Sunday, February 1, 2009

The Things We Do: Superbowl Edition II

As I mentioned before, drinking beer all day has long been one of my favorite parts of Superbowl Sunday. And, being the eminently responsible fellow that I am, I am usually placed in charge of securing the beer for Superbowl Sunday.

Now, beer for a football game, sounds easy right? Not on Sundays in Minneapolis. For those out there who have not lived in the great state of Minnesota, it is illegal to sell offsale on Sundays. Why? I haven't the foggiest. Minnesota isn't particularly religious, it's denizens LOVE football AND beer, and yet, for some reason, no dice on buying it on the day when the Lutheran God rests, kicks up his feet in some Minnetonka moccasins, cracks open a cold Premium Grain Belt and watches the Vikings lose. That is, assuming he didn't drink the last of 'em on Saturday night.

In fact, one year I was actually responsible for HIDING a case of beer so that we didn't drink it before the Superbowl. But All Superbowls' Eve was a little too much fun and...

I failed.

No beer, Superbowl Sunday morning, what's a boy to do? Well our only option was to drive to Wisconsin, so, in the freezing cold of early February, we bundled up, packed ourselves into my car, turned up the Metallica and headed for the border.

Roughly an hour later we were back in Minneapolis with a casefull of the Champagne of beers, and Superbowl Sunday was complete.

In honor of this journey, today I am shoving a beer can in a chicken and cooking the hell out of it.

Beer in the Ass of A Chicken

Beer Ass Chicken
1 Chicken (Imagine that!)
1 can of delicious, delicious beer.
Olive Oil
Garlic Salt

Preheat oven to 375
Take long, satisfying drink of beer.
Open can of beer, take long, satisfying drink of beer (leave about half the can full)
I am experimenting, crushing up garlic and putting it in the beer. We'll see if that works.
Oil that sucker up, rub it down with some salt, pepper, garlic salt and any other seasoning you think might make the tasty meats.
Stick-'er on in the oven for an hour to an hour and a half.

Now we'll see if I pulled this off in about a half hour... Updates to come...

1 comment:

  1. Bryce, You are the Julia Child of the hobos! She, like you, used to advise keeping a little rum by your side in the kitchen, not necessarily as an ingredient in recipes, but because "It makes you FEEL better while you're cooking!"