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Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken.
Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can.
Don't worry if the beer foams up: This is normal.
Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. Tuck the tips of the wings behind the chicken back.
This delicious chicken dish is also called "beer butt chicken." The method involves placing a (beer or soda) can of liquid up into the cavity of the chicken, then roasting.
The liquid inside the can boils forcing flavor up and through the meat.
Try experimenting with various fruit juices, wine, broth, or soda in the can instead of beer. You can purchase can stands to make the bird more stable.This method may also be used in the oven, but do not attempt to smoke food indoors.You will also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use.If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Remove the packet of giblets from the body cavity of the chicken and set aside for another use.Remove and discard the fat just inside the body and neck cavities.Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.