Maia's Yummies
(via Protohistoric Multigrain Flatbread | The Splendid Table)

Slow Cooker Pork Carnitas

Makes 18 to 24 servings
1 (6- to 8-pound) bone-in pork butt, also called pork shoulder
2 tablespoons coarse salt
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper, or to taste
8 whole cloves garlic, smashed
4 chipotle peppers (canned or dried)
1 (14- or 15-ounce) can diced tomatoes
2 to 3 cups liquid (orange juice, beer, stock or a combination)

Trim the excess fat from the pork and discard. Place all the ingredients in the slow-cooker. Set to cook on LOW for 8 hours. The meat is done when it literally falls off the bone.

Let it cool enough to handle, then lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. Skim the fat from the leftover juices and keep as a medium for re-heating the meat. (You’ll have about 10 cups of shredded meat.)

For carnitas tacos, reheat the meat and serve in tortillas with accompaniments like sour cream, cilantro, radishes, pineapple, chopped red onion and lime wedges.

This recipe has been updated. Originally published July 2010.

(via Recipe: Lemon Curd Ice Cream — Recipes from The Kitchn | The Kitchn)

Lemon Curd Ice Cream

Makes about 2 pints
2 cups whole milk
2 teaspoons cornstarch
1/2 cup lemon curd
2 ounces cream cheese, room temperature
1/4 teaspoon fine sea salt
1 cup heavy cream
1/3 cup sugar

Pour the milk into a 4-quart saucepan. In a small bowl, mix a tablespoon of the milk with the cornstarch until dissolved. In a medium bowl, combine the lemon curd, cream cheese and salt whip until no lumps remain. 

In a large bowl, make an ice bath and set a slightly smaller bowl on top, and set aside.

Add the heavy cream and sugar to the saucepan with the milk, and stir to combine. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove the pan from the heat and gradually whisk in the cornstarch mixture. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the lemon curd mixture until smooth, whipping out any lumps as you go. Pour this mixture into the smaller bowl of the ice bath and let cool, stirring occasionally. 

Freeze in an ice cream maker according to manufacturer’s instructions, or use one of these no-machine methods. 

Recipe Notes
For the herb-infused flavor, place a few springs of rosemary, thyme or basil in the milk as it boils, then strain it out through a fine-meshed sieve after you’ve cooled the mixture over the ice bath.

(via Recipe: Lemon Curd Ice Cream — Recipes from The Kitchn | The Kitchn)

Lemon Curd Ice Cream

Makes about 2 pints
2 cups whole milk
2 teaspoons cornstarch
1/2 cup lemon curd
2 ounces cream cheese, room temperature
1/4 teaspoon fine sea salt
1 cup heavy cream
1/3 cup sugar

Pour the milk into a 4-quart saucepan. In a small bowl, mix a tablespoon of the milk with the cornstarch until dissolved. In a medium bowl, combine the lemon curd, cream cheese and salt whip until no lumps remain.

In a large bowl, make an ice bath and set a slightly smaller bowl on top, and set aside.

Add the heavy cream and sugar to the saucepan with the milk, and stir to combine. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove the pan from the heat and gradually whisk in the cornstarch mixture. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the lemon curd mixture until smooth, whipping out any lumps as you go. Pour this mixture into the smaller bowl of the ice bath and let cool, stirring occasionally.

Freeze in an ice cream maker according to manufacturer’s instructions, or use one of these no-machine methods.

Recipe Notes
For the herb-infused flavor, place a few springs of rosemary, thyme or basil in the milk as it boils, then strain it out through a fine-meshed sieve after you’ve cooled the mixture over the ice bath.

(via Slow-Cooker Bacon Brown Sugar Baked Beans recipe from Betty Crocker)
(via How To Make Cold-Brew Coffee | The Feed)
(via Grilled Glazed Boneless, Skinless Chicken Breasts Recipe - Cook’s Illustrated)

o produce great grilled flavor and glaze the meat in a relatively short period of time, we brine the meat while the grill heats to season it and keep it moist during cooking. Milk powder hastens the Maillard reaction and provides a surface for the glaze to adhere to. For a savory glaze with balanced flavor, we use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.

less
SERVES 4

INGREDIENTS

1/4 cup salt
1/4 cup sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons nonfat dry milk powder
1/4 teaspoon pepper
Vegetable oil spray
1 recipe glaze (see related content)
INSTRUCTIONS
1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.

3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray.

4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.

(via Grilled Glazed Boneless, Skinless Chicken Breasts Recipe - Cook’s Illustrated)

o produce great grilled flavor and glaze the meat in a relatively short period of time, we brine the meat while the grill heats to season it and keep it moist during cooking. Milk powder hastens the Maillard reaction and provides a surface for the glaze to adhere to. For a savory glaze with balanced flavor, we use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.

less
SERVES 4

INGREDIENTS

1/4 cup salt
1/4 cup sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons nonfat dry milk powder
1/4 teaspoon pepper
Vegetable oil spray
1 recipe glaze (see related content)
INSTRUCTIONS
1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.

3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray.

4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.

Serves 12

Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.

INGREDIENTS

Biscuit Topping
2 cups unbleached all-purpose flour (10 ounces)
6 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
2 tablespoons granulated sugar for sprinkling
1 cup buttermilk
Cherry Filling
4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved
3/4 - 1 cup granulated sugar
3 tablespoons cornstarch, plus one teaspoon cornstarch
pinch table salt
1 cup dry red wine
1 cinnamon stick (3-inch)
1/4 teaspoon almond extract

INSTRUCTIONS

  1. 1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

    2. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2- to 1 3/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 11/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms, about 15 minutes. (Do not turn off oven.)

    3. Meanwhile, spread drained cherries in even layer in 9- by 13-inch glass baking dish. Stir sugar, cornstarch, and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set saucepan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.

    4. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.

Lavender Simple Syrup
2 cups filtered water
2 cups sugar
3 to 4 tablespoons fresh lavender flowers OR 3 tablespoons dried culinary lavender
Put the water in a saucepan and bring to a boil. Add sugar, reduce heat to medium and stir until sugar has completely dissolved.
Take off heat and add the lavender. Let steep for 30 minutes.
Strain flowers from the syrup and let syrup cool completely. Pour syrup into a container or a jar with a lid. Keep refrigerated for up to 3 weeks.
— Adapted from www.food.com (via A little lavender imparts flavor to treats and savory dishes - Richmond Times-Dispatch: Food & Dining)

Lavender Simple Syrup
2 cups filtered water
2 cups sugar
3 to 4 tablespoons fresh lavender flowers OR 3 tablespoons dried culinary lavender
Put the water in a saucepan and bring to a boil. Add sugar, reduce heat to medium and stir until sugar has completely dissolved.
Take off heat and add the lavender. Let steep for 30 minutes.
Strain flowers from the syrup and let syrup cool completely. Pour syrup into a container or a jar with a lid. Keep refrigerated for up to 3 weeks.
— Adapted from www.food.com (via A little lavender imparts flavor to treats and savory dishes - Richmond Times-Dispatch: Food & Dining)

Lavender Lemon Bars
Makes one 9-by-13-inch pan
Lavender sugar:
2 tablespoons culinary dried lavender
3 cups sugar
Crust:
8 ounces (2 sticks) butter,
melted
½ cup lavender sugar
2 teaspoons vanilla
½ teaspoon salt
2 cups all-purpose flour
Filling:
8 large eggs
1¼ cups fresh lemon juice
2½ cups lavender sugar
Zest of 2 lemons
½ cup all-purpose flour
Powdered sugar, for serving
Lavender sugar: Place the dried lavender in the bowl of a food processor and blend it for 10 to 15 seconds to chop it into small pieces. Add 1 cup granulated sugar to the processor and blend well, up to 20 seconds, until the lavender is mostly ground and mixed with the sugar. (Some small pieces will remain.)
Whisk the lavender sugar together with the remaining 2 cups sugar and blend until the lavender is well-dispersed.
Crust: Preheat oven to 350 degrees and generously grease a 9-by-13-inch baking pan.
In a bowl, whisk the melted butter, lavender sugar, vanilla and salt. Once mixed, add the flour and whisk until no flour lumps remain.
Scrape the dough into the pan and spread with your fingers into an even layer. It will be greasy, but that’s OK.
Bake for 25 to 30 minutes until the crust is golden-brown. While the crust is baking, prepare the filling so it’s ready to go when the crust is done.
Filling: In a large bowl, whisk the eggs, lemon juice, lavender sugar and lemon zest. Add flour and whisk.
When crust is done, pull it quickly from the oven, pour in the filling and put back in the oven.
Reduce temperature to 325 degrees and bake for an additional 25 to 30 minutes. Lemon bars are done when the middle jiggles just slightly.
Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours.
Slice and sprinkle with powdered sugar before serving.
— Adapted from www.sugarhero.com (via A little lavender imparts flavor to treats and savory dishes - Richmond Times-Dispatch: Food & Dining)

Lavender Lemon Bars
Makes one 9-by-13-inch pan
Lavender sugar:
2 tablespoons culinary dried lavender
3 cups sugar
Crust:
8 ounces (2 sticks) butter,
melted
½ cup lavender sugar
2 teaspoons vanilla
½ teaspoon salt
2 cups all-purpose flour
Filling:
8 large eggs
1¼ cups fresh lemon juice
2½ cups lavender sugar
Zest of 2 lemons
½ cup all-purpose flour
Powdered sugar, for serving
Lavender sugar: Place the dried lavender in the bowl of a food processor and blend it for 10 to 15 seconds to chop it into small pieces. Add 1 cup granulated sugar to the processor and blend well, up to 20 seconds, until the lavender is mostly ground and mixed with the sugar. (Some small pieces will remain.)
Whisk the lavender sugar together with the remaining 2 cups sugar and blend until the lavender is well-dispersed.
Crust: Preheat oven to 350 degrees and generously grease a 9-by-13-inch baking pan.
In a bowl, whisk the melted butter, lavender sugar, vanilla and salt. Once mixed, add the flour and whisk until no flour lumps remain.
Scrape the dough into the pan and spread with your fingers into an even layer. It will be greasy, but that’s OK.
Bake for 25 to 30 minutes until the crust is golden-brown. While the crust is baking, prepare the filling so it’s ready to go when the crust is done.
Filling: In a large bowl, whisk the eggs, lemon juice, lavender sugar and lemon zest. Add flour and whisk.
When crust is done, pull it quickly from the oven, pour in the filling and put back in the oven.
Reduce temperature to 325 degrees and bake for an additional 25 to 30 minutes. Lemon bars are done when the middle jiggles just slightly.
Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours.
Slice and sprinkle with powdered sugar before serving.
— Adapted from www.sugarhero.com (via A little lavender imparts flavor to treats and savory dishes - Richmond Times-Dispatch: Food & Dining)

(via How to Make Zucchini Bread | The Kitchn)
(via 12 Ways to Use Up All That Zucchini & Summer Squash — Recipes from The Kitchn | The Kitchn)
4.5 from 20 reviews
Food Babe’s Creamy Kale and Artichoke Dip Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins Serves: 8
Ingredients
1 bag of frozen artichoke hearts thawed and chopped
4 cups of finely chopped kale, spinach, swiss chard or collards
1 garlic clove minced
⅛ tsp fresh nutmeg
⅛ tsp cayenne pepper (optional)
1 tsp salt
1 tsp fresh black pepper
1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
3 tbs raw parmesan or manchego cheese, plus more for top
coconut oil for greasing
Instructions
Preheat oven to 375 degrees
Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)
Top with additional cheese if desired
Bake for approximately 30-45 mins covered
Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips
Notes
Please choose all organic ingredients if possible. (via Creamy Kale and Artichoke Dip With Homemade Chips)

4.5 from 20 reviews
Food Babe’s Creamy Kale and Artichoke Dip Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins Serves: 8
Ingredients
1 bag of frozen artichoke hearts thawed and chopped
4 cups of finely chopped kale, spinach, swiss chard or collards
1 garlic clove minced
⅛ tsp fresh nutmeg
⅛ tsp cayenne pepper (optional)
1 tsp salt
1 tsp fresh black pepper
1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
3 tbs raw parmesan or manchego cheese, plus more for top
coconut oil for greasing
Instructions
Preheat oven to 375 degrees
Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)
Top with additional cheese if desired
Bake for approximately 30-45 mins covered
Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips
Notes
Please choose all organic ingredients if possible. (via Creamy Kale and Artichoke Dip With Homemade Chips)

SERVES 4 TO 6 Use a disposable aluminum roasting pan that is at least 2¾ inches deep. INGREDIENTS 1 recipe flavored butter (see related content)
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Salt and pepper
INSTRUCTIONS
1. Place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste. 2. Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil. 3. Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears. (via Grilled Corn with Flavored Butter Recipe - Cook’s Illustrated)

SERVES 4 TO 6 Use a disposable aluminum roasting pan that is at least 2¾ inches deep. INGREDIENTS 1 recipe flavored butter (see related content)
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Salt and pepper
INSTRUCTIONS
1. Place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste. 2. Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil. 3. Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears. (via Grilled Corn with Flavored Butter Recipe - Cook’s Illustrated)

INGREDIENTS Spice Rub
1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
Chicken
2 cups wood chips, or 2 (3-inch) wood chunks
1 whole chicken (about 3 1/2 pounds)
1 can beer (12-ounce), see note
2 bay leaves
Large disposable aluminum baking pan (13 by 9-inch)
INSTRUCTIONS
1. For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks. 2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape. 3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature. 4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes. 5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush. 6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes. 7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve. Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how: Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed. (via Grill-Roasted Beer Can Chicken for a Charcoal Grill Recipe - America’s Test Kitchen)

INGREDIENTS Spice Rub
1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
Chicken
2 cups wood chips, or 2 (3-inch) wood chunks
1 whole chicken (about 3 1/2 pounds)
1 can beer (12-ounce), see note
2 bay leaves
Large disposable aluminum baking pan (13 by 9-inch)
INSTRUCTIONS
1. For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks. 2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape. 3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature. 4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes. 5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush. 6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes. 7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve. Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how: Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed. (via Grill-Roasted Beer Can Chicken for a Charcoal Grill Recipe - America’s Test Kitchen)