BBQ menu: Beer chicken, chipotle deviled eggs
This 4th of July, toss out your tired old burger recipes and take on something tasty and different! Chef Elizabeth Karmel, America's female grilling expert, shares savory recipes, including bacon-and-cheddar knockwurst and smoky chipotle deviled eggs, that are sure to make their own fireworks at your cookout:
- 4 knockwursts, such as Boar’s Head
- 4 ounces Cheddar cheese, cut into strips
- 8 slices center-cut bacon
- Solid wooden toothpicks, soaked in water for 30 minutes
- 4 poppy seed buns, optional
Build a charcoal fire or preheat a gas grill.Using a sharp paring knife, make a ½ inch slit down the middle of each sausage, leaving a ½ inch margin on each end so it will stay together. Stuff each slit with cheese and wrap with bacon. Secure the bacon with toothpicks as necessary.Place the wrap-arounds on the cooking grate, cheese side up, over indirect medium heat. Cover and grill for 20 to 25 minutes or until the bacon is crisp and the cheese is melted. Serve on buns, if desired, or with a knife and fork.
- 1 whole roasting chicken, 4 to 5 lbs., preferably Amish or organic
- Olive oil
- 3 tablespoons dry spice rub, divided, or Classic Barbecue Rub
- 1 12-ounce can domestic beer, such as Budweiser
Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with oil and season with 2 tablespoons of the dry rub. Set aside.Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can. The chicken will appear to be sitting on the grate.Cover and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers 165 F in the breast area and 180 F in the thigh. Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon garlic salt
- 6 ears corn, shucked
- Olive oil
- Sea salt
- Lime wedges
Build a charcoal fire or preheat a gas grill.In a small bowl, mash together the butter, paprika, and garlic salt. Set aside at room temperature.Brush the corn lightly all over with olive oil. Place it on the cooking grate over direct medium heat. Cover and cook, turning occasionally, until the kernels are lightly browned and blistered all over (8 to 10 minutes).Spread the paprika butter evenly over the corn, and sprinkle it with salt and a squirt of lime just before eating.
- 1 dozen large eggs
- 1/3 cup Hellmann’s mayonnaise
- 1-2 canned chipotle chilies with clinging adobo sauce
- 5 Tablespoons unsalted butter, softened
- 1/2 teaspoon natural rice vinegar
- 1/8 teaspoon ground Ancho Chile
- 1 teaspoon fresh lime juice
- Zest of 1/2 lime
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt or more to taste
- Ground Ancho chile for garnish
Place the eggs in a large stockpot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit 20 minutes. Drain and run under cold water until eggs are cool to the touch. Let sit another ten minutes.Peel eggs carefully, keeping whites in tact. Cut in half lengthwise and remove yolks. Set whites aside on a platter or egg plate. Break yolks up and mash with a fork until all large pieces are broken up and smooth. Puree mayonnaise, chipotle(s), butter and vinegar in a small food processor. Taste and add another chipotle if the flavor is too faint, add more mayo if it is too strong. Add ancho chile powder, lime juice and zest, garlic powder and Tabasco. Stir well. Taste and season with sea salt. Note: If yolks are not smooth, run entire mixture through the food processor and place in a pastry bag in the refrigerator until cool.Place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture. Sprinkle with ancho chile powder
You may need to cut a thin sliver off the bottom of the egg whites to make sure that they "sit” level.
- 2 cups frozen raspberries
- 6 ounces fruit-on-the bottom, raspberry yogurt (not diet)
- 2 bananas, peeled and cut into chunks
- 1/2 cup vanilla soy milk
- 1/2 cup ice cubes
- 2 cups frozen blueberries
- 1/2 cup orange juice or tropical orange juice i.e., passion fruit, strawberry, etc
Special Equipment: Popsicle molds, preferably Rocket molds.Using a heavy-duty blender, puree raspberries and yogurt together and blend until smooth. Pour into the top third of a popsicle mold and place mold in freezer. Add bananas and soy milk to a clean blender and blend until smooth. Place mixture in the freezer to begin to freeze. When the banana mixture is thick and semi-frozen, place blueberries and orange juice in the blender and blend until smooth.Remove raspberry layered popsicle mold from freezer and add banana layer. Gently spoon final blueberry layer on top and place in the freezer overnight or for at least 12 hours. Un-mold and serve immediately.Note: These smoothie layers should be very thick and frozen. If you are having difficulty pureeing the frozen fruit, add juice a Tablespoon at a time. The thicker and more frozen the layers, the easier it will be to keep them separate.
Elizabeth Karmel is the author of Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ and is the resident grilling consultant and an author for Fine Cooking magazine. For more of her delicious BBQ recipes and grilling tips, visit Girlsatthegrill.com.