FOLD UP GAS GRILL RECIPES

Steps:

• Prepare the grill for indirect cooking over medium heat (350° to 450°F).
• Remove the loose, papery outer skin from the garlic head. Cut about ½ inch off the top to expose the cloves. Place the garlic head on a large square of aluminum foil and drizzle the oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.
• In the small bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, the rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Mix well to create a paste.
• Remove and discard the neck, giblets, and any excess fat from the chicken. Use your fingers to gently separate the skin from the meat of the chicken breast to make a space for the paste. Spread half of the paste under the chicken breast skin, spreading it gently until the meat is covered. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.
• Truss the chicken with butcher’s twine. Pour the remaining 1 tablespoon lemon juice and the wine into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
• Grill the chicken, breast side up, over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours. Halfway through grilling time, carefully slide three lemon slices under the twine on top of the chicken breasts.
• Remove the chicken from the grill and transfer to a platter. Loosely cover with foil and let rest for about 10 minutes before removing the twine and carving. Serve warm.

Steps:

• LARGE DISPOSIBLE ALUMINUM BAKING PAN (13X9-INCHES): Make a 1-inch fold on one long side of a 12x18-inch piece of heavy duty foil. Repeat three more times and turn the fold up to create a sturdy side that measures about 1-inch high. Repeat the processs on the other long side.
• With a short side facing you, fold in both corners as if wrapping a gift.
• Turn up the inside inch or so of each triangular fold, to match the rim on the long sides of the foil tray.
• Lift the pointed end of the triangle over the rim of foil and fold down to seal. Repeat the process on the other short side.
• FOR THE SPICE RUB: Combine all the ingredients in a small bowl., Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks.
• FOR CHICKEN: Soak, wood chips in cold water to cover, for one hour and drain. Place the wood chips in the foil tray. Place the tray on top of the primary burner of a gas grill and replace the cooking grates. Light all the burners and turn to high, cover, and heat the chips until smoking heavily, about 15 minutes.
• Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice directly onto the meat. Open the beer can, and pour out about 1/4 cup. With a church key can opener, punch two more large hole in the top of the can (for a total of 3 holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.
• Carefully open the grill (there may be some smoke) and scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burners.
• Place the chicken over the cool part of the grill with a wing side facing the primary burner. Cover and grill-roast for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325F-350°F inside the grill.
• Rotate the chicken so that the drumsticks and wing that were facing away from the lit burner are now toward it. Cover and continue to grill-roast until an intant read thermometer inserted into the thickest part of the thigh registers 170-175F, 25-40 minutes longer.
• With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefuly lift the chicken and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.
• GRILL-ROASTING TWO CHICKENS: There may be some occasions where you may want to cook more than one chicken - when you have more guests to serve or if you'd like to have leftovers on hand. here's how:.
• Increase the amount of wood chips to 4 cups, Use 6 tablespoons spice rub and use two 3 1/2 lb. chickens. Set the chckens (with cans) over the cool part of the grill, with a wing side facing the primary burner, allowing as much room around each chicken as possible. Grill-Roast as directed.