Side Pannel
Beer Can Chicken
Ingredients List
- -----FREDDIE JOHNSON
- -MDTF77A-----
- 1 Roasting chicken 4-5 lbs.
Directions
FOR THE DRY RUB
1 tb Seasoning salt
1 tb Garlic powder
Salt & pepper to tastee
TO SMOKE
1 Jar of Cajun Injector*,
-seasoning if available, or
-recipe below
1 cn Beer (th Blazers use Bud)
1/2 c Mesquite chips soaked in,
-water (up to 1 cup) 1 hour
CRISPY CRITTER'S
-BASTING
SAUCE
1 c White vinegar
1 c Apple juice
6 tb Worcestershire sauce
1 tb Lemon juice
1 tb Dry rub (the recipe above,
-will be fine)
Remove any fat lumps in the cavity. Wash chicken well; blot dry. Combin the
dry rub ingredients and season the bird inside and out. If using Cajun
Injector, load the syring and inject 1 T sauce into each breast, leg and
thigh. Pop the tab off a beer can. Using a "church key" opening, make 6-7
holes in the top of the can. Spoon any remaining dry rub through the holes.
Stand the chicken upright and insrt the beer can into the cavity. Spread
out the legs to form a sort of tripod with the beer can so the chicken
stands upright. Place the chicken in a smoker or a grill set up as a
smoker. Smoke-cook th chicken for 2 1/2 to 3 hours or until
fall-off-the-bone tender. Serve the chicken upright o thee beer can on a
platter. *NOT: Cajun Injector is a bottled basting mixture. *******CRISPY
CRITTERS BASTING SAUCE******* Combine the ingredients with 1 cup of water
in a heavy saucepan and bring to a boil. Reduce heat to a simmr and cook
for 5 minutes. "This offbeat recipe makes the most succulent barbequed
chicken I've ever tasted. The secret: The open can of beer insertd into the
cavity. Besides being incredibly tender, the bird makes a great
conversation piece. The recipe comes from the Bryce Boar Blazers of Texas".
Steven Raichlin, author Miami Spice. John Lane pwgw99a
1 tb Seasoning salt
1 tb Garlic powder
Salt & pepper to tastee
TO SMOKE
1 Jar of Cajun Injector*,
-seasoning if available, or
-recipe below
1 cn Beer (th Blazers use Bud)
1/2 c Mesquite chips soaked in,
-water (up to 1 cup) 1 hour
CRISPY CRITTER'S
-BASTING
SAUCE
1 c White vinegar
1 c Apple juice
6 tb Worcestershire sauce
1 tb Lemon juice
1 tb Dry rub (the recipe above,
-will be fine)
Remove any fat lumps in the cavity. Wash chicken well; blot dry. Combin the
dry rub ingredients and season the bird inside and out. If using Cajun
Injector, load the syring and inject 1 T sauce into each breast, leg and
thigh. Pop the tab off a beer can. Using a "church key" opening, make 6-7
holes in the top of the can. Spoon any remaining dry rub through the holes.
Stand the chicken upright and insrt the beer can into the cavity. Spread
out the legs to form a sort of tripod with the beer can so the chicken
stands upright. Place the chicken in a smoker or a grill set up as a
smoker. Smoke-cook th chicken for 2 1/2 to 3 hours or until
fall-off-the-bone tender. Serve the chicken upright o thee beer can on a
platter. *NOT: Cajun Injector is a bottled basting mixture. *******CRISPY
CRITTERS BASTING SAUCE******* Combine the ingredients with 1 cup of water
in a heavy saucepan and bring to a boil. Reduce heat to a simmr and cook
for 5 minutes. "This offbeat recipe makes the most succulent barbequed
chicken I've ever tasted. The secret: The open can of beer insertd into the
cavity. Besides being incredibly tender, the bird makes a great
conversation piece. The recipe comes from the Bryce Boar Blazers of Texas".
Steven Raichlin, author Miami Spice. John Lane pwgw99a
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