I debated about whether or not to file this as an “Eating Arizona” post. This recipe utilizes a craft beer from this sunny state but technically it was prepared in my backyard so it’s sort of a mix between Eating Arizona and “Shit my dad cooks”. I’ll get to the recipes in a minute but first, some back story.
My dad and I generally get the groceries together because we both approach shopping the same way. We slowly meander through the aisles sampling things, reading labels, and trying to find unique ingredients with which we can cook new and interesting meals. This weekend we stopped by Whole Foods to pick up some cheese and bulk items when we got horribly sidetracked by a salesperson from San Tan Brewery offering free beer samples and brisket mac n’ cheese. This mac n’ cheese was UN-REAL! I’ve never had such a cheesy, comfort-foody, slightly tangy bite in my mouth and I immediately turned to see my dad making the same “ohhhhhh wow this is delicious” face. The San Tan Salesman offered to give us a few recipes from their brewery that both utilize their brews as well as pairing well with their flavors. Count me in. Below is the recipe I chose. If you live in a state where San Tan’s beers are unavailable choose a craft.
This is an ale smoked chicken with a sonoran desert rub and the amount of delicious it is cannot be quantified.
This recipe is not my own, but for me to keep it from you is truly sinful. So, I give it to you…
San Tan Brewery Sonoran Smoked Chicken
- 1 whole chicken (you can use pork as well for an equally delicious dinner)
- 2 Tbsp. Kosher Salt
- 1 Tbsp. Ground Black Pepper
- 6 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 2 Tbsp. Smoked Paprika
- 1 Tbsp. Granulated Garlic
- 1 Tbsp. Granulated Onion
- 1 Tbsp. Cayenne Pepper
- 1 Tbsp. Oregano
Make the magic happen:
- Preheat your smoker to 200 degrees F. (if you’re using an oven preheat to 350)
- Use one whole chicken, discard the giblets inside, and rinse it off.
- Sprinkle your rub all over the chicken. Give your chicken a serious massage–get that flavor in there!
- If using a smoker, pop open your beer & insert it, full, into the cavity of the meat. If you’re using an oven, drink 1/3 – 1/2 of your beer before inserting it into the cavity.
- Place the beer can chicken into your smoker or oven and start cookin’. If you’re using a smoker this should take around 6 hours though cook times will vary depending on the type and weight of the meat you chose. In the oven cook for 1.5 hours at 35o.
- When your chicken has about an hour to go, start prep on some baked mac n’ cheese for the side. I used this recipe but mixed cheddar and mozzarella and sprinkled some bread crumbs on the top. It was the perfect side to this meal.
I’m all about the baked mac now that I’ve been reminded of how much I love it so stay tuned for a companion recipe to this meal. Do you all eat baked mac’ n cheese? What do you like to add to your recipe?