BBQ menu: Beer chicken, chipotle deviled eggs

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.

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.

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.

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

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.