Annual Food & Drink Issue
When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department. Enjoy these spirituous treats and remember – cook responsibly.
Photography by Sarah Unger
Jill Allen, Lookout Mountain
“We love the simplicity and versatility of the beer can chicken when casually entertaining, as it always turns out great. There are so many sides that pair well with this – macaroni and cheese, baked beans, green beans, coleslaw, kale salad.”
Prep the chicken. At least 4 hours (but no more than 8 hours) before cooking, season the chicken all over with Meat Church Honey Hog seasoning, including the cavity of the bird. Remove any giblets. Refrigerate seasoned bird until 30 minutes to an hour before cooking.
Make barbecue sauce. Combine all ingredients in a medium saucepan over medium-low heat for 10-15 minutes, whisking occasionally and adding more water for desired consistency. Allow to simmer over low heat for 20-25 minutes more. There will be plenty for basting and dipping.
Prepare a charcoal grill or smoker for 350° and indirect heat. Place chicken over an open beer can in the stand.
Transfer the stand with beer and chicken to the grill and close the grill cover. Cook for 45 minutes or until the internal temperature reaches 145°. Baste the bird with barbecue sauce. Continue cooking for 45 minutes longer or until the internal temperature reaches 165°. Remove your chicken from the grill, and let it rest for 15 minutes. Serve with your favorite coleslaw.
