Ten Thousand Snacks

Ten Thousand Snacks

By / Photography By Judy Allen | August 24, 2015
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Ah, autumn. The time of year in Oklahoma when our grills see more face time than our kitchens ... and sometimes our family members. Tailgating season is in full swing and frankly, July and August are just too hot to stand over an open charcoal fire.

Hamburgers, hot dogs and long-smoked ribs and brisket are the norm in these parts—and for good reason: They’re good! Put chicken parts on the grill, however, and you are more likely than not to end up with dried-out breasts and charred chicken legs. Luckily, this is a problem that a cheap can of beer can fix!

Beer can chicken is the best recipe to yield juicy grilled chicken for two reasons. First, the beer can elevates the chicken just off of the coals, which allows the skin to brown without charring. Second, the beer steams up into the cavity, providing added moisture to the bird. And you get to drink half of the beer before setting it on the grill. OK, that’s three reasons.

Article from Edible Tulsa at http://edibletulsa.ediblecommunities.com/recipes/ten-thousand-snacks
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