It’s sometimes difficult to “mess” with a good thing, but because like so many chefs and foodies live to play mad scientist on the grill, I also wanted to see what extra layers of flavor, texture I could bring to this now iconic, and very American recipe. These days I prefer to “smoke” the beer can chicken rather than simply grill, roast it - using the traditional technique, but now with the addition of hickory or pecan wood over hot coals. We all know that smoke and beer go brilliantly together, and the neutral meat of poultry simply make it possible for the fragrance and flavors of both to harmonize.

Our family garden is coming along beautifully this year, and although we’re already harvesting most of the smaller varieties of tomatoes, the larger, more sought after Goliath and Arkansas Traveler fruit are still hanging green from the vine. So, our impatience can be validated by making this amalgamation of traditional southern fried green tomatoes with a Korean style preparation and sauce.

Patience is an important part of this recipe; the peppery vinegar brine not only packs a flavor punch but also ensures maximum tenderness for the chicken, so let it marinate for the recommended 4 hours, or even longer of you can stand to wait.