Tuesday, April 10, 2012

Triple R

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Every kitchen needs a good dry rub on hand at all times!  My go to dry rub was given to me by a close family friend....it's called Rob's Rib Rub.  I use it on everything and I mean everything!  It's great on oven roasted potatos, tilapia, chicken and of course ribs.  

Rob's Rib Rub:
1 T kosher salt
1 T Pepper
1 T Paprika
1 T Brown Sugar
1 t garlic powder
1 t onion powder

One of my favorite meals to make with RRR is Beer Can Chicken!! It's absolutely amazing and so easy to make. 





Beer Can Chicken Recipe:

Ingredients:
whole chicken
vegetable oil/EVOO
your favorite spice rub
can of beer

Directions:
Remove yucky stuff (i.e. neck and giblets) from chicken and discard.
Rinse inside and out of chicken with water (please do not use handsoap like Adrian from RHOBH)



 Pat chicken dry with paper towels
Rub chicken lightly with oil
Rub chicken inside and out with your favorite dry rub



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 



The chicken always comes out moist and delicious!

(Sorry for the bad pictures :(  I really need to start using my real camera but my phone is so much more convenient!)


~Julia
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