Tipsy cooker chicken roasted for an hour on the grill is a staple in my monthly dining repertoire…kind of like meatloaf in the oven for other families out there. For those of you aren’t familiar, a tipsy cooker is a hollowed-out metal device enabling you to pour a marinade or libation of choice into a chamber, stick a whole chicken over the top, and place it on an open fire without worries of out-of-control grill fires or overdone meat. You get a juicy bird lightly infused with your favorite aroma and flavoring. For me, the thrill of the chase resides in whichever specialty beer I pluck from my local liquor store’s refrigerated shelf.
This week I picked Samuel Smith’s India Ale from England top fermented in stone Yorkshire Squares made of limestone. Brewed with hard well water from the original well sunk 85 feet underground in 1758, malted barley, yeast & hops are added to create an exceptionally full-flavored complex ale with an abundant maltiness and fruity hop character. This combination notably accentuates the delicate juicy flesh of whole chicken along with with the spicy poultry rub I applied on the surface before grilling.
Samuel Smith’s Pale Ale heritage began in the 19th century which marked a high volume in ale trade between Britain and India. The land of spice was Britain’s major export market. Pale ale’s heavy hop levels naturally preserved the flavor on the long voyage to India, which also happened to successfully complement the flavorful and exotic Eastern cuisine. This beer is characterized by a golden sunset color, a refined maltiness, and an emphasis on the aroma and flavor showcased in Britain’s best hop gardens. Even if drinking straight, be prepared for an exercise of the palate!