Aug 23
It’s been a slow week for BBQ in our house. We were going to test a brisket recipe this weekend but our supplier ran out. So, my better half is in control of the recipes today. No competition recipes. That’s right, we’re cooking food we are going to eat as a meal! None of this- it needs more salt, the sauce should be sweeter, etc. She loves Adam Perry Lang’s book and found a fairly quick and easy recipe. We’re going old school- Beer Can Chicken!
Update:
Finished product. Cut the back out and crisped the skin in a convection oven. Was quite yummy.
August 24th, 2009 at 8:32 pm
APL – Adam Perry Lang rocks! His new book Serious Barbecue definitely infuses sophisticated flavors into BBQ. I am looking forward to making his Salt and Pepper Dry Aged Cowboy Cut Ribeye and the Sticky Drumsticks with Thai seasonings. I hope your supplier is out of brisket next weekend too. The chicken looks great.