the good of beer

No, I'm not going to write a controversial post on beer drinking. My personal opinion of the taste of beer is: gross. Why put gross-tasting calories into my stomach when I could actually enjoy an ice cold root-beer!? There is one good thing about beer, though. You can cook with it and make some pretty yummy things. Sorry, I can't post pictures, but I guarantee you'll be satisfied.

Grilled Beer-Brined Chicken The best chicken I've ever had.

Ingredients for brine and chicken:

1 c. water

2 T. kosher (coarse) salt

2 T. packed brown sugar

2 (12-oz.) cans beer or nonalcoholic beer

8 pieces chicken (I used boned Smart chicken.)

Barbecue Rub:

1 T. paprika

1 t. table salt

1/2 t. onion powder

1/2 t. garlic powder

1/2 t. pepper

1/4 c. vegetable oil

1. Mix water, salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.

2. Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.

3. Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.

4. Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F. Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Beer Bread

3 c. flour

1 1/2 t. salt

1 T. baking powder

1 (12-oz.) can beer, room temperature

5 T. sugar

4 T. butter, melted

Mix dry ingredients; add beer and mix. Coat mixture with 2 T. melted butter. Let set 15 minutes. Put in a greased and floured loaf pan and bake for 1 hour at 350. When done brush with 2 t. melted butter.