Original blend Cider Can Chicken
Prep time 6-8 hours or 30 min / Cook time 1.5 hours / Serves 4
Otherwise known as the most delicious, can’t even get it on a plate, chicken
First up: Brine the bird, you won’t regret it. Combine all ingredients below and store in your refrigerator for 6-8 hours.
Soak it for X hours in
⅓ cup salt
4 oz. fresh rosemary
¼ cup lemon juice
1 gallon water
1 T peppercorns
1 (4 to 5-pound) chicken
2 (12-ounce) cans South City Cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar
¼ cup of your favorite dry rub
Set your grill or smoker at 375°F/190°C.
Apply dry rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible.
Cover the chicken and set aside at room temperature for 30 minutes.
1 can of cider will go in the bird so start take a sip so it’s not 100% full then slide the chicken down over the open can.
Combine one cup of cider from the second can, olive oil, and vinegar in a spray bottle.
Place the chicken upright on the grill ensuring the can remains upright too. Then close the grill lid.
Cook for 1 hour and 30 minutes, until the internal temperature of the thigh reaches 170°F/77°C and the chicken is a mahogany brown color. Use the spray bottle to baste the chicken every 20 minutes.
Using barbecue mitts remove the chicken from the grill. Be careful as the can and the liquid inside are very hot.
Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve with your choice of sides.
Dry Me a River Lemon Vegetable Risotto
Prep time 30 min / Cook time 1 hour / Serves 4
1 1/2 quarts (6 cups) broth (vegetable or chicken)
3 Tbsp olive oil
1 Tbsp ghee
3/4 cup finely chopped onion (about 1/2 a med onion)
2 cups arborio rice or other risotto rice
1 cup Dry Me a River or Original Blend
1 cup green beans chopped to 1 in.
1.5 cup chopped mixed mushrooms, fresh or dried and rehydrated
1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice (if using regular lemons instead of Meyer, you'll need less juice, start with 1 Tbsp and add more to taste)
1 Tbsp of chopped, fresh oregano leaves (can also use mint)
Salt and pepper to taste
1/2 cup finely grated Parmesan, more for serving
Heat your broth and simmer.
In a separate pan, heat olive oil and ghee over medium heat.
Add onions and cook until translucent, about 5 minutes.
Add garlic and saute for another minute.
Add rice and stir to coat. Cook until rice starts to appear shimmery. Stir in cider and cook until absorbed by the rice.
Start adding broth by the ladle full and simmer until it is absorbed. Continue this process until all broth is absorbed.
In the meantime, blanch green beans until they’re bright green and slightly tender.
Once rice has absorbed the broth and is nice and tender, stir in green beans and mushrooms. Cook for 5 minutes to heat through.
Stir in lemon zest, lemon juice, herbs, salt, black pepper, and parmesan cheese. Taste and serve.
Also pairs nicely with a cold glass of Spider Bites.
Original Blend spicy Beef Jerky
Prep time 12-18 hours / Cook time 3-4 hours or 8-10 hours / Serves 4
1.5 lbs. Eye of round or other tender beef
1 can Original Blend Cider
¾ cup soy sauce
1 T honey
2 tsp liquid smoke
2 tsp hot sauce (cholula)
Slice beef thin, less than 1mm thick. It helps to freeze for an hour and slice thin.
Combine all ingredients with sliced beef in a large zip top bag. Stir or mix well. Store for 12-18 hours.
Place meat on racks of a dehydrator at 135 degrees for 8-10 hours.
If you do not have a dehydrator, an oven can also be used! Follow instruction 1 and 2 above then follow the steps below.
Preheat oven to 175 degrees F (80 degrees C).
Transfer beef to paper towels to dry.
Bake beef in the preheated oven until dry and leathery, usually 3 to 4 hours.