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Haiku Beer Can Chicken Recipe

Ingredients

How to make it

  • Chicken, bathed in spice
  • Steamed from within, skin crispy
  • Muscles drip from bone

Reviews & Comments 14

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  • whackfood 15 years ago
    Don't start getting nice, you'll give some people ideas, dumbass.
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  • lovestohost4 15 years ago
    LOL love the political reference...nice response!
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  • whackfood 15 years ago
    Hey its probably a better basis than getting hitched 'cuz you simply got knocked up at 17 just like your mom and calling it being strong on family values... oh, and in case LTH's snide comment wasn't clear enough, I am pretty damn sure the Mrs would mind...
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  • lovestohost4 15 years ago
    Certainly, because internet strangers bantering about semantics is all it takes for a good marriage...and I'm sure Mr. LTH and Mrs. Whackfood wouldn't mind...
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  • lovebreezy 15 years ago
    WhackfoodJeff and LoveToHost should get married :-D
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  • lovestohost4 15 years ago
    "Falling" (or any synonym) would be my verb of choice, as that would apply to solids (as drip is to liquids)....no crankiness here, just enjoyed both beer and cake. And red meat.
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  • whackfood 15 years ago
    Does that not aptly describe meat so juicy that it seems to ooze off the bone? Who's Mrs. Crankypants now?
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  • lovestohost4 15 years ago
    You've been abusing poetic license as of late...
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  • whackfood 15 years ago
    LTH, that is just how juicy this "should-be-solid state" food gets... come on, poetic license...
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  • whackfood 15 years ago
    Food in solid state
    Has no drip capacity
    Unless made this way.
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  • lovestohost4 15 years ago
    Food in solid state
    Has no drip capacity
    Muscles drip from bone?
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  • whackfood 15 years ago
    Nice 5th.
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  • 5thsister 15 years ago
    Drunken little hens,
    Join Mary's lamb for feasting,
    Cluck, Cluck, Baa, hiccup!
    (how's that as a reference to 2 of your Recipaikus?)
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  • whackfood 15 years ago
    NOTE: grill standing up in a larger past that can hold an inch or so of liquid. This will diffuse the grilling heat so the bottom of the chicken doesn't cook too fast but also, very important here, transfers heat to the can which otherwise would be insulated by the chicken itself for some time.
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The Cook

whackfood Austin, TX

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