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Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grillby Steven Raichlen
Synopses & Reviews
Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.
An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
"'Beer-can chicken' has been a standard on the barbecue circuit since at least the mid-1990s, but Raichlen's recipe (he's demonstrated it on Good Morning America) seems to have attracted the most attention....An amusing little book with some tasty recipes from a popular author." Library Journal
"After such all-encompassing efforts as The Barbecue! Bible and How to Grill, Raichlen turns his attention to a single and hilarious style of preparation, one based on an inspired theory: if there is anything a guy loves more than his grill, his brew and his gadgets, it is the opportunity to combine the three into a succulent main course." Publishers Weekly
From America's foremost grilling expert comes a cookbook that captures the fun of grilling in 75 offbeat recipes, from the famous Beer-Can Chicken to foods on a stick, under a brick and in the embers. Two color.
Beginning with legendary beer-can chicken--born on the barbecue circuit, it's the perfect bird, crackly crisp outside, succulent within, and bursting with flavors--here are dozens of good-time recipes, variations, and techniques, each with a "Wow!" factor. Wow! is grilling a whole fish in a salt crust, searing steak right on the embers, threading swordfish on lemongrass stalks--and cooking every manner of fowl over every type of can and liquid. Includes clear, easy-to-follow directions, plus sauces, rubs and notes on equipment.
About the Author
Steven Raichlen is America's barbecue authority and "master griller" (Esquire). In addition to the Barbecue! Bible! books, his cookbooks include award-winners Miami Spice and High-Flavor Low-Fat Cooking (Camden House). He lives in Coconut Grove, Florida.
Table of Contents
Preface: Can-Do GrillingIntroduction: The Offbeat GrillGetting StartedEquipmentPutting it All Together: Frequently Asked Questions About Beer-Can Chicken
A Note About Basic Ingredients
Basic Beer-Can ChickenBrewmeister’s ChickenChicken CarbonnadeBrined Big BoyCousin Rob’s Cajun ChickenBeer-Can TandooriBeijing ChickenChicken AquavitLacquered Saigon ChickenTruffled ChickenChicken RetsinaSake Chicken
Cola-Can ChickenGinger Ale ChickenCel-Ray ChickenBlack Cherry Soda ChickenPeach Nectar ChickenPilgrim ChickenLemonade ChickenThai Coconut ChickenIced Tea Chicken
Other Birds Meet the Can
Pineapple Juice QuailQuail on a ThronePartridge on a Pear CanBeer-Can Game HensRoot Beer Game HensDuckling “
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