A cooking haiku, if you'll indulge me:
Now your barbeque pit knows
it's time to fire it
up. Drunken Chickens for spring.
:D Here's how...............
1 or 2 fat, juicy hens
1 beer can per chicken (with 1/4 - 1/3 beer left in can)
Garlic juice (or garlic powder)
Tony Chachere's Cajun seasoning (or 1/4 tsp. cayenne per can)
Sea salt and pepper
Get your bbq pit's coals to a nice cooking temperature. Put all ingredients to taste preference into beer cans. (Cans will be filled almost to the top by the time you've added in everything.)
Place cans into chicken's cavity, after cleaning and drying your bird(s). Rub outside of chicken with canola oil or butter, then sprinkle on favorite BBQ seasoning or rub mix. Cook on pit until chicken falls over "drunk." When this happens, it means the chicken is cooked and tender.
Great all year round. Chicken will be moist but fully cooked. Mmmm-mm-good!
|DH thought it would be funny to make his chickens look like drinking buddies holding each other up, or dancers doing the Cajun two-step. :)|