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Beer Can Chicken

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Source: The Food Network (Entered by Lisa Sheldon)
Servings: Serves 4-6
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Grilled Asparagus

Prep time: 15 minutes
Cook time: 7 minutes

Source: Greg McDonald - my son-in-law (Entered by Lisa Sheldon)
Servings: 4
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Grilled Garlic Scapes

Grilled Scapes

Another great, and very different, way to prepare garlic scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes.

Source: Merry (Entered by Lisa Sheldon)
Servings: varies
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RE: A Kohlrabi salad recipe you might like to include on your website

Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less

This is really good but I like mine just sliced with a little salt too.

Source: Grandma Kitty (Entered by Lynn Garman)
Servings: 4 cups
Ingredient keywords: cream, lemon, mustard, sigar, salt, kohlrabi, apples
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