FOR THE DRY RUB
1 tbsp seasoning salt
1 tbsp garlic powder
1 salt and pepper
TO SMOKE
CRISPY CRITTER'S BASTING SAU
1 can beer
WOOD FOR SMOKING
Directions
Wash and blot chicken dry. Combine the dry
rub ingredients and season chicken inside and out.
Inject Crispy Critters Basting Sauce into breast,
legs and thighs.
Pop the top off the beer and punch 6 or 7 holes
with a churchkey. Spoon the remaining dry rub
into the beer. Insert the beer can into the
bottom cavity. Set the chicken upright on the
beer can bottom. Spread the legs of the chicken
to form a tripod, so the bird stands upright.
Smoke the bird for 3 hours or until well done
and ready to fall from the bone. Walt
Servings: 3 servings
Beer Can Chicken Recipe brought to you by Recipe Ideas
Categories: Beer; Chicken; Poultry
The History of Recipes
It is actually possible to track the history of recipes way back into antiquity, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans were skilled in the use of a good variety of spices, including many that are still in use today for example basil, rue and asafoetida. Moving on, there were two recipe books published in the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the upper classes of the time. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including basil and coriander. These new herbs and spices was responsible for an increase in recipe manuscripts, some of which are now in private cookery archives. During the following few centuries, the rich and powerful families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially the best cooks and their recipe collections could command a high salary. Even so, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 1900s, cookery books were in great demand, as a result of better eduction, people having increased free time and having more money to spend. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Beer Can Chicken recipe.
