This weekend meal was Brazilian Beer Chicken with black beans seasoned with garlic, sage, and comino served on rice and topped with grilled onions. Desert was (again) homemade blueberry pie.

Brazilian Beer Chicken:

2 cups of dark beer

1/2 cup of vegie oil

1/2 cup of Dijon mustard

1 tablespoon paprika

1 teaspoon ground black pepper

1 medium onion cut thin

12 cloves of sliced garlic

2 bay leaves

1 chicken or combined pieces (3-4 lbs)

Combine the above in a bowl and then place in a large ziplock bag with the chicken and marinate overnight.

Prepare a hot direct fire grill (I used both charcoal and pecan wood). When ready to cook, remove the chicken and keep the marinate. Salt the chicken and place on the grill. If your grill level is adjustable, move it as high as possible as the marinate drippings will cause immediate flames. The chicken will cook pretty fast but use the marinate again by brushing it on the chicken right away. It adds a lot of flavor.