beer-can chicken & some baby back ribs

Chief BBQ mechanic Greg Burnham stands proud beside the Can-American dream.

Char Broil Performance Series II (Model 360)

This chef-tested grill features the PrecisionHEAT™ cooking system that cuts preheating time by minutes. How many minutes, we're not sure. It also delivers the most even heat distribution across the entire grill surface of any grill in its class.

Cooking System:

• PrecisionHeat™ 36,000 BTU cooking system
• Three stainless steel burners
• 28,000 volt FastStart® electronic ignition

Cooking Surface:

• 360 sq. in. porcelain stamped steel grate
• 145 sq. in. warming rack
• 505 total sq. in.

Special Features:

• NightLight® handle light for nighttime cooking (whoo hoo!)
  
• Temperature gauge
• Weather-resistant side shelves
• Front condiment basket
• Powder coat cart with 8” racing wheels

And finally, some smokin' receipes to get y'all fired-up!

Smokin’ Kebabs, Yo

4 red and green bell peppers cut into 1-inch squares
1 large eggplant, quartered and cut into 1-inch cubes
4 Vidalia onions cut into ½-inch thick wedges
12 cherry tomatoes
6 portobello mushrooms
1 large zucchini cut into ½-inch thick wedges
¼ c. corn oil
¼ c. balsamic vinegar
6 large garlic cloves, minced
1 t. dried basil
1 T. chopped parsley
1 T. chopped cilantro

Place all vegetables in a plastic bag. Mix oil, vinegar, garlic and herbs. Pour over contents of plastic bag. Refrigerate for two hours. Thread vegetables onto skewers, alternating types. Cook over medium heat for 20 to 30 minutes or until soft. Be particularly vigilant that tomatoes don't get too soft. Serve with plenty of beer on the side.

Serves 6

Country-Style Ribs

4 pounds country-style pork ribs
12 ounces cola
1 jigger dark rum
Juice of 1 small lime
2 scallions, finely chopped
2 T. vegetable oil
2 T. ground mustard
2 T. paprika
2 t. pepper

Country-style ribs (from the blade end of the loin) are the pig's meatiest part, but take some boiling to soften them for the grill. Here is one way to do it: Cover ribs in a large pot with water. Bring to a boil and simmer 30 minutes. Combine cola, rum, lime, scallions, and oil in a saucepan. Heat on low, being careful not to burn off the rum. Use on ribs as a marinade and refrigerate for 2 hours. Mix mustard, paprika and pepper and coat ribs. Grill over medium heat until crisp. Mop often. Serve with a tomato-based sauce and plenty of beer on the side.

Serves 4-6

Char-Broiled King Salmon Filets

2 pounds fresh king salmon filets
10 t. unsalted butter, softened
3 t. lime juice
1 shot tequila
1 ripe avocado
2 T. chopped cilantro
2 T. water
1 T. olive oil
1 t. chopped garlic
1 t. chopped shallots
3 T. chicken stock
Salt and pepper to taste

Prepare the barbecue grill. Cut the filet into four portions, discarding bones. Cover and refrigerate. In a food processor, combine the butter, one tablespoon lime juice, and tequila. Process until smooth and set aside. In a bowl, mash the avocado with 1 tablespoon cilantro and the water; add salt to taste and set aside.

To prepare the sauce, heat a sauté pan, add the olive oil, and lightly sauté the garlic and shallots. Add the remaining 2 tablespoons lime juice, the mashed avocado, and the chicken stock; salt and pepper to taste and bring to gentle boil.

When grill is hot, coat the salmon fillers with the tequila butter, salt and pepper, and grill on each side for three minutes per side. Transfer to warm serving platter. Add the remaining 1-tablespoon of cilantro to the sauce, pour over salmon, and serve with plenty of beer on the side.

Serves 4

Lemon Grilled Catfish

½ cup unsalted butter, softened
1 garlic clove, crushed
6 catfish filets, about 5 to 7 ounces each
2 tablespoons lemon pepper

Combine butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon pepper. Place filets on grill rack in covered grill. Grill over medium-hot coals for six to seven minutes. Turn and baste with remaining butter mixture. Grill for 5 minutes more or until fish flakes easily. Serve with barbecue or fruit salsa and plenty of beer on the side.

Serves 6

Smoked "Q" Birdies

4 Cornish game hens, 1½ pounds each

Marinade:

1 c. tequila
1 c. Grand Marnier
¼ c. olive oil
1 large sweet red onion, finely diced
¼ c. cider vinegar
1 t. paprika
½ t. ground lemon pepper
¼ t. salt
Dash Tabasco Sauce
Dash Worcestershire sauce

Wash and pat-dry hens. One day before you wish to barbecue, place birds in a 2-quart, sealable plastic bag. Pour in the marinade ingredients and place bag in the refrigerator. Chill for at least 12 hours, turning as often as convenient.

Before smoking, drain birds and save the marinade for basting. Let birds come to room temperature before putting in smoker. Place, breast side down, on grill and cook for 2½ hours, basting every 20 minutes with the marinade. Turn at least two times during cooking. Birds are ready to serve when internal temperature reaches 180 degrees F and legs move easily. Pierce one thigh with a fork; if the juices are clear, birds are done. Cover with foil and let cooked birds rest for 10 to 15 minutes. Serve whole or cut in half, with plenty of beer on the side.

Serves 4

Honey Dijon Barbecued Chicken

1 3-pound chicken cut into quarters
½ c. olive oil
½ c. white zinfandel
¼ c. clover honey
2 T. Dijon Mustard
2 garlic cloves, crushed
1 t. ground black pepper
½ t. salt

Wash and pat-dry chicken and place in two sealable plastic bags. Pour mixture of oil, wine, honey, mustard, garlic, pepper, and salt over chicken. Seal. Marinate in refrigerator for 2 to 4 hours, turning occasionally.

Place remaining marinade in a saucepan and heat to boiling, then let simmer for five minutes.Grill chicken with lid down over medium-hot coals for 20 to 30 minutes per side or until cooked through, basting frequently with the reserved marinade. Serve with plenty of beer on the side!

Serves 4