicken you've ever tasted. Beer-Can Tandoori with yogurt, warming spices, and of course, India's Kingfisher Lager. Sake Chicken with a wasabi-sesame rub. Truffled Chicken and Cousin Rob's Cajun Chicken. Other birds on the can: Root Beer Game Hens and Beer-Can Turkey (perched on a 32-ounce can of Foster's). \"Beerless birds\" (Ginger Ale Chicken, Black Cherry Soda Chicken), and birds cooked off the can in clever ways-like Stoned Chicken (grilled under a brick) and Welder's Chicken (wrapped in foil and turned with welder's gloves). Whether on a can, under a brick, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how wild the process, the results are always outstanding. Includes sides, desserts, and all new instructions for beer-canning on a pellet grill-with full-colour step-by-step and beauty photography throughout.
Biographical note

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.

Dimension: 228mm X 178mm
Author: RAICHLEN, STEVEN