Chico Real Estate blog

Because you asked, Francisco Gonzalez and Kate Bourland, here is the other Beer Can Chicken recipe I used for Labor Day!  I think this one is actually a lot less work than the Brewmeister's Beer Can Chicken, but arguably just as good.  Guests who were asked to choose their favorite could not make up their minds!

Ingredients for the rub:

1 T brown sugar

1 T coarse salt

1 t fresh ground pepper

1 1/2 t ground coriander

1/2 t ground cinnamon 

Ingredients for the can and glaze: 

12 ounces pomegranate juice (I used POM)

1 lime

3 T melted butter

Directions: 

1.  Combine the ingredients for the rub in a small bowl and stir to mix. 

2.  Pour 3/4 C of the pomegranate juice into a small saucepan.   Boil over high heat until reduced to about 1/4 C (5 minutes or so).  Add 2 T butter, juice from 1/2 the lime, and 1 t of the rub.  Simmer about 2 minutes, until thickened.

3.  Rinse the 3-4 pound chicken inside and out, and blot with paper towels.  Sprinkle 1 t of the rub inside the body cavity, and 1 t in between the meat and the skin of the bird.  Reserving 1 T of the rub, spoon the remainder into a rinsed soda or beer can. 

4.  Pour the remaining pomegranate juice and lime juice into the beer can with the rub. It may foam.  Using a church key-style opener, make 2-3 additional holes in the top of the can.  

5.  Holding the bird upright, lower the large cavity onto the beer can.  Pull the legs forward so that they form a tripod with the can.

6.  Brush the outside of the bird with the remaining 1 T of melted butter.  Sprinkle the remaining rub over the entire chicken.  Use one or both halves of the lime to "plug" the top cavity of the bird.  What makes these beer-can recipies so fabulous is the infusion of the liquid by steaming the flavor into the meat!  By plugging the top, the steam is forced through the chicken. The result is an unbelievably juicy, flavorful meat.

7.  Prepare the grill.  Preheat one side of a gas grill to medium.  Set the chicken in a drip pan on the opposite side of the flame, so that the heat is indirect.  Take care to rotate the chicken frequently to ensure even browning.  Be careful!  The tripod effect can make this a bit difficult...  you don't want to tip over the can, and thus the liquid inside.  If it starts to over-brown, you can loosely tent the chicken with tin foil.  Total cooking time is usually between 1 1/4 to 1 1/2 hours.   Base the chicken with the glaze during the last 15 minutes, again, using care to not knock over the chicken.  The chicken should be a dark, crispy brown when done, and register about 180 on a meat thermometer.

8.  Very carefully remove the chicken with one or more sets of tongs, using special care NOT to burn yourself with the can and the scalding liquid.  The can is best removed by a second person, over a sink.

Enjoy! 

Visit me here: Chico CA Real Estate blog and MLS listings search

August 2007 did not bring a lot of real estate sales activity for Durham, CA.

Only one property sold in all of Durham, CA!

The transaction that took place involved a single family home located on 5.84 acres in a gorgeous country setting.  Built in 1984 with approximately 2200 square feet, the home sold for $625,000 or $283 per square foot.  The property featured a tile roof, 3 car garage, and a 30x40 shop complete with a finished studio.  As you would expect for a Durham, CA property with acreage, the land includes an ag well and an orchard that features feijoas, persimmons, figs, almonds, pear, peaches, oranges, grapefruit, and thornless boysenberry.  The property is ideally suited for a family with 4H projects or horses.  Originally listed at $645,000, the home sold in 66 days.

There are currently 24 homes listed as "active" for the Durham, CA area.  The prices range from $169,000 for a 2 bedroom, 2 bath house to $2.5 million for a 4 bedroom 3.5 bath home that includes 57 acres, a walnut orchard, and a 2 acre duck hunting pond!  It's a great time to be a buyer-- there are LOTS of options to be considered.

If you are in the market to sell your Durham, CA property, work closely with a professional Realtor.  Extensive marketing, and local expertise is essential for a successful close. Most importantly of all, your property must be priced accurately!  This market is NOT the time to price it high, and go fishing for that crazy, uneducated buyer--  your property will be passed by.

To search for Durham, CA property, visit ChicoHomeSearch.net for the latest listings.

What does this mean?

In my opinion, it means that real estate in Chico, CA is still SELLING!  The key is to price it at or slightly below the CURRENT market value.  If the property is priced even a bit too high, chances are not good that you will see a lot of traffic if you are the seller-  there is simply too much inventory to waste time viewing over-priced property!   I can't stress enough how imperative it is to price it correctly in the beginning. 

If you are considering selling, please don't listen to what all of your neighbors are saying, visit sites like Zillow, or talk with the friend of a friend who has a kid who just got his license to sell real estate!  Consult a local professional who will take the time to analyze your property, neighborhood, and relevant factors.  If you want your property sold, you need to price it accurately.  Your odds are better when you listen to the advice of a producing Chico, CA Realtor.

For more Chico, CA Real Estate information, please visit:  ChicoHomeSearch.net  

Okay, I know it's a couple of days late, but I had work to get done before I could post this!  

This Labor day, we barbecued with some family and had a great time!  The food was such a hit, it may have to be an ongoing tradition every Labor Day.

The menu?  

     Brewmeister's Beer Can Chicken (adapted from Steven Raichlen's book)

     Pomegranate Lime Beer Can Chicken  (my own concoction)

     Grilled mixed veggies  (zucchini, Japanese eggplant, red and yellow bell peppers, asparagus)

     Cole slaw

For the sake of space, I will post just the Brewmeister's Beer Can Chicken recipe.  If anyone's interested in the Pomegranate Lime, just let me know!  A poll was taken at our barbecue, and few could decide which one they liked better.

Disclaimer:  If you are a 4 ingredient or less type of cook, you will despise this recipe.  Just move on to another post!  Also, this is an all-day, pain-in-the-neck undertaking.  However, the results are well worth the effort! 

For the marinade: 

1 bottle dark beer (Sierra Nevada Stout was our choice, brewed and bottled right here in Chico, CA!)

1/3 C Dijon mustard

1/3 C Soy sauce

2    T fresh lemon juice

1    medium size onion, chopped

4    cloves garlic, crushed

5    dashes cayenne pepper

1    t coarse salt (kosher or sea)

1/2 t freshly ground pepper

1    Chicken (3 1/2 to 4 pounds)

Marinate your  chicken in the marinade for 4 hours, refrigerating and turning several times.

For the rub:   

2   t paprika 

2   t dry mustard

2   t coarse salt

1   t freshly ground pepper

1/2 t ground cumin

1/2 t celery seed

1/4 t ground nutmeg

To prepare the chicken for roasting: 

1.  Remove the chicken from the marinade, and pat dry.

2.  Fill a clean, rinsed soda or beer can halfway with another bottle of dark beer.

3.  Spoon a teaspoon or so of the rub into the can with the beer, and another into the cavities of the chicken.

4.  Using a church-key type can opener, make 2 additional holes in the top of the beer can.

5.  Position the chicken on the beer can, with the can filling the cavity of the chicken.  Pull the legs forward to form a sort of tripod with the can so that the chicken sits upright.  Tuck the tips of the wings back.

6.   Drizzle a tablespoon of olive oil on the outside of the chicken.  Sprinkle the remaining rub to cover evenly.  Don't forget to run some on the meat, under the skin for optimal flavor.

Set up the grill: 

The key is "indirect" grilling.  If you're using a gas grill, turn the heat on on one side, but not the other.  Preheat to medium.  The side without the heat should be equipped with a drip pan to discourage a giant mess and flare-ups. 

To cook: 

Stand the chicken up in the middle of the drip pan, on the side without the heat.  Cover the grill, and cook on medium approximately 1 1/4 to 1 1/2 hours, turning frequently to discourage burning.  When done, the bird should be a dark, crispy brown, and a thermometer inserted away from the bone should hit 180.  You may have to adjust your heat to cook more evenly.

The BBQ Sauce:  

You can either prepare this earlier, or while the chicken is roasting.  The aroma will drive everyone wild while they are waiting!

1    T butter

1    slice bacon, minced

1    medium onion, finely chopped

1    C dark beer

1    C ketchup

1/4 C Worcestershire

1/4 C firmly packed dark brown sugar (more to taste)

3    T Dijon mustard

1    T fresh lemon juice

cayenne pepper to taste  (this is one of the best ingredients)

1    t liquid smoke

coarse salt

fresh black pepper

Melt the butter, add the onion and bacon.  Cook on medium until nice and golden brown (5-8 minutes).   Add the beer and boil until reduced by half.  Add the ketchup, Worcestershire, sugar, mustard, lemon juice, cayenne and 1/2 C water.  Simmer 10 minutes, stirring frequently until rich and thick.  Season to taste with the salt and pepper.  It should be highly seasoned.  Let the sauce cool to room temperature before serving.

Present your chicken! 

Carefully remove the chicken from the grill.  I've found using two sets of tongs works best.  Have a friend use another set of tongs to CAREFULLY remove the can from the cavity of the bird.  Most of the time, it will be full of scalding liquid, so you want to be careful not to jerk it out, or splash it everywhere. This part is quite tricky.  With any luck at all, your chicken will have browned beautifully, and smell fabulous.  Serve hot with the barbecue sauce and grilled veggies.  Enjoy!

Visit me here!  Chico CA Real Estate blog and MLS listings search