Recipe: Beer Basted Chicken and Asiago Garlic Orzo Pilaf

BEER BASTED CHICKEN
Servings: 4

1 (3 pound) chicken, split in half lengthwise
garlic powder to taste
ground black pepper to taste
1 pinch seasoned salt
1 (12 fluid ounce) can or bottle beer
1/2 cup butter
2 tablespoons garlic powder
1 tablespoon seasoned pepper

Preheat grill for high heat.

In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside.

Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.

Brush the grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.

Turn the chicken over, so it is bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.

Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals every 5 minutes, until the mixture is gone. The chicken should be tender and the juices should run clear.

---

ASIAGO GARLIC ORZO PILAF

3 cups low-sodium chicken broth
3/4 pound orzo
5 minced garlic cloves
1 cup grated Asiago cheese
salt to taste
freshly ground pepper to taste

Bring the broth to a boil over high heat in a large heavy saucepan.

Add the orzo and garlic and reduce the heat to medium high. Briskly simmer uncovered for about 7-8 minutes, stirring occasionally, or until the pasta is tender, and most of the broth has been absorbed.

Turn the heat off, but leave the pan on the stove. Add the cheese and mix well. Season to taste with salt and pepper, remembering to taste first as the Asiago can be very salty. Serve warm.