Happy 40th birthday to Tony Cantor. Sorry to out you man, but its a big milestone. You would never guess this guy is 40 years old....by his looks or actions. Have a great day and celebrate like you're 21.

Speaking of Tony, Schmidt called me just to tell me that Kobe not only said "Touch It", but also "Kiss it".

Speaking of touching it, who would you rather touch it, Paris or Nikki Hilton?? Who cares, they're both worth the same amount.

Not much else exciting going on. I went fishing yesterday and caught one rainbow trout, about 1.5 lbs.

Since Schmidt was so impressed with my beer can chicken, here's the recipe:

Beer Can Chicken

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 can (16 ounces) beer (tall boy)


To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.