CAJUN SMOKED BEER CAN CHICKEN
This is the best chicken that I have ever had! I purchased a Big Green Egg Smoker and was looking for new recipes and discovered this. I found the recipe on the website The Smoker King (smokerking.com). I think the key part of this recipe is the injection. It makes the chicken so tender and juicy. The chicken is injected with a butter mixture. Leave it to me to find the only unhealthy recipe for chicken on the internet!
Provided by cstahl
Time 5h
Yield 1 chicken, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:
- 1. Whisk all injection ingredients together.
- 2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
- 3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
- 4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
- 5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
- 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
- 7. Mix the mop ingredients in the spray bottle and shake before each use.
- 8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
- 8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.
BEER-BRINED BEER-CAN CHICKEN
Tons of tailgaters and backyard grillers swear by beer-can chicken, but we've always wondered if the technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesn't impart much flavor or moisture. The beer reaches only about 165 degrees F-not even boiling. The can, however, serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.) For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
- Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
- Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
- Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
- Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
- For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
- Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
- Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.
CAJUN BORRACHO CHICKEN ( DRUNKEN / BEER CAN CHICKEN )
Make and share this Cajun Borracho Chicken ( Drunken / Beer Can Chicken ) recipe from Food.com.
Provided by Renee Ferraz
Categories Whole Chicken
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Wash chicken and remove excess fat. Season the chicken inside and out with the crab boil seasoning. Insert the half can of beer inside the cavity of the chicken. Prop the chicken up on the grill. Grill for 1 to 1 1/2 hours withthe grill lid closed.
Nutrition Facts : Calories 493.7, Fat 35.3, SaturatedFat 10.1, Cholesterol 162.6, Sodium 152.6, Carbohydrate 1.1, Protein 38.3
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