7-Up Can Chicken

I never tried doing a 7-Up can chicken before.  (Conventionally, this is called "Beer Can Chicken" because a beer can is used, but we hardly ever have beer in the house, so I experimented using the soft drink instead.)  I'd always heard that a chicken roasted this way makes it succulent and super-moist, and I was pleasantly surprised to find all the rumors were true.  ;)  I've made it many times, and while the skin is deliciously crispy, the meat practically overflows with juiciness.  Even the breast meat.  I hope you try this and enjoy it as much as we do!  :)

Couple of things to note: It's a good idea to use gloves (vinyl, latex, nitrile, etc.) when rubbing the spices into the chicken, on both the interior & exterior. If you have nails like I do, it will save discoloration of your fingernails from the paprika.  Also, I alternate the sides for this, from roasted-alongside veggies, to Cripsy Smashed Potatoes & Carrots.  They're both excellent & simple-to-make sides with this chicken.  Yum!

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Just a sampling of some of the ingredients needed...

Ingredients:

Dry rub--

½ C brown sugar

2 Tbsp Kosher salt

2 Tbsp garlic powder

1 Tbsp paprika

2 tsp tarragon

1 tsp coarse ground black pepper

Can marinade-- 

½ can 7-Up

¼ C chicken stock

¼ C soy sauce

¼ rice wine vinegar

Directions:
Make chicken rub -- Using an an airtight container, mix all the sugar & spices by pouring into container, sealing, and then shaking. Makes enough rub for 2 whole chickens.  If only roasting one chicken, divide in half and store unused spices in an airtight container.

Preheat oven to 375°F and ensure that wire racks are placed as low as possible.  Empty ½ of the 7-Up so there is room for the other liquids in the can. Pour chicken stock, soy sauce, and rice wine vinegar directly into the can so they're all mixed together.  Generously sprinkle about ⅓ of the spices inside the chicken cavity, rubbing it in as much as possible. Place the now-full 7-Up can in the middle of a shallow pan. Carefully place chicken onto the can by the cavity. Using the remainder of the rub mixture, cover the entire exterior of the chicken (including under the wings!) and massage the spices into the skin, coating evenly.

If desired, baby potatoes and other vegetables can be spread around the base of the pan around the chicken for simultaneous roasting.  Place pan (uncovered) in pre-heated oven on the lowest rack possible.  Roast for 1h 30m.

Let rest for at least 10 minutes after removing from the oven and before serving.  Serve with roasted vegetables, or can also be served with Cripsy Smashed Potatoes & Carrots.  ;)

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GBAdams
09/20/2011

Nomalicious BBQ Ribs

There are many ways to approach making ribs.  I've seen them done many ways...one of my favorites is char siu, or Chinese-style.  Another is a traditional sweet-style (Memphis?) baby back type of rib.  So when I set out to make ribs for the first time, I thought I'd combine my favorites.  This is the result -- best of both worlds.  You can use this rub in conjunction with my BBQ Sauce recipe, or you can use it with any store-bought sauce you prefer.  It works well equally with both, I've found.  :)

The key for these ribs is low & slow.  They can then be finished on the grill, or set under an oven broiler.  Hope you enjoy.  ;)

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Ingredients:
Half to whole slab of pork ribs (baby back, St. Louis-style, etc.), "silver" removed
1 C   Brown sugar

1Tbsp Garlic powder

1Tbsp Onion powder

2Tbsp Paprika

1Tbsp Kosher salt

1tsp    White pepper

1tsp    Chili pepper

Prep:

Preheat oven to 375°F.

Directions:

Mix together all ingredients until well-blended. Rub generous amounts of mix into both sides of ribs – underneath and on top. Be sure to cover the entire slab.  Place in wide, shallow pan.  (Do not use a flat cookie sheet!)  

Cover tightly with aluminum foil and place in preheated oven.  Do not check on ribs during the baking time – keep foil tightly sealed.  Let ribs roast in the oven for a minimum of 2 hours.  (2-2½ hours for 1 slab, 2½-3 hours for 2 slabs.)  Remove from oven. 

Place ribs on a heated grill, using indirect heat, for 10 minutes.  Apply BBQ sauce to the ribs, first on the underside, grill for 5-7 minutes, then flip and apply BBQ sauce to the top. 

Remove after 5-7 minutes and serve.

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GBAdams
05/30/2009