Passionately
Dawn To Dusk Fare
Delicious
A great new book for blackout cooking or just for fun.
ILLANA GREENBERG
Food Contributor
IN
y friends and I felt like pioneer women. Along with many other folks
that I've spoken to, we spent our two "blackout" days (though it felt
like longer, didn't it?), with no electricity or water, barbecuing every-
thing in our pantries and freezers.
Of course, in the tumult of the blackout, I'd forgotten about Ted Reader's new
book, Hot and Sticky BBQ. Reader pushes the barbecue envelope with recipes like
BBQ Breakfast Pepper Baked Eggs, but who knew I'd being trying to cook breakfast
on the grill?
Billed as the "Crazy Canuck," Ted Reader takes barbecuing to new dimensions.
Just about everything — from salad and soup to sandwiches and sweets — can be
grilled and served to perfection, as long as Hot and Sticky BBQ (Alpha Books,
$21.95) by Ted Reader is on hand.
With inventive recipes, such as Cedar-Plariked
Salmon Chowder, Grilled Pizza with
Three Cheeses, BBQ Baked Cast-Iron-
Pan Meatloaf, and Grilled Fruit
Kabobs with Butter Rum Sauce,
Reader proves that grilling isn't
just for picnic and dinner fare.
Reader also offers tempting off-
grill specialties such as Antipasto
Olive Salad, Southern Corn and
Cheddar Pudding and lovely liba-
tions like Island Pink Lemonade
Rum Punch and Aloha Frozen
Pineapple Margarita.
"Like good loving, good grilling
requires creativity and imagination.
My friends joke that I have so many
barbecues that if I arranged them like a
drum kit, I could hold nightly perform-_
antes," Reader says. To me, barbecuing
is not just cooking — it's performance
art.
"Like any artist, I take my inspira-
tion from many sources. Once the
inspiration hits me, the perform-
ance is on!"
Host of King of the Q on
America Network One and
CTV across Canada, Reader
has a flair for making
cooking easy and enter-
taining. As one of PBS'
"Grilling Maestros," he
is recognized as one of
the most exciting chefs
on the scene today.
Also included in
Hot and Sticky BBQ
are versions of
Reader's signature dish
8/22
2003
78
Recipes tor the Grill
P-i Jr t
'Chef
Ted Reader tech,"
b4 J,t rhes„,,,u,hit.aes
— Cedar-Planked Salmon — and signature method —
planking — which involves grilling on an untreated cedar plank soaked in water.
With more than 400 passionately delicious recipes to choose from, the book also
features the sure-to-be favorite Devil's Brewed Roast Chicken (a.k.a. Beer Can
Chicken or Drunken Chicken), Grilled Vegetable Burgers, Cast-Iron Breakfast
Strata, Cheddar Mashed Potatoes with Grilled Onions, and Dark Chocolate Orange
Bread Pudding with Whisky Orange Compote.
DEVIL'S BREWED ROAST CHICKEN
This fun and tasty recipe is a version of classic Texas Drunken Chicken. It makes a
moist and tender chicken with a crispy outside.
2 (3-4 lb.) chickens
1/2 cup BBQ dry rub spice
2 T lemon juice
1/4 cup margarine
1/4 cup hot sauce
2 (375m1) cans lager or ale
4 foil pie plates
Preheat grill to medium-high.
Wash chickens inside and out
with cold water and pat dry with
paper towels. Rub chickens inside
and out with BBQ spice mix,
pushing rub firmly onto the birds
so it adheres.
Open beer cans. Take a sip out
of each beer for good luck. Just a
sip, now — not the whole can.
Put one pie plate inside another.
Place one beer can on the doubled-up
pie plates. Place one chicken over a beer
so the beer can is in the cavity of the
ird and the bird is standing upright.
Repeat for other chicken.
To prepare basting sauce: In a small
saucepan over medium heat, melt but-
ter. Stir in hot sauce and lemon juice.
Heat, stirring, until mixed.
Place chickens on their pie plates
on the grill. Close the lid and roast
the chickens for 50 to 60 minutes
or until fully cooked and golden
brown, basting liberally with
sauce. (To check for doneness,
insert a meat thermometer into
the thigh. It should read 160F.)
Serve with any BBQ sauce
or White Trash BBQ Sauce
(recipe in book) and the juices
that have collected in the pie
plates. Serves 4 to 6.
Devil's Brewed Roast Chicken