Howdy,[p] The following was in my Cook's Illustrated Monthly e-mail. Can't wait to read the article:[p]BEER CAN CHICKEN?
In the next issue of Cook's Illustrated (July/August 2000), we refine the technique of grill-roasting a whole chicken and try out an intriguing beer-can roasting method as well. (The bird is stuck onto a partially-full beer can and roasted upright. It looks silly but the skin is great and the meat is moist.) And while the grill is hot, we've got recipes for simple, flavorful grilled vegetable salads. Fresh peach pie is on the menu too, with a perfectly juicy - not soupy - sweet-tart filling beneath a lattice crust. Plus, learn the secret of mixing the ultimate fresh margarita. In our food tasting, find out if store-bought fresh pastas and imported dried egg pastas are any match for the homemade stuff.[p]I can't wait to see if my margaritas are better than theirs and I also wonder if they thought of doing that peach pie on the grill -- sounds like a good project to me . . .