By I've been researching popular recipes for the food blog we are developing, and am discovering some pretty darn good recipes. Some examples are the following recipes for beer can chicken.
A: This beer can chicken recipe is basic, easy and, according to many enthusiastic reviewers, terrific.
B: This beer can chicken recipe goes into more detail regarding gas vs charcoal, and gives tips on handling the chicken, all of which were useful. Great reviews. Includes a recipe for Memphis Rub, which is a nice bonus.
C: This beer can chicken recipe is from Guy Fieri, the crazy, huggable nut on the Food Network. It is different because it calls for oven cooking, rather than grilling, which will expand the number of cooks who can try it. It is also different because it uses bacon, which (according to the glorious reviews) enhances the already incredible flavor.
I have a dumb question for you...
How do you know if a recipe is okay to serve to alcoholics or those who don't like the taste of alcohol? I see several recipes with alcohol in the ingredience, but I'm afraid to try them since sometimes you can still taste it in the food. I know that most of the alcohol burns off, but isn't there a negative association with even the taste of the alcohol to alcoholics?
Anyway, I was hoping you would know what I need to look for in a recipe to let me know if it is okay to use. :)