| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Seasoning salt |
| 1 | T | Garlic powder |
| Salt and pepper | ||
| Crispy Critter's Basting | ||
| Sauce see recipe | ||
| 1 | Beer | |
| Wood for smoking |
INSTRUCTIONS
Date: Mon, 29 Apr 1996 18:42:56 -0400 From: Walt Gray <waltgray@mnsinc.com> Wash and blot chicken dry. Combine the dry rub ingredients and season chicken inside and out. Inject Crispy Critters Basting Sauce into breast, legs and thighs. Pop the top off the beer and punch 6 or 7 holes with a churchkey. Spoon the remaining dry rub into the beer. Insert the beer can into the bottom cavity. Set the chicken upright on the beer can bottom. Spread the legs of the chicken to form a tripod, so the bird stands upright. Smoke the bird for 3 hours or until well done and ready to fall from the bone. Walt MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 53mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: <1g