Back to the Grill

My grills are mad at me, and for good reason. My recent adventures with The Cooking of Southwest France did not afford many opportunites for cooking over the open flame.

To rectify that, in the break before my next cookbook adventure, I went back to a classic, beer butt chicken.

The particular recipe I use is pretty basic, so and any rub recipe will work (I like mine, which uses summer savory, a great addition):

Once they've been rubbed, you know the drill-in goes the beer can, and off to the grill they go. I don't think my sense of humour is that juvenile, but this sight always makes me crack up:

I've gotten into the practice of misting the chickens with a mixture of probably 6 parts beer (Yuengling), to one parts olive oil and balsamic vinegar.

I can't make beer butt chicken without my wife's favorite side, sweet potatoes roasted directly on the coals:

I also make a batch of buttermilk biscuits, and, like always, they fail to impress (maybe since I was born a couple of hours from the Canadian border, I'll never be able to make true Southern staples). Whatever the case, the meal as a whole went off well.