The end of spring is just around the corner, marked by the Memorial Day weekend.  Everyone tries to get together and enjoy the great outdoors before the never ending Texas summer heat sets in.  This means lots of grilling in our Texas backyards. 

Here’s a great grilling recipe we’re sharing from my husband’s playbook.  This is a dish that Frank has cooked just for the two of us; and for larger gatherings simply added more chickens to the grill.  It’s very easy to prepare and time spent waiting for the chicken to cook is easily spent visiting.  Serve with your favorite side dishes, such as grilled corn on the cob, beans, and chilled fruit salad or frozen ice cream.

Guzman’s Beer Can Chicken
Recipe courtesy of Francisco (Frank) Guzman
Serves 4

Ingredients
1 whole chicken
2 TB olive oil
3 TB Emeril’s Original Essence + 1 tsp more for dusting the beer can
½ tsp black pepper
1 12 oz can beer (use one you’d drink, just like cooking with wine)
1 tsp butter
¼ cup water
1 small potato or onion (optional)

Other Items Needed
Measuring cups and spoons
Basting brush
Tongs
Baking pan
Pot holders

Preheat the grill on medium heat.

Rinse and pat dry the chicken.  Carefully remove skin from the chicken.  Baste the chicken with olive oil and then season with Essence and black pepper inside and out.  Plug the chicken’s neck with the potato or onion to keep in the juices for tenderness while it’s grilling.

Either drink or pour out half of the beer.  Add water, butter and Essence to the beer can’s contents.  Place the chicken’s cavity over the beer can. 

Place the new team on the grill. 

Cook on medium-low heat approximately 1 hour or until the chicken is golden brown.

Remove from the grill and let the chicken rest about 10 minutes before carving.  Serve with your favorite side dishes that you’ve prepared in advance.

In our next adventure, Kathryn’s Texas Kitchen brings some of the Texas Gulf coast back to my North Texas kitchen.

Until next time…

Bon appétit!