Thursday, June 25, 2015

What's on the Grill #319: Angry Orchard Cider Can Chicken

Since Angry Orchard cider is available in cans, it makes perfect sense to grill a cider can chicken. After all, why do beer cans get to have all the of the fun? Of course, I wasn’t the only with the idea, as my friends at Angry Orchard not only put the chicken on the can, but added a cider dressing to finish the bird off. Cider and chicken, it’s a fantastic combination.

Angry Orchard Cider Can Chicken

Crisp Apple Cider Can Chicken
by Angry Orchard and adapted for the grill by Another Pint Please

1 Roasting Chicken, approximately 4-5 pounds
1 can Angry Orchard Crisp Apple Cider (4 ounces for the dressing, 1 swig for you, the rest for the bird!)
2 T chopped fresh herbs (rosemary, thyme, etc.)
2 cloves garlic, finely chopped
kosher salt and freshly ground pepper
olive oil

Note: AO’s original recipe calls for a brine, which I typically forgo for a dry brine, although in this case, I did neither. The results were still spectacular depending on your approach.

1. Prep the grill for indirect medium heat (350 F).

Charcoal Dump

2. In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple Cider, the herbs, garlic, and 1 T olive oil.

3. Pat the chicken dry and season liberally with salt and pepper. Pour half the cider herb dressing over the chicken, reserving the rest.

4. Stand the chicken on the can and place on the grill.

Rubbed Chicken

Note: The chicken here is closer to 7 pounds. Ideally, with a 4-5 pound chicken, the bird will just fit over the can, not swallow it whole!

5. Place the chicken on the grill, lower the lid, and grill for approximately for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165F.

Beer Can Chicken

6. During the last 15 minutes of grilling, baste with the reserved cider herb dressing.

Chicken Baste

7. Once the chicken is to temperature, remove from the grill, tent with foil, and allow to rest for 10 minutes.

8. Carefully remove the can from the chicken. Carve and serve…oh, and most importantly, enjoy.

Cider is a great treat, even more so in the summer. Add in a juicy hot chicken fresh off the grill and you have the perfect meal to enjoy on a warm summer night. Cheers!

Angry Orchard Crisp Apple

Note: Angry Orchard was kind enough to provide me with some cans of Angry Orchard Crisp Apple to add to the cans I already have. 

Monday, June 22, 2015

Grilling around the world

I have a weak place in my heart for infographics. Add in infographics about grilling and I’m pretty much hooked. Thanks to social media, I look on with great pleasure as my friends from across the globe grill. It’s all the same, yet still slightly different. 

This infographic from Personal Creations does a great job of showing some of the nuances from country to country. Of course, no matter the method or flavors, food grilled with love over a hot fire is guaranteed to be good!


How People Grill Around the World

Sunday, June 21, 2015

What's on the Grill #318: Tandoori Peppers

Even though I happen to like meat, a lot. I sometimes veer into meals devoid of meat, or, in other words, selections from a rarely visited part of the dinner menu titled: Vegetarian Entrees. 

When eating out, I’ve never, ever, had a vegetarian meal. Unless, of course, fried pickle chips count. In which case, I have. 

If I’m paying to eat out, I want to eat big, and that means protein from an animal. However, at home, when I’m in control, I don’t mind wandering. These Tandoori Stuffed Peppers from Steven Raichlen are a great example.

While according to Raichlen, these peppers are more of a riff on a theme, the rich filling of potatoes, onions, nuts and cabbage, make this vegetarian dish more than just a side. Add in some heat, and I have easily found this to be not only a self-sustaining meal, but one I frequent. 

Besides, bell peppers, and the myriad possibilities of stuffing going into them are one of my favorite things to grill. The peppers here, with the trifecta blend of cumin, turmeric, and cayenne are anything but bland. So yes, these are a total win, even with no meat.

Stuffed Tandori Peppers

Tandoori Peppers
Adapted from Stephen Raichlen’s Barbecue Bible 

Pepper & Marinade

4 large bell peppers (different colors)
2 T fresh lemon juice
1 T olive oil
1 clove garlic, chopped
1 piece fresh ginger
1/4 t salt


2 T vegetable oil
1/2 t cumin seeds
1/2 t ground turmeric
1/4 t cayenne pepper
1 medium onion, finely chopped
1 clove garlic, minced
1 large potato, cut into 1/4 dice
1/3 small head green cabbage, cored and sliced
1 large fresh, ripe tomato, finely chopped
2 T cashew nuts, chopped
2 T golden raisins
1/4 cup fine chopped fresh cilantro
1/2 cup grated Gouda cheese
salt, to taste

Sliced Cabbage

1. Cut the caps off the peppers and set aside (i.e. don’t throw away like I always instinctively do and did here!). Remove the seeds and veins from the peppers. 

Pepper Prep

2. Using a blender, combine the lemon juice, olive oil, garlic, ginger, & salt. Blend until smooth. Brush the insides of the pepper with the mixture.

Brushing pepper

3. Over medium direct heat, heat the oil in a cast iron pan. Add the cumin, turmeric, cayenne pepper, onion, and garlic. Cook until the onion starts to brown, which only takes a few minutes. Add in the potato, cabbage, tomato, cashews, and raisins. Cook for two more minutes. Move the skillet to indirect heat, lower the lid, and grill another 10 minutes, or longer, so that the liquid has evaporated from the pan.

4. Stir in the cilantro and cook for a minute. Stir in the cheese. Remove from the heat. Take a taste. If it needs more seasoning or heat, add salt and/or cayenne.

5. Place the potato mixture into the peppers. Top with the stuffed peppers with the caps.

Pepper Stuffing

6. Grill the stuffed peppers over indirect medium heat for approximately 30 minutes. Remove and serve.

Stuffed Tandori Peppers