RUB:
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon fresh ground pepper

1 whole chicken, about 4 pounds
2 teaspoons virgin olive oil
1 12 oz can beer, at room temperature
2 sprigs fresh rosemary
1 clove garlic, crushed  
Juice of 1 lemon
1 teaspoon dried thyme
​1/2 teaspoon crushed red pepper flakes

1. To make the rub: In a small bowl, mix the rub ingredients.
2. Remove and discard the neck and giblets and any excess fat from the chicken. Lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub. Tuck the tips of th ewings behind the chicken's back.
3. Open the beer can and pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer car (so they will flavor the steam). Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
​4. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over Indirect Medium heat until the juices run clear and the internal temperature registers 170 degrees (F), in the breast and 180 degrees (F) in the thickest part of the thigh, 1 1/4 - 1 1/2 hours. Carefully remove the chicken and can from the grill (contents of can are very hot). Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces.Serve warm.

Beer Can Chicken

for the grill

Bourbon-BBQ Rib-Eye Steaks

Basic Baby Back Ribs

Lakeside Meats

Marinade:

1/2 cup Bourbon
1/4 cup ketchup
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 teaspoons garlic, minced
1/2 teaspoon Tabasco sauce
​1/2 teaspoon black pepper

​2 1/2 lbs rib eye steaks (2 large bone-in steaks about 1 1/4 lbs each, 1 inch thick)
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1. To make the marinade: In a medium bowl, whisk the marinade ingredients. Place the steaks in a large, plastic resealable bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for up to two hours, turning the bag occasionally. 
2. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towls. Brush or spray both sides with olive oil.
3. In a small bowl, mix the paprika, salt and pepper. Press the seasonings into both sides of the meat. Grill over Direct High heat until cooked to your desired doneness, 8-10 minutes for medium-rare, turning once. Transfer to a cutting board and let rest for 3-5 minutes. Carve the meat from the bone and cut the steak across the grain into 1/4 inch slices, discarding any large pieces of fat. Arrange the slices on a platter or individual plates. Drizzle any juices collected on the cutting board over the slices. Garnish with parsley. Serve warm.

Rub:

1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chili powder
1 tablespoon freshly ground pepper

2 racks baby back ribs, 1 1/2 to 2 pounds each

1. To make the rub: In a small bowl, mix the rub ingredients.
2. Season the ribs all over with the rub, pressing the spices into the meat. 
​Wrap the ribs in plastic wrap and refrigerate for 1 to 3 hours.
3. Allow the ribs to stand at room temperature for 20 to 30 minutes before 
​grilling. Grill over Indirect Low heat (grill temperature should be about 300 degrees) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
4. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.