By Steven Raichlen
Chook on a lager can? You wager! whilst Steven Raichlen, America's fish fry guru, says it's the easiest grilled poultry he's ever tasted, chefs cease and listen.
a necessary addition to each grill jockey's library, Beer-Can poultry presents seventy five must-try beer-can adaptations and different offbeat recipes for the grill. Recipes akin to Saigon chook with Lacquered pores and skin and highly spiced Peanut Sauce, Root Beer online game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned chook (it's grilled below a brick), soiled Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled less than pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup may have your mouth-watering. even if on a can, on a stick, below a brick, in a leaf, on a plank, or within the embers, each one grilling method is defined in easy-to-follow steps, with recipes that warrantly regardless of how loopy the procedure, the consequences are continually notable. So pop a chilly one and feature fun.
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Additional info for Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
So, let’s start by sorting out the parts of the steer and what well-known cuts come from each one. The steer is divided into four main parts: the chuck, which is the shoulder and arm from the neck back through the ﬁrst ﬁve ribs; the rib, which includes the rib cage from the sixth through the twelfth ribs; the loin, which is the center and rear section of the back; and the round, which is the butt and leg. When a steer is butchered, it is cut lengthwise in half, B E E F : A M E R I C A’ S M E A T 37 creating two sides of beef.
Some juices do escape, but it’s not like putting a hole in a balloon; the very small amount of juice you may lose pales in comparison to the prospect of serving raw or burned food. With the tender cuts of meat that are cooked with any of these three methods, doneness is a matter of taste, with opinions running the gamut from dead raw to gray throughout. This makes it easy: Simply look inside to see if the meat is done to your liking. ” So, if you want your meat mediumrare, for example, remove it when it still looks rare.
Through crossbreeding, modiﬁcations in feeding programs, and more extensive trimming of external fat prior to sale, producers have reduced the fat in today’s beef by 27 percent compared to twenty years ago. Of course, this makes for a somewhat less ﬂavorful and less tender product. The beef industry has tried to address the tenderness issue by bringing cattle to slaughter earlier. To deal with the somewhat lower ﬂavor quotient, we recommend the tactics described earlier in the book: Use some of the tougher but more ﬂavorful cuts, cook bone-in cuts, and sear hard at the beginning of cooking.
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen