Taylor Fiscus, Mount Bakery’s downtown location kitchen manager, sat down with me one recent afternoon and gave me a glimpse of life behind-the-scenes in the Mount Bakery kitchen and revealed a couple of his favorite recipes.
As we sat and talked, his eyes lit up as he described the community he has with his coworkers and the activities he and fellow staff take part in. Having worked there for five years, he described the camaraderie with fellow employees as key to the upbeat atmosphere. He and fellow employees often go mountain biking, climbing and occasionally cook up meals together.
He explained that as soon as the weather gets nice, he loves grilling outdoors on his BBQ, often for larger groups of people. Beer Can Chicken is one of his go-to dishes which also makes tasty, versatile leftovers. Here’s the recipe:
BBQ Beer Can Chicken and Stock
1 whole chicken
2/3 can of beer
1 tsp. paprika (he prefers smoked if it’s around)
1 tsp. cayenne
1 tsp. sage
1 tbsp. salt
1tsp. pepper
- Dry rub chicken with spices.
- Drink first third of beer, and proceed to place remainder of can in the cavity of the chicken.
- Place chicken on the grill, beer top up. Slow roast on grill for 1 ½-2 hours.
- If desired, simultaneously grill sides, like grilled asparagus or potatoes (blanch and toss in oil before grilling).
- If desired, make chicken stock. Remove the beer can and place the chicken in a bowl. Pour the remaining beer over the chicken, and chill in the fridge. Use the chicken stock in other savory dishes.
Taylor explains that the beauty of this recipe is that leftovers abound. With the chicken, Taylor likes to make enchiladas with corn, cheese, and salsa verde or classic chicken tacos. This makes it ideal for students or young professionals looking to make their lunch prep easy for the week or busy parents hoping to save some time in the weekday hustle.
Taylor’s favorite flavor trifecta? He states
that cilantro, tomatoes and onions will make anything taste delicious.
Slow Cooked Pork-Chops
Another of Taylor’s favorites is his Slow Cooker Pork-Chops, made in
his Crockpot. He tosses two lbs. of shoulder chops in (with onion, apples, carrots, cinnamon, nutmeg and brown sugar) for a flavorful dish that can be used again for stew. He also makes a dry rub with chili powder, cayenne, smoked paprika, salt and pepper that makes for mouthwatering Chili Verde or pulled pork tacos. He recommends cooking the pork on low for six or so hours. Cheesy polenta and sautéed kale with olive oil, garlic and salt accompany the tender pork dishes nicely.
With the summertime weather rolling in quickly, these recipe ideas are ideal for big gatherings with minimal prep. Enjoy!
