From the sort of mind that brings you such dishes as Turducken, comes another dish that has remained below my radar until now: Beer Can Chicken. The principle here is that you stuff an open can of beer up a chicken's butt, put it upright onto a barbeque grill, and grill away. The beer in the can boils, evaporates into the chicken, and leaves it moist and tender, even if overcooked.
My first thought on hearing this on the radio this morning was, "so if barbeque smoke is cancerous, what does cooking a bird containing a metal can with various industrial paints and dyes on it do?" Just label me curmudgeonly...
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