Chef Prepares Delicious BBQ Dishes For Texas Independence Day

WASHINGTON (JCHAYWARD.COM) — If you’re craving Barbeque, you’re in luck! On Thursday,  Hill Country Barbecue Market executive chef Elizabeth Karmel joined JC Hayward to prepare two delicious dishes including Beer-Can Chicken, and Texas Caviar.

Just in time for Texas Independence Day, Hill Country will be celebrating the holiday on Saturday, March 2nd at the restaurant located on seventh street in Northwest, DC.

Washington Redskins place-kicker, Mark Moseley, joined JC Hayward and Chef Elizabeth Karmel to taste the delicious BBQ dishes as he is from Texas and accustomed to great BBQ. Moseley was apart of Super Bowl XVII where the Skins’ beat the Dolphins.

See Chef Karmel’s Recipe for Beer-Can Chicken with Lockhart Rub below:

Recipes adapted from Taming the Flame

Serves 4

Grilling/Smoking Method:

Indirect/Medium Heat

1. Whole roasting chicken, 4 to 5 pounds, preferably Amish or organic Olive oil

3 tablespoons Lockhart Dry Rub

1 12-­‐ounce can of domestic beer, such as Shiner Bock Soaked Post Oak wood chips, optional.

Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with oil and season with 2 tablespoons of the dry rub. Set aside.

Build a charcoal fire or preheat a gas grill. Add wood chips if using. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-­‐key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can.  Place the beer can in the center of the cooking grate top of the can with a church-­‐key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can.

The chicken will appear to be “sitting” on the beer can. Cover the lid of the grill and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers 165 F in the breast area chicken carefully, holding the can with tongs.

Let it rest for 10 minutes before carving.

Lockhart Dry Rub:

1⁄2 cup Morton Kosher Salt

3 tablespoons coarse ground black pepper

2 teaspoons cayenne pepper

Combine all ingredients in a bowl; mix well. Store rub in an airtight container.

You will have more than you need for the Beer-­Can purpose rub.

 

 

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