This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms.
I had just pulled these birds from the pit as winter fell, promising to linger for many, many years.
Yes, indeed. The weather is a persistent theme in THE GAME OF THRONES, as it’s been the refrain in Michigan. This year, us
Woverines stayed bundled up well into Spring and then torrential rains hit our state, flooding shorelines and damaging crops: “Great Lakes water levels at precipice of a disaster,” says The Weather Channel.
But that was yesterday. Hopefully, a bad dream. Today, the weather is dry, the sun is shining and I await my family, excited to spend a few days with my brood. Right now I’m sitting beside my long time pal and confidant, the BIG GREEN EGG, who is looking forward to lots of action this summer.
This is a recipe (aka: Beer Can Chicken or Drunken Chicken) I’ve made dozens of times. It’s perfect for feeding ten or so folks (depending on the size of your birds) and leftovers make incredible chicken sandwiches. However, because of the special equipment needed (Beer Can apparatus and Smoker) I’ve never blogged about it.
Through the years, I’ve taught, dozens–maybe even hundreds–of cooking classes to audiences. I loved it! It was great seeing the groups reaction to my methods while answering questions and then passing out samples of food.
But this time I’ll be talking to my iPhone. How lonely it will be not to see your faces. Soon enough, I’ll have to adapt to the latest technology that will enable all of your faces to be on my screen.
I’m wondering if technology will ever advance to the place where I can hack off a piece of chicken and present it to you via my hard drive? I wouldn’t be surprised.
But in the meantime, I’d love to extend an invitation to you to join the Blue Sky Book Chat.
By the way, I’ve found it a waste to squander perfectly good cans of beer when smoking these birds. I’ve tried it, and to my palate, it really didn’t enhance their flavor. Between the marinade, rub and smoke there’s enough going on.
However, I love the technique of smoking the birds upright having the interior steamed by hot water in any old can. It seems to keep the birds moist. If you’d like to smoke chickens using this technique, this apparatus appears to be a good one. (The one I use is obsolete.)
Time saving trick: When hurried, I marinate birds in a bottled dressing and use a pre-made rub. Not as wonderful as homemade, but pretty dang good. That said, a rub is a wonderful vehicle for using up less-than-fresh spices!