Beer Can Stand Up Chicken, Asparagus, ABT's

Lobicho

Hi..
This saturday I have a couple of friends and their wifes at my place and I decided to go with the beer can stand Up chicken better known as "pollo violado" in this places the recipe is from Adam Perry Lang...
Also I did some Mario Batali Aspargus with Panceta and a citrus vinagrete...
ABT's, Guacamole, Onions and rib eye ribs...
All in all it was a goood saturday...
If you want the recipes just let me know to post them...

Here goes the pictures...

Asparagus and the book I took the recepio from


The chicken two hours into the cooking at 225 indirect


Sliced Chicken


Asparagus


ABT's, Guacamole, Grilled Onions, Citrus Vinagrete for Asparagus

Beli

Beautiful mi amigo & looks delish

MemphisQue

I love to do asparagus on my BGE. I need to try it this way. I often do olive oil/lemon pepper/kosher salt then add to BGE at 450.

2Fategghead

Lobicho, You've got it going on! :P

BigA

nice job, everything there looks grrreat!!

fire egger

Good lookin' meal, good job!!

deepsouth

looks awesome!

Mr Holloway

Nice job Lobicho
APL's book is one of my favourites

Shane

Lobicho

Thanks Beli, I just try to keep up with your creations...

Lobicho

Thanks...here is the recipe

Ingredients
2 pounds large asparagus (12 to 18 stalks per pound)
4 ounces thinly sliced pancetta
1 orange, grated zest and juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons fresh thyme, finely chopped
Coarse sea salt

Cooking Directions

Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface.

Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible (if you are using jumbo asparagus, you may have a few slices of pancetta left over for another dish).

Place on a tray or small baking sheet and repeat with the remaining asparagus. Cover and refrigerate for 1 hour (this rest will help the pancetta adhere to the asparagus).

Preheat a gas grill or prepare a fire in a charcoal grill.

In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season with salt and pepper, and set aside.

Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill.

Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top.

Drizzle with the remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of coarse sea salt for dipping.

COURTESY: MARIO BATALI - ITALIAN GRILL (ECCO 2008)

Lobicho

Thanks, my friend...we try at least...

Lobicho

Thanks, and it also tasted great!!!

Lobicho

Thanks Kendell, it was goooood!!!

Lobicho

Thanks Jason
It was!!!

eenie meenie

Lobicho, those are some of my favorite appetizers! Everything looks delicious!

Lobicho

Thanks Shane it was a good Job...
Also one of my favorites, before only theory but the last couple of weeks I have past on to practice...jeje
The Mario Batali one also has pretty nice tips...

Lobicho

Thanks Rebecca
It was greaat...
I also love them jeje