Beer Can Chicken Recipe

• 1 x Roasting chicken 4-5 lbs.
• 1 Tbsp. Seasoning salt
• 1 Tbsp. Garlic pwdr Salt & pepper to tastee
• 1 jar of Cajun Injector*, seasoning if available, or possibly recipe below
• 1 can Beer (th Blazers use Bud)
• 1/2 c. Mesquite chips soaked in, water (up to 1 c.) 1 hour CRISPY CRITTER'S
• 1 c. White vinegar
• 1 c. Apple juice
• 6 Tbsp. Worcestershire sauce
• 1 Tbsp. Lemon juice
• 1 Tbsp. Dry rub (the recipe above, will be fine)

1. Remove any fat lumps in the cavity.
2. Wash chicken well; blot dry.
3. Combin the dry rub ingredients and season the bird inside and out.
4. If using Cajun Injector, load the syring and inject 1 Tablespoons sauce into each breast, leg and thigh.
5. Pop the tab off a beer can.
6. Using a "church key" opening, make 6-7 holes in the top of the can.
7. Spoon any remaining dry rub through the holes.
8. Stand the chicken upright and insrt the beer can into the cavity.
9. Spread out the legs to create a sort of tripod with the beer can so the chicken stands upright.
10. Place the chicken in a smoker or possibly a grill set up as a smoker.
11. Smoke-cook th chicken for 2 1/2 to 3 hrs or possibly till fall-off-the-bone tender.
12. Serve the chicken upright o thee beer can on a platter.
13. *NOT: Cajun Injector is a bottled basting mix.
14. *******CRISPY CRITTERS BASTING SAUCE******* Combine the ingredients with 1 c. of water in a heavy saucepan and bring to a boil.
15. Reduce heat to a simmr and cook for 5 min.
16. "This offbeat recipe makes the most succulent barbequed chicken I've ever tasted.
17. The secret: The open can of beer insertd into the cavity.
18. Besides being incredibly tender, the bird makes a great conversation piece.
19. The recipe comes from the Bryce Boar Blazers of Texas".

salt, garlic, cajun, blazers, mesquite chips soaked, white vinegar, apple juice, worcestershire sauce, lemon juice, rub

Taken from cookeatshare.com/recipes/beer-can-chicken-82972 (may not work)