Tasty Thursday: BBQ/Grillin' Edition

**I have a sick one and I'm dealing with Aunt Flo, so I'm posting this early. I will try to visit you all as I get time!!**

You asked for it, You got it!!! I've had lots of requests to do some "themed" Tasty Thursdays, so as long as you all are participating, I'll do them!! :)

Since it's the "unoffical start to summer", what better way than to get out those recipes to inspire everyone to break out those grills.



I have 2 recipes to share. The first one is GREAT!! If you've never tried this, it's a must.

Beer-in-the-Rear Chicken

1 (3-pound) chicken
Seasoned salt
Paula's House Seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.
Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Note: 1 chicken serves 2 to 4, depending on appetites. My crowd can all eat a half a chicken each, easy.

Paula's House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup pepper
Combine ingredients in

**You can purchase a beer can holder to do this with at most Wal-Marts for about $3.00 I think**

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Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

As always, grab the button and share some of your "tried and true" recipes. Don't forget to link back so your readers have a chance to do the same.

Next week's theme, assuming this goes well, breakfast!!!