Ingredients
1 see directions:
Directions
Get a Chicken. Rub with Tony Chacharie's or Paprika and salt Get a
16oz can of beer. Drink about 1/2 of the beer. Put into the can, red
wine, onion powder, garlic powder, cyanne pepper, black pepper,
whatever.... Slide the chicken over the can. Stand Chicken on grill.
Smoke at about 275 or so, until the drumsticks turn easily. Usally
about 5 or 6 hours.
The can of liquid boils and pushes the humidity and flavor into the
bird.
Yummm.
Recipe By : Joe Wather and Mark Swiencki
Servings: 1 servings
Beer Up The Butt Chicken Recipe brought to you by Recipe Ideas
Categories: Beer; Chicken; Poultry
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into distant history, certainly as far back as the Egyptians, and potentially, even further back. Having said that, these, old cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe found, according to experts is a collection of ancient tablets in ancient Sumerian describing the baking 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 drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and parsley. Closer to modern times, we find two interesting books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is served today, but rather descriptions of the types of food enjoyed by the upper classes of those days. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like parsley and basil. These new culinary innovations was responsible for a surge in cookery books, the majority of which are now in academic collections. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Beer Up The Butt Chicken recipe.
