Last Saturday for lunch I made an adapted version of the Farm-Fresh Chicken with White Beer
recipe from the Big Green Egg Lifestyle
magazine v04-14 which has been out around a month now. I know from prior experience that one BCC (which is at the heart of this recipe) is never enough. I have two Weber poultry stands for just this reason. I decided to see if I could get my two Weber stands to fit in a disposable foil pan which would in turn fit on the Egg. I found a pan that fit on the Egg and almost worked for the Weber stands. So I carefully reshaped the corners and the angle of the short side to allow the poultry stands to just fit. I almost but not quite doubled up on the veggies called for, rounding down slightly. I used my other Egg to do up some rolls and a grilled corn pudding recipe.
Dark & Soft Chain Restaurant Dinner Rolls:
This recipe came from the King Arthur Flour website and made tasty soft dinner rolls not unlike those you get in Outback Steakhouse. One change I made, which affected the dark part, was to not use the Caramel Food Coloring and honey called for. I just don't like the idea of something in there just for physical appearance only as was the case for the food coloring. So I used molasses instead of the food coloring and honey. This was suggested in the comments section of the recipe. The recipe was very easy to make, but it does have a total of 2 rises which take up 3 hours time. So this was the first thing I made when I started my work in the Kitchen.
The rolls went in the oven for a 2 hour rise. The oven was off except for the oven light which I turned on to add a small amount of warmth to the unheated oven.
CHICKEN WITH WHITE BEER
The chicken was moist and juicy as BCC is but there were two minor hiccups. First I think I may have poured too much beer in the pan under the veggies. The chicken skin didn't brown as much as normal. I think there may have been a lot of moisture present which wasn't conducive to browning. The second was I had a doneness issue I didn't catch while the food was on the Egg. Several of the Leg/Thighs were sitting in contact with the bed of veggies. While the thickest part of all of the Leg/Thighs measured 160 and the Breast was 170 when measured with my Thermapen I noticed when I cut the legs and thighs off that the very bottom close to the veggies was still not done. I served only the Breasts and finished cooking the Legs/Thighs under the broiler. So next time I will make sure the bottom of the chicken is elevated above the veggie bed.
GRILLED CORN PUDDING:
Dessert was from Chris Lilly's new book Fire and Smoke. I made it so it was coming off the second Egg when the chicken was served. This way it was still hot when we ate it. This was a "low calorie / low fat" Southern recipe. As you will see in the picture, it used a sinful amount of butter, heavy cream, eggs, sugar and brown sugar. It made a pudding that was more like a custard. It was yummy!! It was sweet from all the sugary ingredients and savory from the blackened corn. People were having seconds even though the first serving had them ready to explode.
First the butter is melted over low heat and then the heavy cream is added. The pan is pulled off of low heat.
The eggs are added next, followed by all of the dry ingredients except the corn and the brown sugar and cinnamon. The mix is now a medium thick batter.
Then the grilled corn is added in.
The pudding batter goes on the Egg for 30 minutes at 375.
At the midway point, once the batter has set, the brown sugar and cinnamon are mixed together and then are applied to the top of the pudding.
The pudding is done after 30 minutes and is just starting to pull away from the side of the baking dish.
This Grilled Corn Pudding was excellent. But I am thinking if you look up "decadent" in the dictionary there may be a picture of this recipe there.