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Outdoor Grilling Can Entertain

May 19, 2010

It’s here, the time of the year when we plan our meals around the outdoor grill. Outdoor grilling is at an all time high, so this is the best time to research portable and built in BBQ  grills, as well as recipes to use on the grill.

When I was a child growing up in the northeast, we would typically grill steaks, burgers and hot dogs. Now that I live on the west coast and the years have progressed, there is a whole lot more that ends up on the grill. From vegetables and fruit to seafood, poultry and ribs.


There are many wonderful chefs who have written books filled with recipes and ideas for grilling. Have you ever considered cooking a pineapple on the BBQ? How about onions, asparagus, peppers or corn on the cob? Salmon, shrimp, halibut, swordfish as well as turkey, veggie, and portobello mushroom burgers are all very common fare on the grill these days.

Consider inviting a chef to your store to grill up some favorite recipes or host a book signing from a famous chef at your store. These activities are fun and will attract a different group of customers to your store. The chef could teach a class on grilling or barbequing. "Grilling is a quick method of cooking by a direct source of heat. Note - the term “quick” is applicable when discussing grilling. To prevent it from being dried out, the meat needs to cook much quicker, therefore requiring a much higher temperature. Because it is also place directly over the heat source, the possibility of burning is much stronger and turning the food frequently is required. The grilling method should be used on foods that take less than 25 minutes to cook such as steaks, chops, fish and vegetables.

Barbequing is a method of cooking food with an indirect heat source of fire, heated wood or hot coals and may include the use of marinades or bastings sauce. Barbequing requires three essential ingredients, a low cooking temperature, generally from 200-225 degrees, a smoke cloud from wood and time. Barbequing is ideal on larger cuts of meats such as whole chickens and turkeys, brisket and baby back ribs." These are tips from Famous Dave’s BBQ.

Beer Can Chicken

If you want to entertain your guests or customers try cooking a Beer Can Chicken, also known as a Drunken Chicken.This is a delicious way to barbecue a whole chicken, the beer inside steams the chicken to produce a very tender and juicy dish. Beer Can Chicken

Recipe courtesy Bob Blumer

Q) Why did the chicken cross the road? A) Because it couldn’t remember where it left its beer

Prep Time:
10 min
Inactive Prep Time:
10 min
Cook Time:
1 hr 15 min
4 servings


  • 1 (4-pound) whole chicken
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons of your favorite dry spice rub
  • 1 can beer


Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

There is nothing better than the smell of a BBQ to attract the attention and the senses of  people nearby.

Try this out and let me know how your customers and friends respond to these new events.

These are my outside views…Marcia Blake