Tag Archives: Meat

Beer, Can?

The weekend was quite exciting for me as I finally made time to do something I’ve always wanted to try – ROASTING A BEER CAN CHICKEN ($24)!

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I started out by making a marinade with Soy Sauce, Minced Garlic and Melted Butter. Just mix it all together (blend it in a blender is best because the mince garlic can be a bit chunky for the marinade injector)! Once that’s done, I had to set up the beer can chicken roaster.

The Napoleon Beer Can Chicken Roaster comes in 2 parts – the pan on the bottom and the metal legs that holds the chicken up. Insert the ends of the metal legs into the holes of the pan such that the legs are standing up. Then, grab a can of beer (or soda) and empty out half the can. Squeeze this can into the middle of the pan and beneath the metal legs. After which, you can place the butt of the chicken over the standing legs and can. If you like, you can even put half an onion inside the chicken before you do this for some extra flavor.

I used the Napoleon basting brush ($14) to cover all of the chicken (don’t forget to get into all the nooks and crannies) with the marinade. After which, I inserted the marinade injector ($19.90) into a few different meaty areas of the Chicken.

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Leave the chicken to soak up the marinade for a bit and use this time to light up the grill. I put the grill (Napoleon Lex485RSIB) at medium heat on 2 of the burners and I used my Napoleon Heat Resistant Gloves ($75) to place the chicken and roaster between them. It’s such good protection that I wasn’t afraid to get anywhere near the fire!

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I closed the hood and left it there for about 25-30 minutes, opening it up every 7 minutes to check on the chicken and to baste it with the marinade so it keeps moist and tasty. I also used a smoker cup ($45) with beer flavoured wood chips ($20) from Axtschlag to give it a smoky flavor.

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When the chicken was done, I took it off the grill and used the Napoleon Digital Thermometer ($29.90) to make sure (it’s done when the internal temperature is at 165 Degrees Fahrenheit or 75 Degress Celcius). It was so tender and juicy because of the marinade that had been injected into it, and the skin was crispy all over because it was exposed to the flames all around. Overall, it was a very delicious chicken and I would do it again!

To purchase any of these products, check out libertypatio.com or visit Butcher’s Dog (Great World City), Zac Butchery (Chun Tin or Figaro St) or Decofix (Serene Centre).

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The Meat Club

Last week, I was given some meat samples from The Meat Club. The Meat Club is an online meat supplier that takes orders on a subscription basis.

The subscription to the meat keeps the cost of meat low for consumers like you and me, and helps to prevent wastage because it’s easier for the store to keep track of how much meat is actually needed.

For example, a 250gm grain-fed Aussie ribeye steak will set you back about $23 – $25 on average at other online butcher stores, whereas on The Meat Club, you’re looking at an average of $15 – $16 per 250gm.

What’s more is that because of the way the meat is packaged, you can keep it up to 28 days in the fridge, and it’ll still taste super fresh! The meat is packed by using thermoform cryvac at a tier one processing plant, a process which aims to minimise (if not completely cut out) contaminant exposure on its journey to Singapore. And every step of the logistics supply chain is closely monitored to ensure a little changes  as possible in the temperature and humidity.

So how does the meat fare when it comes to taste? I put them on the grill to find out!

I tested out the Aussie grain-fed strip steak, and the lamb chops. I didn’t want to alter the taste of the meat too much, so I only added salt and a bit of pepper to enhance the flavour.

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Salting the Lamb Chops and Grain-fed strip steak (apologies for exposing your eyes to this heinous green chopping board!)

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Onto the BBQ Grill they go!

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So fresh and so tender! Nomnomnom…

The verdict?
The meat club delivers freshness as promised from their thermoform cryvac packaging, and the taste and quality of the meat hadn’t deteriorated despite the fact that I had left it in the fridge for about 4 days. The lamb chops were particularly delicious, as they were full and fatty. The steak was tender and juicy, even though I had cooked it more towards the medium-well range. All in all, I was very happy with the meat from the Meat Club.

To find out more about the meat club, or to subscribe, check out The Meat Club website.

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