*  Exported from  MasterCook II  *

                             Beer Can Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FREDDIE JOHNSON  MDTF77A-----
   1                    Roasting chicken 4-5 lbs.
                        -----FOR THE DRY RUB-----
   1      tablespoon    Seasoning salt
   1      tablespoon    Garlic powder
                        Salt & pepper to tastee
                        -----TO SMOKE-----
   1                    Jar of Cajun Injector* -- seasoning if 
availab
          or            recipe below
   1      can           Beer (th Blazers use Bud)
     1/2  cup           Mesquite chips soaked in -- water (up to 1 
cup)
  -1                    hour.
                        -----CRISPY CRITTER'S BASTING-----
                        -----SAUCE-----
   1      cup           White vinegar
   1      cup           Apple juice
   6      tablespoons   Worcestershire sauce
   1      tablespoon    Lemon juice
   1      tablespoon    Dry rub (the recipe above -- will be fine)

Remove any fat lumps in the cavity.  Wash chicken well; blot dry. 
Combin the dry rub ingredients and season the bird inside and out. If 
using Cajun Injector, load the syring and inject 1 T sauce into each 
breast, leg and thigh.  Pop the tab off a beer can.  Using a "church 
key" opening, make 6-7 holes in the top of the can. Spoon any 
remaining dry rub through the holes. Stand the chicken upright and 
insrt the beer can into the cavity. Spread out the legs to form a 
sort of tripod with the beer can so the chicken stands upright. Place 
the chicken in a smoker or a grill set up as a smoker.  Smoke-cook th 
chicken for 2 1/2 to 3 hours or until fall-off-the-bone tender.
Serve the chicken upright o thee beer can on a platter. *NOT: Cajun 
Injector is a bottled basting mixture. *******CRISPY CRITTERS BASTING 
SAUCE******* Combine the ingredients with 1 cup of water in a heavy 
saucepan and bring to a boil. Reduce heat to a simmr and cook for 5 
minutes. "This offbeat recipe makes the most succulent barbequed 
chicken I've ever tasted.
The secret:  The open can of beer insertd into the cavity.  Besides 
being incredibly tender, the bird makes a great conversation piece.  
The recipe comes from the Bryce Boar Blazers of Texas". Steven 
Raichlin, author Miami Spice. John Lane pwgw99a

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