Coke Brined Grilled Chicken

FOR THE CHICKEN AND BRINE--

1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine -- rub over chicken and grill:


1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
1 SERVE WITH:
Bourbon BBQ or Sweet Carolina Dipping Sauce

Spatchcock the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.

Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.

Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.

Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.

Serve chicken with dipping sauces.

Source:

"CuisineAtHome, June 2007, pg 7" 

Shrimp de Jonghe

1 cup butter
1 small onion, small dice
5 cloves garlic, small dice
1/2 cup white wine
Salt & pepper to taste
3# clean raw shrimp
1 1/2 cups bread crumbs
Fresh parsley, chopped

In a glass 9X13 pan add shrimp in a single layer. Top with bread crumbs, parsley, salt and pepper.

Saute onion in butter for 5 minutes. Add garlic and  wine continue cooking for 3 more minutes.

Pour over shrimp. Bake at 250 degrees for 15-20 minutes.