Just watched "Southern & Hungry" on Cooking Channel and saw a restaurant
in Louisvill, Ky. do a very elegant beer can chicken with a lime-serrano
demi glace to finish:

http://www.whiskeybythedrink.com/558...0278a503c89cd/

http://www.cookingchanneltv.com/show...episode-tunein

And it occurred to me, as it did when I began doing Cornish game hens
with a small can of pineapple juice in stead of the beer to steam cook
that perhaps the chicken was in need of its own reboot - but with what
kind of can?

Pineapple juice is always ina small 4 oz. can, so no go there.

But what about a Filipino vibe using a can of 7Up?!?!?

Oh yes - this should work:

http://www.filipino-food-lovers.com/filipino-pork-bbq/

1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbs. Dark brown sugar
1 Cup of Banana sauce (ketchup)

http://www.pepper.ph/jufran-the-next-sriracha/



I'm thinking that the 7Up gets the smashed garlic, minced onion, and
maybe a dash of Jufran catsup inside, the the bird goes on to convection
roast.

As with the Silver Dollar's bird all it gets on the outside is a liberal
wash of butter with salt, pepper, and nothing else.

When cooked and crispy off to the plate it goes for a demi glace made
with soy sauce, brown sugar, Jufran banana catsup and some lemon juice.

A fun project for the weekend!

On 11/16/2017 9:03 AM, casa chevrolet wrote:
> Just watched "Southern & Hungry" on Cooking Channel and saw a restaurant
> in Louisvill, Ky. do a very elegant beer can chicken with a lime-serrano
> demi glace to finish:
>
> http://www.whiskeybythedrink.com/558...0278a503c89cd/
>
> http://www.cookingchanneltv.com/show...episode-tunein
>
>
> And it occurred to me, as it did when I began doing Cornish game hens
> with a small can of pineapple juice in stead of the beer to steam cook
> that perhaps the chicken was in need of its own reboot - but with what
> kind of can?
>
> Pineapple juice is always ina small 4 oz. can, so no go there.
>
> But what about a Filipino vibe using a can of 7Up?!?!?
>
> Oh yes - this should work:
>
> http://www.filipino-food-lovers.com/filipino-pork-bbq/
>
> 1 Cup of soy sauce
> 1 Whole garlic peeled & smashed
> 1 Small onion minced
> 2 Lemons
> ½ Cup of 7UP
> 1 Tsp. Ground black pepper
> 5 Tbs. Dark brown sugar
> 1 Cup of Banana sauce (ketchup)
>
> http://www.pepper.ph/jufran-the-next-sriracha/
>
>
>
> I'm thinking that the 7Up gets the smashed garlic, minced onion, and
> maybe a dash of Jufran catsup inside, the the bird goes on to convection
> roast.
>
> As with the Silver Dollar's bird all it gets on the outside is a liberal
> wash of butter with salt, pepper, and nothing else.
>
> When cooked and crispy off to the plate it goes for a demi glace made
> with soy sauce, brown sugar, Jufran banana catsup and some lemon juice.
>
> A fun project for the weekend!
>


And the results were...AWESOME!

The citrus-y tang of the 7Up and Jufran banana catsup paired with soy
sauce and brown sugar totally play together well.

I substituted an old soup can for the thinner metal 7Up container as it
stands and holds up far better.

Also the fully open top allowed the 7Up to infuse the bird like nobody's
bidnits.

Give this one a try gang - you will not be disappointed.

For the demi glace the remaining 7up boiled down with some more Jufran
was exceptional!

My proportions were far smaller than the recipe I listed, by a factor of
one half at least.

Next time I make this I'll write down the actual amounts.