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Y'all Come Eat: The Deen Brothers' New Recipes!

Excerpts from the Deen Brothers' New Book: Y'all Come Eat

"Beer In The Rear" Chicken

We learned the recipe from Mama, and it’s a winner: The beer ensures that the meat comes

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out supermoist. We add a mayo rub to make skin nice and crisp. It just goes to show the magic you can work with a grill, a jar of mayo, and a can of beer!

1?4 cup mayonnaise
Finely grated zest of 1 lemon
1 teaspoon paprika
3?4 teaspoon celery seeds
1?2 teaspoon salt
1?2 teaspoon freshly ground black pepper
Pinch cayenne pepper
1 4-pound chicken, rinsed and patted dry
1 12-ounce can beer

1. In a large bowl, stir together the mayonnaise, lemon zest, paprika, celery seeds, salt, black pepper, and cayenne pepper. Slather the chicken inside and out with the mayonnaise mixture, place it in the bowl, and let stand in the refrigerator while you prepare the grill.

2. Prepare a charcoal or gas grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center of the grill. If using a charcoal grill, light the coals. When they are red-hot, use tongs to move them into two piles on opposite sides of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the grill between the piles of coals.

3. When the grill is ready, open the beer can and drink a few sips (or discard). Put the can in the chicken’s rear cavity, keeping the can upright. Stand the chicken upright on the grill grate over the drip pan. Cover the grill and cook for 1_1?2 to 2 hours or until the chicken is very tender and nearly falling off the bone. (If using a charcoal grill, you’ll need to add 10 to 12 fresh charcoal briquettes per side after 1 hour.) When done, the internal temperature of the chicken should register 180°F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.

4. Transfer the chicken to a cutting board or serving platter, taking care not to spill the hot beer. Let the chicken stand for 5 minutes; remove and discard the beer can and carve
the chicken.

Makes 4 to 6 servings

Deep-Fried Pickles with Honey-Mustard Dipping Sauce

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The first time we had fried pickles, we knew they had to go on the menu at The Lady & Sons. If you’ve never had them—or heard of them—give them a chance. Crisp, salty, and fried, with a sweet-spicy dip they are everything you want in a snack.

HONEY-MUSTARD SAUCE:
1?2 cup sour cream
1?4 cup Dijon mustard
1?4 cup mayonnaise
2 tablespoons honey

PICKLES:
Vegetable oil for frying
1?2 cup all-purpose flour
2 large eggs, beaten
1?2 cup cornmeal
Salt and freshly ground black pepper
48 slices bread and butter pickles (from a 16-ounce jar)

1. For the sauce, in a small bowl, stir together all the sauce ingredients until smooth. (The dipping sauce can be made ahead and refrigerated until ready to use.)

2. For the pickles, in a heavy pot, heat 2 inches of oil to 350°F. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl; season the flour and cornmeal with salt and pepper.

3. Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet. When all the pickles are coated, fry them in batches in the hot oil about 30 seconds or until brown. Using a slotted spoon, transfer fried pickles a paper towel-lined plate to drain. Serve pickles hot with honey-mustard sauce for dipping.

Makes 6 to 8 servings


Reprinted with permisson from The Deen Bros. Y'all Come Eat