Great thought, but given that I got it back in about 1976, I doubt it. I'll just have to look elsewhere.
-----Original Message----- From: Charles Rivard [mailto:wee1s...@fidnet.com] Sent: Monday, November 10, 2014 12:57 PM To: cookinginthedark@acbradio.org; Debbra Piening Subject: beef and beer recipe - Re: [CnD] Beer Butt Chicken A thought: Could the booklet be found online by Googling for the user's guide for the brand and model of your crock pot? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ----- Original Message ----- From: "Debbra Piening via Cookinginthedark" <cookinginthedark@acbradio.org> To: "'Dale'" <cookinginthed...@att.net>; <cookinginthedark@acbradio.org> Sent: Monday, November 10, 2014 12:51 PM Subject: Re: [CnD] Beer Butt Chicken > The little booklet that came with my crock pot years ago had a beef and > beer > recipe that was outstanding. Of course, I've lost the book over the > years, > so that means the recipe is gone also. So sad; it would be wonderful > during > these cold months. > > > > From: Dale [mailto:cookinginthed...@att.net] > Sent: Monday, November 10, 2014 9:51 AM > To: cookinginthedark@acbradio.org; Debbra Piening > Subject: Beer Butt Chicken > > > > We usually do this on the grill or smoker, but this one I did in the > oven. > I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose > Budweiser. > Lower your oven rack to its lowest point. > Preheat your oven to 250 F. > > I removed the organs from the bird's cavity and wash it under running > water. > I salted and peppered the cavity > and I next separated the skin and used a little of my favorite dry rub on > the breast meat of the bird. > Then after pressing the skin back down, I rubbed a little olive oil on it. > Ready for salt and pepper and a little Adobe too. > The oven was preheated at 250 degrees F and was ready to receive the bird! > . > Now with the bird seasoned and ready to go, I opened the beer and put it > in > the birds cavity, open end up... > I transferred the bird and its beer to a 10 by 13 baking pan, and with the > bird standing upright on the beer, > slowly and gently placed the bird in the oven... > it looked like it was standing in the oven! > I baked it for 3 and a half hours. > I checked the temperature of the bird's thigh and my talking cooking > thermometer gave me a temp of 181 F. > Perfect1 > I pulled the bird out and let him rest for a few minutes...probably about > 10. > My wife said it looked delicious standing there! > I lifted the bird up and at the same time pulled down on the beer can. > Be careful, the can is a little hot and so is the beer that is still in > the > can. > With the beer removed, we practiced our Thanksgiving Turkey carving on > it.... > and it was delicious! > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
