Novo Single Beerbird Grid

STANDARD BEER CHICKEN RECIPE BOOK

 

Ingredients

1 whole chicken

1 spice & ingredients from the following pages

1 can of lager or beer

 

 

Preparation

Ensure you have an adequate stock of your favourite lager or beer. Open a can and quench your thirst. (Repeat as required!) Remove the neck, giblets and excess fat from the chicken and discard—spice as per recipes on the following pages. Set aside.

 

Open another can and take several gulps (make them small gulps so that the can is still just over two-thirds full). Place the can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the can. Transfer the bird-on-a-can to your Beerbird® grill and place it in the center of your covered barbecue or your oven. If you are using an oven, don't forget to place a drip tray under the chicken. Once the oven is closed or you have put the lid on your barbecue, crack open another frosty, sit back and wait for the juiciest, most tender and flavourful chicken you will ever taste.

 

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the barbecue cover on, for up to 1 and 3/4 hours or until the internal temperature registers 74' C in the breast area and 82'C

thigh, or until the thigh juice runs clear when stabbed with a sharp knife. If cooking in an oven, cook at gas mark 4. Please note that the beer does not evaporate during the cooking process. As such, expect the can to be as full as you started. Remove from the barbecue or oven and

let rest for 5 - 10 minutes before carving. Enjoy more of your favourite

amber nectar!

 

REMEMBER: Beerbird is also delicious when soft drink substitutes are used (like cola, carbonated fruit juice and ginger beer.)

 

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BARBEOUE BEER BIRD (TRIPLE BJ

 

 

Ingredients

1 whole chicken

1 can lager or beer

1/4 cup coarse salt

1/4 cup dark brown sugar

1/4 cup sweet paprika

2 tablespoons freshly ground black pepper

Cooking or olive oil

 

Preparation

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers work better for mixing the rub than a spoon or whisk does). Rub the chicken lightly with

a thin layer of oil both inside and out. Sprinkle your barbeque mix over the chicken, rubbing it to ensure an even covering of the spice. Insert the can into the bird's cavity and transfer the bird­ on-a-can to your Beerbird™ grill.

 

 

 

ITALIAN BEER CHICKEN

 

 

Ingredients

1 whole chicken

1 can lager or beer

Cooking or olive oil

4 cloves crushed garlic Pinch of cayenne Fresh basil

Salt and pepper

 

 

Preparation

Finely chop up the fresh basil. Mix the basil with some of the crushed garlic, a pinch of cayenne and the salt and pepper. Rub the chicken lightly with a thin layer of oil both inside and

out. Place the crushed garlic into the can. Rub your basil, garlic, cayenne, salt and pepper mix over the chicken to ensure an even covering. Insert the can into the bird's cavity and transfer the bird-on-a-can to your Beerbird™ grill.

 

 

PORTUGUESE PERlPERl

 

Ingredients

1 whole chicken

1 can lager or beer

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon peri peri dry spice

2 cloves crushed garlic

150ml of peri peri sauce

 

 

Preparation

Put the salt, pepper, and peri dry spice in a small bowl and mix with your fingers. Rub the chicken lightly with a thin layer of peri peri sauce both inside and out. Sprinkle your salt, pepper and peri spice mix over the chicken and rub to ensure an even covering of the spice. Place 2 cloves of crushed garlic

and 1 teaspoon of peri peri sauce into the can. Insert the can into the bird's cavity and transfer the bird-on-a-can to your Beerbird® grill.

 

 

 

 

DELECTABLE LEMON AND HERB CHOCK

 

Ingredients

 

1 whole chicken

 

1 can lager or beer

 

2 teaspoons mixed herbs

 

1 teaspoon black pepper

 

1/2 teaspoon salt

 

2 teaspoons cooking or olive oil

 

11emon

 

Preparation

Cut the lemon in half. Insert 1 half into the chicken's cavity and squeeze the juice from the other half into a cup. Mix the black pepper, salt, oil and mixed herbs into the cup with the lemon juice. Thoroughly coat the chicken inside and out with this mixture. Insert the can into the bird's cavity and transfer the bird-on-a-can to your Beerbird™ grill.

 

 

 

MUSTARD BUZZARD

 

Ingredients

1 whole chicken

1 can lager or beer

1/2 cup Dijon mustard

1 teaspoon black pepper

1 teaspoon salt

1/2 cup Italian salad dressing

 

 

Preparation

Season the outside of the chicken with salt and pepper. Coat chicken with Dijon mustard. Drink 2/3 of the lager or beer and pour the

1/2 cup of Italian salad dressing into the can. Insert the can into the bird's cavity and transfer the bird-on-a-can to your Beerbird™ grill.

 

SPICED SPRING CHICKEN

 

Ingredients

1 whole chicken

1 can lager or beer

2 teaspoons salt

1 teaspoon white sugar

1/2 teaspoon ground cloves

1/2 teaspoon mixed spices

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

4 cloves crushed garlic

Cooking or olive oil

 

 

Preparation

Rub the chicken lightly with a thin layer of oil both inside and out. Mix the salt, sugar, cloves, mixed spice, nutmeg and cinnamon in a small bowl. Coat chicken with this dry mix and put 1/2 teaspoon of this mix into the can. Put the crushed garlic

into the can. Insert the can into the bird's cavity and transfer the bird-on-a-can to your Beerbird™ grill.

 

MEXICAN FOWL

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Ingredients

1 whole chicken                                                                                                

1 can lager or beer

1/4 cup cooking or olive oil

1/2 cup lemon juice

1/2 cup chopped coriander

1/2 fresh lime (or lemon)                                                                                      

1 packet of taco seasoning

 

 

Preparation

Using a basting brush, coat the chicken inside and out with the lemon juice. Try and get some lemon juice under the skin in the chicken's breast area. Also, place some of the chopped

coriander under the skin where possible. Cover with aluminium foil and place chicken in the fridge for an hour. Remove the chicken and baste with the remaining lemon juice and allow it to drain. After draining, lightly rub the chicken with the oil. Add

the taco seasoning and ensure that the entire chicken is coated. Stuff the fresh lime (or lemon) half and the remaining coriander into the bird's cavity. Insert the can into the bird's cavity and transfer the bird-on-a-can to your Beerbird™ grill.