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CATEGORY CUISINE TAG YIELD
Meats Cajun Poultry, Chicken 4 Servings

INGREDIENTS

—–FREDDIE JOHNSON MDTF77A—–
1 Roasting chicken 4-5 lbs.
1 tb Seasoning salt
1 tb Garlic powder
Salt & pepper to tastee
1 Jar of Cajun Injector*, seasoning if available, or recipe below
1 cn Beer (th Blazers use Bud)
1/2 c Mesquite chips soaked in, water (up to 1 cup) 1 hour —CRISPY CRITTER'S BASTING—–
1 c White vinegar
1 c Apple juice
6 tb Worcestershire sauce
1 tb Lemon juice
1 tb Dry rub (the recipe above, will be fine)

INSTRUCTIONS

FOR THE DRY RUB
TO SMOKE
SAUCE
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
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 9 Ju, l 1997

A Message from our Provider:

“The church is prayer-conditioned.”

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