Beer Can Chicken

On July 21, 2015, in Recipes, by Chris Baccus
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This is a bit of a lowbrow dish for  a sustainable food blog, but who cares. It’s chicken and beer and that is a fine combination any time for me.  Plus beer can chicken makes for an easy effort dish after work, provided you have enough time to wait for it to finish cooking. Note it takes a good 1 1/2 to 2 hours for the chicken to be ready in 375 degree grill.

I can home the other night ready to make it and realized after dealing with LA traffic and arriving home at 6:30 that I needed a backup plan for that night’s dinner, but I would still make the beer can chicken and chop it up for the following night.  That worked well for me; though, when the chicken came out of the grill just before 9pm (I didn’t get in there until a little after 7pm) I fought not to eat the whole thing.  An internal struggle that wasn’t helped by my vegan meal I served at 7:30 that night.

Here was this perfectly roasted chicken, funny looking as it is standing on its legs, smelling incredible with the beer aroma and bbq spice rub a golden brown. Thankfully, I decided to only try a few bites and save the rest for the next evening.

This is a pretty simple dish any level of cook can accomplish, which is probably why it is so popular.

Beer Can Chicken
Serves 4

4 lb chicken whole fryer
1 can of beer, drink half and reserve the other half for cooking
1/2 cup of your favorite bbq dry rub
2 tablesppons olive oil
salt & pepper

Heat grill.  I have a thermometer on my Weber grill that was heated to 375 degrees when I made this. It took about a hour and 45 minutes to cook. You’ll want to use a meat thermometer and place it in the breast meat. When it reaches between 160-165 degrees it is ready. Grill or oven times may vary which is while you’ll need a meat thermometer.

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Open beer can and drink half of the beer.  Optional: Cut the can in half using kitchen shears this will help get more flavoring during cooking.  Place the beer can inside a chicken roast stand.  I use the following stand, but there are others that are just as good.

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Rub olive oil over chicken and salt and pepper.  Take your favorite chicken bbq spice rub and rub into the chicken, covering the whole chicken. Use more or less rub as you need it.  Place chicken on chicken roast rack with beer can under open main cavity. Put foil around the ends of the chicken legs so they will not burn.

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Place chicken with rack and beer can on grill or in oven and cook until meat thermometer reaches 160 degrees. Remove chicken discarding beer can and remove foil then serve with your favorite sides or pull meat to use in a sandwich.

Enjoy!

 

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The Pioneer Woman’s Pot Roast

On December 31, 2014, in Recipes, by Chris Baccus
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Christmas Day is a perfect day for a pot roast and especially one I have had on my short list for most of 2014. I loved the simplicity of The Pioneer Woman’s Pot Roast recipe I had ran across searching Pinterest one day. I added some potatoes to it since I like a little more than just carrots and onions. I simply cook potatoes in a small saucepan for 10 minutes in boiling water and add it to the dutch oven in the last 30 minutes before the recipe is done.

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I followed the rest of the recipe as stated on The Pioneer Woman’s blog. You definitely want to use fresh herbs for this one, so don’t forget to pick some up at the market.

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The combination of red wine and beef stock makes a beautiful gravy. This is a perfect pot roast and pretty hard to screw up. Good luck and Happy New Year!

Full Recipe: [Perfect Pot Roast]

 

 

 

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Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

This is my now my official submission to theSousVide Supreme BBQ Recipe Challenge! Please visit the link and vote for me before July 7th! Each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com!

My time with the SousVide Supreme is coming to an end soon.  It’s been an creative addition to the kitchen and there is a lot I’d still like to experiment with as I continue to see how it bests fits into our home cooking routine.  Two of its best qualities are exemplified in this recipe.

  1. It makes cooking a roast easy while maintaining it’s tenderness.
  2. The time span for when it is ready to eat makes it simple and flexible for cooking a great meal after work.

The second reason is one of my favorite things about sous-vide cooking.  In this case, the tri-tip roast can be left in the water bath for 8-24 hours. Think about that.  If the day at work runs a couple hours long like mine did last Thursday, no worries. Come home and remove it from the SousVide Supreme and make a quick cream sauce that takes 5 minutes.  Dinner served (though my mashed potatoes took a good 12 minutes. So not quite that fast.)

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Looks pretty nice too on the counter.

This recipe was also the first time I used my smoker in conjunction with the SousVide Supreme.  I was a bit concerned that only 2 hours in the smoker wouldn’t add that much smoke flavor to the roast.  Fortunately, my concern was unwarranted as the roast had a great smoky flavor that added to the rich mushroom brandy sauce.

Note: I’d recommend any hearty mushrooms for this sauce. Morels would’ve been great too or even portobello. A strong flavor mushroom combined with the smoked meat is a bit odd at first, because its something unusual. Good thing it is a good unusual. 

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Chanterelle mushrooms were a great find at the Farmers’ Market

I believe the secret to keeping the smoke flavor in the meat is to quickly remove it from the smoker and into a vacuum sealed bag.  If you want more of a smoked flavor, you could put the meat in the freezer for a hour or two before placing it in the smoker. This way you can add another 30 or 45 minutes to the cooking time in the smoker. Just be careful not to totally freeze the meat.

Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

Serves 4

2 lb tri-tip roast

Rub

1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper

Sauce

3/4 cup heavy cream
3 tablespoons butter
1/4 cup Brandy
1/2 cup Chanterelle mushrooms, course chop
1 garlic clove, diced
1 shallot, diced
1 tablespoon fresh italian parsley, finely chopped

The night before mix the ingredients to make the rub and coat the tri-tip roast.  Then cover in dish with cellophane and place in the refrigerator overnight.

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Into the smoker the rubbed tri-tip goes.

Early the next morning prepare your smoker by getting it to a steady 220 degree temperature. Place the tri-tip roast into the smoker and cook it for 2 hours at 220 degrees.  When done, remove it from the smoker and quickly place the roast into a plastic bag. Vacuum seal the roast and submerge into a SousVide Supreme cooker.

Set the SousVide Supreme to 140 degrees and let it cook for anytime between 8-12 hours.

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Time is of essence. Quickly seal after removing from smoker.

Start making the sauce by placing 2 tablespoons of butter into a sauté pan. Add the garlic and shallot and sauté for about 3 minutes to soften on medium-high heat.  Add the Brandy and let it reduce by half.  Then add the Chanterelle mushrooms and sauté for another 2-3 minutes letting the mushrooms soften. Add the heavy cream and salt and pepper.  Let the cream come to a boil then reduce the heat to medium-low and watch to not burn the sauce. It’s best to keep moving the pan to let the flavors blend and to reduce too much boiling of the cream.

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Brandy, mushrooms, cream and butter. One of my favorite combinations.

Once the sauce is ready add the last tablespoon of butter just before serving, remove the tri-tip roast from the SousVide Supreme and remove from the vacuum sealed pack.  Slice the roast against the grain into 1/2 inch slices. Arrange the meat on the plate.

Finally with the sauce add the chopped parsley and 1 tablespoon of butter.  Let the butter melt into the sauce and stir. Serve the sauce with the roast and any sides.


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

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Crock Pot: Pot Roast

On January 15, 2012, in Recipes, by Chris Baccus
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We had a lot of running around to do Saturday after I spent most of the week away from home at the Consumer Electronics Show. While I enjoy shows like CES and trying some new places, including a gas station taco shop in Vegas, I couldn’t wait to get home and back to cooking my own food. Five days of dinning out is miserable in Vegas. Honestly, I’ve never had a great meal there, with the celebrity chef restaurants always being the most disappointing.

Wanting something easy and ready after all the errands makes the crock pot the perfect solution. Plus I had a beautiful Top Sirloin Roast from Burgundy Pasture Beef.

My roast was only a 1 pound roast. I followed the exact ingredients here since I wanted a healthy amount of vegetables and plenty of sauce. Only adjustment is I cooked the roast for 8 hours on low instead of 10.

The following recipe is adapted from a Martha Stewart recipe.

Pot Roast

6 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
1 beef chuck roast (3 pounds), trimmed of excess fat
1/2 cup red wine
1/2 cup beef broth
1 diced garlic clove
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
1 teaspoon dried thyme
Salt and pepper to taste

In a slow cooker, stir together cornstarch, broth, wine, thyme, garlic, and Worcestershire sauce until smooth. Add carrots and onions; season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables.

Cover; cook on high, 6 hours (or on low, 10 hours.)

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Yankee Beef Pot Roast

On October 3, 2011, in Recipes, by Chris Baccus
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A simple pot roast for football Sunday

It’s football Sunday and with the Detroit Lions facing the Dallas Cowboys, it was going to be a day of sports and it was time for something basic. Something manly. Something like meat and potatoes. So I thawed a boneless beef chuck roast I bought on my last trip to Burgundy Pasture Beef Ranch and diced some vegetables.

Yankee Beef Pot Roast

Serves 4

1 boneless beef chuck shoulder pot roast (about 2 1/2 lbs)
1/2 cup all-purpose flour
1 tsp black pepper
1 tablespoon olive oil
3 cups beef broth
1 cup dry red wine
2 1/2 teaspoons dried thyme
2 potatoes, medium size cut into 1 inch cubes
1 onion, cut into 1 inch pieces
3 stalks celery, cut into bite-size pieces
2 large carrots, cut into 1/2 inch rounds

Combine 1/4 cup flour, salt and pepper in a 1 gallon freezer bag, placing beef into bag. Seal and shake to coat. Meanwhile heat oil in a stock pot over medium-high heat. Place beef into stock pot and brown evenly.

Remove the chuck roast after browning

Remove beef from pot and deg-laze with red wine. Scrape up beef bits and then add beef stock, thyme and remaining flour. Whisk to combine and return beef to pot. Let it come to a boil and then reduce heat to a simmer. Cover stock pot and cook for 2 hours.

Add the vegetables to pan and then simmer covered

Add vegetables after the 2 hour simmer. Continue simmering for 45 minutes or until vegetables and pot roast are fork tender.

Serve with fresh bread.

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Restaurant Style Prime Rib Roast

On November 29, 2009, in Recipes, by Chris Baccus
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I was at Trader Joe’s rummaging through the packaged meats when I ran across a Prime Rib Roast. Never having made one I immediately checkout allrecipes.com and found a recipe that was simple and highly rated with over 200 positive reviews. Turned out it was very easy to make and cooked perfectly.

The recipe may seem odd as it requires you to turn off the oven and leave the roast in for 3 hours. While doing this, you cannot open the oven for anything since the secret here is to trap the heat and slow cook the roast for the majority of the cooking. Trust me it works.

Restaurant Style Prime Rib Roast
Serves 6-8

1 (5 pound) standing beef Prime rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

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