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Judy Dyke

Food court 6-12

How about some good Father’s Day grilling recipes? I know men like the grill, and they do a great job at it.


1 pound stew meat (sprinkled with tenderizer)

3 tablespoons soy sauce

1 tablespoon lemon juice

1 clove garlic, minced

Sprinkle meat with tenderizer. Combine soy sauce, lemon juice and minced garlic. Cover meat with marinade, let stand no longer then 5 hours. Put meat pieces on skewers with vegetables and cook on grill.

Beer Can Chicken

1 4- to 5-pound whole chicken

3/4 teaspoon kosher salt

3/4 teaspoon sugar

3/4 teaspoon pepper

3/4 teaspoon paprika

1 12-ounce can beer

Preheat grill. Remove and discard fat from inside the body cavity of the chicken. Remove giblets and rinse chicken, inside and out, under cool running water. Drain chicken and pat dry with paper towels. In a small bowl, combine salt, sugar, pepper and paprika. Mix well. Sprinkle 1 tablespoon of the rub inside the body cavity and spread the remaining rub over the outside of the chicken. Open beer can and using a can opener, poke 6 to 7 holes in the top of the can. Pour out 1 inch of beer from the can. Holding the chicken upright insert beer can into body cavity of chicken. Cover tip of the chicken legs with aluminum foil and stand chicken up on beer can over center of hot grate. Spread out legs of chicken to form a tripod. Cook chicken until meat is tender, about 2 hours, and internal temperature of chicken reaches 160°. Carefully remove can from chicken. To serve carve meat from the bone.

Steak Magnifique

1 pound ground sirloin or best hamburger

4 slices American cheese

1/2 small onion, chopped fine

1/4 green pepper, chopped fine

2 tablespoons butter

Salt and pepper to taste

2 tablespoons flour

Thoroughly mix meat, flour, salt and pepper, and then flatten into 8 thin patties, slightly larger than the cheese slices. Spread a slice of cheese on 4 of the patties. Now put the remaining meat patties on each of the first and seal the edges by pinching the patties together. Put a pat of the butter on top of each and grill until just barely done. Turn carefully with large spatula. Serves 4.

Wisconsin Brats

12 brats

1/2 stick butter

Enough cheap beer to cover brats in pot

2 green pepper, sliced

2 medium onions, sliced

12 brat buns

Put all ingredients in cooking pot. Bring to a boil and simmer 20 minutes. Brown the brats on the grill, and then return to pot to keep them warm. When ready to serve just shake off the beer and plop them back on the grill for 30 seconds. The cooked green peppers and onions are great when served on top of the brats in buns. You can slice the boiled brats down the middle, the long way, spread it out and grill it first on the flat cut side, then, flipped, on the rounded side. The brats have a crispy smoky essence, plus they lose a lot of the fat. Then pile them up with peppers and onions. Great.

Potato Wedges

2 to 3 large potatoes, washed and scrubbed

1 tablespoon olive oil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt and pepper to taste

Cover the grate of the grill with aluminum foil. Preheat grill or place grilling grate over campfire. Cut potatoes into 1/3- to 1/2-inch wedges. Brush potato slices with olive oil and sprinkle with dried thyme and dried oregano. Lay potato wedges over aluminum foil on grill. Sprinkle with salt and pepper to taste. Grill wedges to desired tenderness, turning occasionally.

Hope this will give you some ideas to have a perfectly grilled dinner. Make a dish of baked beans, and you’ve got a meal fit for a king. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Father’s Day!