Recipes

Beer Can Chicken

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

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Mussels Hoegaarden 

1     kg live mussels

1     onion, finely chopped

2     tablespoons chopped parsley

100     ml double cream

100     ml light wheat beer (Hoegaarden)

20 mins prep   1. Wash the mussels in cold running water.  2. Pull off any stringy "beards" and throw away any mussels that fail to close after tapping them firmly.  

3. Get out a large, heavy saucepan with a tight fitting lid and place it over a high heat.  

4. Add the mussels, Hoegaarden and onion, then immediately cover with the lid.  

5. Give the pan a shake once in a while to move the mussels around.  

6. As soon as the mussels have all opened, add the cream.  

7. Boil for 30 seconds or so, remove from the heat and add the parsley.   8. Serve with a crusty bread for mopping up the sauce and a big plate of french fries and mayonnaise!