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
Written cooking instructions as a concept can be found way back into the far past, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few clay 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 people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef recounts how the ancient cooks made use of a good variety of herbs and spices, including some that we all recognise like thyme, rue and dill. Over the following few centuries, the upper-class families of Europe strove to offer the most exotic meals, and because of this the best chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes to help cooks of their time. When we get to the 1900s, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Beer Can Chicken recipe.
