Beer Can Chicken

4 Servings
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Beer Can Chicken Ingredients

FREDDIE JOHNSON	1/2 c Mesquite chips soaked in,
1 Roasting chicken 4-5 lbs.	CRISPY CRITTERS
FOR THE DRY RUB	SAUCE
1 tb Seasoning salt	1 c White vinegar
1 tb Garlic powder	1 c Apple juice
Salt & pepper to tastee	6 tb Worcestershire sauce
TO SMOKE	1 tb Lemon juice
1 Jar of Cajun Injector*,	1 tb Dry rub (the recipe above,
1 cn Beer (th Blazers use Bud)

Instructions for Beer Can Chicken

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 Ive 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 Posted to TNT - Prodigys Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 9 Ju, l 1997

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Apple Juice

Beer

Chicken

Garlic

Lemon

Season

White Vinegar

Worcestershire sauce

Poultry Chicken Apple Beer Garlic Lemon

for flavor and categorization

ChefDPoe
on Apr 17 2008 10:34AM

I make my own marinade to inject. The technique is fairly simple and you can play "doctor" while you shoot up all the muscle groups. With a good dry rub on the outside this comes out with crispy skin and super moist meat.