My wife lived in New Orleans for nine years, and introduced me to beer can chicken. She maintains that Zatarain's liquid crab boil is the proper seasoning for the operation, but we've done fair approximations with old bay or just the dry seasonings we have on hand on the spice rack.

What a fine way to cook a bird! For those of us who aren't set up to cook sous vide at home (yeah, right) it's a great way to keep the meat juicy and the skin crispy without having to stay right on top of the cooking process.

-- Douglas Hunter

In reply to Re^2: I mostly learned to cook from: by dug
in thread I mostly learned to cook from: by tye 

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