tiger roach
Urban Bovine Knievel
And the reason I bring it up, is that a few years ago everyone was all about beer can chicken. And they do come out great that way - but after lots of debunking and heartache it seems the beer can itself isn't necessary, and may even inhibit the deliciousness somewhat. So these days I use a metal dealie that holds the bird up the same way, but let's the heat blast on up into the middle of everything. You can do the same with an empty beer can opened at both ends.
For the rub, I'm using some Tony Chachere's Creole Seasoning. Excellent for chicken, as long as you don't get too heavy with it and make your chicken too salty.
Anyway, it'll be done with plenty of resting time before dinner, and it'll be yummy. Because it is pretty hard to screw up roast chicken.
For the rub, I'm using some Tony Chachere's Creole Seasoning. Excellent for chicken, as long as you don't get too heavy with it and make your chicken too salty.
Anyway, it'll be done with plenty of resting time before dinner, and it'll be yummy. Because it is pretty hard to screw up roast chicken.