Colonel Lar’s Alder Smoked Chicken Recipe
Colonel Lar's Alder Smoked Chicken Recipe
Author: Colonel(Ret.) Larry Wayne Chapin, SC
- 1 whole chicken (you can use baking hens but I prefer fryers since they are
- lower in fat)
- 1 Can beer
- Black Pepper (fresh ground or already ground)
- White Pepper
- Seasoned salt
- garlic (whole cloves or use powder)
- thyme (fresh or powdered)
- half celery stalk
- half onion (you can substitute 1 teaspoon of onion powder but it's not nearly
- as favorable)
- half carrot
- Prep your grill if using charcoal. Put a bank of charcoal briquettes on one
- side of your grill. Understand this is not half the grill, just along one
- side. To give you an idea it's roughly 36 briquettes.
- If you use gas, light only one side of the grill and keep the heat on
- Make sure you get the paper and giblets out of the cavity if there are any
- there. Wash the chicken thoroughly inside with cold water. Grind liberal
- amount of black pepper inside chicken, generally four or five turns of the
- pepper mill, or sprinkle about 1 teaspoon of ground pepper inside chicken
- cavity. Shake seasoned salt, roughly 1 teaspoon, inside cavity. If using
- whole herbs, put 2 crushed garlic cloves and four sprigs of thyme inside the
- cavity. If using powdered herbs, approximately 1 teaspoon each of garlic
- powder and powdered thyme.
- Stuff the celery stalk, half onion, and half carrot into cavity. You may
- have to break the veggies in half to get them inside the cavity.
- Sprinkle seasoned salt and white pepper all over the outside of the chicken.
- Open the beer can with an opener, put three holes in the top. Place the
- beer can inside the chicken cavity, open end in first, as far as it will go.
- Don't worry about crushing your veggies. Put the chicken on the grill away
- from the fire as far as you can get it and still put the lid on the grill.
- Put a handful of Alder wood chips on the hot charcoal coals, or place the
- chips in your smoker box for the gas grill. Cook the chicken 2½ hours
- with the cover on. If I lift the lid at all to peek, it's generally about
- half way through. If your fire is a bit hot, you might have to turn the
- chicken 180 degrees midway through cooking. Be CAREFUL though, that beer is
- boiling hot!!
- When the chicken is done, usual test, clear running fluids, easy
- manipulation of the leg, then carefully remove the chicken from the grill.
- Remember that beer can is hot and still contains some hot beer.
- Best eating chicken in the world. Leftovers,. if any, make great chicken
- salad, or chicken alfredo.