Friday, April 28, 2006

I'm Going In

Last time I tried to make Beer Butt Chicken, the weight of the chicken knocked the can over and the results were disappointing. But I recently picked up a litle metal frame intended to hold the can and keep the chicken upright, so I'm giving it another shot this weekend. Wish me luck.

Side note: when cooking with alcohol, my philosophy for choosing the right beer with which to cook is in opposition to my philosophy regarding wine: I never cook with a wine I wouldn't drink, but I never waste a good beer by cooking with it (well, almost never -- there are a few recipes that call for specific beer types). I am a beer snob, preferring local micro and craft brews. But when I cook, I prefer to use Bud or Old Milwaukee. I have a theory as to why: cheap beer tends to be weak beer, and thus it prvides the cooking benefits of beer without taking over the flavor of the dish. If you use a good pale ale or amber ale, the dish is gonna TASTE like pale ale or amber ale.

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