CiN Cook: Chicken 'n' beer
Campfire recipe changes up standard poultry
DANIELE PFARR | CIN WEEKLY
CiN Cook: Rob Stoeckle
Neighborhood: Columbia Tusculum
Background: Born and raised in Park Hills. Went to culinary school at the Culinary Institute of America. Engaged to Maggie Marx and has two English bulldogs, Tucker and Rosemary.
Day Job: Aviation and executive banquet/catering chef for private jets and private parties.
Describe the dish: "It's a simple campfire chicken on your favorite beer can. However, I would recommend, of course, Miller Lite."
Where's the recipe from? "It is a myth, but supposedly a guy by the name of Doug Boomhower invented the first beer-can chicken 30 years ago. But I think Steve Slaughter, my future father-in-law Andy Marx, the Woodson Bend crew and I perfected it two years ago on summer vacation."
How long have you been making the dish? "About four years."
What would you serve with it? "Probably new potatoes or roasted fingerlings, and whatever vegetable your heart desires."
What tips would you give someone who is making it for the first time? "Make sure your chicken is cooked through, and constantly keep basting the chicken, meaning every 10 minutes, take your beer and Worcestershire sauce mixture and wet the chicken while it is cooking."
What's the first thing you ever cooked? "My mom's famous meatloaf."
What's one embarrassing thing that's happened while you were cooking? "My chef hat at the Culinary Institute caught on fire while I was in a skills cooking class. One skill I learned: Don't lean over a fire with an 18-inch long paper hat on your head."
Who's your favorite chef? "Ferran Adria of Spain, the godfather of molecular gastronomy."
What are some of your favorite activities outside of cooking? "Going to Woodson Bend for golf, and taking my 'kids' Tucker and Rosemary to the dog park."
BEER CAN CHICKEN
Ingredients
1 fryer sized chicken (anywhere from 3-7 lbs)
1/3 cup olive oil
Salt and pepper (to taste)
Pork rub (3.5 oz, available in Kroger spice aisle)
2 12 oz cans of your favorite summer beer (Miller Lite is recommended)
1/2 cup Worcestershire sauce
Instructions
1. Fire up the grill.
2. Coat the chicken with the olive oil, sprinkle with salt and pepper, and finally rub the whole chicken down with the pork rub.
3. Combine 1 cup beer with 1/2 cup Worcestershire sauce (set aside for basting).
4. Open the other can of beer and "sit" the chicken on it. This can of beer will steam your chicken from the inside while it grills.
5. Place the "chicken sitting on the beer can" on the grill and baste with a basting brush periodically. Grill the chicken until a meat thermometer reads 180.
6. Take off grill and let the chicken rest for 5-10 minutes to get the juices concentrated within the chicken. Carve and enjoy!
Serves 3-4.
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