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To: ChanceIs who wrote (203937)	5/23/2009 2:28:57 PM
From: ajtj99	Read Replies (1) \| Respond to of 306849

My recipe for spaghetti my daughter submitted to her elementary school recipe book has a step where you play "Private Idaho" by the B-52's 4-times in a row and dance while it's playing. After the 4th time, the pasta's ready.

To: ChanceIs who wrote (203937)	5/23/2009 2:42:42 PM
From: Skeeter Bug	Read Replies (1) \| Respond to of 306849

Chancels, that recipe looks good and can easily be tweaked on a hormonally balanced, anti-inflammatory meal. iow, that is similar to what manuel uribe is eating while he's losing his 950 lbs (he's down 500 in three year already) and he's incredibly healthy, too.

To: ChanceIs who wrote (203937)	5/23/2009 2:50:19 PM
From: Jim McMannis	Read Replies (1) \| Respond to of 306849

Beer can chicken... Use whole chicken. Rub down with a rub spice... Open can of beer. Drink some beer. Sit the chicken on top of the beer can so it goes inside the cavity. Insert the whole thing (can and chicken upright) in a baking pan and cook at 350 degrees for 1-1.5 hrs. Or you can use grill. images.search.yahoo.com

To: ChanceIs who wrote (203937)	5/23/2009 5:09:16 PM
From: patron_anejo_por_favor	Respond to of 306849

My favorite beer can chicken recipes are on this site. The key is the rub, make sure you use some beneath the skin overlying the breast. I put a little in the beer also. The best part of beer can chicken is drinking half the beer before you cook!<G> The cool thing is, yer cooking it both from the inside (by steaming with beer) as well as outside from grilling. And it does not dry out due to the steaming. For a fun variation, use root beer or lemonade in the can instead of beer. bbq.about.com This basic variation of the "beer in the butt" chicken recipe combines the flavors of a great spice rub with the flavors steamed out of the beer can. Prep Time: 15 minutes Cook Time: 1 hours, 30 minutes Ingredients: 1 whole chicken (4-5 pounds) 1 12 ounce can beer (room temperature) 2 cloves garlic, minced 2 sprigs fresh rosemary 2 teaspoons olive oil 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes, crushed Juice of 1 lemon For Rub: 1 teaspoon paprika 1 teaspoon salt 1 teaspoon fresh rosemary, chopped 1 teaspoon dried thyme 1/2 teaspoon black pepper, ground 1/2 teaspoon lemon zest Preparation: Combine all rub ingredients in a small mixing bowl. Set aside. Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and drink half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving. My favorite variation is the "Memphis rub" version. I make a quadruple batch of the rub and keep it around. It is absolutely amazing, and prep time is maybe 5 or 10 minutes. Prep Time: 15 minutes Cook Time: 1 hour, 30 minutes Ingredients: 1 whole chicken, about 4 pounds 1 12 ounce can of beer, room temperature For rub: 1 tablespoon brown sugar 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon dry mustard 1/4 teaspoon freshly ground pepper 1/4 teaspoon garlic powder Preparation: Combine all rub ingredients in a small mixing bowl. Set aside. Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 hours or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.