One of my most cooked meals would have to be Beer Can Chicken, easy to prepare and only a couple of hours to make.
This week I prepared the chickens the same way I always do which you can read about here in an older blog post (though this time I did not do one of them Spatchcock method.) Instead both were done as dancing chickens on my Gas Grill.
You can also read about how I do Beer Can chicken at my Examiner column
I also tried something new that I picked up at Loblaw which is Halloom Grilling Cheese
I followed the directions on the package and sliced the cheese into ½” slices and coated them and the grill grate with Olive Oil cooking for a couple of minutes on each side. and then I added it to some Caesar Salad along with some Garden Fresh Tomato.
The Halloom which is also called Halloumi in some parts of the world, kind of tastes like Cheese Curds and squeaks when you chew it, it has a pleasant taste and goes really well with the salad.
Next time I want to try the other cooking method which is to pan fry it in a cast iron skillet in lemon juice.
After cooking the Beer Can Chicken to perfection, I plated ½ of one of the birds and decided to try some of Jake Albert’s Fuego Rojo Pomegranate Habanero Glaze on my meal, and it was a great choice.
I previously used this glaze last week when I cooked a Crown Pork Roast and it was lovely on that as well. The Fuego Rojo adds a nice sweetness and then after a few seconds you get some heat, that leaves you with a nice aftertaste that is very flavourful.
This Glaze is wonderful on chicken and pork and heck Jake Albert’s Glaze is also fantastic on Ice Cream for desert which you can read about here
Bacon
