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
We can track the history of written recipes back into ancient history, in fact as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. Additionally, he tells us how the chefs of Roman times used a wide range of herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. Later on, we have some interesting books from the fourteenth century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new herbs and spices created a torrent in books on cooking, most of which are now in private cookery archives. By the advent of the twentieth century, cooking publications were greatly in demand due to higher levels of literacy, people having increased spare time and having more money to spend. The introduction of the TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Beer Can Chicken recipe.
