Smoked Drunken Chicken Food

SMOKED BEER CAN CHICKEN

Steps:

• Preheat smoked to 250 degrees F.
• In a small bowl mix together the rub ingredients together.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry.
• Sprinkle some of the seasoning mix into the top cavity of the chicken and rub the inside of the cavity with it. Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.
• Follow the directions for the beer can chicken roaster you have or you can carefully place the chicken over a beer can. Before placing the chicken on the can discard of 1/2 of the beer in the can.
• Place the chicken, standing on the can, directly on the preheated smoker. Close the lid and smoke the chicken until no longer pink at the bone and the juices run clear, about 2-3 hours depending on the size of your chicken. We recommend not checking the smoker for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F.
• Remove the chicken from the smoker and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BEER CAN SMOKED CHICKEN

Steps:

• Gather the ingredients. Preheat a smoker to 225 to 250 F.
• Combine the chili powder, salt, and onion powder and then rub all over the chicken.
• Open the beer and pour out (or better yet, drink) half of the can. Use a can opener to cut off the top of the beer can. Add the chopped onion, vinegar, and garlic to the beer can.
• Working over a tray, carefully place the chicken cavity over the beer can, ensuring it almost completely covers the can. Transfer to the middle of the smoker rack and ensure it stands up properly. Smoke for about 3 to 4 hours, or until the internal temperature of the thigh reaches between 165 and 170 F on an instant-read thermometer .
• Once cooked, remove from the heat and place onto a cutting board. Loosely tent the chicken with aluminum foil and let rest for 7 to 10 minutes before removing the can and carving the chicken.

CAJUN SMOKED BEER CAN CHICKEN

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.

DRUNKEN CHICKEN

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

DRUNKEN CHICKEN

Steps:

• Remove any fat pockets from the chicken. Rub chicken with about 2 tsp. salt. Rinse the chicken under cold water and drain on a rack.
• In a 6-quart pot, or a pot large enough to fit the chicken, bring 3 quarts cold water to a boil over high heat, covered. Carefully add chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Cover and return to a boil over high heat. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. Slowly pour 4 quarts ice water over the chicken, until chicken is warm to the touch.
• Return the chicken cooking liquid to a rolling boil over high heat. Again, carefully add the partially cooked chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Return to a boil over high heat, uncovered. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. (The chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh. If not, return to the pot and simmer several more minutes.) Slowly pour the remaining 4 quarts of ice water over the chicken in the colander, until chicken is warm to the touch. Save the chicken broth and reserve for soups.
• Place the chicken on a rack and air-dry 30 minutes in a cool and breezy room. Sprinkle the entire surface of the chicken with 3⁄4 tsp. salt. With a meat cleaver, chop the chicken through the bone into bite-size pieces, reserving any chicken juices (or disjoint into serving pieces). Place the chicken in a casserole dish and pour rice wine over the chicken. Cover and marinate 1 to 2 hours at room temperature, occasionally basting chicken with rice wine. Pour reserved juices back into the casserole.
• Meanwhile, place scallions, ginger, and remaining 1½ tsp. salt in a small heatproof dish. In a small skillet, heat oil over high heat until hot but not smoking. Carefully pour hot oil over scallions and ginger. The oil will make a crackling sound as it hits the scallions and ginger. Serve chicken with scallion-ginger sauce at room temperature.

CAJUN BORRACHO CHICKEN ( DRUNKEN / BEER CAN CHICKEN )

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.

BEER CAN CHICKEN

Steps:

• Place wood chips in bowl.
• Pop tabs of each beer can, and make 2 additional holes in each top, using a church-key opener.
• Pour half the beer from each can over the chips.
• Add additional beer or water to cover the chips, soak them for 1 hour and drain.
• Set up grill for indirect grilling.
• Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken.
• Add 1 tablespoon rub to each open, half-full can of beer.
• (Don't worry if it foams up.) Season outside of each bird with 2 tablespoons rub.
• Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity.
• Pull chicken legs forward to form a sort of tripod.
• The chicken should sit upright over the can.
• Carefully transfer chickens to grill in this same position, placing them in center over drip pan away from heat. If using charcoal, toss half the wood chips on each mound of coals.
• If using gas, place chips in smoker box.Barbecue chickens until nicely browned and cooked through, About 1 1/2 hours, keeping temperature about 350 degrees F.
• (If using charcoal, replenish coals as needed.) The internal temperature of the birds (taken in thickest part of thigh) should be 165°F.
• Carefully transfer birds to platter in same position.
• To carve lift bird off of can, and discard can.
• You can use any seasoning on the birds and other flavorful liquids - not just beer in the can.
• You can use a can of Coke or Sprite. Soda is more interesting than you might imagine. Just be sure you open the can first. Opal Fitzgerald Quinlan, Texas.

SMOKED CHICKEN ON A BEER CAN

Steps:

• Combine all the dry rub ingredients in a bowl and mix.
• Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
• Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
• Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
• Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
• After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
• Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
• Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
• Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
• Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
• Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
• Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.

DRUNKEN CHICKEN MARINADE

Steps:

• Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
• splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
• ---- Combine all ingredients and pour over meat to be marinated.
• The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
• Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
• I hope you enjoy it