Friday, August 7, 2009

Beer Can Chicken

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

One of the easiest most satisfying meals at a BBQ party or tailgate can be beer can chicken. My recent entry into the Redeye cookoff of Tamarind Can Chicken had me thinking about old fashioned beer can chicken. In Madison we had a XL Weber dedicated to just the birds with beer up their butt. My standard recipe for tailgate B-C-C is my standard rub for grilled chicken. I have found it to be the most complementing rub for chicken that you plan on serving with BBQ sauce or any other type of sauce. Well folks August is here and that means so is training camp. If your heading down to Bourbonais to check out the Bears training camp you might want to bring your grill-Burger Kings are hard to find-so good food is almost elusive, cheap beer runs rampant. Just dont make the mistake our president took when he was drinking that nasty foreign owned Budweiser crap-he must of owed someone a favor over there. Welcome to the first of many installments to the 2009 tailgating section over here at chibbqking.

KingT's Standard Chicken Rub

1 TBLS Lawry's salt
1 TBLS fresh ground pepper
1/2 TBLS granulated garlic
1/2 TBLS onion powder

Beer Can Chicken Necessities

__ chickens-rubbed down in rub mix above (overnight is best)
__ can's of cheap American beer, opened in a few spots with a church key
bayleaf's/ chopped onions/ dried chili peppers in the can of beer.
Mesquite wood chunks

Rub chicken well. All over inside the skin and out.

Cook indirect with a few hunks of wood over the coals for 1.5 to 2 hours or until thermometer reads 180 in the thickest part. I like mine close to well done so it fall's right off the bone.

KingT's B-C-C

Smoked Chicken Enchiladas Verde

I like to make sure if Im taking the time to smoke a bird that I do an extra one for other uses. Lets say your watching the Illini in a Big-10 battle on Saturday and you smoked up a few B-C-C's. What to do with the leftovers and the extra bird? smoked enchiladas verde for the Bears game on Sunday.


leftover smoked chicken
diced jalapeños, onions
roasted poblanos/ peeled and diced
3 cups of salsa verde (I buy the cheap homemade stuff at any Mex-Grocer)
corn tortillas
chihuahua cheese

~Just remove the skin from your extra bird and chop up the meat into small pieces and reserve in a bowl

~roast your poblanos and add the diced peppers and onions to a pan and saute, when cooked thru, add chicken.

~put a spoonful of chicken mixture into a tortilla and roll tightly and place in baking pan, continue with the rest.

~Heat thru in oven at 450 for 10-15 minutes, remove pan and cover the enchiladas in the salsa verde and top with cheese, put back in oven and cook till cheese melts.

~Serve with rice/beans and sour cream.

Smoked Chicken Enchiladas verde

Camp Cutler is underway and football season is almost upon us...

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