RULES!

We don’t need no stinkin’ rules!Paris

Why are we playing by the rules?

Marcus of Queensbury, Gentleman’s War, Code of Honor, Civility…

These are not the rules used by the enemy who has once again struck at the heart of Western Culture, Paris. They were/are embedded into our society, not just the French society but also throughout the western world.

These people, if that is what you want to call them, are on a mission to convert the world to their extremist views. They will use any technique, trick or method to accomplish their goal; as can be seen in Paris. They opened fire on theater filled with unarmed civilians who were caught totally unaware. Would an open carry law averted some of these deaths? Possibly… But this isn’t a rant for second amendment rights.

When will the world join together to rid us of this vermin? They slaughter at will, with impunity and we give some half-assed response with bombing a few of their bases. Really?

It is time to make this fight personal; one on one, mano y mano, door to door, no stone left unturned; take out every asset, every person along the way WITH PREJUDICE! These extremists know nothing else and that is how they vow to take us down. Will innocents be killed in this purge? Yes! But how many of our innocents do we need to watch die around the world before we do something.

The situation has become worse with refugees infused into the European society and coming to the United States and other countries. This is allowing even more extremists to penetrate the borders of peaceful countries and set up shop so that they can advance their goals. And the worst thing about this is, at least in the United States, we know where their cells and training bases are but due to our laws and constitution we can’t touch them until they do something wrong.

It is time to take off the gloves and go toe-toe with this group as a united world. Yes, that includes Russia and China. These two countries aren’t naïve enough to think they are exempt from the terrorism. Because once our common enemy is done with the Western World, they will turn on their allies/sponsors as well.

So, do we let the extremists divide us and conquer or do we take the fight to the enemy?

Viva la France!

Viva la liberté!

Adventures in Barbequing

Beer Can Chicken

Today’s recipe is more than a how to make a Beer Can Chicken. It’s more about how not to do it!

I had it in my head I wanted to try and make a beer can chicken. Needless to say, I reviewed many and I mean many different recipes. They are all similar and can be put in two categories; injected and not injected.

Rubbing down your six-pound bird with vegetable oil and putting your favorite rub combination on the bird is by far the healthiest. The other is the same but you inject the carcass with a butter and herb combination. There are about a hundred different recipes for these concoctions, if this is your choice, choose your poison and shoot up your bird.

There are a few things you will need for a successful beer can chicken. One is a whole chicken, about 6lbs ought to do, your choice of free range or your standard off the shelf bird will work just fine.

Second is a can of beer, notice I said a can of beer. A glass bottle will probably explode inside your chicken leaving some very big pieces of shrapnel embedded in the meat; I think that’s enough about glass bottles.

An expensive beer doesn’t work any better than a can of domestic beer. The beer steams and steeps the moisture into the chicken. But since you will get a very slight taste of beer when the chicken is finished, I have to believe a rich Porter might add a bit of earthy sweetness to the overall flavor. I personally had a lone can of Bud-Lite in the refrigerator for over a year from a friend and I was never going to drink it, so it gave its life to the recipe.

Beer-Can-Chicken-Rack
Beer-Can-Chicken-Rack

Third is the beer/chicken rack! You can find these online from $4.95 to $29.95; not sure why anyone would buy a $29.95 rack but to each his own. There are single bird racks and double bird racks, if you have a large family or entertain a lot the double rack definitely will have its advantages. Me, I got the $4.95 rack at Home Depot. After all this was an experiment!

Twin Racks

Last and most important, a grill that will fit your chicken on the rack, mine doesn’t! If hindsight were foresight… Now that I had thought about it, all the videos online that I had seen used the large Weber Kettle or an Offset Smoker. But necessity is the mother of invention, as you will see!

Warning! This whole process takes about 3 ½ hours so don’t start this unless you have the time.

If you are using a charcoal grill, load only half the grill with charcoal and start. It will want to get to 350°F to cook the chicken properly.

Empty the cavity of the chicken of all innards and neck bones.

Rinse down the entire carcass and set aside to drain until almost dry

Meanwhile mix up your favorite rub in a bowl. If you need a recipe for a rub see the end of the article. My son and I make this rub all the time, its spicy and works well on everything but seafood. I think I found it years ago in a barbecue cookbook. We swear by it in my house.

Cut up a medium onion into quarters or a size that will fit easily into the large cavity of the chicken.

Now that the chicken is mostly dry, rub it down with vegetable oil. You can use tight rubber gloves or your bare hands; the result is the same, a mess! Sprinkle your rub liberally over the bird and pat down. I almost considered pouring it on the countertop and rolling the bird through the rub. But I could only imagine the mess I would make, strike that thought!

Stuff the onion hunks all the way up the cavity until they can’t go any farther. Next, open your beer and drink about a ¼ of the can. You can pour it in the sink if you are so inclined but I liked the first option better even though it was Bud-Lite.

Place the can in the rack. Oh yeah, put the rack on a plate or platter so you can carry it to the grill easily.

Now comes the fun part!

Put a finger or two in the neck cavity and your hand in the opposite side, lift and aim the bottom hole over the beer can. As your tipping the bird, the onions are trying to escape, keep them in there using your fingers and slip it over the can.

Now that wasn’t too bad, was it? LOL… This was the biggest mess I made during the whole process.

You probably noticed that your rub is a bit mussed. Go ahead and touch it up so it is even again. See more fun!

If you’re using a gas or propane grill, start enough burners to get the internal temperature to 350°F. Once you have reached temp, place a shallow drip pan on the cool side of your grill and then carefully slide the chicken and rack onto the drip pan. Careful, it is very easy to dump the chicken on its side during the transfer. You lose the beer, smear the rub, yadda, yadda, yadda.

This was where I went wrong! No, I didn’t dump the bird; I tried to close the lid and missed it by about four inches! I neglected to check that the chicken would fit under the lid. Well, necessity being the mother of invention, I propped up the lid with a soda can and that allowed the chicken to fit under the top of the grill.

Unfortunately, it made it difficult to control the temperature. There was about a ten mile per hour steady breeze that Sunday and it was simply washing away the heat. This would never do. It would take four hours to cook the chicken and by then I would have raided the refrigerator for something else to eat.

The BBQ set to grill the Chicken!
The BBQ set to grill the Chicken!

I scrounged around the house looking for anything I could seal the openings with; I finally found a cookie sheet and some tin foil. The cookie sheet was a no brainer but I only had one, the tin foil wouldn’t stay in place no matter how I wrapped it around the opening. Finally, I got smart and sandwiched it up against the grill hood with the unused grill plate.

Yes, I know, it looks a little funky but it worked! The temperature stayed consistent and the bird cooked thoroughly.

With a six pound chicken it will take just a bout 2 ½ hours on the grill so keep enough charcoal around or propane in the tank to finish cooking the chicken. At about an hour, it’s time to rotate the chicken 180° so the other side cooks as well and the skin will brown up. It should be getting that nice crusty look only fowl gets when you bake them.

Also, my drip pan could have been just a little deeper but this one worked.

At 2 hours, check your temperature with a thermometer. Stick it in the thickest part of the breast and it should be getting close to 165°F, my guess is you will be right around the 160° mark. This is the perfect time to put on your foil pouches or corn because in less than 20 minutes the chicken will be done. I opted for corn on the grill and the twenty minutes was just perfect for the corn I had soaked all day.

To get the chicken off the grill I used a pair of long tongs and a pot fork, lifting it right onto the plate. You don’t need to let the chicken rest, so once it’s on the cutting board, carve it as usual and plate it.

20150719_184224

My first one turned out nice and juicy with just a slight hint of beer flavor and with the corn on the cob, it was the perfect summertime meal. Hope you give it a try even though it’s a bit of a mess to make.

eaglemac out!

Firehouse Rub

Ingredients

  • ½ cup Paprika
  • ¼ cup Cayenne Pepper
  • 3 tblspn Chili Powder
  • 3 tblspn Black Pepper
  • 3 tspns Creole Seasoning
  • 2 tspns Dry Mustard
  • 1 tblspn Onion salt
  • 1 tblspn Garlic Salt
  • 2 tblspn Crushed Red Pepper like for pizza

Save a parmesan cheese bottle with the shaker lid and mix everything in this. Great way to store it for other uses. Above is the basic recipe to the best of my memory. I generally follow something close to this when I make it. After you have made it once, adjust the seasonings to your liking. Some people actually add ½ cup of brown sugar although I never cared for it personally!

Pork & Beans Recipe That Rocks!

OMG!!!

What a great recipe!!! BBQ Pit Boys rock the beans!small03

I was looking for some sides to make one day and ran across this recipe on their site. What a unique idea, making pork & beans from scratch. Well this is now going to be one of my fall back recipes.

I got it all together and simmering and even before it cooked down, I tasted it, what a great flavor!!! I can’t recommend this recipe enough. Even if you don’t like molasses, it makes the whole recipe. If you’re tempted to add Worcestershire, don’t!

If you watch the video at the link below, they do theirs on a Weber BBQ and toss a couple of hunks of hickory to give it a bit of a smoky flavor. Well it was rainy summer day here in Michigan and I wasn’t breaking out the grill to make these wonderful beans. I used a frying pan for the bacon and onions and a crock-pot to simmer the beans. But I did add a couple of squirts of Hickory flavored Liquid Smoke to the batch.

Seriously, if you make the whole batch, it should be for a party. I only made a half batch and that filled up 2/3’s of my crockpot.

Here’s the link to the actual site and the recipe is below… The recipe is at the bottom of the blog!

eaglemac out!

http://bbqpitboys.com/recipes/pork-and-beans#.VY7PskYe2jw

Ingredients

  • Vegetable oil — 1 Tablespoon (as needed to keep bacon from sticking)
  • Bacon slab – 1lb , cut into 1-inch pieces
  • Canned white beans — 90 Ounce (6- 15 ounce can)
  • Onion — 1 , chopped finelysmall02
  • Ketchup — 1 Quart (32oz) cheap works as good as expensive
  • Brown sugar — 1⁄2 Cup (8 tbs)
  • Molasses — 1⁄4 Cup (4 tbs)
  • Dry mustard — 2 Tablespoon
  • Vinegar — 4 Tablespoon (3-4)
  • Salt — To Taste
  • Fresh ground black peppercorn — To Taste

GETTING READY

Preheat grill or crock-pot

MAKING

  1. Place a large pot over direct flame of grill and pour oil in it. Add bacon and fry for a couple of minutes. Use a frying pan for indoor cooking
  2. Add onion and sauté with bacon until glassy and if indoors when done put in crock-pot
  3. Add white beans, ketchup, brown sugar, molasses, dry mustard, vinegar, salt and pepper. Give it a good stir.
  4. Place pot over indirect heat, cover and simmer for 2-3 hours or until done. Remove from grill and let sit before serving or serve from crock-pot.

SERVING

Serve hot and enjoy with grilled sausage and bread.

Gin and Tonic Sorbet

This just looked to good to pass up, I had to reboot this reside for all the summertime lovers! She says it goes well with vodka also!

ice cream magazine

Gin and Tonic Sorbet

Recipe:

½ cup sugar

½ Water

1 large or 2 medium lemon or limes, zest and juice

2 ½ cups tonic water

3 fl.oz. shot gin. Vodka also works!

In a saucepan, make simple syrup by gently heating ½ cup water and sugar until sugar is dissolved. Remove from the heat and add the lemon or  lime zest and juice.

Combine the  gin and syrup then refrigerate. Also keep the tonic water icy cold in the refigerator add this to the gin syrup in the ice cream machine as you start to process.

Follow your machine’s directions to freeze the sorbet 30-45 mins. Transfer and store in an appropriate container and freeze to allow it to continue to firm.

…….

Remove from the freezer 10 minutes before serving,

Serve in pretty little glasses garnished with more lemon or lime twists and/or rim the glass with lime sugar…

View original post 112 more words

Recipe – Kung Pao Chicken

Excellent Recipe! I have been making this same recipe since the early 80’s.

Be prepared to work fast and have the rest of the meal ready to go because you need to serve this hot!!!
Having a helper is a must when preparing a whole meal.

Kung Pao Chicken
Kung Pao Chicken

The larger the recipe the more difficult the final prep. Most Woks can barely handle the double batch.

Qty            Description                       
2 tbs          Dry Cooking Sherry
2 tbs          Corn Starch
4 tbs          Soy Sauce
2 tbs          White Vinegar
6 tbs          Chicken Broth
4 tsp          Sugar
1 tsp          Salt
1/4 tsp        Pepper (black)
3 lbs           Chicken breast (no skin, no bones)
6 tbs           Peanut Oil
10 each      Red Chili Peppers – dried
1 cup          Peanuts – Salted
2 tsp          Garlic – minced
2 tsp          Ginger – minced
4 whole      Green Onions

Directions  

  1. Combine first 8-items in a large bowl (something all the chicken will fit into)
  2. Skin and cut up the chicken breasts into bite size pieces and mix into sauce above. (Best done if still partially frozen, makes it easier to cut)
  3. Let sit for at least 15-minutes
  4. Heat wok to medium-high and add 2 Tbs. peanut oil.
  5. Throw-in peanuts and peppers.  Stir until peanuts change color.  Remove from pan.
  6. Heat wok to high and add 4 Tbs. peanut oil.
  7. Throw ginger and garlic in and stir once.  Immediately add chicken and fry till chicken has changed color.
  8. Add peppers, peanuts and chopped onion.
  9. Cook until sauce boils and thickens
  10. Let it simmer on lowest heat 15 minutes.

Ramblings of an old man!