F³A: I know, I know

I haven't blogged for two days.  It's been, once again, a crazy week.  Two full days of html class, hosting a birthday bbq, trying to work on marketing stuff, the flu, and then, death.  Not the metaphorical kind either.  An acquaintance to me, but a friend to people I care about.  I met him a few times, he was a funny, sweet, very likeable guy.  Though I didn't know him well, he did touch my life and he will be missed.

Sigh.

Excited for my writers retreat this weekend.  I want to come up with a pithy name for it and do it annually.  Any ideas?

Also been freaking out about my book launch.  I feel like I'm so behind on the marketing stuff.  I know I still have six months, (okay, not quite) but it goes fast.  Next step, contact LA teachers, librarians, and bookstores locally.  I also will be doing a grass roots campaign.  Some of you prepare to be contacted.  Also prepare for me to move to blogging three days a week instead of five.  It's all about the freak out.

Also, watch for the Class of 2k12's vlog on WriteOnCon.  We talk about getting published, the editorial process, and give aspiring writer's advice.  Not sure when it will be posted, will update later.

That's all I can muster today. 

Friday Nibbles:

Random iPod shuffle song: Decode by Paramore.

Book of the Week:  I'm going with Sharp Objects by Gillian Flynn.  I've not read it yet, but it's now been suggested to me twice.

Netflix of the Week: Manic.  Watched this for research.  It was fantastic.  It's dark, but well worth the watch.  Stars Don Cheadle (who I think is amazing), Joseph Gordon-Levitt, and Zooey Deschanel.

Quote of the Week: "Even a happy life cannot be without a measure of darkness, and the word happy would lose its meaning if it were not balanced by sadness." ~  Carl Jung

Austin's Journey: The Puyallup Fair

 1.2 million people were expected to attend the Puyallup Fair this year, 39,000 expected to ride the ride on the right, The Extreme Scream.  Part of Austin's journey includes facing his fears, heights being one of them.  The ride costs ten bucks per person.  Some days they have a two for one deal.  It's twenty stories high, 3 g’s on the way up, negative one on the way down.  It's definitely the centerpiece of the fair.  I've ridden it exactly once.  I myself am afraid of heights like Austin, but I must admit, it was thrilling.

The next thing Austin wants to do is eat something really hot, because he hates hot.  He and his friend (and secret crush) Kaylee go to the BBQ Pete's booth and have some good old hot chicken.  BBQ Pete's has been around for as long as I can remember, not just at the fair, but restaurants around town.  Many of the restaurants have since closed, but you can be sure to find them at the fair every year.

Kaylee and Austin also take a ride in the Haunted House, one of the lamest rides at the fair, but it's dark, and you never know what can happen in the dark, right?  I've missed the fair the last couple years because it ain't cheap (you can count on dropping at least $200 for a family of four).  But everytime I go I have a blast.

That's all for today,

Ciao,

Megan

Beer can chicken

I was asked that my next blog be about beer can chicken, because some people don't know what that is. It has also been referred to as beer butt chicken (although that does not sound too appetizing to me), or drunken chicken.

You need 2 cups wood chips, a whole chicken, a can of beer, and herbs, spices. You want to soak your wood chips in beer or water for about an hour before you cook.

Preheat your grill. You want to set it up for indirect grilling, as the chicken will not be placed directly over the flame. I think you can also do this in the oven, but you would have to look this up yourself. For recipes I use recipezaar.com. You also want to place the wood chips in your grill at some point, depending on how smokey you want your chicken. We put ours in about thirty minutes before the chicken is done.

What you do, is you take a whole chicken and a can of beer. Pour about 1/4 to 1/3 of the beer into a glass and drink it (you don't really have to drink it, but why waste it, right?)

Take the entire top off the can with a can opener. Stuff remainder of the beer with whatever herbs, spices, whatnot you want. I usually put chunks of garlic, onion, and sprigs of rosemary. Last night I also shoved some basil in there. Set aside.

Remove all the innards from the chicken, neck, heart, etc. Put whatever kind of rub you want on it. I usually mix olive oil, lemon, rosemary, garlic, and my special spices. Sometimes I add a little balsamic vinegar to the rub. Rub underneath and on top of the skin. You can shove some in the neck as well.

Now, you are going to slide the beer can inside the chicken's butt, for lack of better words (and why in some places like Missouri it's called beer butt chicken). Pull the legs forward, creating a tripod. The chicken should sit upright over the can. They also sell holders especially made for beer can chicken, which you will see in the above picture. You can find them in the grill section of your local Fred Meyer, Target, Walmart, etc. They make life just a little easier.

Carefully transfer chickens to grill in this same position, placing them in center over drip pan away from heat. If using charcoal, toss half the wood chips on each mound of coals.

If using gas, place chips in smoker box. Barbecue chickens until nicely browned and cooked through, About 1 1/2 hours, keeping temperature about 350 degrees F.

(If using charcoal, replenish coals as needed.) The internal temperature of the birds (taken in thickest part of thigh) should be 165°F.

Carefully transfer birds to platter in same position.

To carve lift bird off of can, and discard can.

Sooooo yummy. If you have any questions, let me know.