Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 8 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustard and stir until well combined and a smooth texture.

Mix in the jalapenos and 6 slices of the crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle with paprika and top with the remaining 2 slices of crumbled bacon.

Chill until ready to serve.  Enjoy!

Beer Can Chicken

• 1 whole chicken
• 3 tbsp. of your favorite rub (I used Gourmet Village Beer Can Chicken Seasoning)
• 3 tsp. olive oil
• 6 oz. light beer (I used Corona Light)
• 3 tbsp. ketchup
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 yellow crooked neck squash, sliced into rounds
• 3 small zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• Italian Seasoning
• Olive Oil for sprinkling the veggies

Combine 2 tbsp. seasoning rub with 3 tsp. olive oil and mix well.  Remove the giblets and neck from the chicken and rinse it off.   Rub the seasoning oil mixture all over the bird.  Put it in the fridge until you are ready to cook it.  I let mine sit in the fridge for several hours to let the seasoning soak in.

Preheat oven to 400F.

Pour 6 oz. of beer into a bowl and combine it with the ketchup and remaining 1 tbsp. of seasoning rub and mix well.   Discard the rest of the beer and make another opening in the beer can using a can opener.  Pour the mixture back into the beer can or pour it into a Gourmet Village Beer Can chicken roasting stand, which is what I used.  Put the sprigs of rosemary and thyme into the openings in the can or stand.

In a roasting pan, set the beer can or roasting stand in the middle.  Surround it with the cut up veggies, sprinkled with olive oil and Italian seasoning.  Place the chicken on top of the beer can or roasting stand with the legs down.

Bake in the oven for 1.5 - 2 hours or until a thermometer in the thigh reads 170F.

Enjoy!