Empty a beer can (favorite part of the recipe)
Fill can with red wine
Pat dry chicken and rub with olive oil
Rub with favorite Italian seasonings, sea salt, pepper of choice and garlic powder.
Use oak wood for smoke and go low and slow.
After completion, I add some of the chicken in an Alfredo sauce with prosciutto, mushrooms, capers and artichoke hearts and serve over linguini. The rest of the chicken magically disappears.
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