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Mister Coaster · 05-18-2003, 09:59 AM

First, you will need to set up a slow cooking indirect head BBQ. See this thread... http://tfproject.org/tfp/showthread....&threadid=6015

Ingredients

1 whole chicken
4 tablespoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
2 beers (one can be anything, the other must be a 12oz. can)
4 sprigs of fresh rosemary

Preparing the Chicken

You should prepare the chicken about 24 hours before you are going to cook it, for best results. Remove the giblets and rince thouroughly. Have a casserole dish with a lid large enough to cover the whole chichen on hand.

Mix the salt, pepper and garlic powder together. Season the chicken with this mixture all over the outside, top & bottom.

With some more of this dry mixture, combine with about a cup of beer. This can be any beer of your choosing. It will foam up like crazy, so use a good sized bowl. Allow the foam to settle down and inject the chicken with the beer & spice mixture. I have a meat syringe that is designed for this purpose, if you do not have one, you can use a turkey baster. Inject into the thighs, legs, and breasts. With the baster, you will need to poke a hole first with a knife, then inject the marinade.

Add the rest of the beer to the casserole dish, if any of the dry mix of salt is left, add that to the beer. Place the chicken in the dish and allow to marinade overnight in the refrigerator.

Cooking

Set up your slow cooker. For poultry, I recommend using a higher heat with a few more coals. Maybe 30 would be adaquete. If you have a particularly large chicken, maybe a few more.

When the slow cooker is ready, take your chicken and the other 12oz. can of beer. Pop open the beer and shove the rosemary sprigs into the can, again, this will cause the beer to foam up, so do this ouside or in the sink. Holding the can upright so it will not spill, shove the can into the chicken. You will then balance the chicken using the beer can's bottom and the chicken's legs and cook it upright.

With this amount of coals, cook time should be around 2 and a half to 3 hours. Check the chicken with a meat thermomoter to ensure doneness. When done, carefully remove and discard the beer can from the chicken. Allow the chicken to rest for about 5 minutes before cutting open.

Enjoy!

05-18-2003, 09:59 AM	#1 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Drunken Chicken (slow cooking BBQ) First, you will need to set up a slow cooking indirect head BBQ. See this thread... http://tfproject.org/tfp/showthread....&threadid=6015 Ingredients 1 whole chicken 4 tablespoons salt 1 tablespoon cracked black pepper 1 tablespoon garlic powder 2 beers (one can be anything, the other must be a 12oz. can) 4 sprigs of fresh rosemary Preparing the Chicken You should prepare the chicken about 24 hours before you are going to cook it, for best results. Remove the giblets and rince thouroughly. Have a casserole dish with a lid large enough to cover the whole chichen on hand. Mix the salt, pepper and garlic powder together. Season the chicken with this mixture all over the outside, top & bottom. With some more of this dry mixture, combine with about a cup of beer. This can be any beer of your choosing. It will foam up like crazy, so use a good sized bowl. Allow the foam to settle down and inject the chicken with the beer & spice mixture. I have a meat syringe that is designed for this purpose, if you do not have one, you can use a turkey baster. Inject into the thighs, legs, and breasts. With the baster, you will need to poke a hole first with a knife, then inject the marinade. Add the rest of the beer to the casserole dish, if any of the dry mix of salt is left, add that to the beer. Place the chicken in the dish and allow to marinade overnight in the refrigerator. Cooking Set up your slow cooker. For poultry, I recommend using a higher heat with a few more coals. Maybe 30 would be adaquete. If you have a particularly large chicken, maybe a few more. When the slow cooker is ready, take your chicken and the other 12oz. can of beer. Pop open the beer and shove the rosemary sprigs into the can, again, this will cause the beer to foam up, so do this ouside or in the sink. Holding the can upright so it will not spill, shove the can into the chicken. You will then balance the chicken using the beer can's bottom and the chicken's legs and cook it upright. With this amount of coals, cook time should be around 2 and a half to 3 hours. Check the chicken with a meat thermomoter to ensure doneness. When done, carefully remove and discard the beer can from the chicken. Allow the chicken to rest for about 5 minutes before cutting open. Enjoy!