BORN TO GRILL.
MADE TO GATHER.
Fire up the grill with these delicious recipes that are sure to spice up your summer.
BEER STEAMED PASTRAMI SPICED SPATCHCOCK CHICKEN
It’s Deli-cious
Meet your new weekend obsession. This Beer Steamed Pastrami Spiced Spatchcocked Chicken takes everything you love about a great deli and brings it to your backyard. A fragrant brine of kosher salt, brown sugar, and pickling spice — spiked with a cold wheat beer — works its magic overnight, infusing every inch of the bird with deep, complex flavor. A bold crust of cracked black pepper and coriander gives it that unmistakable pastrami soul, before it slow-steams over two bottles of beer on the grill until impossibly tender.
INGREDIENTS
1 pack with the backbone removed
1/4 cup light brown sugar
4 cloves garlic, peeled and crushed
2 tbsps. vegetable oil
1 tbsp. coriander seeds
1/4 cup kosher salt
1/4 cup pickling spice
3 12-ounce bottles Wheat Beer (Witbier) or Pilsner 2 tbsps. black peppercorns
LET’S GET GRILLIN’
STEP 1
Combine kosher salt, light brown sugar, pickling spices, garlic and 8 cups water in a large stockpot. Bring to a boil, stir, and remove from heat. Let cool completely, about 2 hours. Add 1–12-ounce bottle Wheat Beer. Submerge chicken in the brine, breast-side down. Cover and refrigerate for 4 hours and up to overnight.
STEP 2
Preheat your grill or oven to 300 degrees F. Place a rack in an aluminum disposable roasting pan. Coarsely crush the peppercorns and coriander seeds.
STEP 3
Remove the chicken from the brine and rinse off excess spices. Pat dry. Brush with vegetable oil and rub with the peppercorn-coriander spice mixture. Place the chicken on the rack in the roasting pan, skin side up. Place the pan on the grill.
STEP 4
Pour the remaining 2 bottles of beer in the bottom of the pan. Add enough water to come up about an inch up the side of the roasting pan. Cover the roasting pan tightly with foil. Close the cover on the grill and cook for about 1½ hours or until a meat thermometer reaches 170 degrees. A 4-pound chicken will usually take around 1 1/2 hours. Carefully remove the foil and roast 10 more minutes to dry out the skin and crust slightly.
STEP 5
Remove the pan from the grill and place the chicken on a cutting board. Let rest for 10 minutes before carving. Slice into serving pieces or slices. Serve with deli mustard and a cold Wheat Beer.
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