Beer Up The Butt Chicken Recipe

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Beer Up The Butt Chicken Ingredients

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A Recipe for
Beer Up The Butt Chicken

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."
'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

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Gelett Burgess, 'Look Eleven Years Younger' (1937).

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This is a recipe for Beer Up The Butt Chicken from the recipe cookbook of Recipes-to-go (Drink)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Beer Up The Butt Chicken

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
Fred Allen

Beer Up The Butt Chicken Directions

Get a Chicken. Rub with Tony Chacharie's or Paprika and salt Get a
16oz can of beer. Drink about 1/2 of the beer. Put into the can, red
wine, onion powder, garlic powder, cyanne pepper, black pepper,
whatever.... Slide the chicken over the can. Stand Chicken on grill.
Smoke at about 275 or so, until the drumsticks turn easily. Usally
about 5 or 6 hours.

The can of liquid boils and pushes the humidity and flavor into the
bird.

Yummm.

Recipe By : Joe Wather and Mark Swiencki

Serves: 1

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