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Amazing Baby Back Ribs
Beer Can Chicken
Crispy Sesame Fried Chicken
Orange Bran Muffin
Orange Flax Muffins
Oven Fried Chicken
Oxtail Stew
Pizza Bread
Pot Roast in Beer
Roast Beef Caserole
Soft Flax Pretzels
Southwest Chicken Wraps
   
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Beer Can ChickenINGREDIENTS:• 4-pound whole chicken • can of beer • tablespoons salt • teaspoon black pepper • tablespoons of your favorite dry spice rub • tablespoons vegetable oil DIRECTIONS: Remove neck and giblets. Discard. Rinse chicken inside and out—pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. 1. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod. 2. Cook chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
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