"Chicken a la Bud" originates from
L'uzianna, and packs a triple dose of goodness because it's smoked, and
steamed in beer and garlic! And it's easy as one, two, three
1.
ONE inch
of beer in the bottom of the can. (You'd think that's the easy
part, but if you empty too much out, you'll have to start
over with a new can!) Then, poke a dozen
holes around the top of the can to let the steam
out the sides (those aren't bullet holes in the photo above).
2. TWO
teaspoons of garlic powder, or crushed garlic cloves, down in the
can with the beer. Then push the can up inside the breast cavity
of the chicken, and stand it upright on a pan (note the picture
on the right).
NOTE: Before
cooking, block the neck cavity of the chicken to keep the beer/garlic steam
from blowing out of the neck hole. Use a piece of the "innerds", like
the liver, to block the hole in the neck, or pull the skin at the top of the breast over the
opening in the neck and pin it into place with a sharp toothpick or tack.
3. THREE
hours of cooking time on high with gas. (If you're still
suffering with charcoal, you'll have to guess at the time.) Place
the pan on the top grill in your smoker.
HOW IT WORKS: After
about an hour, as the chicken starts to cook, it will shrink onto
the can very tightly, and seal around the bottom. About the same
time, the beer/garlic mixture will start to boil, and over the
next hour or so it will puff the skin right off the bird, and
pump the garlic flavor out to the wing tips! When they look like
big brown footballs (see above), they're ready to eat. Be sure to
put them down in the kitchen sink when you remove the can,
because most of the beer is still in the breast cavity, and it will
make a mess on the counter!
P.S. REAL Cajuns will
first
marinade that chicken over night in L'uzianna hot sauce. They put the chicken in a
plastic bag with a half cup of hot sauce, work the air out, seal
it tight, and store it over night in the frig. Then use two TABLESPOONS
of garlic powder in the beer can. Between the Cyanne Pepper and
the garlic, you'll have to "breathe out when you swaller", but it
sure is gooood !
P.P.S. If you're not into beer, use apple juice,
or cider (in a coke can) it works as well.
P.P.P.S. You can cook eight of these in about
three hours, with the
AfterburnerTM.
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The
following recipe is for how we like BBQ Sauce
down south in 'Bama. We only ask that you follow the
recipe for the first time, and then alter it to your
taste.
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These are
the best hot-sweet pickle chips you ever put
in your mouth.
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If you like
garlic & onions, this is the way to go:
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