Sometimes, things just get too complicated. I’m not talking
about family or life in general
– though that happens, too. Instead, I’m talking about someone
taking a completely good, simple idea and complicating it to the
umpteenth degree.
Sometimes, things just get too complicated. I’m not talking about family or life in general – though that happens, too. Instead, I’m talking about someone taking a completely good, simple idea and complicating it to the umpteenth degree.
How many of you have cooked “Beer Can Chicken”? Basically, you slice open a can of beer, insert it into the body cavity of the chicken and then put the chicken upright on the grill. The chicken comes out very moist on the inside, nicely grilled on the outside. It’s been a popular method for many years. Part of the fun is that it’s such a simple idea and puts on a good show for barbeque guests.
Now, let me introduce to you Captain Steve’s BCCCS (beer can chicken cooking system). Maybe you’ve already seen this on QVC or, as his Web site says, in Cooking Light magazine. It’s basically four pieces of wire that fold flat when you don’t want them, and stand up straight when you do. You insert an open can of beer into this contraption and then put the whole thing into the chicken. A wide circle of wire helps to keep the chicken upright during cooking. All this for $14.90.
I’m sure it works. But this is one of those kitchen tools I consider “frippery.” This is a great word, one I use for something that’s not really needed, not very useful, but you do or buy it anyway because it looks so darn good. (For instance, when I get a pedicure, I write “frippery” on the notation line.)
There’s a lot of frippery on QVC or, for that matter, in cooking stores. For every perceived problem, there’s a gadget answer. Chicken falling over on the barbeque? Buy Captain Steve’s BCCCS. Don’t want butter on your fingers? Buy some corn-on-the-cob holders and a buttering kit. Tired of slicing your vegetables? Try a souped-up mandoline.
I’ve seen some kitchen drawers crowded with gadgets that can only be used for one purpose. If your drawers look like that, may I suggest a cleaning binge? Throw them out, give them to Goodwill, hold a garage sale. Surely there’s a market for all these gadgets, though the Home Shopping Network has already made the profit.
Make some room in your kitchen for the basics: four decent pots and pans, a chef’s knife and a paring knife, a measuring cup, and five sturdy wooden spoons. With those, you can make a meal. You can make a masterpiece. And you can proudly say your kitchen is free of frippery.
Quite a statement, if you ask me.
• The real deal: If you want to try the simple version of Beer Can Chicken, look no further than “The Barbecue Bible” by Steve Raichlen. Steve is a man’s barbequer who believes in the basics and building your own fires. He says, “This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I’ve ever tasted.” If you haven’t tried it, do.
Beer Can Chicken
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub (see below) or your favorite dry barbecue rub
1 can (12 ounces) beer
Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird.
If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
Set up the grill for indirect grilling (coals on the outside) placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
Pop the tab on the beer can. Using a can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)
Memphis Rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons Accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
• Make-ahead dinner: This is a perfect weekend dinner for a quiet evening with friends. Everything can be prepared ahead of time and then you can relax with a nice glass of red wine for a while. About 45 minutes before you’d like to eat, light the coals. Dinner will literally take 15 minutes to cook. Serves 4.
Herb-Crusted Steaks with Cherry Tomato Salad
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 (1 1/2-pound) flank steaks or other desired steaks
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black
olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
For steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours (longer is better, especially if you’re using flank steaks).
For tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
Serve with sliced French bread or baked potatoes.
Jenny’s kitchen notes
This week’s tip
To trim the fat and calories in chili, use ground turkey breast instead of hamburger. Then pump up the beef flavor to taste with beef bouillon cubes.
Notes
• Lamb BBQ benefit: • The Spring Lamb BBQ to benefit Ronald McDonald House is this Saturday at Campo di Bocce starting at 5 p.m. Sponsored by the bocce ball court, La Filice Winery and the San Jose Greek Community, this is a fabulous event with mouthwatering hors d’oeuvres, great wine and heavenly lamb barbequed by real Greek experts. Tickets are limited; call 847-4224 and ask for Lori at ext. 105.
• Last chance for steak and wine: Family Wineries of Santa Clara Valley are gearing up for one of their most famous parties – the New York Steak BBQ & Wine Party. The event will be held on Saturday, April 24, from noon to 5 p.m. The $37.50 ticket price includes a thick delicious steak BBQ lunch with all the trimmings and free wine tasting. Participating wineries are: Cooper Garrod, Fortino, Guglielmo, Hecker Pass, J Lohr, Kirigin, La Rochelle, Pedrizetti Picchetti, Rapazzini, Sarah’s, Savanah-Chanelle, Thomas Kruse and Zanger Winemakers will be there to meet, pour and cook lunch for guests. Live dance music, wine barrel races, dance contests and more will be held for entertainment. The event will be held rain or shine and you must be 21 to attend. Purchase tickets at participating wineries or by calling (800) 548-3813.
• End notes: “Falling in love consists merely in uncorking the imagination and bottling the common-sense.” ~ Helen Rowland
Happy cooking!
