Cooking Article

It's a little old, but I came across a great read over at Cooking for Engineers. One of my absolute favorite things to grill is chicken with a beer can up its butt--just slather on some spices (my favorite is Emeril's Essence, which I always mix myself rather than use the storebought variety), stick the can up there, and grill away. The main benefit of the method is that as the chicken cooks, the beer evaporates, keeping the bird nice and perfectly juicy every time. But now, according to CfE, water would work just as well.

I'm not sad, though--I enjoy cooking with beer, and I think it adds a certain flavor to the food. What I really want, though, is one of those Poultry Pal gizmos so I can graduate from Coors Light cans to real beers. A Cajun-seasoned chicken cooked over an Abita Turbodog....I can taste it already....