Here’s a great way to get your favorite guy to cook the Thanksgiving or Christmas turkey this year; especially if he is an engineer. Send him off to Cooking For Engineers where he can learn this “easy” (as in HA!) recipe:
“The use of a beer can inserted into a chicken is an old barbeque trick to provide flavored steam to the inside of the chicken as it cooks. At the same time, the beer supposely adds flavor to the chicken. Problem is, I don’t quite buy it. If the beer is giving off steam, then most of that steam is just going to be water… most of the beer flavor will just be concentrating in the can. However, it seems that it would be sacrilegeous if I used the beer can but left out the beer.”
Whatever he does - don’t let him forget to … at least open the beer can! Otherwise, you will be treated to “bombed” turkey.
If this “Smoked Beer Can” recipe is a bit too easy for your engineer, a reader suggests going for Turducken! Turducken is a deboned chicken inside a deboned duck inside a deboned turkey. Three different dressings are interlaced between the birds (Oh Glory): cornbread, oyster and sausage. The reader claims this recipe is from Paul Prudhomme, but I believe it originated in America by none other than our own Martha Washington (George’s wife), except that she baked it in a crust and included more birds. Her recipe included goose and quail I believe. Anyway, Mr. Engineer says that the first time he made this dish, he spent three days in preparation and drank two bottles of bourbon. Since then he has learned to speed up the process by buying deboned birds. That way it takes about one day and only one bottle of bourbon.
Enjoy - before the Avian flu arrives and ruins all of our fun. Linked at The Political Teen’s “Open Trackbacks” and Wizbang’s Carnival of Trackbacks.
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