Beer Can Chicken

1 can beer

1 fryer or small oven stuffer roaster

1/4 cup olive oil

Regular rub- 1TB,. brown sugar, ½ tsp. black pepper, ½ tsp. salt, 1/4 tsp. garlic powder, 1/4 tsp. paprika Herb

Rub- your choice of fresh or dry herbs with salt and pepper

Hot rub-1 TB brown sugar, 1 tsp. chipoltle powder, salt and pepper, 1 tsp. cumin

Rub chicken with oil and then the rub- Let sit in refrigerator for several hours or over night. Preheat your grill to high- turn down to low - Enjoy half of a can of your favorite beer- Place the chicken on the can and place on a small foil pan - place on the grill and close the lid. Check after 20 minutes- spin around if necessary- the chicken should be done in about 45 minutes to 1 hour depending on the size- Juices should run clear - the drippings can be used for a sauce.

Let rest for 10 minutes before cutting the chicken. Serve with grilled veggies or a nice baked poato salad.

Grill Packet Shrimp with Franzikaner beer

1 pound fresh shrimp, peeled and deveined julienned vegetables- zucchini, carrots, red pepper, snow peas, etc

4 TBS. butter

4 oz. beer

salt and pepper

zest of 1 lemon

minced fresh sage and parsley

1 orange sliced thinly

heavy duty aluminum foil

Place the veggies on the foil , top with the shrimp, zest, salt and pepper, herbs, orange slices, and butter- then pour the beer on it and fold the foil like a packet place on a medium heat grill for 15 minutes- Serve with rice or pasta to utilize all of the broth created from steaming the shrimp.

Flank Steak with Beer BBQ Sauce

Marinate a flank steak in:

1 bottle beer

1/4 cup brown sugar

1 TBP. minced garlic

1TBP. minced ginger

1/4 cup soy sauce

Grill on medium heat for 5 minutes on a side for medium rare

Use your favorite bbq sauce to 2 cups add- ½ cup beer, ½ cup honey, and 1 minced chipoltle pepper- which is optional because of it's "heat". Serve with grilled redskin potatoes with rosemary oil.