Beer Can Chicken with Potato SaladBeer Can Chicken
1ea. 4-5# Chicken
2T. Wild Rooster Chicken Seasoning
1T. Kosher Salt
2T. Extra Virgin Olive Oil
METHOD: Season chicken with spices, salt and olive oil. Cover the chicken generously. Preheat grill to medium high heat. Take a Budweiser 3⁄4 full and slide the chicken on top. The chicken should take around 1 hour to cook. It is important to watch out for flare ups in the first few minutes. If the heat is too high the outside of the chicken will burn before the inside is cooked. A thermometer inserted into the thickest part of the thigh should register 160 degrees. Allow the bird to rest for at least 10 minutes before you carve.
Potato Salad
5# Bag Red Skin Potatoes
2 1⁄2 c. Mayo
2T. Dijon Mustard
8oz. Sweet Pickle Cubes
1T. Garlic Salt and Herbs
1T. Celery Seed
2t. Onion Powder
2T. Kosher Salt
METHOD: Scrub potatoes to remove all the dirt but do not peel. Cut potatoes in 1 1⁄2 inch cubes. Put potatoes in a pot and cover with water by 1 inch. Season water with salt and bring to a boil and then reduce to a simmer. Cook the potatoes until they are tender but still can hold their shape.
In a small bowl mix remaining ingredients. When the potatoes are tender drain and allow to cool 5 minutes. In a large bowl mix the potatoes with the dressing gently so you do not end up with mashed potatoes. Taste and check for seasoning and give it your finishing touch. The potato salad can be served warm or cool.