Snow BBQ

It's a braai, it's snow, it's good!

Got to love that beer can choek

Aaah nothing like a good old favorite. Cajun beer can chicken on the Weber!

Smoking trout

Griselda and I are now the proud owners of Washington state fishing licenses. To celebrate we went fishing for trout at a lake near us and soon managed to catch our limit which we then proceeded to smoke and make into the most amazing trout mouse.


Cleaned and scaled






Smoking the trout on a ceder plank on the braai.






The finished result.

Boerewors at Allans

Alas the quest for the perfect piece of Boerewors. Fortunately Allan has managed to solve the problem and the texture is now perfect!

Here are some pictures of Allan & Daniel making and cooking the wors
Sausage casings.
These are actually really cool as they come precleaned and roled.

Salmon on ceder plank

Today when we went to go and do the grocery shopping we saw some fantastic fresh salmon at Costco. Needless to say we had to get some for the braai for dinner. Here the salmon is being BBQed on ceder planks. It give it a devine flavor!

Last supper

Yummy BBQ time!

Beer Cozy!

BBQ Redux

Beer can chicken

My friend Allan braai’d the most amazing steak the last time we went to his place so I am practicing my “Braai-craft” at every opportunity I get (not that I’m competitive or anything). Anyway this is the famous beer can chicken made famous by America's Test Kitchen. Fortunately this recipe is as delicious as it is simple to make.

Ingredients.
1 whole cleaned chicken.
1 can of beer
2 bay leaves
2 tablespoons spiced dry rub

Prepare the chicken.
Clean the chicken. Put your fingers between the breast and skin of the chicken and pat inside with the dry rub. Then dry rub the rest of the chicken.

I prefer the taste of dark beer so here I am using Guinness poured into the can. For a non-alcoholic version you can use soda.

Be sure to make lots of extra holes in the top of the beer can before putting the chicken onto it.
Start the fire.
This is one of those dishes that you just don’t want to do on a gas BBQ.

For a medium sized chicken fill the Weber fire starter ¾ of the way. For a large chicken fill it completely. Wait until the coals have collected some grey on them and then put into the braai.
Chicken on beer can.
As you can see once the beer can is inserted into the chicken it stands on the braai with no additional support being required.

It is very important for you cook the chicken indirectly and to place the thighs closest to the coals since they take the longest to cook. Having a drip pan or aluminum sheeting under the chicken is strongly recommended as a huge amount of fat will drip of the chicken. Insert your nifty wireless meat thermometer into the breast and set the alarm for 175F.

And the finished result.
This is where you need to be careful.

The beer can will be firmly stuck into the chicken and is filled with lots of incredibly hot liquid. Let the chicken stand for ten minutes and then carefully remove the beer can.

Carving the chicken is a little bit more difficult as it will stay “Chicken shaped” and not have a flat back