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Beer Can Chicken

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Beer Can Chicken

BEER CAN CHICKEN As winter comes to an end and warmer weather is upon us, it’s smoker season in Texas! Smoking foods on my wood smoker is one of my favorite past times and it has always been something that I love to do. It allows me to cook, enjoy my cigars, coffee, and adult beverages. Picking the right beer, seasonings, and wood makes all the difference in the meal, it’s amazing the process of food, drink, and cigars which makes this pairing comes to life. I made a Mexican style beer can chicken in my Offset Smoker with the sides of roasted corn with a cilantro lime dip, and smoked queso (look for recipes on these later). 1 Dripping Aluminum Roasting Pans (I used 11 3/4 in x 9 3/8 in x 2 5/16 in)1 (20lb) Bag of Hardwood Lump Charcoal1 (10lb) Bag of Mesquite BBQ Wood Chunks1 (1 bundle) Hickory Wood1 Meat Thermometer1 Meat Baster Whole chicken 5 to 6 poundsBeer: El Chingón which is an IPA from Four Corners Brewery Texas or do a citrus IPA1 Cup olive oil1 Whole lime squeezed1 Whole lemon squeezed1 Whole orange squeezed2 Tablespoons chili chipotle powder2 Tablespoons ground white pepper2 Tablespoons onion powder2 Tablespoons garlic powder2 Tablespoons salt2 Tablespoons garlic salt2 Tablespoons red pepper2 Tablespoons cilantro seasoning2 Tablespoons paprika2 Tablespoons basil leaves In a bowl, put all of the ingredients for the Beer Can Chicken Rub and whisk.Now its fire time! Layer evenly the bottom of the firebox with hardwood lump charcoal, then place Mesquite BBQ Wood Chunks (4 of them) evenly on top of the charcoal, and then place 1 Hickory wood log on top of the Mesquite and start your fire, you need to have the temp of the smoker get and maintain at 225 degrees F. Have vents…

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cocktail recipes Cocktails

Spicy Yellow Rose Infusion

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Spicy Yellow Rose Infusion Cocktail

Spicy Yellow Rose Infusion Cocktail Summer is here, and I am ready for some refreshing cocktails for these hot days!  My first creation is the Spicy Yellow Rose Infusion.  Before you enjoy this refreshing mango madness with a good ole fashion Texas kick to it, you must first make the Jalapeño Simple Syrup.  But don’t stress, it is simple to make! Jalapeño Simple Syrup – 1 cup Purified Water – 1 cup Granulated Sugar – ⅓ cup sliced Jalapeño Peppers Combine water and sugar in a saucepan, bring to a boil, then add jalapeños. Lower the heat and simmer until the sugar has completely dissolved and the mixture has thickened into a syrup.  Store the Jalapeno syrup and the jalapenos in an airtight container for 24 hours in the refrigerator so the infusion can work its magic! Cocktail Time After the long anticipation of waiting to enjoy this beauty, here is what you will need for the Cocktail Creation: – 2 oz Tequila – 2 oz Mango Purée – 2 Fresh Squeezed Limes – 2 oz Infused Jalapeño Simple Syrup – .05 oz Tajin Rimming the Glass To rim the glass with the Tajin, you will need to spread .05 ounces of Tajin on a small plate.  Next, you will moisten the rim of your cocktail glass with water.  Then you will turn the glass upside down and dip it into the Tajin on the plate.  You can twist the glass to add more. Spicy Yellow Rose Infusion Now for the moment, we have been waiting for!  Add the following into a Shaker: Tequila, mango purée, lime juice, infused simple syrup, tajin, and two pieces of ice.  Shake for 10 seconds, and make sure the lid is on tight.  Strain into a glass with fresh ice and garnish with lime,…

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Beer Cigars Pairings Reviews

A Perfect Summer Pairing

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candellaippairing

On a hot sweltering day in Texas, this lady needs a refreshing adult beverage with a cigar to sit outside. With it being scorching outside (it feels 103) I want a light to medium body cigar with flavor.  This afternoon’s pairing is a Cavalier and a New Belgium Voodoo Ranger. Sebastian Deccopoet  blended this cigar specifically for the cigar lounge, Smokers Abbey in Austin, Texas.  The Ceathair is a 5X54 Robusto Candela.  The 1985 IPA is a Hazy, Juicy India Pale Ale, which has hops of Citra, Simcoe and Cascade. The Malts are; Pale Malt, Oats and Wheat.  It just feels like summer. The Ceathair cigar is a beautiful sage green with the famous 24-karate gold diamond that Cavalier is known for.  The foot of the cigar smells of fresh clover,  while the middle and cap smell of hay.  The 1985 IPA is a light golden color that has aromas of the fresh tropical fruits: pineapple, mango and guava. When pairing, I always begin with smoking my cigar first.  On the first third of the cigar, there was a sweet bitter clove taste that was surprising to my palate. Independently from the cigar, the IPA has a slightly sweet juicy mango flavor that fades to moderate bitterness that lightly lingers.  Cigar to IPA, it enhances the sweetness of the pineapple from the drink.  From the drink to cigar, there is a beautiful flavor of raw sugar cane; which is completely unexpected, but welcomed! A sweet yet spiced notes are  detected as well. Transitioning into the 2/3 section of the cigar, I cleansed my pallet, took a sip from the IPA and then took a draw from the Ceathair.  The IPA brought out an earthy oat malt flavor with some sweet taste.  The retrohale on the cigar was a smooth white…

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Beer Pairings

Bishop Blend with Temptress Stout

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Bishop Blend with Temptress

Tonight’s pairing brings Bishop Blend 2021 from Black Label Trading Company (BLTC) with my favorite stout from Lake Wood Brewing, The Temptress. What I love about BLTC is their cigars have an amazing kick to them and the Bishop Blend doesn’t hold back. It is a closed foot, so on the light and puff I immediately tasted a very strong black pepper that is in your face. This is why I love this cigar; it demands attention at the start. For those of you that do not enjoy a full smoke, don’t worry after a few draws it turns into a smooth anise flavor with the black pepper, which pair well together. As I smoked more into the 1/3 of the cigars, there was a caramel chocolate that presented itself. This is where I began to enjoy my milk stout. The Temptress enhanced the chocolate expresso of the cigar. For a moment I thought I was smoking a San Andres. Moving into the 2/3 section of the cigar, I cleansed my pallet, took a sip from the Stout and then took a draw from the Bishop Blend. It was amazing how I tasted an earthy leather flavor with a hint of sweetness of expresso. The retrohale was a very smooth chocolate expresso. The final stage of the cigar mirrored the first third of the cigar, but also presented a stronger black pepper on the retrohale than the first third. As I smoked more I picked up on the anise. The stout enhances the smoothness chocolate expresso in this part of the cigar. The cigar is still full bodied without the stout. Towards the very end of the cigar, I tasted a caramel raisin, but with a hint of black pepper! FANTASTIC PAIRING Wrapper: Ecuadorian Habano Maduro Binder: Ecuadorian Habano Filler:…

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