Many backyard cooks pride themselves in the art of "beer can"
or drunken chicken. The process of grilling a chicken standing over
a can filled with liquid and spice seasonings is quite popular today,
and many companies are now producing cast iron or aluminum cookers
made especially for this style of barbecue or smoking.
- 2 whole chickens
- 1 jar Cajun Injector Creole Butter flavor
- 1 can of beer
- 1 cup of root beer
- 2 tbsps of Worcestershire sauce
- 1 tbsp of Louisiana Gold hot sauce
- salt, pepper and granulated garlic to taste
Using a barbecue grill with a lid large enough to place two whole
chickens standing, start the charcoal as usual until briquettes
are ashen. Wash chickens well and inject thoroughly with Cajun Injector
sauce. Season chicken well inside and out with salt, pepper and
granulated garlic. Mix remaining ingredients including any left
over Cajun Injector sauce in a bowl. Blend well and pour into the
open end of a beer can. You may wish to use one of the many cast
iron or aluminum chicken cookers now available on the market to
stand your chicken in the pit. Grill at 350-375°F or bake in
the oven 2 to 2½ hours or until chickens are done. When chicken
legs pull away easily, the bird will be done.
NOTE: It is perfectly acceptable to cook the birds
at a lower temperature for a longer period of time by building the
coal bed on one side of the pit and placing the chickens on the
opposite side of the grill away from direct heat.