Sunday, June 28, 2009

The Season for Kvetching…and Barbeque!

*****

The Editor Unleashed/Smashwords Flash Fiction 40 contest closed to voting this weekend. I know I’m not alone when I say I’m glad. It was an emotional experience, watching my story ride the whimsical wave of voter favor. In the end, I finished a respectable 9th. I’m satisfied.

Except for the hollowness.

Turns out the ranking was more than just a process. It was a distraction. A source of euphoria and blistering outrage. It was something to email WB’s about while we kvetched over the voting. But now it’s gone and it’s time let go and write again.

Yep, the season for kvetching has ended.

Lucky for me, I have transition activities to help me switch gears. These days, I’m embracing grilling season on my glorious new gas grill. Some transitions are easy, like getting rid of the crusty old Char-grill, a fire hazard of a beast that breathed licking dragon tongues of flame. I lost more arm hair to that monster than I care to admit. The end of the Char-grill’s season couldn’t come soon enough for me.

With the new grill has come a new sense of adventure. And some misadventures, but mainly successes. For those who are interested, here’s my latest effort. This came out so juicy, it left a pool or beer-infused yumminess on my plate. We enjoyed it with lightly grilled bruschetta and a mixed greens salad.

BEER ME CHICKEN

Seasoning:

1 Tbsp seasoned salt (I use Lawry’s)
1 Tbsp poultry seasoning
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp. Hungarian paprika
1 tsp. smoked paprika
1/2 tsp cayenne pepper
1 tsp. freshly ground black pepper

1 – 4# whole chicken
1 – 12 oz. can beer (use the cheap stuff)
4 Tbsp. butter, melted
4 Tbsp. extra virgin olive oil (EVOO)

Mix seasonings in a small bowl. Loosen skin all over chicken, including legs, being careful not to tear skin. Rub 1/2 of seasoning mixture on meat under skin. Tuck wings for roasting. Place in a dish and refrigerate overnight.

When you’re ready to cook, preheat grill to medium-low heat.

Discard (or drink) 1/2 of beer. Add remaining seasonings, 2 Tbsp butter and 2 Tbsp EVOO to can. Spray can with non-stick spray. Place chicken over beer can. Stand the chicken and beer up on a disposable foil pan. (Use the legs to form a tripod.) Combine remaining EVOO and butter. Rub over surface of chicken.

Place foil pan on preheated grill. Grill 1 hour, or until chicken was cooked through. Remove chicken from can and place on serving platter. Cover with foil. Discard beer. Let chicken stand 10 minutes before carving.

Serves 4.

5 comments:

Stephen said...

Like you, I am ready to get back to writing more.

The beer chicken recipe sounds yummie. Too bad my family doesn't live up north. I'd have to drop some serious hints just so I could get a taste that meal. Grilling food is one of my favorite things to do for dinner.

Congrats on the new grill. I need to be in the market for one this year as well. Our grill is now eleven years old, and it's certainly seen more glorious days. Although, being as tight as a frog's [fill in the blank], you can guess where I am at on the issue.

J.C. Towler said...

Your recipies look very yummy, this one might have to be sampled over the weekend.

Congratulations on your finish AND selection to the Flash 40 Anthology. You've probably noticed by now not everyone who made the top 40 by popular vote wound up in the anthology. So it's like two accomplishments for the price of one.

--John

Greta said...

Congrats to you, too, John (and to everyone who made the anthology)

Note on the recipe, in case you try it: if you don't have smoked paprika, just add another tsp of Hungarian paprika. The grill adds a nice touch of smokiness, so it won't make that huge of a difference. Hope you like it. Drop me an email and let me know how it comes out.

... Paige said...

sounds good and we talked of grilling on Saturday.
I was so glad to see so many of my dear internets in the top 40

Linda said...

Delicioso! I'll try next time I'm ready to grill chicken.

BIG congrats on the EUFF40. The popular vote drove everyone crazy, but you got the editorial nod - and that's what counts. Super story and well deserving of the win. Peace, Linda

Word ver: blesses