Dancing Chickens aka Beer Can Chickens

I am a carnivore as most of my friends know, and when i want a light meal I opt for chicken. I really only know one way to cook chicken and that involves shoving a can of beer up its ass. Beer Can chicken (known as Dancing Chickens when cooking 2) is a fool proof way of ensuring moist, succulent meat every time.

There are many different tastes and marinades available but i prefer a zesty Italian salad dressing. I marinate the chicken a few hours before cooking time by placing each chicken in a large ziplock bag and pouring the marinade in, completely immersing the bird. Make sure to refrigerate until time to cook.

Light the grill and enjoy a nice, cold beer while waiting for it to get up to medium high heat (325-375 degrees f). Now comes the fun part...drink about 1/2 of a can of beer for each chicken, these are going to be inserted in the large cavity at the bottom of the chicken ( make sure to remove the giblets and neck from here ). I like to add a bit of garlic and butter to the can before inserting it.

Carefully stand each chicken standing up on a tinfoil pie plate to catch the drippings ( flareups from the oil and fat can quickly ruin a good planned feast).
Close the lid and walk away...for 1-1 1/2 hours with an occassional basting. The internal temperature of the meat should be 165 degrees at the thickest part of the thigh. Remove the chickens from the grill and remove the cans using an oven mitt before laying them to rest on a cutting board for a few minutes.

Pork Rib Loin Roast

One of may favourite cuts of pork is a boneless "rib loin" roast. Full of flavour and just the right amount of marbling...it is the pork version of a rib-eye. I rubbed this one in a mix of brown sugar and paprika ( with some garlic powder thrown in for good measure ) and threw it on the gas grill at 300 degrees until the internal meat thermometer hit 145 degrees.

Grilled Bacon & Cheese Burgers

Aaaah...cheeseburgers with bacon, a classic!

I use half beef and half pork for my burgers, mixed with egg, all spice, garlic, pureed onion and rolled oats ( to help bind it all together ). after flipping the burgers put a handful of chopped home-smoked bacon ( already cooked ) and shredded provolone cheese on top and cover them with tin foil roasting pans to speed up the melting....

Beef Fajitas

Mrs Sawhorse and I love fajitas...a simple meal full of great intermingling tastes. I like to grill a Top Sirloin steak ( we like our steak rare ) and slice it while sauteing onions and green peppers in chili infused olive oil with crushed pepper and sea salt. Throw the steak slices in for a minute or two and serve on tortillas with salsa and cheese.