The Crowd Pleaser Of The Summer: Beer Can Chicken on the Grill

Beer can chicken on the grill (also known as "beer butt chicken") is an incredibly delicious way to enjoy chicken on the grill. The beer adds moisture and flavor to the inside of the bird, and keeps it from drying out.

Get a stand for the bird

There are some that try to do this with just a beer can and a chicken. That's not going to work well for you, so it's best to get one of those wire frame beer can/chicken holders before you get started.

Spice it!

There are a lot of spice combinations that are popular for beer can chicken on the grill, but one of the best is this: 1/3 Old Bay, 1/3 lemon pepper, and 1/3 garlic, covering every inch of the outside of the bird. You can also just try Old Bay by itself, or other spices as well, but this one is a tried-and-true recipe.

Put the can in the bird and stand it up

This sounds simple, yet it can go very wrong. Just take the can of beer, put it in the wire holder, open the beer, then place the chicken over the can.

Add citrus and close the top

Take a wedge of lemon or orange, squeeze some of the juice into the bird from the top and around the outside if you wish (though that will cause some of the spice mixture to run off), then place the wedge into the upper cavity of the bird - what used to be the neck. The juice will make its way into the inside of the chicken and down into the beer, which will start foaming. Placing the wedge in the neck will also act as a stopper to keep the beer vapors inside the bird. Close the skin flap over the wedge for an extra seal.

Get that grill warm, but not too hot

You're looking at about an hour to an hour and a half on the grill to be fully cooked; make sure it's not too hot, but hot enough to cook and brown the skin.

Take it off when done, but check temperatures

The outside skin will brown quickest, but be sure that the inside of the bird is cooked as well, using a meat thermometer. About 1 to 1.5 hours is about right.

Beer can chicken on the grill is a delicious centerpiece for a Spring or Summer meal. The beer makes the inside of the bird moist and tender, and the outside skin gets crispy and delicious.

Making Your Own Unbelievably Good Hamburgers On The Grill

Burgers are an old stand-by for both Summer parties and dinner with the family. This recipe will make a dynamite burger that your friends and family will love. 

Start with fresh burger

You really need to get the best quality of meat possible. You're probably thinking, "What does it matter - it's just burgers!" but meat quality makes a huge difference. The best is from a local farm or market where the cows are raised nearby, rather than shipped in by the ton in premade burger patties from a vast factory in who knows where.

Form patties big enough to shrink

Remember that when you grill hamburgers, they'll shrink down to about 2/3 the size of when you started, sometimes more. Prepare accordingly. Consider making the patties about the same diameter as a grapefruit.

Add spices and salt

A great spice combination is Canadian Steak Seasoning, sometimes called Montreal Steak Seasoning, with some kosher salt. Note that last one - kosher salt is a lot different than regular iodized salt. It's flaky, and because of its structure, it "melts" into the meat rather than just sitting on top of it. Ideally, you'll want about 1/3 kosher salt to 2/3 Montreal. Don't coat the outside of the burger, but rather, kinda shake the seasonings and salt on a bit more than lightly. Some prefer to mix the seasonings into the burger before making patties.

Let those burgers rest!

After seasoning, let the spices soak in and penetrate the outside of the meat.

Grill at a medium to high temperature

You don't want to grill them so hot that the outside gets seared, but the inside is raw. When you've flipped the burgers and can see that they are cooking well, now is the time to add cheese for those who want it. Pay attention to the top of the burgers without cheese; when red juices start to spring up, they're close to done.

Serve hot and delicious

Make sure you've done the prep work to get everything ready so that the burgers don't cool off after you bring them in. Burgers are best served still hot.

Making good hamburgers can be easy and fun, if you use good quality burger and the right spices, as well as a good quality grill.

Grilling Lamb Chops to Perfection

Grilled lamb chops are a treat any time of year. The secret is in the grill temperature and the spices; with the right combination of both, you will have your guests coming back for more!

Get your meat locally

Locally raised lamb is the best quality if you can get it. Many times, lamb in the grocery store is imported from overseas with unknown additives, so buyer beware.

Spice the lamb chops to make them interesting

A great spice combination is this: about 1/3 dried basil to 2/3 lemon pepper. Mix that up thoroughly, then coat the lamb chops fully. Let them sit.

Heat the grill to a high temperature

To make lamb chops right on the grill, you need a good source of heat. You want a sear when you first place them on the grill, which both browns the meat and seals in some of the juices.

Watch them carefully

You don't want to undercook lamb, but it's easy to overcook as well. Pay close attention to the side that hit the grill first; make sure it's nice and brown, the fat evenly blackened and crispy, before you flip them.

Add hickory or mesquite chips

When you first flip the chops, add some hickory chips or mesquite chips, preferably wet ones to encourage smoke production. This adds that extra little kick to the taste. You can even get the chips in advance, put them in a ziplock bag with water, and just keep those on hand all the time. Be ware that adding some wet wood chips like this might decrease the grill temperature a little bit, so plan accordingly.

Serve hot off the grill!

The point of grilling lamb chops is lost if the meat cools off after it's removed from the grill. Get everything ready in advance so that when they're done, you're ready to serve.

Don't forget the wine

A good glass of red wine to go with the chops would be an excellent accompaniment - Pinot Noir and Shiraz would be great choices here.

Grilled lamb chops are a delicacy, and one that can be enjoyed any time. With the right combination of spices and grilling skills, you can make everyone very happy, indeed! 

Making A Dynamite Rib Eye Steak On Your Charcoal Grill

The best beef cut for grilling is definitely the rib eye steak. Let's face it: fat is one of the most flavorful parts of any meat, and a rib eye has that throughout with its marbling. Grilling a rib eye steak is an art form, and with these tips, you won't go wrong. 

Get your cut locally or at least not in the supermarket

Meat from the grocery store is usually inferior, unless you live in the country and it's locally supplied. See if there is a local Co-Op or another way to obtain locally-raised beef. It's far superior.

Prepare it right

Do not freeze it! And keep it refrigerated until about an hour before you wish to cook it, then leave it out to reach room temperature for that hour.

Add the right spices for flavor

One of the best combinations is 1/3 kosher salt and 2/3 Montreal or Canadian Steak Seasoning. Sprinkle but don't coat thoroughly. Pro tip: season about 1 hour before you plan to grill the steak, because the meat will absorb the spices and then release them, giving you a full, robust flavor.

Fire the grill up to a high temperature

You will want to sear the meat upon introducing it to the grill's surface, which means a high temperature to start with. Immediately upon laying the steaks on the grill, turn the heat to about half. This will give you the sear you want but not overcook it.

Turn only once, and keep an eye on it

You can tell when the bottom is cooked by looking at the fat layer around the steak, or just lifting one of them up quickly to see if there are grill marks. Once you turn it, look for some reddish juices to come up through the steak, which indicates it's about done.

Add blue cheese or Gorgonzola

A great addition at this stage is blue cheese crumbles, or Gorgonzola cheese, after you turn the steak over. It adds immense flavor to your rib eye steak.

Watch the steak and get ready to serve

Once it's been turned and blue cheese added, you're about 1 minute away from perfection. Remove it from the grill and serve right away; it will still be cooking for a few minutes after you take it from the grill, but that's okay.

Preparing a rib eye steak on the grill is easy and wonderful when done properly. It's the most flavorful of all steaks, and when you pay attention to the process, it will produce a restaurant-quality steak every time!

How to Register Your Domain Name And Get It Out On 'Da Innerwebz

When you are preparing your server or website and you want to get a domain name, here are the steps you will need to take.

Research company names and existing domains

You will need to make sure you're not going to use a domain that's close to or matches an existing company name. Do your research and also, try going to a domain registrar like Network Solutions or GoDaddy to see if the domain is taken.

Choose both the .com and the .org at minimum

You don't want to make a mistake and not register at least these two. If you want to grab more - .net, .info, etc. then feel free, but the basic ones to always get are the .com and the .org. The reason is that if someone has a grudge or otherwise wants to compete with you and you don't have at least those two, they could set up a website/domain with the .org if you have the .com (or the .com if you have just the .org).

Make an offer if the domain is already taken

You might be able to work out a deal with whomever has it if the domain is taken and you really want it - if it's not being used actively. Use a "whois" search to see who owns it, like this: http://www.whois.sc/www.mydomain123.com and it should tell you who to contact.

Pick at least 2 years for the length, if not more

It will ask you how many years you want it for. If you're planning on a quick project that will end in a year, you might go for the 1 year registration. But you'll probably want 2 or 3. There will be discounts if you go longer.

Avoid the low-priced domain resellers

If you Google "domain registration" you will come up with a ton of what are called "Domain Registrars." Do your research on them, because the lower-level, lower-priced domain registrars also come with little to no help when you need it.

Wait the right number of days and then add the domain to your server

You will need to change the DNS entries on the domain registrar to point to the IP address of your server (or that of your website host), then wait about 3 days for the domain and the DNS entries to spread around the Internet. While that's happening, pop the domain into the appropriate place on the server's admin screen, and you're good to go!

Registering a domain name and getting it on your server is much easier than it sounds. Do the legwork, pick some great domain names, and you're up and running in days!

Making Fabulous Ribs On A Charcoal Grill

When it comes to making ribs on a charcoal grill, there are several steps to getting them just right. Follow these steps and you'll be a grill master in no time!

Use the right charcoal

For ribs, which need a long time to cook, use charcoal briquettes instead of the "hardwood lump" charcoal. The reason is that the briquettes burn slower and less hot than the hardwood lump. That kind of charcoal is better for meat that needs to be seared on the outside as well as cooked on the inside. You don't want to do that with ribs. 

Use a dry rub to get started

A dry rub is a combination of spices that you can spread on all parts of the rib, and when combined with barbecue sauce, will make for some of the best tasting ribs you've ever had. You can use cayenne, chili power, lemon pepper, cracked black pepper, garlic power, dried onion, kosher salt, dry mustard, and many more to mix just the right combination, tasting it all along the way to see if you're on the right track. Make sure all surfaces of the ribs are coated fully with the spice mixture.

Watch the grill temperature

You want to get the coals going at about half of the "full-blown hot" temperature. Do not let it get super-hot or you will definitely burn the ribs. Add barbecue sauce when they're about half doneKeep turning along the way, and then when you think they're about half done, grab your brush and coat them with barbecue sauce. Since they've been cooking for a while, the dry rub will stay intact, and the sauce will be added to that, making for a dynamite flavor combination. 

Add hickory chips when near completion

About 10 minutes before they're ready to pull from the grill, take some hickory chips that have been soaked in water and toss them in the edges of the grill, and close the vents all around. That will produce a lot of smoke that imparts itself onto the ribs for an unbelievably good taste. 

Remove ribs when blackened 

...Or at least dark on the outside and they've been on the grill for  30 minutes to 1 hour - longer if a lower temperature is used. It's hard to burn ribs unless you're using incredibly hot temperatures, but they can get dry. Look for the meat to start pulling away from the bones; they're done at that point.

Making ribs on a charcoal grill can be fairly easy to do, and with the right combination of dry rub spices, barbecue sauce, and hickory smoke, a crowd-pleaser any time of year.