Recipe: Poultry Pal From the kitchen of: Clint Meadows Ingredients: 1 whole chicken (washed and patted dry with paper towel) 2 cans of your favorite beer 2 Tablespoons liquid smoke (I like colgin brand) 1 bouillon cube Creole rubs (I like Tony Chachere's Or New Orleans Chef Paul Prudhomme's Seasonings) Southwest Seasoning from Hell (If you like it hot as I do. It is made from Habanero peppers this is very hot and must be of your own choice) Directions: In the bottom of the Poutry Pal pour 2 cans of your favorite beer and you can add 1 bouillon cube and liquid smoke. Put pan together and place well washed and dried chicken over poultry rest. Cover the outside of the bird with Creole rub or any rub of your choice. Cook in oven at 400 degrees for about 1 hour or until inside temp. reaches 180 degrees. Click Here To Go Back