Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Yardbird with Barley and Hops Enema

Ingredients

1 Whole Chicken, about 4 pounds

1/2 cup No- Stick Grilling Marinade for Poultry (page xxx)

1 Tbl Poultry Seasoning (page xxx)

1/2 Tbl Black Pepper, freshly ground

1 12-ounce can of beer

Instructions

Remove and discard the neck and giblets and any excess pockets of fat from the chicken. Rinse and dry the chicken.

Rub the no-stick marinade over the chicken and inside the cavity. Marinate one hour at room temperature. Just before cooking, sprinkle the cavity and skin with the poultry seasoning and black pepper.

Prepare the grill. Open the can of beer and place the chicken over the beer so that the beer can sits upright and fills the cavity of the chicken. Transfer the chicken to the grill and place over indirect medium heat. Push the bird down far enough on the can so that the legs give support to keep the chicken from falling over. Cook until an internal temperature of 170 degrees is reached or the juices run clear, approximately1 1/2 hours.

Carefully remove the chicken from the grill. Using a hot pad, pull the beer can from the center of the chicken and discard. Allow the chicken to rest for 10 minutes before carving.

Yield: 4-6 servings

Several companies manufacture a device that holds the beercan upright as the chicken fits around it.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more