1 whole chicken
1 bar-b-que sauce
1 (your favorite)
6 ears fresh corn on the cob
This is one of my favorites along with steamed fresh picked corn on the cob, sliced garden tomatoes and Honey Dew melons.
To prepare the barbecue; Take two steel coat hangers, using pliers or a wire cutter, cut the twisted ends off. Straighten the hangers.
Locate the center of each wire and twist the two together at that point, using not more than two twists. Bend the wires so the twisted portion forms a top with four legs hanging down. Determine how much height is able to fit under the cover of your barbecue grill and still close the lid. Bend the legs at slightly less than maximum height, so that each leg overlaps the adjoining clockwise leg. At about 1 to 1-1/2 inches out, make one twist with each leg around the adjoining leg. This should give you a stable inverted V with spreading arms for support.
Place the tower in the middle of the barbecue grill and trim any excess arm length that would prevent you from closing the cover.
Adjust the heat to low.
Cooking the chicken; Set the well washed and salted chicken on the wire tower, checking to assure the heat will be able to rise through the body cavity free of obstruction. Cook covered under a low heat for at least 1 hour, checking progress frequently. As the chicken cooks the fat will run down under the skin and form bubbles in the chickens bottom. ( Assuming you didn't put the chicken on the tower upside down, which would give the chicken the appearance of a strange flower with its wings and legs sticking out, and be quite a sight to any neighbor watching this process, probably.
I prefer to have my chickens assume the apearance of a squatting Buddha, with their little wings folded in and their cute little knees pushed up.. but I digress ) Pierce the fat bubbles with a meat fork and let it run out. To keep from burning and add flavor, douse flame ups with a slosh of beer and close the cover, trapping the beer steam. When chicken is golden brown and fully cooked, you can apply your favorite barbecue sauce using the thin layering technique to establish build up. You will have a moist delicious chicken with most of the fat removed, and you still get to eat the skin. :-)
Cooking the corn; Remove husk from 6 ears of freshly picked corn. Scrub lightly with a small potato brush to remove any left on hair. Place a steamer shelf in a kettle large enough to hold the corn when covered.
Add 2 to 3 cups of water, and corn. Bring to a boil and steam for 10 minutes while chicken is cooling.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|