For many people Memorial Day weekend is considered the official start of the grilling season.  Folks are digging our their grills, locating their tongs and spatulas, exchanging propane tanks, and purchasing charcoal in anticipation of the coming weekend.  For many of us this will be the first three-day weekend in a long time and with warmer weather it is a natural that everyone is ready to get outside and grill.  I however am one of those crazy people who insist on grilling year-round.  Like the postal motto, neither snow nor rain nor heat nor gloom of night keeps me from my grill, and over the years I have found there is almost nothing that can not be prepared on the grill.

While I do love a good burger and always enjoy a brat there are so many options for grilling I thought this coming holiday weekend would be a good reason to share some of my favorite things to grill.  So get your charcoal stocked or your tanks filled and enjoy some time with your family and friends.  Fire up the grill and cook with confidence and know what ever you decide to prepare you will make it memorable.

Grilled Romaine Salad

Grilled Pineapple & Cucumber Salad

Blue Cheese & Bacon Stuffed Onion

Crab Stuffed Jalapeno Poppers

Cedar Plank Salmon

Rosemary Lemon Chicken

Island Style BBQ Chicken

Wisconsin Style Beer Brats

Grilled Filet of Beef

Beer Can Chicken

White BBQ Chicken Shish Kebab

Rosemary Lemon Cheesecake

Smoking in your Gas Grill

I also hope this weekend that everyone will take some time to remember the reason for this holiday, the memory of the countless men and women who have gave their lives during active military duty as well as those who currently serve.

Fort Logan National Cemetery, Denver Colorado

Vertical roasting is a great method for cooking a chicken, and using your grill to do so is one better. During the summer months it is sure nice to cook outside instead of firing up the oven. Different from roasting on a traditional rack, the heat is allowed to hit all sides of the bird at the same time evenly searing the outside, while the beer can inside makes steam to create an amazingly moist and flavorful chicken.

Beer can racks are available most any where you find grilling accessories. There are several different styles and a wide range of prices. I found this one at a local grocery store for $5, and it has worked very well. It easily holds a 5 to 6 pound bird.

When it comes to beer selection, it really is a personal preference. I find that I like a domestic light beer. It gives the chicken just a hint of flavor but does not overpower the taste. Depending on how you intend to serve the chicken,  using a dark or red beer could also be interesting and fun.

To prepare Beer Can Chicken:

Cooks Note: I like to keep my spices simple to give me the most options for the left overs. If you are preparing this bird for a party or group, have some fun and spice it up however you like.

• 1 whole chicken (5-6 lb)
• 1 can of beer (minus a couple of good swigs or about 2/3 full)
• 1 onion
• salt and pepper

Be sure your chicken is completely thawed. Remove all parts from inside. Wash chicken under cool water and pat dry with paper towels. Place the beer can holder in a shallow pan. Open the beer, take a couple of big swigs (I suppose you could also pour some out) and place the can in the holder.

Slide the chicken down over the can of beer and holder. Chop the onion and place in the pan around the chicken. Rub a light coat of olive oil over the entire surface of the bird, and sprinkle with salt, pepper, and whatever other spices you like.

Heat your grill on high. When hot turn off one half and place the pan with the chicken over the side with no heat (indirect method).

Close the lid of the grill, and keep it closed. After about an hour check the temperature of the chicken using a meat thermometer. You are looking for an internal temperature of 165° F. Be quick so as not to lose the heat from your grill. (This bird weighed 5.23 pounds and took 1½ hours to roast in my grill at 400° F).

Use tongs to lift the bird off of the can. Be careful, the steam from the beer is extremely hot. (I take the chicken off of the rack about 5 minutes after removing from the grill. You need to remove the chicken from the rack before it cools or it becomes difficult). Allow the chicken to rest for 10 minutes before carving.