- Joined Jul 14, 2006
I love to prepare and serve what I call Drunken Chicken, basically a variation on a recipe from Steve Raichlen. I rub down the buttered chicken with my own rub, then use a commercial holder and a half can of beer, with a tablespoon of the rub poured in it. The bird(s) are then placed in my cooker/smoker, set up for indirect cooking with mesquite lump charcoal. I sprinkle the coals with Jack Daniels Old No. 7 firespice, made up of ground up oak barrels used to age the whisky. As the chicken(s) cook, I rotate them to see all sides are equally cooked, and spray them with apple cider. Everyone I have served this dish to raves over it, and it was instrumental in my being awarded my Award of Arms in the Society for Creative Anachronism, where I was serving as Feastocrat at an event.