Beer Can Chicken

Life is good when you are on vacation!
(Sammy having a blast with his cousins!)

We just shared four fun filled days with my sister in law Jamie and her family visiting us from the Panhandle. It was a great time…full of lots of swimming, cooking, eating and relaxing. And best of all is what happens when two foodies are under the same roof…lots and lots of great food!!

(our bird dancing on the grill alongside some sweet potatoes for Grilled Sweet Potato Salad…)

A friend of mine recently told me about her experience making Beer Can Chicken. She told me it turned out wonderfully on the grill and that it was a fun meal for entertaining. I thought Jamie’s visit was the perfect time to try it out. Jamie found a recipe in her How to Grill cookbook and we went with it…and with fantastic results!! The chicken turned out so moist and flavorful, I can’t wait to make it again!

The rub we used for the chicken was simple yet amazing. The recipe makes a large quantity perfect for storing in your spice cabinet for future use. In addition to the whole chicken, we grilled up some chicken breasts seasoned with the same rub. We served the chicken with sweet grilled corn and Grilled Sweet Potato Salad … a perfect summer night meal!

The directions for the Beer Can Chicken method can be found here on The Barbeque Bible’s website. See below for the great multi-purpose BBQ rub we used also found on the site and cookbook.

Our bird got a little charred while on the grill…what we learned that it’s best to keep the burners turned off under the chicken…the heat from the other two burners was more than enough to cook the chicken up nicely. We all got a kick out of checking on the bird…he looked quite happy dancing on that grill…:)

Basic Barbeque Rub
Recipe from
Steven Raichlen’s How To Grill cookbook

1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
Makes 1 cup


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Sanford Burgers with Roasted Sweet Potato Rounds…

These burgers have become a favorite around
this house. They aren’t really kid friendly due to the heat from the peppers, but you can easily just turn them into classic cheeseburgers for your little ones.

What makes these burgers special is their topping…they are smothered in roasted Cubanelle and Poblano peppers and cheddar cheese. I started making these a few years ago and we were instantly hooked. They were named Sanford Burgers by my husband…for no particular reason other than that is the name of the town we live in and my lack of creativity when it comes to “naming” recipes. Whatever the reasons…Sanford Burgers are here to stay and are requested on a regular basis.

I am not sure how readily available these peppers are to many of you. I don’t seem to have problems finding them in my grocery store or farmer’s market…but living in Florida does have it’s perks in the produce department, so I don’t know if these peppers can be found everywhere else, I hope they are, they are so good.

(Cubanelles roasting on the grill…)

Look for them where you find jalapenos, hopefully they will be there. Cubanelles are a light bright green color and are very mild peppers. Poblanos are darker green in color and have some kick to them. I originally started making these burgers with just cubanelles, but over time added the poblanos for a little heat, so you can decide how you want them.

Roasted Cubanelles and Poblanos
Recipe from Aggie’s Kitchen

6-8 Cubanelle and Pobano peppers
Salt and pepper, to taste
drizzle of olive oil

Throw peppers on a hot grill and close the lid. Keep an eye on them as they start to char, keep turning them so that the entire pepper cooks evenly. If you do not have access to a grill, place peppers on rack in 450 degree oven. Make sure to place a large piece of aluminum foil on rack below peppers to catch any juices that may come out of peppers while cooking.

Once they are almost entirely black (it’s okay, really), place them in a glass bowl and seal them with a lid or plastic wrap. If you’ve ever made roasted red peppers, you will know what to do. Let them sit in a sealed glass bowl for about 20 minutes or until the charred skin starts to peel off easily. Once the charred skin has been peeled and the seeds and stems have been taken out, shred the peppers into little strips and place in bowl. Season with salt and pepper and a couple of drops of olive oil if you desire.

(for a printable version of all these recipes click here)

(these burgers were topped with a 2% Mexican cheese blend because that is what I had on hand…I prefer regular cheddar though)
Sanford Burgers
Recipe from Aggie’s Kitchen

1.5 lbs lean ground beef of choice
1 small onion, minced
2 tsp of Montreal Steak Seasoning
2 TB A1 Steaksauce
2 TB Worcestershire sauce
Nonstick spray or olive oil
shredded cheddar cheese
Roasted Cubanelle and Poblano peppers

In large bowl, gently mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray – or brush both sides with olive oil. Place on grill (or grill pan) over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid (or cover) to finish cooking and melt cheese.

Serve with ketchup on your favorite hamburger bun.

(for a printable version of all these recipes click here)

Roasted Sweet Potato Rounds
Recipe from Aggie’s Kitchen, inspired by Running with a Recipe

2 medium sweet potatoes, with skin
Salt and pepper to taste
Smoked paprika
Non stick spray

Slice potatoes to 1/4″ thickness and place on cookie sheet. Spray both sides of potato rounds with non stick spray. Sprinkle with salt, pepper and smoked paprika. Place in 400 degree oven and cook for about 10 minutes. Turn potato rounds and continue to cook for another 10-15 minutes or until golden brown.

(for a printable version of all these recipes click here)

Hope everyone enjoyed their weekend!!

Share/Save/Bookmarka2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Sanford Burgers with Roasted Sweet Potato Rounds…

These burgers have become a favorite around
this house. They aren’t really kid friendly due to the heat from the peppers, but you can easily just turn them into classic cheeseburgers for your little ones.

What makes these burgers special is their topping…they are smothered in roasted Cubanelle and Poblano peppers and cheddar cheese. I started making these a few years ago and we were instantly hooked. They were named Sanford Burgers by my husband…for no particular reason other than that is the name of the town we live in and my lack of creativity when it comes to “naming” recipes. Whatever the reasons…Sanford Burgers are here to stay and are requested on a regular basis.

I am not sure how readily available these peppers are to many of you. I don’t seem to have problems finding them in my grocery store or farmer’s market…but living in Florida does have it’s perks in the produce department, so I don’t know if these peppers can be found everywhere else, I hope they are, they are so good.

(Cubanelles roasting on the grill…)

Look for them where you find jalapenos, hopefully they will be there. Cubanelles are a light bright green color and are very mild peppers. Poblanos are darker green in color and have some kick to them. I originally started making these burgers with just cubanelles, but over time added the poblanos for a little heat, so you can decide how you want them.

Roasted Cubanelles and Poblanos
Recipe from Aggie’s Kitchen

6-8 Cubanelle and Pobano peppers
Salt and pepper, to taste
drizzle of olive oil

Throw peppers on a hot grill and close the lid. Keep an eye on them as they start to char, keep turning them so that the entire pepper cooks evenly. If you do not have access to a grill, place peppers on rack in 450 degree oven. Make sure to place a large piece of aluminum foil on rack below peppers to catch any juices that may come out of peppers while cooking.

Once they are almost entirely black (it’s okay, really), place them in a glass bowl and seal them with a lid or plastic wrap. If you’ve ever made roasted red peppers, you will know what to do. Let them sit in a sealed glass bowl for about 20 minutes or until the charred skin starts to peel off easily. Once the charred skin has been peeled and the seeds and stems have been taken out, shred the peppers into little strips and place in bowl. Season with salt and pepper and a couple of drops of olive oil if you desire.

(for a printable version of all these recipes click here)

(these burgers were topped with a 2% Mexican cheese blend because that is what I had on hand…I prefer regular cheddar though)
Sanford Burgers
Recipe from Aggie’s Kitchen

1.5 lbs lean ground beef of choice
1 small onion, minced
2 tsp of Montreal Steak Seasoning
2 TB A1 Steaksauce
2 TB Worcestershire sauce
Nonstick spray or olive oil
shredded cheddar cheese
Roasted Cubanelle and Poblano peppers

In large bowl, gently mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray – or brush both sides with olive oil. Place on grill (or grill pan) over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid (or cover) to finish cooking and melt cheese.

Serve with ketchup on your favorite hamburger bun.

(for a printable version of all these recipes click here)

Roasted Sweet Potato Rounds
Recipe from Aggie’s Kitchen, inspired by Running with a Recipe

2 medium sweet potatoes, with skin
Salt and pepper to taste
Smoked paprika
Non stick spray

Slice potatoes to 1/4″ thickness and place on cookie sheet. Spray both sides of potato rounds with non stick spray. Sprinkle with salt, pepper and smoked paprika. Place in 400 degree oven and cook for about 10 minutes. Turn potato rounds and continue to cook for another 10-15 minutes or until golden brown.

(for a printable version of all these recipes click here)

Hope everyone enjoyed their weekend!!

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