The Original Beer-Can Chicken Lip-Smackin’ Grilled Asparagus Spears Sweet Potato “Chips” My motto is “if you can eat it, you can grill it!”  And, it came to me quite accidentally when I was teaching a rambunctious and enthusiastic group of Irish cooks at Darina Allen’s famed Ballymaloe cooking school in Country Cork. I was filled with vim and vigor for my favorite American grill and barbecue recipes and the students were new to outdoor cooking and to the traditions of Southern barbecue.  In an effort to get them to understand my philosophy of using an outdoor grill as an alternative heat source, I very simply said, “if you can eat it, you can grill it!”  My way of saying that everything tastes better when cooked on the grill. The 100 students seemed to understand what I meant and over the course of the next two days, I introduced them to my favorite backyard fare.  And, although I love every single food that comes hot-off-my grill, this simple meal is what I always fall back on and was the class favorite as well.  So, I think it is fitting that I start this column off with my go-to grilled menu that…