By Teri Cayton
The Parsons Advocate
Tucker County is a place of peaks and valleys, twists and turns and a lot of rivers and waterways. That is why Corridor-H is the road with a thousand bridges. The count is also known for immense fog banks rolling in at night and early mornings. Momma Said, “Corridor-H should have the name changed to Road in the Clouds.”
When it ever gets finished it will be a challenge for out of state drivers to navigate. At least it will be straighter than the roads we have now. I hope the engineers have thought to run electric along the road as they build it because we are definitely going to need some sodium lights burning so people can find the road.
I am sure the views are going to be jaw dropping beautiful when it ever gets done, that is after the fog burns off. Both ends of the road are done and they are working their way to the middle, I guess they left the hard part for last because the next phase is going up the mountain toward Thomas and Davis and that is going to be some engineering feats to pull off.
I may live long enough to see it complete but by that time I will be too old to drive and won’t be able to see well enough to enjoy the view. Momma Said, “God willing and the creek don’t rise, I will be able to drive it at least once.” On another note, I would like to express my sincere gratitude to a loyal reader, Jeanette, for the beautiful sympathy card she sent on the loss of my beloved Ripley. It is good to see there are still people in this world that think of others in times of crisis.
BBQ Beer Can Chicken
INGREDIENT
YOU WILL NEED A VERTICAL ROASTER FOR THIS RECIPE
- Olive oil
- 1 TEASPOONS cumin
- 1 TEASPOONS paprika
- ½ TEASPOON dried thyme
- ½ TEASPOON dried sage
- ¾ TEASPOONS salt
- ¼ TEASPOON black pepper
- 1 beer lager or ale – something you like!
- 1 5-pound chicken
BROWN SUGAR BBQ SAUCE:
- ⅓ CUP dark brown sugar
- ½ CUP ketchup
- ¼ CUP apple cider vinegar
- 1 TABLESPOON soy sauce
- 1 TABLESPOON Dijon mustard
- 1 TABLESPOON grated onion or 1 teaspoon onion powder
- ½ TEASPOON paprika
INSTRUCTIONS
- Rinse the chicken and remove the giblets and neckbone. Pat dry with paper towels.
- Combine the cumin, paprika, thyme, sage, salt and black pepper. Brush the chicken with olive oil and rub the spice mix over all sides of the chicken. Pour the beer in the well of the vertical roaster. (Feel free to drink the rest of the beer!)
- Place the chicken on top of the vertical roaster, inserting the cavity of the chicken over the beer well.
- Pre-heat the grill to roughly 400°F. Grill the chicken over indirect heat by turning off one of the burners of the grill or pushing coals to one side of the grill. Place the roaster on top of the indirect heat area. Close the lid and grill for 60 to 75 minutes. Be sure not to lift the lid for at least the first 30 minutes.
- While the chicken is cooking make the BBQ Sauce. Combine the brown sugar, ketchup, apple cider vinegar, soy sauce, Dijon mustard, onion and paprika in a medium saucepan. Bring to a boil, lower the heat and simmer for about 15 minutes. Season with freshly ground black pepper.
- After 1 hour of grilling, brush the chicken generously with the BBQ sauce and continue to grill for 5 to 15 minutes until the chicken reaches an internal temperature of 165°F on an instant read thermometer. Brush with more BBQ sauce.
- Remove from the grill and carefully transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before carving. Serve with any remaining BBQ sauce.
