Louisiana Cajun and New Orleans style recipes
Fast and easy recipes to bring the taste of the Bayou to your home for family and friends.  The Crawfish Company Of Central Florida supplies restaurants, grocery stores, food vendors and public customers Louisiana crawfish, seafood and Cajun specialty meats and foods nationally with multiple shipping options.
Lisa's Beer Can Chicken
• Bayou Classic ChickCAN Rack
• 1 whole chicken
• 1 small potato or carrot
• 12 oz. can of beer or soda
• 2-3 tablespoons of your favorite barbecue rub
• 2 tablespoons of your favorite cooking oil
• 1 teaspoon of salt OR pepper depending on your tastes
Directions
Items Needed:
1. Remove neck and giblets from chicken and discard, rinse chicken and dry
2. Open beer/soda can and pour out half of its contents (or you can of course drink
instead of discarding) and place the half full can in the Bayou Classic ChickCAN Rack
3. Sprinkle 1 tablespoon the dry rub seasoning inside the body cavity and neck of the
chicken
4. Rub the salt (or pepper) and the oil all over the outside of the chicken’s skin as
well as the remainder of the dry rub
5. Using the chicken legs as handles, place the chicken over the Bayou Classic
ChickCAN Rack so that the bird cavity is over the can, neck up (see picture below)
6. Insert the potato into the neck cavity or cut the carrot to fit - do not place whole carrot
7. If cooking in an oven, place the Bayou Classic ChickCAN Rack inside a pan with half an
inch of water to catch dripping juices and prevent spillage and smoke. This also makes
removing the chicken from the oven much easier. After 45 minutes check water level
and add more if necessary.
8. Cook the chicken over medium high, indirect heat for about 75-90 minutes; avoid coals
or burners directly under the chicken. If desired you may loosely place aluminum foil
around the chicken to prevent it from burning
9. The breast should reach 165 degrees F and the thigh 180 degrees F or use a knife to
verify that the juice is clear
10. Carefully remove chicken while still on the Bayou Classic ChickCAN Rack and allow to
cool for 10 minutes before carving
Back to Recipes