The Ballistic Chick
PREP TIME: 2½ hours

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.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295