A Little Country Cookin' - Featuring the Music of Mike Snowden
Mike's firing up the Cigar Box and we're firing up the grill. So come on in for some down home blues, Beer Chicken and a Beauregard cocktail. HAVE MERCY AND SOMEBODY SAY YEAH!
The Plate
Beer Chicken
Drunken Chicken, Beer Butt Chicken, Violated Chicken, Dancin' Bird or just Beer Chicken; whatever you call it, it's one of my all time favorites.
The first time I heard about this redneck miracle cooking method was at a food expo in New Orleans. A food broker friend of mine gave me an awesome dry rub and said that it goes great on rotisserie chicken. I said "man, I don't have a rotisserie grill". To which he replied "Beer Chicken"... the rest is history.
What you need...
2 cups apple wood chips, soaked in cold water for 1 hour
1 (3 to 4 pound) roasting chicken
Olive oil
Your favorite dry spice rub - here's one of my favorites:
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp cayenne pepper
2 tbsp chili powder
1 tbsp oregano
2 tbsp smoked paprika
1 tbsp ground cumin
2 tbsp black pepper
2 tbsp Kosher salt
1 (12 oz) can of beer
1 disposable foil pan
What you do...
Brine the chicken overnight. Not necessary, but really helps make the chicken moist.
Click here - How to Brine Chicken
Preheat your grill with natural lump charcoal and add the soaked apple wood. Remove the neck and giblets and pat the chicken dry. Brush the chicken all over with olive oil and sprinkle on the dry rub. Set aside.
Open the beer and drink about a third of it. Place the can in the middle of foil pan. Hold the chicken over the can of beer and slide the chicken down over the can. Make sure the legs are in the front of the can, supporting the chicken (as shown above).
Place the pan on the grill, cover and wait about an hour (have another beer and listen to the "Chicken Coop Blues" playlist). The chicken should be seared to a golden brown with an internal temp of 165 degrees.
Remove from the grill (careful man... that beer is HOT). Let rest for about 10 minutes. Then remove the beer and carve your chicken. Great over fettuccine alfredo, soft tacos or... well anything. Enjoy!
Click here - How to Brine Chicken
Preheat your grill with natural lump charcoal and add the soaked apple wood. Remove the neck and giblets and pat the chicken dry. Brush the chicken all over with olive oil and sprinkle on the dry rub. Set aside.
Open the beer and drink about a third of it. Place the can in the middle of foil pan. Hold the chicken over the can of beer and slide the chicken down over the can. Make sure the legs are in the front of the can, supporting the chicken (as shown above).
Place the pan on the grill, cover and wait about an hour (have another beer and listen to the "Chicken Coop Blues" playlist). The chicken should be seared to a golden brown with an internal temp of 165 degrees.
Remove from the grill (careful man... that beer is HOT). Let rest for about 10 minutes. Then remove the beer and carve your chicken. Great over fettuccine alfredo, soft tacos or... well anything. Enjoy!
The Playlist
Chicken Coop Blues - Featuring Mike Snowden
I first met Mike at the Cabbage Town "Chomp & Stomp" festival in Atlanta. I was blown away when I heard the sound coming out of his homemade Cigar Box Guitar. Whether he's playing it acoustic (check out "Porch Song") or amped and rockin' it out (on "Big City Man"), the sound is unbelievable. Turn it up!
("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )
The Bar
The Beauregard
One of the signature drinks at Superior Seafood in New Orleans
What you need...
2 oz Buffalo Trace Bourbon
1 oz Leroux Orange Curacao
1 oz simple syrup
Fresh Mint
Pour simple syrup in shaker then add mint and muddle. Add cubed ice the pour the rest of the ingredients in shaker. Shake then pour into glass with crushed ice. Garnish with Mint. Oh Yeah!
One of the signature drinks at Superior Seafood in New Orleans
What you need...
2 oz Buffalo Trace Bourbon
1 oz Leroux Orange Curacao
1 oz simple syrup
Fresh Mint
Pour simple syrup in shaker then add mint and muddle. Add cubed ice the pour the rest of the ingredients in shaker. Shake then pour into glass with crushed ice. Garnish with Mint. Oh Yeah!
Mike Snowden - Chicken Coop Blues
Click here for Mike's Blog Cigar Box Guitar Goodness!
or his website below
Have Mercy... Somebody Say Yeah
&
Keep on Cookin'!
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