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salt garlic Cajun Blazers mesquite chips soaked white vinegar apple juice Worcestershire sauce lemon juice Rub
Viewed: 43 - Published at: 6 years agoIngredients
- 1 x Roasting chicken 4-5 lbs.
- 1 Tbsp. Seasoning salt
- 1 Tbsp. Garlic pwdr Salt & pepper to tastee
- 1 jar of Cajun Injector*, seasoning if available, or possibly recipe below
- 1 can Beer (th Blazers use Bud)
- 1/2 c. Mesquite chips soaked in, water (up to 1 c.) 1 hour CRISPY CRITTER'S
- 1 c. White vinegar
- 1 c. Apple juice
- 6 Tbsp. Worcestershire sauce
- 1 Tbsp. Lemon juice
- 1 Tbsp. Dry rub (the recipe above, will be fine)
Method
- 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 Tablespoons 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 create a sort of tripod with the beer can so the chicken stands upright.
- Place the chicken in a smoker or possibly a grill set up as a smoker.
- Smoke-cook th chicken for 2 1/2 to 3 hrs or possibly till fall-off-the-bone tender.
- Serve the chicken upright o thee beer can on a platter.
- *NOT: Cajun Injector is a bottled basting mix.
- *******CRISPY CRITTERS BASTING SAUCE******* Combine the ingredients with 1 c. of water in a heavy saucepan and bring to a boil.
- Reduce heat to a simmr and cook for 5 min.
- "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".
