Refined Beer-Can Chicken

[tooncesthecat]

You may have tried this little trick before — simply shove a half a can of beer up a chicken's body cavity and pop him in the oven or on the grill. The beer steams the chicken from the inside and the oven browns and crisps the skin beautifully (if your diet allows for a little skin eating).
Here's a refined version and some cool new options:
Red Wine Chicken
Software:
Whole chicken, neck or giblets removed
Low-calorie herb/spice rub of choice, or just kosher salt and pepper
1 small avocado
About 8 oz of red wine
Hardware:
A beer or soda can with the top cut off. (A manual can opener works well for this.)
A Chick-Can rack
Pan or pie tin to catch drippings
1. Pre-heat oven to 350.
2. Rinse chicken inside and out. Pat dry with paper towel.
3. Cover the chicken inside and out with a low-calorie or no-calorie rub. Pull back the skin a little and add rub (or just salt and pepper) in there as well.
4. Fill the can halfway up with red wine and place inside Chick-Can rack. You can of course do this without the rack, which runs about 6 or 7 bucks, and just balance it, but once you've had a chicken fall over in your oven and make a mess, you'll probably want to invest in the rack.
5. Plug the neck of the chicken with the avocado to trap the steam. (My dinner guests tend to fight over the wine-steamed avocado when the chicken is done. It's tasty!) An onion will work here too if you're a filthy onion-eater, as will a small sweet potato.
6. You'll want to place the chicken and rack on some kind of pan to catch the drippings. A pie tin works in a pinch, too. Then slap that bird in the oven for 1.5 to 2 hours.
7. After cooking, let it cool for a good 10 to 15 minutes and enjoy the juiciest chicken you've ever slapped your tongue against.
Options: Any dry spice rub will do. I also like a lemon pepper seasoning blend steamed with a diet lemon-lime cola like Sprite.
Note: If you find that the top cooks too fast, just cover it for half the cooking time with a bit of foil.

[tooncesthecat]

From T-Nation.com...

This is so simple it's not even a "recipe" really, just a couple of steps:
1) Get some sushi-grade ahi tuna. Salt and pepper it.
2) Add a small amount of extra virgin olive oil to a pan or spray it with Pam organic olive oil. Once the pan is smokin' hot, drop the tuna onto it. Press it down with a spatula and sear it for just 30 seconds or so on each side.
3) Slice and serve with a spot of wasabi sandwich sauce (found in deli section).

[wildstang]

man....i havent eaten yet and your making me hungry!...lol