Tony Chacheres Chicken Food

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.

TONY CHACHERE'S CREOLE SEASONING (COPYCAT)

Steps:

• COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
• SEAL the container.
• SHAKE until thoroughly blended.
• STORE tightly sealed in a cool, dry place away from light and moisture.
• USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.