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Birthday Camping with Gluten-Free Beer Can Chicken

This post is linked to Summer Grilling Recipe Exchange, Slightly Indulgent Tuesdays, Delicious Dishes, and Pennywise Platter Thursday.

A few days before my birthday, Son called and said he wanted to come camping with us on our mountain property, and bring a couple of friends. We said sure! We never turn down a chance to be with Son and it’s fun to hang out with the younger crowd for the weekend. We knew we’d be playing camp staff (cook, counselor, canoe/kayak livery, etc.), but we didn’t mind. The best birthdays are spent with loved ones, right? And, you know we love our mountain property. Just driving there one starts to relax.

So I started planning the menu, other than the appetizer. I knew Son would take care of that. He loves to catch crawdads … and we love to eat them. This trip was no different.

I thought about the cookies I’d need to bake. Last time, Son and four of his friends had gone through 8 dozen cookies, and that was just in the first few hours. This time he was just bringing two friends, but still, a mom has to be prepared. So I made a batch of Brown Sugar Chocolate Chip Cookies (using my new coconut sugar variation) and Flourless Peanut Butter Cookies—about 6 dozen cookies in all.

Next up was side dish and entrée planning. Side dishes first, because they are easy. There would be steamed artichokes (one of our favorites—especially for camping) and potatoes baked in the coals. Now for the entrée or entrees. I had just received some New Planet gluten-free beer to review (review is up on my Out and About page here), so I decided that at least some of that would be used to make beer can chicken. Yes, gluten-free beer can chicken. Or as Mr. GFE says, more correctly, it’s gluten-free beer-in-a-can chicken because the gluten-free beer didn’t actually come in a can. I don’t know any brand of gluten-free beer that does actually (please correct me if I’m wrong), but that’s not a problem. One can just recycle any type of standard, 12-ounce beverage can by washing it out and adding gluten-free beer. And, that’s what I did. I snagged son’s soda can, washed it, filled it half way with beer, and we were in business.

Son eating Brown Sugar Chocolate Chip Cookie and opening gluten-free beer

I proceeded to prepare and roast the chicken using a combination of several ideas I’d read online. I washed it, oiled it, applied a rub (using the blackened seasoning adapted from Ashlie (The Delshad Duo) that I first used on my Blackened Black Bean Burgers and later on grilled catfish), inserted the gluten-free beer in a can in its cavity, and roasted for a little over an hour. See step-by-step directions below, but this chicken was so easy to roast and the results were surprisingly delicious. Although I’d never had beer can chicken before going gluten free, it really is as super moist and flavorful as is reported. Note that the final product doesn’t really taste like beer in any way—at least not per our experience. (If you don’t drink beer, you can certainly use another beverage, like ginger ale for the steaming/moisturizing effect.) There’s little fat left after roasting, since the fat drains away as the chicken roasts. (The following photos were taken after dark and required either flashlight assistance from Mr. GFE or the forbidden flash. You can see my fat bird took a tumble towards the end.)

Beer Can Chicken is definitely going on our meal rotation. For camping, we’ll only make it when we have a larger group because one chicken goes a long way and cooler space is always a concern, but at home, I anticipate roasting one, saving some leftovers, and freezing a good portion for a later meal. We ate some of the leftover chicken once we returned home, I used some to make chicken salad, and a very meaty carcass went into the freezer for a future soup (like Black-Eyed Pea with Ham and Chicken) or Chicken Pot Pie. With our current heat wave (understatement!), any winning grill recipe is extremely welcome right now.

Gluten-Free Beer Can Chicken
(Click here for a print version of this recipe.)

one roasting chicken, any size
couple of tbsp of olive oil
couple of tbsp of blackened seasoning rub (recipe here)
one potato or onion (optional; see notes)
6 – 8 ounces of gluten-free beer

Turn grill on high on the opposite side of where you will place your chicken. The chicken requires indirect heat for roasting. With the grill lid closed, this method equates to a 350-degree (F) oven.

Wash chicken. Pat dry.

Spread some olive oil over the entire surface.

Rub blackened seasoning over entire chicken.

See notes below for using beer can chicken apparatus if desired, but otherwise, pour gluten-free beer into can opening until halfway or 2/3 full. Keeping chicken upright, insert beer can into chicken’s cavity. Place all upright on grill. Close lid.

Roast for at least an hour, longer if your chicken is larger. Our chicken weighed 5 ½ lbs and roasted for about an hour and 15 minutes.

SUPER CAUTION WARNING HERE: Very carefully, remove can from chicken. There will still be beer in the can and it will be boiling (or close to it). Immediately pour beer out of can in a safe disposal area and remove empty can to where nobody can reach it (you don’t want someone to accidentally pick it up). I crunched ours and added it our to our recyclable bin of cans, all while wearing heavy oven mitts. 

Serve. Enjoy.

Shirley’s Notes: If you’re a fussy type, you can even buy a beer can chicken apparatus like this one. I didn’t have one, but I did use the base of my chicken roaster pan (basically a large metal saucer) to set the can in and position my chicken over. My top-heavy chicken did turn over half way through cooking, but it didn’t make any difference. It still roasted perfectly and looked great. But, again, if you’re the fussy type, you might want one of the beer can chicken holders. I’ve made a big batch of the blackened seasoning rub and keep it in our camping food box. It’s great for grilled catfish, zippy burgers, and more. Some folks like to insert a whole potato or onion in the neck of the chicken. The latter provides a strong onion flavor, I’m told. Either the potato or the onion can be eaten with the roasted chicken when all is finished cooking. I didn’t do that and I think it would have made my chicken even more top heavy, but it is an option. Last, be sure to follow the caution note above when removing the can from the chicken after roasting. Update: Be sure to read all of Nance’s great variations in comments below!

As you can see from the photos, we also enjoyed some Oven-Steamed Shrimp. So we had a great “surf and turf” meal.

It was the first time eating artichokes for one of Son’s friends. It’s always fun to introduce new folks to the joys of artichokes. Both Son and his other friend were very encouraging, but I think the friend who was new to artichokes was still unsure even after a few bites. If you don’t grow up eating them, artichokes can take some time to “grow on” one.

I’d thought about making a batch of Crab Claws (ultimate summer cocktail) for the cooler … it was my birthday after all, and these young men (of drinking age) certainly enjoy libations. Plus, there would be no driving. But, I’d never gotten around to purchasing all the ingredients. In the end, it turned out to be a good thing that I hadn’t partaken of any spirits. One of Son’s friends had an allergic reaction that had started once he arrived on his motorcycle and I ended up driving us all to the emergency room. Thankfully, Son’s friend was okay after he was treated! To show you how quiet the area is where our property is located, there was not another soul waiting in the emergency room when we arrived and our entire round trip, including the visit, took all of 40 minutes.

The weekend weather was hot, but it was still sunny and fairly clear (it’s always less humid in the mountains) as you can see from the photos. (Any haze is actually smoke from our campfire.) Of course, the high temps were perfect for swimming and relaxing. We still had our fire and the temperature dropped enough at night that we slept under blankets. Son and friends used most of the cookies that remained after dinner to make gluten-free S’mores using the ginormous Campfire marshmallows that are now on the market. Have you seen them? Notice that they say “gluten-free” right on the bag! Hold your fingers apart like Son is doing in the photo and you’ll see how big these marshmallows really are. Wow, huh? Of course, homemade marshmallows are healthier. I haven’t made any yet, but Zoe (Z’s Cup of Tea) has. (Check our her homemade version here and here using two different sweeteners. No artificial dyes or corn syrup to worry about with Zoe’s gorgeous marshmallows.) 

Other meals included lunch with the easy classic of grilled hot dogs with chips on the side and fend-for-your-own breakfast. Oh, and while none of the guys were willing to go so far as to sing Happy Birthday to me, I did receive lots of birthday wishes and even hugs. So this Mom was very much a happy camper!

Just a few other “goings on” this week:

Somehow I missed this one earlier, but lovely Tia (Glugle Gluten Free) is hosting Adopt a Gluten-Free Blogger this month. (FYI: Tia recently celebrated a big birthday with a special, gluten-free Napa birthday trip … with a visit to an awesome bed and breakfast. How awesome? Well, she was greeted with freshly baked gluten-free chocolate chip cookies and served gluten-free scones! Read all about it here, and happy birthday, Tia!) Hurry if you want to sign up for Adopt a GF Blogger. The deadline was yesterday, but this is a loose deadline per the rules, so somewhat late sign-ups are welcome. (I just signed up today myself.) Sign up at Glugle Gluten Free here.

Last week I shared Chocolate Zucchini Bread to help you all with your glut of the prolific green veggie. Well, I just saw another ingenious and tasty way to use zucchini—zucchini crisps! Get out your dehydrator or fire up your oven to low (still feasible for some of you in cooler climes!), because you’ll want to try this recipe. And, even if you’re not interested in zucchini crisps, I still recommend checking out the article because it talks about all the benefits of dehydrating part of one’s summer harvest. It even includes a review of a very economical dehydrator.

Continuing on in the gluten-free cooking arena, Kim (Cook IT Allergy Free) posted some great tips on avoiding baking mishaps in the gluten-free kitchen. I chimed in with some things that have helped me, and you, can, too. Kim is looking for your input in comments. Her tips post is a great one to save (or better yet print out and place inside your kitchen cabinet door near your stove). We all tend to get into baking habits, some good … some bad, but as we know making a change and then repeating it creates a new habit. Here’s to more successful baking for all. Thanks, Kim!

Maggie (She Let Them Eat Cake) has a great discussion post up: Feeding Gluten-Free Kids. She shares the tips that work for her family. I’m sure you’ll find some that will help you and your family as well.

The deadline for Go Ahead Honey, It’s Gluten Free! is Tuesday. Submit your entry for Ooh La La Bastille Day (i.e., French dishes) to Cheryl (Breaking Bread) by Tuesday, July 27. Read more here.

Over at Diane’s (The W.H.O.L.E. Gang), this week’s Friday Foodie Fix features peaches! I shared my gluten-free, dairy-free Peach Sorbet and there are several other recipes so far–savory and sweet. Read and/or add yours here. I still haven’t tried grilled peaches, have you? Just saw those on another blog … with whipped cream! Time to fire up the grill again and pull my always chilled coconut milk out of the fridge to make gluten-free, dairy-free Honey Whipped Cream.

Heidi (Adventures of Gluten-Free Mom) shared two outstanding posts this past week. I had recently touched on my ob/gyn issues caused by gluten. Heidi read, commented, and took the ball and ran with it, addressing those issues as well as many symptoms considered atypical. Read her article with numerous sources cited and watch the two videos that she included—one of Alice Bast, the founder and head of the National Foundation for Celiac Awareness (NFCA) and the other of Heidi Collins, the CNN anchor and spokesperson for the NFCA. Alice Bast’s story is both heartbreaking and inspiring, and Heidi Collins “went down the rabbit hole” of misdiagnosis for many years, too. (Actually, I think all too many of us took a trip down that rabbit hole. That Lewis Carroll expression from Alice in Wonderland was aptly used by Dr. Scot Lewey, gastroenterologist and digestive disease specialist, in the title of this article on celiac.com.) Heidi also shared her son’s recent results with Enterolab testing and her subsequent discussion with Dr. Ron Hoggan. You’ll want to read Heidi’s entire post (particularly, the effect that casein can have on one’s small intestine). But, here’s just one of the news flashes she shares: Dr. Hoggan’s new book, which he co-wrote with Scott Adams (founder of celiac.com), has been released. Cereal Killers: Celiac Disease and Gluten Free A to Z has a compelling title and I’m sure it’s full of eye-opening information. Dr. Hoggan’s books always offer some of the most thought-provoking information on celiac and non-gluten issues, as well as the many conditions related to them.  

Speaking of the NFCA, Pete (No Gluten, No Problem) is still training for his Virgil Crest Ultra event (which covers 50.1 miles, and climbs 10,000 vertical feet!). As part of that event, he’s also raising money for the NFCA. You can read more here and make donations here, if you’d like. I love that I can support Pete and such a worthy cause at the same time.

Last, don’t forget about my giveaway of three terrific e-books—your choice! The Gluten-Free Diner Cookbook, 7 Quick Start Tips to a Healthy Gluten-Free Fit Life, and Sweet Freedom are all as good as they sound. Giveaway ends Wednesday, July 28; enter here.

Okay, better let you go so you can see if you have a roasting chicken in the freezer and some gluten-free beer in the refrigerator. Maybe your Monday dinner is looking good!

Shirley
Not just gf, but gfe!

New Planet Beer Review

Full disclosure: The beer reviewed in this post was complimentary from New Planet Beer in Colorado. However, the opinions expressed here are strictly my own. I am sharing my review because I genuinely like this beer. I’m not a beer connoisseur so you won’t find all the aspects of beer critiqued here, just pretty much my overall assessment.

The folks from New Planet Beer emailed me and asked if I’d like to try some of their new beer. I’d read great reviews over at Pete’s (No Gluten, No Problem)—one for the 3R Raspberry Ale (with the 3R meaning Reduce, Reuse, Recycle) and another for the more traditional flavor, Tread Lightly Ale (the latter as part of a blind beer tasting). So I quickly replied, “Sure!”

Admittedly, I’m not a huge beer fan, but gluten-free Son certainly is, not to mention Mr. GFE (who still consumes gluten). Plus, I had this Beer Can Chicken recipe in mind.  (As I share in that post, even though New Planet beer doesn’t come in a can, that was a minor detail and easily remedied.) I have to admit it’s an odd thing to have beer delivered in a cardboard box by our FedEx friend. An odd thing, but definitely not a bad thing. It comes at room temperature, of course, but with instructions to chill immediately.

Before I used some of the beer for the recipe, the three of us sampled. As you can see, the kind New Planet folks had sent two bottles, one each of the Tread Lightly Ale and 3R Raspberry Ale. New Planet beer is brewed from sorghum, corn, orange peel, hops, and yeast, with raspberry puree added for the 3R Raspberry flavor. New Planet beer is certified gluten free. The raspberry ale came in a large, 22-ounce bottle. We each tried some and all declared it very good. Mr. GFE said it reminded him of the blueberry ale he always enjoys in Maine—with just a light flavoring of the fruit used. Neither Son nor I could really taste raspberry, but we enjoyed the beer. I especially liked that it was such a light tasting beer. Most beer has way too strong of a taste for my liking, but much to my delight, not New Planet’s 3R Raspberry ale.

Then we moved on to the Tread Lightly Ale, which comes in a standard, 12-ounce bottle. That flavor was a ”classic” one that I wanted to use for the Beer Can Chicken (using a can from another beverage, of course, since New Planet only comes in bottles). Mr. GFE and I sampled some and we passed the remaining amount—a few sips at best—to Son. Son liked this flavor even better. Mr. GFE and I liked them both. In fact, Mr. GFE proclaimed both the 3R Raspberry and Tread Lightly Ales as “Excellent beer. Just not enough of it!” I agreed. Sadly, I couldn’t run out and buy any more for us to enjoy as New Planet beer is made in Colorado and currently only sold there. However, the company hopes to expand to the national market. I hope they will. We all found this beer to be the best gluten-free beer that we’ve tried to date and, by the way, the beer can chicken was absolutely delicious. (Here it is once it had tumbled over and finished roasting.)

Thanks so much New Planet for giving us the opportunity to try your great new gluten-free beer! To all my buddies in Colorado, find some New Planet beer and drink up … responsibly, of course. And, New Planet, we’ll be waiting for your beer to come to Virginia!

Shirley
Not just gf, but gfe!

Blackened Black Bean Burgers

This post is linked to Gluten-Free Wednesdays.

One of my favorite things about the wonderful food events and recipe carnivals on the blogosphere is that they get my creative juices flowing, figuratively, and, ultimately, some other types of juices are often created—the really tasty ones from some surprisingly good recipes. Like those from the burger shown in this photo above. Linda (Gluten-Free Homemaker) announced “Create a Burger” as this month’s challenge at the beginning of the month. I knew I’d try to participate, but nothing was really coming to me. Sometimes I crave a hamburger, but not often. I enjoy meat, but not usually ground beef. So as time went on, the more I thought about it, the more I thought I’d make a veggie burger or a fish “burger.” I’ve seen some great ones featured on my favorite blogs. (See listing at the end of my post.) Then, I made Blackened Catfish using Ashlie’s recipe from her post at Carrie’s 30 Days of Quick and Easy Meals event. Wow. Such a simple, but sensational recipe. I had tweaked her blackened seasoning mix to be a little less spicy for our tastes and to work with the seasonings I had on hand. Again, great recipe!

Still thinking of Linda’s challenge, I looked in the pantry thinking I’d make a veggie burger using chickpeas (you guys know I love chickpeas … remember my roasted chickpeas?). Sadly, there were no chickpeas. Chickpeas just don’t last long enough in my house. I need a chickpea delivery person stopping by with my weekly supply … but I digress. What did greet me in the pantry were black beans, which I also enjoy very much. I placed the cans on the counter by the stove. Right beside the stove was the blackened seasoning mix still out from making the catfish dish the night before. Oh, yeah, the ideas were coming together then and the result was these blackened black bean burgers. They are wonderful. Naturally gluten free, dairy free, soy free, sugar free, and vegan, if needed. Sooo very easy to make, too.

I’ve made two versions of this recipe, one with an egg and one without. (I admit I feel a bit guilty now when I use eggs in recipes for you folks who can’t tolerate them or are vegan.) I’m happy to report that both versions are terrific. They even look like traditional hamburgers and have a somewhat similar taste and texture. I’m a little amazed and a lot delighted!

Blackened Black Bean Burgers
(Click here for a printable version of this recipe.)

Two 15-ounce cans of black beans, drained well and mashed (see notes)
1 egg, lightly beaten (optional, see notes)
2 tbsp olive oil (plus some in skillet)
2 tbsp onion, finely chopped
2 tbsp celery, finely chopped
¼ cup almond flour (or more if needed for binding)

Blackened seasoning mix for sprinkling on burgers (about 1 to 1 ½ tsp per burger)

Blackened Seasoning Mix

¼ teaspoon cayenne pepper
1 teaspoon oregano
½ teaspoon poultry seasoning (or thyme)
1 teaspoon paprika
¼ teaspoon chili powder
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sea salt

Adapted from Ashlie of The Delshad Duo

Add about one tbsp of olive oil to skillet. Preheat to medium or medium high setting.

Mash beans using a hand masher (or back of a spoon) on a flat plate.

Mix beans, egg (if used), olive oil, onion, celery, and almond flour.

Form into patties. Sprinkle seasoning mix on one side of each burger.

Add burgers with seasoned side down to preheated skillet. Sprinkle seasoning on other side of burgers.

Cook about 3 minutes or so on each side to desired crispness.

Flip using two spatulas, if necessary, to ensure burgers stay together.

Treat as you would any other burger; e.g., place on a bun; serve on lettuce leaves; top with ketchup, mustard, cheese, or special sauce (I just had one for breakfast topped with a Polynesian-type sauce that I had leftover from making pork chops last night—divine!).

Makes eight burgers about 3 ½ inches in diameter.

Shirley’s Notes: If omitting the egg, you may need to add more almond flour and your burgers might be slightly softer in texture. Therefore, cooking a bit longer may be needed if you want a more burger-like texture. For either version of this recipe, remember not to mash the beans so much that you have a mushy mess; you want some whole or half beans remaining for a better burger appearance, taste, and texture. (That means the mixture should not look like it’s been through a food processor.) I’m sure these burgers could also be broiled or grilled, instead of pan cooked. Broiling/grilling about 2-3 minutes on each side should do the trick and give a very nice blackened appearance and taste. I actually slightly undercooked the burgers shown here just to provide better photos.

Other Alternative “Burgers” That I Want to Make:

~Kelly’s Raw-Inspired Veggie Cakes or,

her Veggie Burgers (she even has a video!)

~Ali’s Quinoa Salmon Burgers

~Iris’ Lentil Quinoa Burgers or,

her Basil Chickpea Burgers (where is that delivery person with my chickpeas?)

~Kalyn’s Salmon Patties or,

her Middle Eastern Turkey Burgers

~Aubree’s Tropical Vegan Nut Burgers

~Wendy’s Greek Turkey Burgers with Tzatziki Sauce or,

her Burrito Turkey Burgers

~Cara’s Thai Peanut Turkey Burgers or,

her Lentil Goat Cheese Burgers (be sure to make gluten-free substitution for Panko bread crumbs)

What was that I said about not being a big burger fan? Suddenly I’m craving all varieties of burgers! I know I’ve forgotten some of the ones I’ve drooled over in the past. If I remember later or you have an alternative burger recipe on your blog, please let me know and I’ll add it in.

Hey, one last note, don’t forget that Zoe (Z’s Cup of Tea) is hosting Go Ahead Honey, It’s Gluten Free! this month. Entries are due Sunday, June 27. (Note: Deadline extended slightly per Zoe’s latest post–yippee! It’s a busy week for many, so thank you, Zoe, for graciously extending the deadline.) Yes, that’s soon, but please join in. The theme is Dairy-Free Delights. If you don’t cook dairy free, just think of a recipe you make that’s naturally dairy free (and gluten free, of course). It doesn’t have to be a new recipe. And, non-bloggers are welcome, too. Read more here at Zoe’s.

Shirley
Not just gf, but gfe!

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