BAIN IS FAIR GAME Beer Can Chicken

http://www.washingtonpost.com/blogs/election-2012/post/obama-defends-criticism-of-mitt-romneys-role-at-bain-capital/2012/07/13/gJQA7oS4hW_blog.html

“When some people question why I would challenge his Bain record, the point I’ve made there in the past is, if you’re a head of a large private equity firm or hedge fund, your job is to make money,” Obama said on “CBS This Morning”

“It’s not to create jobs. It’s not even to create a successful business - it’s to make sure that you’re maximizing returns for your investor. Now that’s appropriate. That’s part of the American way. That’s part of the system. But that doesn’t necessarily make you qualified to think about the economy as a whole, because as president, my job is to think about the workers. My job is to think about communities, where jobs have been outsourced.” 

President Barack Obama

BAIN IS FAIR GAME Beer Can Chicken

8 servings

Although Bain is a real pain in the a-- for Romney, this chicken is a welcome meal during the summer.

1 12-oz. can beer

1 whole chicken (3-1/2 to 4 lb.), neck and giblets removed

2 tablespoons vegetable oil

1/4 cup dry rub (see below)

Heat grill to medium-high heat.

Open beer can and pour out about half. Place beer can on a solid surface. Rub chicken with oil then rub inside and out with dry rub. Grabbing a chicken leg in each hand, slide the bird cavity over the beer can. Transfer the chicken and can to your grill and place on grill grate. Turn off burners directly below chicken; cover grill with lid.

Cook the chicken for approximately 1 to 1-1/4 hours or until the internal temperature registers 165°F and the thigh juice runs clear when punctured with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Dry Rub (makes about ¼ cup, enough for 1 recipe):

Combine well in small bowl:

1 Tbsp. paprika

2-1/2 tsp. garlic powder

1-1/2 tsp. Kosher salt

1 tsp. ground red pepper (cayenne)

1 tsp. black pepper

1 tsp. onion powder

½ tsp. oregano

½ tsp. thyme

Tip:

Double, triple or quadruple the dry rub.  Keep in a covered container in a cool dry place.  Use on chicken, fish, beef and pork.