Beer Can Chicken

Tonight Tony made beer can chicken on our smoker. After two hours of slowly cooking and making us hungry from the fantastic smells, the chicken was done. What an amazing meal! The chicken was so moist and smokey, some Parmesan and zucchini risotto on the side and a dessert of home made peach cobbler. Heaven.

While you don't need the 'fancy' (I put that in quotations since our 'fancy' beer holder cost $5), it does help to keep the chicken upright.  Sometimes a can of beer alone isn't enough weight for a big bird.  We have the Bayou Classic ChickCan holder.  These can be found at hardware stores and outdoor recreation stores.

As a side, you don't have to use beer. You can use wine or chicken broth with seasonings.  You also don't need to use a can.  A good 'ole traditional Mason jar works just as well.

Here is my mom's recipe for Zesty Zucchini:

Zesty Zucchini

Rice:
1 ¼ c. rice
1 tsp salt
2 ½ c. water
Cook rice until done, according to instructions on the package.

2 medium zucchini, thinly sliced
3 tomatoes, sliced
18 oz. cheddar cheese, grated
Grease 13x9 baking pan. Spread rice over the bottom. Layer on top, zucchini, half the cheese, then tomatoes.

In a separate bowl mix:
2 c. sour cream
1 Tbsp parsley flakes
2 Tbsp green pepper, diced
2 Tbsp green onion, thinly sliced
1 tsp oregano
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
Pour over the casserole, and top with remaining cheese. Bake at 350 for 30 minutes.