|Our new duplex|
|Vegetable garden with squash, zucchini, bell peppers, watermelon, cabbage and mint|
|Pots that Robert's mom made in the sixties and seventies filled with herbs and peppers|
|So far my kitchen is the only room ready enough for pictures.|
|Our new home office is in the breakfast nook located just off the kitchen|
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Beer Brined Chicken
8 cups water
1 cup granulated sugar
1/2 cup kosher salt
14 ounces chocolate porter beer
1 3-5 pound chicken
1/8-1/4 cup olive oil
1/4 - 1/2 cup spice rub (ingredients below)
3 tablespoons paprika
1 1/2 teaspoons celery seed
2 teaspoons garlic powder
2 teaspoons spicy red chili (new mexico chili if available)
1/4 teaspoon ground cloves
2 tablespoons kosher salt
1 tablespoons fresh ground black pepper
1/4 cup firmly packed dark brown sugar
In a large stock pot combine the water, sugar, kosher salt, and beer and stir until the salt and sugar have completely dissolved.
When it's time to cook the chicken, preheat the green egg (or oven) to 400 degrees. Meanwhile combine the spices for the rub in a bowl and stir to fully combine.
Brush the olive oil on the chicken.
|Robert the grill master|
Remove and let sit for about 15 minutes before carving and serving.
The Big Green Egg Cookbook