Chicken in 360 Degrees

One of my favourite ways to prepare chicken is in my grill, summer time, beer can chicken style.

Last year, one of the earlier posts I made was for a more classic version of this American gift to BBQ.

This year, I kick it up a notch, shake up the ingredients and use the same, "shove the beer can up the chicken's ass" method.

One of the best sources of outdoor grilling has to be Steve Raichlen's Barbecue University.

Today, I'm showing you his Ragin' Cajun' Beer Can Chicken recipe or rather, his method of beer can chicken.

I've dumbed it down a bit as I'm using a gas grill but you get the same, smoky effect from the ingredients, moist, aromatic meat and crispy as Hell skin...Umm UMM GOOD!

Ragin' Cajun Beer Can Chicken

1 can of beer
1 whole chicken
1 tsp. liquid smoke
1 1/2 Tbsp. Cajun seasoning
1 1/2 Tbsp. Old Bay Seasoning
2 tsp. vegetable oil

1. Open your can of beer pop the tab off and using a can opener, make two more holes in the can. Now pour in your liquid smoke ad stir with a skewer to mix it well. Reserve.
   
2. Remove the giblets, etc. from the cavity of the chicken and throughly wash the chicken and pat dry. Remove any excess fat and place the chicken in a large bowl. Pour about a third of the beer & liquid smoke mixture over the chicken ans place in the frdge for an hour (turning a couple of times).
3. Place your can of beer onto the stand (if you have one) until your chicken is ready.
4. Return the chicken to room temperature and mix the Cajun & Old Bay seasonings in a bowl.
5. Rub some vegetable oil on your chicken (olive oil will burn) and rub some seasoning in the cavity and the rest all over the outside of the chicken.
6. Place your chicken on top of the beer can (and stand) and place a tray underneath to catch any drippings.
7. Preheat your grill with one side of the grill's gas turned on and the other side being turned off. Close the lid and wait until the temperature reads 360F.
8. Transfer your chicken over to the side of the grill that's not turned on and close the lid.
9. Roast your chicken for 70-80 minutes or until the juices run clear.
10. Allow 15 minutes for the chicken before carving.
    

Caesar Salad

My eating diet can be summed up in two seasons: Soup season and salad season. With the exception of the cold soup, it's salad days indeed. The only other exception I make when it comes to eating a salad 'year 'round is a Caesar Salad.

We've all had Caesar Salad and surely we've all had a bad Caesar Salad. Your quest for the ultimate Caesar Salad ends here. I have, what I consider to be the ultimate Caesar Salad.

Another early influence on my foodie DNA has to be my Theo (uncle) Vangeli, 1st cousin to my mom. Theo Vangeli came to Canada a young man and worked the restaurant trade for all of his working life.

This man to this day is culinary gold, having worked in an age when family restaurants made EVERYTHING from scratch. Theo Vangeli was an early riser, making the morning shift his work preference. In the old'skool fashion, he'd make sauces, soups of the day, prepare daily specials like Shepherd's Pie or a big tray of lasagna. His morning was also not complete without the preparation of a big, heaping pail of Caesar Salad dressing.

Today, I'm sharing with you, my Theo Vangeli's Caesar Salad dressing. It's a keeper.

An important note: this recipe uses only fresh, farm eggs so anyone sheepish about Salmonella or pregnant women might want to coddle your eggs before proceeding with this recipe.

Another aspect (s) I'd like to point out with a proper Caesar Salad is pay attention to detail:

• wash & dry your Romaine lettuce thoroughly
• make your own Croutons
• use real bacon

Caesar Salad

Dressing
2 cloves of garlic, chopped
3 fresh farm egg yolks
1 Tbsp. Dijon mustard
3 Tbsp. Worcestershire sauce
1 Tbsp. anchovy paste (or 2 fillets)
1/4 cup grated Parmesan cheese
juice of 1/2 lemon
1 tsp. black pepper
splash of water
1/3 cup olive oil + 2/3 cup vegetable oil
salt to taste

Romaine Lettuce, throughly washed and dried
Homemade Croutons
Crispy bacon pieces

1. Using your food processor, add all the dressing ingredients except for the oil and the salt. Start processing on a medium speed for a couple of minutes or until you have a thick, yellowish cream.
2. Slowly pour your oil through the spout until you get a thick, creamy Caesar dressing.
3. Adjust seasoning with salt, pepper and sometimes, some more lemon juice. Keeps for up to 1 week in the fridge.
4. In a large salad bowl, add your Romaine lettuce and a dollop of dressing and toss to coat. If the salad is too dry, add some more dressing and toss to coat.
5. Grate some fresh Parmesan, a squeeze of lemon juice, a turn of fresh black pepper and top with Croutons and crispy bacon.