Like many across Australia cold meat and salads will be the main stay for tomorrow night.
I love nibbles so that will be first on the agenda from 7pm to about 8.30pm.
Then will come the mains which everyone brings a couple of plates.
This is followed by desert which some of the ladies around here excel at.. (I am looking forward to cooking from good bush women)
Tomorrow morning I will be up early cooking Beer Cab Chicken and Cheesecake. After that I will arrange the nibbles ready to go.
I really hope this recipe works...never cooked it before but looking forward to stoking the Webber up.
Beer Can Chicken
Recipe courtesy Bob Blumer
Prep - 10 min
Inactive - 10 min
Cook - 1 hr 15 min
Yield: 4 servings
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.