London broil and London chicken? - So you're asking the question, "SAY WHAAAA?" Did you know that a London broil is actually a process rather than a cut!
Easy Bayou Beer Can Chicken - I've noticed that chicken breasts are huge these days. I am told it's because they are pumped up with all kinds of stuff to make them larger. One the other hand... have you tried to find a whole chicken large enough for a beer can chicken recipe. It seems like these are getting smaller. Go figure.
And who was the first person to think of shoving a beer can into a chicken? It's almost like the first person that ate a snail. Were these progressive culinary folk just sitting around daring each other to try stuff. "Hey Louie, bet you won't eat that snail."
Regardless, I'm happy that somebody decided to shove a beer can into a chicken and grill it. That being said, here is a pretty simple recipe that you can use with some Creole or Cajun seasoning. Take note that the two are not the same. To safe time lets just say that the Cajun seasoning is often spicier that Creole seasoning.
This recipe also offers a bit of citrus flavor with some garlic. And, of course, beer. People are amazed about beer can chicken because they expect it to taste like old beer, but this is full of flavor.
You may need to squeeze the top of the can, or split the chicken if it is too small. Don't worry you can use some oven safe ties to hold things together.
Easy Bayou Beer Can Chicken
1 large whole chicken
2-3 tablespoons Creole or Cajun seasoning
1 (12-ounce) can beer1 teaspoon garlic powder
Directions: Thaw chicken in the fridge and clean out the insides and rinse with cool water. Open your beer and pour a small amount of it into a glass, or have a sip. Sprinkle some of the seasoning into the beer can and some inside the chicken. Do the same with the garlic powder and a splash of lemon. Put the can into the chicken and use its base and the legs to balance the chicken in a foil pan in the grill. (of course you can use a store bought holder if you have one. If you want to add some beer and seasoning to the pan. Cook until skin is deep brown and the wings of the bird rise up as the cooked skin tightens.
From the book Smoke In The Mountains Barbecue - by Kent Whitaker
Kent Whitaker is a culinary writer and cookbook author. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Kentâ€™s books are in bookstores nationwide and are available online. Kent lives in Chattanooga. Visit him online at www.thedeckchef.com or via twitter at twitter.com/thekentwhitaker
Original article by Kent Whitaker posted June 14, 2011 www.Chattanoogan.com