Modern Day Cavemen

Yours may have been Prometheus personified, or perhaps wore a “kiss the cook” apron with black socks and sandals, but it is hard to imagine a greater grilling champ than a dad.

Beer Can Chicken • by Pam Lolley

  • 1/4 cup kosher salt 
  • 1 tablespoon light brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon black pepper
  • 2 (3 1/2-4-lb.) whole chickens
  • 2 (12-oz.) cans beer

Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. Remove giblets from chickens, and discard or reserve for another use. Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.

Preheat gas grill to medium (350°F – 400°F) on 1 side. Open beer cans; drink or pour out 1/2 cup beer from each can. Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. 

Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.

Classic Grilled Corn on the Cob

  • 6 large ears yellow or white corn with husks
    (about 5 lbs)
  • 1/4 c butter, cut evenly into 12 pieces
  • 3/4 t kosher salt 
  • 1/4 t black pepper

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill.

Working with 1 ear at a time, grab silks at top of corn with half the silks in each hand. Slowly peel silks down, 1 side at a time, peeling back all silks and husks in 1 motion. Discard silks; pull husks together to form a ponytail-like handle. Tear off 1 small husk piece; use it to tie a knot around husks to secure.

Coat corn with cooking spray; place on unoiled grates on lit side of grill. Grill, uncovered, turning occasionally, until charred in spots, 15 to 18 minutes. Hang husks over edge of grill to prevent burning.

Remove corn from grill. Wrap individually in aluminum foil, excluding husks, placing 2 butter pieces on each ear. Put wrapped corn on unlit side of grill. Cover grill to keep warm until ready to serve, at least 5 minutes or up to 30 minutes. Unwrap corn; sprinkle with salt and pepper.

Basil Butter with Parmesan

Process 1/2 c packed fresh basil leaves, 1/2 c softened butter, 2 t. fresh lemon juice, and 1/4 t. kosher salt in a food processor until smooth, 1 minute. Arrange corn on a platter. Rub corn with butter mixture; sprinkle evenly with 1/2 c finely grated Parmigiana-Reggiano.

Smoky Barbecue Rub

Stir together 2T dark brown sugar; 1T smoked paprika; 1t fresh lime zest; and 1/2t each of ancho chile powder, kosher salt, black pepper, and garlic powder in a small bowl. Sprinkle mixture evenly over Classic Grilled Corn. Return corn to lit side of grill. Grill, uncovered, turning occasionally, until sugar is melted, 4 to 5 minutes. Arrange grilled corn on a platter, and serve with lime wedges.

Grilled Peach Cobbler

  • 7 cups 1/2-inch fresh peach slices or 2 (20-oz.) bags frozen sliced peaches, thawed and drained
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour 
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter


  • 1 cup all-purpose flour 
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup heavy cream
  • 1/4 cup butter, melted

Heat one side of grill to medium-high (350°F to 400°F). Place peaches in a large bowl. Stir together sugar and next 4 ingredients in a small bowl. Sprinkle mixture over peaches, and stir gently to combine. Spoon peach mixture into a buttered 10-inch cast-iron skillet. Cut 2 tablespoons butter into small pieces over peaches. Cover skillet tightly with aluminum foil.

Place skillet over lit side of grill, and grill, covered, until bubbling and hot, about 15 minutes.

Biscuit Topping: Stir together flour and next 2 ingredients in a small bowl. Make a well in the center, and add cream and melted butter. Stir just until mixture comes together. Uncover grill, and discard foil; dollop peaches with dough mixture. Cover with grill lid, and grill until biscuits are browned, about 15 more minutes. Remove skillet from grill, and let stand 10 minutes before serving.