The summer grilling season is in full swing.
Our special guest Steven Raichlen talks about “Beer-Can Chicken,” his new book and the art of cooking beer-can chicken.
Plus, two of the most important pieces to any BBQ, the sauce and the rub and how it can make or break your dish.1 Tbsp minced ginger 1 Tbsp minced garlic 1 Tbsp rice vinegar 1⁄2 cup clove honey 1 Tsp fish sauceIn a medium mixing bowl, place all ingredients. Whisk together evenly. Next, place mushrooms in the bowl. Gently coat the mushrooms with miso glaze. With a preheated grill pan on medium heat, place down the mushroom. Grill each side evenly for 3-5 minutes or charred on both sides.
With a small mixing bowl place all ingredients together. Gently fold in the dressing. Place Bowl to the side.With a serving bowl place down 2oz of grilled pepper vinaigrette. Next place the grilled mushroom in the bowl. Top the mushrooms with your sunny salad. You can garnish with fresh herbs and lemon.Place all ingredients in a medium sauce pot on medium heat. Slow reduce mixture stirring occasionally for 15-20 or until it thickens.
Beer Can Chicken Cleveland Tastebuds
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