1 sheet puff pastry 12-16 ounces of your favorite bacon, cooked until semi crisp 1/8 cup dark brown sugar ¼ – ½ cup maple syrup pinch cayenne pepper
Instruction
Line a baking sheet with parchment paper. Preheat the oven to 400°F. Place the pastry onto the baking sheet. Prick the pastry with a fork and bake for 10 minutes or until the pastry is a light golden brown. In a small bowl combine the brown sugar and cayenne pepper. Set aside. Drizzle half of the maple syrup onto the pastry. Crumble the bacon on top of the syrup. Drizzle the remaining syrup on top of the bacon and sprinkle with the brown sugar. Bake in the oven for approximately 6 minutes, or until the sugar dissolves. Let cool for 10 minutes. Cut into slices or triangles and serve immediately.
This amazing Tandoori Beer Can Chicken is brought to you by the awesome team at Men’s Health and man it looks GOOD!
It looks amazing, and to be honest, just looking at it I can imagine how it would smell while it’s cooking! so check it out and go and impress your friends!
Tandoori Beer Can Chicken
What you’ll need for the wash: ¼ cup lemon juice 1 tsp salt 1 chicken (3½ to 4 lbs)
For the marinade:
2 cloves garlic, minced 1 Tbsp minced ginger 1 tsp salt ⅔ cup Greek yogurt 3 Tbsp Dijon mustard 1 Tbsp lemon juice 1 tsp cumin ½ tsp nutmeg ½ tsp cardamom (or cinnamon) ½ tsp turmeric ½ tsp cayenne pepper (optional) ½ tsp black pepper
For cooking and serving: 1 12-ounce can of beer ½ red onion, thinly sliced ½ cup cilantro 1 lemon, cut into wedges
How to make it: 1. Make the wash. In a nonreactive bowl deep enough to accommodate the chicken, combine the lemon juice and salt. Remove the packet of giblets from inside the chicken. Using a paper towel, blot the chicken dry. If desired, use a sharp knife to remove the chicken’s skin. Place the chicken in the wash, flipping to coat. Cover with plastic wrap and place it in the fridge for 15 minutes, turning occasionally. 2. Make the marinade. In a large bowl, dump in the garlic, ginger, and salt. Using the back of a spoon, crush the ingredients until a paste forms. Add the yogurt, mustard, lemon juice, cumin, nutmeg, cardamom, turmeric, cayenne pepper, and black pepper. Stir until well combined. Spoon the mixture over the chicken, turning the chicken so that all sides are coated. Cover the bowl with Saran wrap and store in the fridge for 4 to 12 hours, turning occasionally. 3. Prepare the chicken. Drink half the beer, remove the tab, and make two additional holes in the can’s top.
Lower the chicken onto the beer so that the can fits into the cavity of the chicken. Pull the chicken legs forward so that the chicken forms a tripod. 4. Set up the grill for indirect grilling. Stand the beer-can chicken on the grates, away from the heat. (The grill’s temperature should be around 300°F degrees when closed.) Close the grill’s lid and cook until the chicken is well browned and has an internal temperature of 165°F degrees at the thickest part of the thigh, about 75 minutes. Using pot holders, remove the chicken from the grill, being careful not to spill the hot beer. Let the chicken rest for 5 minutes. Carve and portion onto plates. Top with red onion, cilantro, and lemon. Serves 4.
I don’t know how you feel about taxidermy in general, but it can be done well. My sister is a deer hunter and has a few nice heads on her den wall, but these following pictures I’ve scrounged up- well, bad doesn’t quite cover this awful taxidermy. Also- I can never really look at anything stuffed without thinking about good old Norman Bates in Psycho.
I think this is a bobcat, but I can’t for the life of me understand why he’s cross-eyed. 😉
This won’t be the only time I say this on this post I don’t believe. But WTF???
Just what everyone needs. I don’t know how awful this is as it’s at least inventive.
Some people are just perverse is my only guess here.
And I always thought coyotes were fierce.
Having a hard time with this one too. Another bobcat maybe?
Where did his damn mane go? They could have left him some “pride”.
Now we know the origins of Ebola.
This rabbit looks like it’s trying to lay a too large Easter egg or something.
I know this is how I’d always want to remember my beloved pet. SMH
This wolf reminds me of a celebrity but I can’t quite put my finger on it. And wouldn’t want to either.
I think this might be a hyena but I’m going to go with WTF #3.
I’d have a big head too if someone loved me enough to stuff me when I died.
Simply astonishing. Someone’s idea of art I suppose.
Whoever said two heads are better than one never saw this rendering.
Back off bishes!
And now- the Pièce de résistance- LMAO!
After having viewed these sometimes morbid atrocities, what do you really think about taxidermy? Would you ever have one of your favorite pets stuffed like Roy Rogers did with Trigger?
Had a dreadful week and feel like wiping yourself out? well put that beer down, have I got something for YOU!
These high proof cocktails are higher in alcohol content than other regular drinks and will knock you off your feet and help you to arrive in your happy place!
Make sure to eat something before you embark on this journey and pace yourself with water. Always drink responsibly and make sure you have someone to drive you home. NEVER drink and drive.
Named “The Zombie” because this high alcohol content cocktail is said to be able to bring the dead back to life. That’s powerful. This drink includes 1/2oz Bacardi 151 rum, 1oz pineapple juice, 1oz orange juice, 1/2oz apricot brandy, 1 tsp sugar, 2oz light rum, 1oz dark rum, 1oz lime juice. To make this drink, all the ingredients are blended, while the rum ‘floats’ on top.
Believed to be invented in the 1900’s, you can understand why prohibition was a thing if this is what they were drinking. It contains 2.5oz of rum topped with a special lime cola made especially for the restaurant by Brooklyn Soda Works, and a wedge of pineapple soaked in moonshine.
While this drink may have a regal sounding name, it will make a king act like a jester. This drink has Louis Royer “Force 53″ Cognac, bosc pear, chocolate bitters, fresh ginger juice, fresh lemon juice, and King’s ginger liqueur. A drink surely fit for a king.
The name is intimidating enough. Anything Russian usually means business and this cocktail is no exception. The drink only requires coffee-flavored liqueur and vodka (try adding vanilla-flavored vodka for a different kick).
Yea. Look at that name. This drink doesn’t joke around. It calls for a pretty solid amount of absinthe with a champagne floater. The combination of anise-flavored liqueur and the bubbles will make you forget you’re drinking highly concentrated alcohol, which is never good.
This apple-y cocktail will knock you off your chair if you’re not careful, so be sure to examine the contents before taking it to the face. Rittenhouse 100, Laird’s Bonded, also 100 proof, finish with 110-proof green Chartreuse and BAM! You’re drunk.
Sure, this drink is named innocently enough, I’m sure your Aunt Roberta would never harm a soul, but this drink packs quite a punch. 1oz absinthe, 1.5oz vodka, 1/2oz 151 rum, 1oz brandy, 3/4oz gin, 1/2oz blackberry liqueur. That’s right, nothing but alcoholic beverages.
Okay if you order this drink after reading it’s name, you are a brave soul aren’t you? The cocktail contains 1 part of Amaretto, cranberry juice, crème de banane, Malibu rum, melon liqueur, peach schnapps, raspberry liqueur, Southern Comfort, and triple sec.
While technically not a “drink” this vaporized cocktail will leave you dizzy. Inventor Julie Palmer created the glass apparatus – from which spirits are inhaled after being heated to 140°F – claiming that taking alcohol directly into the bloodstream has the advantage of “almost no calories, no carbs, no impurities and immediate effects.”
I think I need an aspirin already just looking at those cocktails. They are INTENSE. On second thought, maybe you should just stick with the beer. Or water.
