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A Whiskey Goldmine Thanksgiving Part II: Yuengling Lager Beer Can Chicken

yuengling beer can chicken.jpg A Whiskey Goldmine Thanksgiving Part II: Yuengling Lager Beer Can ChickenBy Tim Rodgers

I know, I got all sappy in Part I on why Thanksgiving is the greatest of all holidays, but I will counter that Ying with some Yang, and express some of the cons of the Thanksgiving Holiday.  Number #1 -Why do the Detroit Lions sustain their “tradition” of having to play on every Thanksgiving?  Enough is enough!  Matt Millen’s reign should have disqualified that group of losers from being subjected to us every Thanksgiving at noon.  I think you have to start pounding beers earlier than you really want to just to get through to the Cowboys game at 4:00.

 Which leads me to Number #2 -The drunk relative that ignites drama in the dysfunctional poor communicative family.  Everybody was fine, eating quietly, in denial, and harboring resentment, without that rock bottom relative mustering the courage after one and a half bottles of Cabernet to start drama with the rest of the family.  “Can you please just pass the pumpkin pie and shut up!”  I guess nothing isperfect, but we can all strive for perfection.  That is why for those beer and grill lovers, I am giving them something to do as kind of an appetizer before the turkey comes out when the Detroit game is out of reach and unwatchable…

I give you:

Yuengling Lager BEER CAN CHICKEN

For the rub:

1/4 cup of brown sugar

2 tablespoons of paprika

2 tablespoons of cayenne pepper

2 tsp. of dry mustard

2 tsp. of garlic salt

2 tsp. of cinnamon

Salt and pepper to taste

1 4-6 pound whole Purdue oven stuffer chicken

1 12 ounce can of Yuengling Lager

Tin foil pan

First mix all of your ingredients for your spice rub. Thoroughly clean and rinse your bird and pat dry. Apply your spice rub inside and outside of the chicken.  Refrigerate overnight or for at least 2 hours.  Preheat your grill to 150-160 degrees or medium heat.  Next, take your Pennsylvania’s own can of Yuengling lager and discard about a 1/3 of the beer.  (aka drink it)  Place the can in the center of your tin foil pan.  Take the bird standing in an upright position and gently place on top of the can using the legs of the chicken to balance it and remain upright.  That’s it.  Close grill, and allow to simmer for at least an hour.  The beer will evaporate into your chicken and will not only keep your chicken moist but will provide a nice savory flavor.  Carve up your chicken and go to town as you watch the rest of the game.

 Coming up next in Part III: Jim Beam Bourbon Glazed Holiday Roast Turkey

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Fiesta Lime Guacamole

The Monster Grilled Cheese and Tomato Portabella

The Oktoberfest Beer Brats!

The Lager Pilsner Beer Battered Onion Rings

Yuengling Lager BBQ Ribs

The Sunday Football Meatballs and Gravy: Veal, Pork & Beef

Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

Cream of Loaded Baked Potato Soup with Cheese, Bacon, Cream, Peppers, Onions, Garlic and Corn…

The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce

Filet Mignon with Horseradish Cream Sauce

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1 comment to A Whiskey Goldmine Thanksgiving Part II: Yuengling Lager Beer Can Chicken

  • Matt Goldstein

    Seriously bro, the Detroit Lions have to go! They’ve been terrible for 30 years. I don’t remember looking forward to one Lions game on Thanksgiving! None of them had any meaning because they never even had a shot at the playoffs even with 5 more games to play. What a disgrace.

    [Reply]

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