If there's one thing that we can all agree on, it's that most dads love their barbecues. Rain, shine, snow, hail—weather conditions won't stand between the grill master and his grill. So, in honour of Father's Day, we've compiled some tips to consider when choosing a grill for dad (or yourself)—be sure to read on to the end for a delicious beer can herbed chicken recipe.
Gas grills
Gas grills
Pros:
- Flexible: With a gas grill, you can use either propane or natural gas, the latter of which can be hooked up directly to your house's supply (no more last minute propane runs for you).
- Easy to use: Even for novices, gas grills offer easy setup and lighting with adjustable heat settings, so you can grill with the confidence of a seasoned veteran.
- Clean burning: Gas grills are clean burning which allows your carefully-prepared meat or veggies to maintain most of their natural flavours.
Cons
- They can be pricey: You're looking at an entry price of around $200 – $350 for a basic option in stainless steel and, if you're a fan of the finer things in life, you can spend upwards of $500 (and into the thousands if you're really serious).
- You'll need gas: As previously mentioned, you either need natural gas or propane to fire these bad boys up. Adding a gas line to your backyard can be expensive, so buyers tend to lean on propane—which costs about $20 a tank to fill.
Charcoal grills
Pros
- Inexpensive and portable: If you're looking for an affordable grill you can take on the go (think camping or cookouts) or at home, charcoal grills are less expensive and easier to move than their gas counterparts.
- Major heat: True charcoal experts can heat those coals up to an intense 700°F, with a reward of perfectly-seared steaks.
- Authentic taste: BBQ lovers looking for that perfect chargrilled taste will find this is the best way to achieve next level flavour.
Cons
- A pain to clean: Charcoal grills can get messy—and even the most experienced grill master will likely have to clean up ash and grease after every use.
- Can be restrictive: If you live in an apartment or condo, chances are a charcoal grill isn't allowed (the high heat and messiness are a little concerning for landlords and condo boards). Be sure to do your due diligence before buying.
Wood fired or pellet grills
Pros
- Superior temperature control: Unlike other grill types, a pellet grill lets you cook at a constant temperature—its convection cooking design means you can now consider using your grill for baking, smoking and roasting.
- Easy clean up: Pellet grills utilize a wood pellet fuel source making clean-up an absolute joy (well, at least an improvement over the alternatives).
- Infusion: You can introduce your food to a whole new world of flavour by using different types of wood to infuse flavours like mesquite, cedar, applewood and cherry.
Cons
- Sacrifice searing: Typically, pellet grills won't get any hotter than 450°F, meaning if you're after the perfect steak sear, you'll need a grill that can get much hotter.
- Cost: Unless you're buying used, pellet grills aren't typically available at lower price points, so it's a bit of an investment.
- Size: If you're looking for a cute little grill that doesn't take up much space, you're out of luck. These bad boys are all essentially full-size grills and need space.
Beer can herbed chicken with grilled vegetables recipe :) Enjoy!
Yummy!!!
This modern classic is easy to make and the results are absolutely scrumptious and delectably juicy.
Ingredients:
- 1 medium–large whole chicken
- 4 tablespoons avocado oil
- ½ teaspoon paprika (Tip: smoked paprika adds a flavourful kick)
- 1 teaspoon dried summer savory
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ 12–16 oz can of beer (Tip: a dark or amber ale will add a nice subtle flavour)
- 3 small onions, quartered
- 12 cremini mushrooms
- 12 small heirloom carrots
Directions:
- Turn half of the grill burners to medium-high for indirect heat (leave one or two burners off and, for wood or charcoal, push the heat source to one side).
- Mix half the oil along with all the dry ingredients in a small bowl (set aside for 10–15 minutes to soak).
- Chop vegetables and mix with remaining oil, adding salt and pepper to taste. Save for later.
- Pour out half the beer into a glass to either save or savour). Place the can on a grill pan and carefully place the chicken over top of the can so it sits inside the body cavity.
- Brush the oil and spice mixture all over the chicken.
- Place the chicken on a portion of the grill with no flame or direct heat underneath.
- Close the cover and cook for approximately 75 minutes or until internal breast temperature is 165ºF or thigh temperature is 180ºF.
- After 50 minutes, add the chopped veggies around the chicken on the pan.
- Rest chicken for 10 minutes before serving so it retains its juices.
- Portion and enjoy!
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