Beer Can Chicken
Rub the chickens liberally with Cline Dust and sprinkle
some into the cavity of the bird. Rinse your hands and dink beer.
Place the half full (or half empty depending on your medication) can of beer into the cavity
of the bird and place it on the grill with the can of beer and the two legs making a tripod so the bird is setting up.
Fetch the livers that you were tempted
to give the cat and stuff them into the neck of the bird to make a plug
Cook
at 250 degrees for 90 min or 300 degrees for 1 hour
Play horseshoes and drink more beer until the bird is golden brown and the legs are about to fall off.
Carefully remove the bird (it has a
can of very hot liquid in it) and discard the can. And the livers (or chop them up, call them something French and serve them
to unsuspecting children)
Let
the chickens rest for 7 minutes, cut up and serve.
Cline Dusted Asparagus
1-pound fresh asparagus (preferably picked as the morning due is forming, or from Costco)
washed and snapped.
3 tbs olive oil or non-stick spray (like Pam)
Cline Dust
Fire up the grill.
Coat asparagus lightly with oil or spray. Align asparagus perpendicular to the grill grate (so they don’t
fall through, duh). Sprinkle Cline dust over the asparagus. Cook for about 2 minutes then roll them over. Continue to cook
another 2 minutes or until slightly charred
Serve plain or with sauce of choice.
Garlic Mashed Potatos
2 lbs Idaho
Gold Potatos
½ cup sour cream
½ cup real butter
½
cup whipping cream
2 (or more) tbs minced garlic (fresh, from
the jar, or roasted)
Cline Dust to taste
1 Defibrillator
Peel,
wash, cook potatoes until tender to a fork. Drain, rinse and mash. While mashing, incorporate all ingredients
until smooth
Patty's Dusted Shrimp
1 lbs large shrimp, peeled and
deveined
Lightly spray with olive oil, and spread on a cookie tray
dust with "Dust"
Broil at
450 degrees for ~ 8 minutes or until cooked through.
Move to ice or place in freezer until chilled.
Serve with your
favorie sauce
