beercanbbq

Easy bbq cooking and more

Archive for the month “March, 2012”

25 Mar 2012
6 Comments

BBQ Fish

BBQ tilapia

Are you ready for BBQ fish?  You might be asking, “do you barbecue everything?” My answer is that I try to.  The whole BBQ fish thing started with fish Fridays at the McClure house a few months ago.  I don’t like baked fish and it just seemed weird to fry fish when we are trying to eat healthier.

The fish recipes I have chosen to share with you in this post are the two favorites in my house.  My personnel favorite is tilapia, because it does not have a real fishy taste to it. The salmon also gets top billing, because it is a favorite of my wife and oldest son. You my be asking yourself, “does he get his fish at the Wagon Wheel Market too?” and the answer would be, “yes”. I’m in there every Friday, because that’s when they get there fresh fish delivered. Fresh fish it makes a huge difference in flavor!  If you have access to a local fish market that’s the way to go.

So just like in the last two recipes I start with Kingsford charcoal and mix in a few small pieces of cherry wood. I then return to the kitchen were the fun of trying not to smell like a fish begins.  I start with the salmon because it takes about 10 to 15 minutes more to cook than the tilapia does. I begin by seasoning the salmon with sea salt because this neutralizes the fishy flavor I little bit.  Then I season the fish with Santa Maria seasoning from, yes you guessed it, the Wagon Wheel.  I also add lemon slices and rosemary from my yard. I top the fish off with lemon olive oil from Lodestar Farms.  Then I give the salmon a little more kick by adding dill and some capers. The capers are an important ingredient, because they are my wife’s favorite.  I add capers and dill to the tilapia, as well, but I wait until the salmon has been on the grill for ten minutes. I also like to dip my fish in J Lee Roy’s sea food sauce its has a nice heat to the fish.

Before you place the fish on the barbecue spread the coals in half with a space in the middle, so there is no direct heat on your fish. Burnt fish is bad fish.  Place a piece of tin foil on the grill that is big enough to accommodate all the fish. Then add Lodestar lemon olive oil to the tin foil before placing the fish on the grill.  If you can’t find Lodestar lemon  olive oil you can use a different high quality olive oil. Now place the salmon on the grill,wait ten minutes and then add the tilapia to the grill, as well. Once the tilapia is on the grill let both types of fish grill for thirty-five minutes. (forty-five minutes total for the salmon).  You will know the fish is done when it starts to split. The fish will have a crispy bottom side and a great moist and tasty center that you will love!

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , ,
18 Mar 2012
3 Comments

Easy BBQ Meatloaf

This isn’t your Mamas meatloaf.  This is a BBQ meatloaf.  Can you believe that, a  barbecue meatloaf? This is one of the easiest dinner recipes or lunch recipes out there, but it is also one of the best meatloaf recipes. Are you interested yet? This is how to make a meatloaf.

Just like any other meatloaf you start with hamburger.  I prefer ground chuck from, yes  my favorite meat market, The Wagon Wheel Market.  You can use any grade of hamburger, but I like a high grade of hamburger because there is less grease and also more favor.  The other ingredients you will need to make this epic meatloaf are carrots,catsup,BBQ sauce, bread crumbs, brown sugar, eggs and seasoning.

So while I am waiting for the Kingsford briquettes to get white hot I like to mix the meatloaf ingredients. I think this barbecue meatloaf is best when cooked at larger sizes so I like to use a pan big enough for two lbs of meat.  I mix in two cups of  catsup, one cup of BBQ sauce ( preferably J Lee Roy’s ). After the catsup and barbecue sauce are mixed together, I add 2 cups bread crumbs (add more for a denser meatloaf), 2 eggs and chopped carrots.  Yes, chopped carrots, but not too many. You only need about six to twelve baby carrots or one and a half whole washed and peeled carrots.  Before you start mixing the meatloaf don’t forget your seasoning. You can use salt and pepper to your likening, but I prefer to use both Morse Farms seasoning from Morse Mandarine Farm and Santa Maria seasoning from The Wagon Wheel Meat Market.

It is important to mix all the ingredient thoroughly.  Mix until you think it’s mixed and then mix it again.  This is the most enjoyable part of this easy meatloaf recipe besides the eating part. Once the mixing is done grab a small bowl and mix one cup of catsup a half cup of brown sugar.  I like to add J Lee Roy’s to the mix also.  The J Lee Roy’s gives the sauce a delicious “Sweet and Hot” flavor that I love.  You can add a half cup of your favorite bbq sauce if you want. Now mix together with a fork and when you’re done pour the mixture on the meatloaf and spread it out all over the top.

Now your charcoal should be hot, but before you put your meatloaf on the grill, push half the coals to one side and the other half to the other side. This is the time when I add chunks (not chips) of cherry wood to the coals.  This will give the bbq meatloaf a great smoky favor. It is better to use chunks of cherry wood rather than chips because the chips burn up to fast and don’t add any flavor. Now place pan with the meatloaf in it on the barbecue grill and wait for 1 hour and 40 minutes. Once the bbq meatloaf has finished cooking drain the grease from the pan and dig in. I promise you will love it!  If there is any left overs try a meatloaf sandwich the next day. They are awesome too.

Posted in beeercanbbq
07 Mar 2012
16 Comments

Best beercanbbq

Ok, so this is history in the making!  It is my first blog and it’s about two things I love, cooking and eating.  Some of you might be asking, “Why beercanbbq.com?” Well it’s simple, I have a couple of friends that love my beer can chicken, so after a night of devouring a few chickens, the idea for beercanbbq.com was born.

Let’s get started for real now. I prefer to cook with Kingsford charcoal on a traditional grill rather than a propane barbecue.  I just think traditional grills give a better flavor. I also like to mix a few blocks of cherry wood in with the briquettes to add more flavor. If your not sure as to how many briquettes to use, grab an empty tin coffee can and fill it up.

While I am waiting for the briquettes to heat up until they are white, I go back to the kitchen and start cleaning the whole chicken. I buy my chicken at a local meat market called, Wagon Wheel Market, but you can buy whole chickens at most grocery stores or your local meat market or organic chicken farmer. You start by cleaning the inside of the bird with lukewarm water. Make sure to press your fingers against the bones in the empty cavity of the bird and then rinse the bird really well again.  After the chicken has been thoroughly cleaned, place it in a dish. I prefer a disposable tinfoil pan.  Now you are going to get some olive oil and rub about 3 to 6 ounces of oil all over the bird. I prefer to use a quality local olive oil called Berkeley Olive Grove 1913 olive oil.  The olive oil will make the chicken’s skin crispy all over which my friends, myself and my spoiled Shih Tzu all love.  Once I’m done rubbing the bird down I grab some spice’s and sprinkle it all over the bird. Then just like you did with the olive oil start rubbing it into the bird.  You can use a simple salt and lemon pepper mix or a favorite spice mix that you created or purchased.  One of my favorite spice mixes is Santa Marie from the Wagon Wheel Market.  Since you don’t have the Wagon Wheel right around the corner you can order it online or you can use your own.  Now wash your hands and check on your briquettes. They should be ready. For my beer I like to use Sierra Nevada Pale Ale.  I fill the Sittin’ Chicken Steamer with beer. Then I place the bird on the Sittin’ Chicken Steamer. Use the big opening that’s already in the rear of the bird. Do not cut your bird. Now its time to spread the briquettes. You want to spread them out so that they are on 2 sides of the grill.  Don’t worry about the whole in the middle you don’t want the direct heat of the briquettes.  Put the grill rack in place sit your bird in the middle of the BBQ and wait for 1 hour and 20 minutes. When the time is up you will have the best beer can barbecue chicken ever, and your family, friends and spoiled dog will love it.

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