Beer Can Chicken

We keep things simple here at the cabin. We boat. We read. We grill. We wine. It's quite pleasant. My sister makes the best Beer Can Chicken ever. This is fitting, you know, since she makes the beer and is a Smarty Pants Food Scientist who knows her way around the kitchen on a molecular level. Our very own Queen of Beer only uses the finest stuff to shove inside her poultry. It's Budweiser or nothing in this house, folks. You can use other, of course, but not around us ... at your own risk. [cue dramatic music]

This is her recipe, including her notes, which make me smile and miss her and wish she didn't live so damn far away...

Beer Can Chicken

12-oz can of beer per chicken

3.5-4 lb chicken 2 tsp vegetable oil 2+ tbs rub: 1/4 cup coarse salt 1/4 cup dark brown sugar 1/4 cup paprika 2 tbs pepper (store the extra rub in a ziploc in a cool, dark place for months)

2 cups wood chips (preferably hickory or cherry, available at the grocery store) soaked for at least an hour in water or beer to cover, then drained (as long as overnight)

Heavy-duty aluminum foil (heavy-duty as they have)

Set up the grill for indirect grilling. Preheat on high. Using foil, make a pouch for the wood chips--similar to how we used to wrap hot-beef sandwiches. Poke a few holes in the top of the pouch. Place it under the grate over one of the burners. Reduce the grill heat to medium once you see smoke or the grill is hot.  Pour half the beer over the wood chips (or drink it). Use a church key can opener to make 2 more holes in the top. I usually remove the tab, too. Set aside.Clean out and rinse the chicken, then blot dry inside and out with paper towels. Sprinkle at least a teaspoon of rub inside the body cavity and the neck cavity. Drizzle oil over the outside of the bird and rub or brush it all over the skin. This is important--it keeps the bird from burning. Do NOT use olive oil--it has too low of a smoke point and you will have a flaming chicken! Pour a little oil in your palm and go to town like she's getting a massage. Sprinkle the outside of the bird with at least 1 tbs of the rub and rub it all over. Try to get some under the skin as much as possible without tearing it. Spoon 1.5 tsp of rub into the beer can--don’t worry if it foams up, that's normal. Put the beer can on a sturdy cutting board or platter. Hold the bird upright and stick 'er on the can, pretty much as far as she'll go. Pull the legs forward to form a tripod of sorts, which should allow the bird to stand upright. (The can is the rear leg of the tripod.) Tuck the tips of the wings behind the chicken's back.Place the bird on the unlit part of the grill. Close the lid and cook the chicken until the skin is a dark golden brown and crisp, and the meat is cooked through. I use a meat thermometer and check the thigh area, looking for it to be about 180 degrees. Should take anywhere from 75 to 90 mins, possibly a little longer depending on the heat. If the chicken starts to brown too much, tent it with foil.When she's done, don the gloves and take her off by grabbing the can with one hand and holding the top of the bird steady with the other, then place on a platter. You can usually get the bird off the can easily by using the neck opening as a place to grab and pull up while holding the can with the other hand. Be careful not to spill the beer--definitely high stain factor, not to mention really hot. Cut into sections and serve.  Perfect summer food!

I will admit, with little to no shame whatsoever, that just after that photo was taken, my mother and I made the chickens do the can-can and cried from laughing so hard. Random silliness is a genetic trait in my family, and also my favorite thing about them. Silliness happens a lot at the lake. Another reason I love it.

Ahhhhhhhhhh relaxation

I love the lake. Days like this are proof that a higher power exists.

The Best. Soup. Ever.

The Feed Store is another Springfield, IL tradition.

It's located in the heart of downtown, just across from the Old State Capital and next door to the law offices where Abraham Lincoln practiced. They serve soup and sandwiches, and some of the best around. Going there was always a treat, so now that I've moved away, recreating their best recipes is a survival skill. This was printed in Springfield's newspaper, The State Journal Register, a couple of years ago, and has been made many, many times in my kitchen since.

Feed Store Wisconsin Cheese Soup

• 6 cups beef broth (seasoned works wonders)
• 1 small onion, finely chopped
• 3 Tablespoons green bell pepper, chopped
• 1/2 cup celery, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dill
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 4 ounces beer
  
• White Sauce:
• 5 1/2 cups whole milk
• 1 1/2 sticks (6 ounces) unsalted butter
• 3/4 to 1 cup flour
• 14 ounces cheddar cheese (Velveeta), cubed
• 1 1/3 cups whipping cream

Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery. Add to stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 30 to 40 minutes. While broth mixture is simmering, grate cheese and set aside. When broth has simmered for 30 to 40 minutes, turn heat to low, keeping the pot on the burner.
Begin making the white sauce: Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil. Be sure the butter has time to melt before the milk boils. When the butter has melted, keep on low heat and gradually mix the flour into it with a wire whisk. This mixture is called the roux. Add more flour as needed to make a thicker roux.
Cook for a minute or two on low heat (till roux bubbles slowly),and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a whisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce.
Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve.

This obviously is not diet food, but trust me, it's well worth it. I've thought about making it with reduced-fat dairy, but then again, why?

The Wedding Season Opener: Pat and Lauren

We spent Sunday afternoon basking in the glow of a new Mr and Mrs. It was our first of many weddings this summer, and a great start to the season.

There was a mixed-faith ceremony in the Grand Basin in Forest Park, just below Art Hill, complete with random gawkers, a rogue Segue tour, and a very loud duck family. The ceremony was followed by a horsedrawn carriage ride for the newlyweds through the park.


Much Masel-toving later, there were signature cocktails and a dessert buffet.










Then some time in the photobooth - which doubled as the guestbook. And of course, lots of dancing.

Lots and lots of dancing.

So cheers to Pat and Lauren, have fun in Turks and Caicos! We're so happy for you! Maseltov!


The best part of Other Peoples' Weddings, I have determined, is that it makes The Fiance a big mushy pile of goo about getting married to me. He's very excited to be my Mr.

Memorial Day

I was originally planning on posting about the wedding we attended yesterday, but being that today is Memorial Day, I'm going in a different direction.

Today I am remembering my grandpa Calvin, my dad's dad. He passed away 3 1/2 years ago of cancer. The 21st would have been his 84th birthday. I miss him dearly, since he was a wonderful grandfather and a good man. He was funny. He loved all kinds of pie. He told the best stories. He put family first and always told us how much he loved us. He served in WWII in London as a code man, and he's buried in Camp Butler National Cemetery with veterans of every other American conflict. He and my grandma were married nearly 60 years.

She carried yellow mums. Grandpa was color-blind and yellow was the only color he could see. She still has that hat.

I miss him everyday. I wish he could have known The Fiance. I think they would have gotten along. Grandpa Cal was one of the best people I've known.

Happy birthday, Grandpa. Happy Memorial Day. Thank you for your service to this country and for everything you did for our family. Love you.

Wedding Season Begins

Ahhhh Summer. Longer days. Gorgeous weather (at least until August). Dresses and tanlines. And my most favoritest thing of all: Weddings Galore! This weekend marks the beginning of our summer wedding season with the Sunday nuptuals of some high school friends of The Fiance. As we approach The Most Wonderful Time of Year (vows! showers! parties! kitchen appliances! dresses! dresses! dresses!), let's take a look at some of the highlights of Wedding Seasons Past. Bear with me, I am in fact a Professional Wedding Guest in my free time.

Walk with me, people...

This handsome devil would be the first man I ever loved: My Daddy-O, all dressed up with someplace fabulous to go for my cousin Marc's June 2005 exchange-o-vows. I was tan like whoa.

Sam and Lindsey, June 2005. Bottomless champagne + light apps + bad break-up = Questionable Decisions. That's Meagan Math.

One of my favorites from Stacy's October 2005 wedding to Nathan. She has the best laugh ever.

Her dad was completely torn up. This set my Wedding Day Daddy-O Standard quite high. Considering that my dad got misty looking at the photographers sample albums, I think he'll surpass it.

I learned a couple of very important things about myself from this wedding:
1.) I deeply enjoy wearing false eyelashes.
2.) I make one Badass Bow-quet. Look at that thing. It's pristine.

Mindy and James, September 2006. I was the Guest Book Attendant. I made the program! I lovingly refer to this as the Big Pink Wedding. It's so Mindy's thing. She was thrilled with it.

Also the wedding that involved the now infamous One-Shouldered Baby-Tee Bachelorette Party. I love Mindy too much to comment further. At least the twins looked great. And not just Megan and Rachael.
Ba dum ching.

Kelly and Jacob, December 2006. Possibly the most beautiful couple ever - like so pretty it's not fair, but they are so nice that you can't hate them. And a Marine wedding!
Sword arch = coolness.

Adrienne and Ryan, July 2007. Obligatory Jumping Bridal Party Photo.

Bridesmaid dress: Victorian Lilac: best complimented by a smashing shade of spray-tan orange. And an open bar, of course.

Marc and Jen, April 2008. Her dad gave the best toast. She looked like Wedding Day Barbie, in the best way possible. Barbie started my whole obsession with weddings, mind you. I like this shot infinitely more than the awkward smoochie pictures.

I love best friends.

Seriously. I really do.

If you want to know why I love weddings so much, this is why. I love being with my best friends on the best day of their lives.

Plus I get to see the Fiance bust a move. He's so stinking cute. I love him a lot. *barf* ♥

Sarah and Josh (married June 2007 - same day as Adrienne and Ryan - STILL PISSED that I missed it). Quite possibly the Most Fun People to have at a DJed reception. I think this happened sober. Yes, they're that good.

Josh and Renee, July 2008: What happens when you're the last table served your delicious dinner? Weird things happen, my friends. I think that's The Fiance doing a squirrel impression. My Future Husband, folks.

Ok, ok. I guess I'll keep him.

Just as long as Rob gets to keep the bar open.

Pete and Kati, September 2008. How do you pull off a mermaid silohuette? THAT'S how. Homegirl looked fanflippingtastic.

Oh Mizzou friends. We're the last of the couples here to get hitched ... and the 3rd to do so on Labor Day weekend. There was something in the water in Graham Hall in 2001, man. Love connections.

Ceremony on the beach. Reception in the pool.

James even got ordained for the occasion. God apparently liked that idea. Way to go Rev.

See why I like weddings? See why I think of myself as a Pro?

Can't wait for Wedding Season 2009! And of course, 2010, where the games shall truly begin.

The best thing about a home town wedding ever.

If any of you have ever spent any extensive amount of time in Central Illinois you will have soon discovered a local tradition that we hold near and dear: The Horseshoe.

The Horseshoe is technically a sandwich, but in no way shape or form could be considered health food. It falls is the "heart attack on a plate" category. It was invented at the Leland Hotel in Springfield and consists of Texas toast, meat of choice (ham or hamburger are traditional selections - buffalo chicken or bacon are personal faves), covered in fries (crinkle!), and doused with a healthy dose of cheese sauce. If the full Horseshoe is too much for you, have no fear. They also come in a half portion: The Ponyshoe.

I cannot begin to tell you how good that pile of complex carbs tastes. It's messy and not cute, but everytime I am home, I have to get one. Dublin Pub and D'Arcy's Pint battle it out for the best in town, but this is so popular in Springfield and surrounding areas that it's even on the menu at Steak n Shake and other chain restaurants. Everyone has a 'shoe on the menu.

Early into our courtship I introduced The Fiance to the Horseshoe (didn't I say once that he was a sucker for anything containing buffalo chicken?) and he's never stopped thanking me for it. He's so enamored of the dish that he's decided to host the rehearsal dinner at Dublin Pub. They have a back room, incredibly affordable pricing, and a Horseshoe Bar. It's a casual setting so we're both hoping for a laid-back evening with our bridal party and immediate family. I'm excited to share the local tradition with our out-of-town guests. And now I am craving a bacon tomato ponyshoe like no body's business.

I wish I could take 100% credit for this idea, but alas, my friends are quicker thinkers than me. Bridesmaid Jen did this for her wedding in April 2008. It was very fun and very tasty. Good enough an idea to use myself. I may not be able to fit into my dress the next day, but it will be so worth it.

Happy Mommy's Day

I love my mama. I get to see her this week for a very girlie outing, and I am pumped. I miss seeing her more after moving away ... I took for granted seeing her several times a week.

I have a great mom and am eternally grateful. She's taught me a lot already and continues to do so, especially since I am learning all about into two areas in which I consider her an expert: Wife and Mama. Now, the "mama" part is somewhat subjective and very much future-dated, but after 35 years of very happy marriage to my Daddy-O, I feel like sometimes I should take notes. I love these fake Hallmark-crafted holidays for making you reflect on and appreciate the special people and relationships in your life. And like I said, I love my mama.

And since I have no bebes presently (and will not for some time), I settle for being Mama to this little turd-face, my Tucker Bear.


He's resting there. He looks so sweet and innocent. Really, he's probably just exhausted from dismembering a squeaker toy or plotting new ways to get into the trash can. Bless his heart ... he's eternally a toddler.

OMG Shoes

So if you've been reading this blog so far, by now you probably think that all I know in this world is buffalo sauce and wedding planning - but it's just not true! I think about lots of things! Shoes! Little poofy dogs! Home decor! Cooking magazines! Dresses! AND buffalo sauce and wedding planning too. I realized that being All Wedding All the Time, makes me a Boring Little Lady. There's a lot of life outside of the wedding day, may as well make note of it.

I am a shoe whore. There, I said it. One pair is NOT ENOUGH. I have been looking for a new pair(s) of kicks to blow some cash on for awhile now. Something fun enough to feel impractical (since let's face it, those are the Best Shoes) but grounded enough to wear to work. Alas, my search was long and fruitless until one day a pop-up ad for Plasticland's website took me down a dark path of destruction. Thank God I never figured out pop-up blocker.

So I found some shoes. And then three more pairs to keep them company on the trip here. I believe in the buddy system, guys.

OMG I want to wear them all tomorrow. Think people at work will notice if I change shoes every couple of hours? Is that weird?

Don't even get me started on the dresses...