Special equipment: 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola Barbecue Sauce.
Basic Barbecue Rub:
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.
Togue Guisado or Sautéed Bean Sprouts is a sauteed mung bean sprouts with shrimp, chicken, tofu, carrots, and bell pepper with chicken or shrimp broth. This is also super easy to prepare and to cook kind of dish. You can add leftover chicken, beef or even fish on it.
This is my version of Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe! Enjoy!
8-10 cups mungbean sprouts
1/4 pound pork lean, pre-boiled
¼ – 1/2 pound shrimp, shelled
5 pcs. tofu, fried (optional)
1/2 cup carrots, julienned
4 stalks green onion, sliced diagonally, thinly
1 cup chicken broth
3 cloves garlic, minced
1 pc. large onion, chopped
2 tbsp. fish sauce
2 tbsp. cooking oil
½ tbsp. salt or salt taste
¼ tsp. pepper or pepper to taste
In a wide pan over medium heat, pour in the cooking oil, then sauté the garlic and onion.
Add the pork, tofu, shrimp and fish sauce and cook for 10 minutes.
Add the mungbean, and chicken broth and cook for 5 minutes. Season with salt and pepper to taste.
Rellenong Manok is a festive Filipino dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact.
The name Rellenong Manok iterally means “Stuffed Chicken”. “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken. So for this festive dish the body of the bird is painstakingly de-boned and only the wings and legs remain intact. Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.
The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together. Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience. Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.
This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.
Here’s a video by Nides showing you how to de-bone a chicken!
1 whole chicken, shape kept and de-boned
2 tbsp. soy sauce
1 1/2 tbsp. sugar
2 tbps. calamansi or lime juice
1/2 kg. ground pork
1 can vienna sausage, drained and sliced
1/2 cup bacon, diced
1 cup ham, diced
1/4 cup carrots, minced
1/4 cup sweet green peas
3-5 whole eggs, hard boiled, peeled
1/2 cup cheddar cheese, grated
1/4 cup pickle relish
1/4 cup breadcrumbs
1/4 cup raisins
2-3 tbsp. soy sauce
1/2 cup butter
1 tbsp. sugar
1 tbps. salt or salt to taste
¼ tsp. pepper or pepper to taste
Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.
Mix all the remaining stuffing ingredients well in a bowl.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil and rub chicken with butter and put back in the oven until golden brown.
Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.
This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.