Southern Star Brewing has been getting a lot of exposure in my recent blogs….good beer and great people so that is not a bad thing. I used Bombshell Blonde cans for a weekend meal – see photo below.
I could not bear wasting this great beer on the chickens, so I spent a leisurely afternoon enjoying the Blondes – BEERS! – and then split a yellow fizzy water brew between the two cans – added garlic powder, Lawry’s seasoning salt and cumin powder to each can – inserted the cans – and grilled with indirect M/H heat for about 80 minutes.
The results – two very moist, tender and tasty chickens. I had an Alaskan Amber as my bread with the meal and salad for my greens –
I peeked at my Imperial Stout this morning and there is a nice krausen up about two inches inside the fermenter and the air lock is bubbling away. I placed my nose close to the air lock and the aroma is heavenly….Need to check the polling results to see how will I enhance the flavor in the secondary!
The vote so far – 50% coffee and 50% bourbon infused oak – help me out – go to the link for the “Brewing Day” post and express you opinion…it really does matter!
When I com..e for Thanksgiving I want you to cook this chicken for me. I did this many, many years ago. Shall I bring some Pyerns ( spelling) bread from BKSFD??? XOOXOXMOM
Looking forward to your visit – the bakery is called Pyrenees Bakery over off Baker St in East Bakersfield. I love their rolls.