Chickens...drinks beer...but upsidedown!!! :-)

Morning States!
Here a Sunday traditional recipe in South Africa...
http://www.beerbird.co.za/
Sorry, but I don't have the real pics about our BBQ lunch today...
however just an idea! REALLY REALLY GOOOOOOOOOOD!!!
Enjoy,

marta
South Africa

Beerbird is not unique to South Africa, here we call it Beercan chicken. The secret to a really good beercan chicken, is in the seasoning. Don't be skimmpy with the seasoning.
Drink half the can of beer before inserting the can, where the sun don't shine, and where egg production might have been profitable.

Yes! it really is a fine way, to barbi a chicken.

quote:

Originally posted by DougS

Beerbird is not unique to South Africa, here we call it Beercan chicken. The secret to a really good beercan chicken, is in the seasoning. Don't be skimmpy with the seasoning.
Drink half the can of beer before inserting the can, where the sun don't shine, and where egg production might have been profitable.

Yes! it really is a fine way, to barbi a chicken.

Sorry for my ignorance! I didn't know it was a world known thing! Good beer...YES! Guinness in my case. Drinks half...no...ONE to taste the case and obviously...half to taste the single can!

Seasoning? What do you use? We have a weber grill here...
Thank you
Doug!
marta

http://www.americastestkitchen.com/cookstv/preview/?extcode=L8EN1BE00

quote:

Originally posted by marta

quote:

Originally posted by DougS

Beerbird is not unique to South Africa, here we call it Beercan chicken. The secret to a really good beercan chicken, is in the seasoning. Don't be skimmpy with the seasoning.
Drink half the can of beer before inserting the can, where the sun don't shine, and where egg production might have been profitable.

Yes! it really is a fine way, to barbi a chicken.

Sorry for my ignorance! I didn't know it was a world known thing! Good beer...YES! Guinness in my case. Drinks half...no...ONE to taste the case and obviously...half to taste the single can!

Seasoning? What do you use? We have a weber grill here...
Thank you
Doug!
marta

Welcome to roadfood marta! Are you familiar with Cajun Cooking? I use Cajun Spice mixes on the bird and put some in the can as well.
Cajun Spices are generally on the Hot Red Pepper side. You can use anything. I've added fresh squeezed lemon juice to the beer can and rubbed on the chicken with pepper and Garlic. Anything will work.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

quote:

Originally posted by marta

Morning States!
Here a Sunday traditional recipe in South Africa...
http://www.beerbird.co.za/
Sorry, but I don't have the real pics about our BBQ lunch today...
however just an idea! REALLY REALLY GOOOOOOOOOOD!!!
Enjoy,

marta
South Africa

Marta,
Use the SEARCH function on the top of this web site and enter Beer Can Chicken (Exact Phrase) and you'll get access to all kinds of info

Welcome to roadfood marta! Are you familiar with Cajun Cooking? I use Cajun Spice mixes on the bird and put some in the can as well.
Cajun Spices are generally on the Hot Red Pepper side. You can use anything. I've added fresh squeezed lemon juice to the beer can and rubbed on the chicken with pepper and Garlic. Anything will work.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.



Thanks a lot Foodbme!
Well...here there is a mix of Dutch Africans and Indians but...A LOT OF INDIANS! And their culture infused also the cousine so spices here are indian style...cumin, turmeric, garam masala, gulab, harre, camiki and so on...
But we have also our national chicken's KING www.nandos.co.za and his famous PERI-PERI mix and sauces are terrific and SUPERHOT , too.
Anyway, your CAJUN recipe sounds really delicious and spices mentioned are not so difficult to find here: I will do today!
I will let you know next Sunday!
marta