Trash can chicken: A family favorite

Nothing says summer like barbecuing with friends and family. This part of the year has always been my favorite. Major projects we started in the spring are finally finished and camping trips and backyard barbecues fill every weekend.

One of my favorite memories growing up was when cousins, aunts and uncles, moms and dads would get together during the summer for our annual family reunion. Although I enjoy traditional burgers and chicken, there has always been one barbecued chicken recipe that tops them all. Everyone looked forward to the trash can chicken my dad would make for our Saturday evening feast. My dad called it trash can chicken because he would cook 16 chicken halves over charcoals in a 55 gallon metal drum.

I've adapted the recipe so that you can slow cook your chicken in your own barbecue. Don't let the name scare you. If you give it a try, I promise you will be first in line for seconds of this tasty summer time dish!

Trash can chicken

Ingredients:

2 whole fryers, thawed (about 4 lbs each). Ask the butcher in the meat department to cut the chickens in half for you. This can be done when they're still frozen.

1/4 c. Mrs Dash Seasoning

1/4 c. Montreal Steak Seasoning

1/4 tsp. cayenne pepper

1 bag hickory or mesquite smoking chips

• Combine spices and coat chicken generously with the dry rub mixture.

• Wrap chickens in plastic and refrigerate overnight.

• Plan on barbecuing over medium-low indirect heat for about 5-6 hours.

• Soak smoking chips in water for a few minutes. Place a handful on a sheet of aluminum foil and fold into a pouch. Poke a few holes in the top to let the smoke escape. Place on top of hot coals or on the surface of your gas grill.

• If you are using a charcoal grill, which I recommend, you will need to continue to add charcoal about every hour as your coals die out. Change your smoking chips about this often as they burn out also.

• When you insert a thermometer and the temperature has reached 165 degrees, your chicken is done. Usually 5-6 hours with low, indirect heat.

• Remove from the grill and serve with your favorite summertime sides.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.