“Might as well cook two at once,” Danica says. “One each?” says I. They are that good. But no, one got put away for another dinner. The other will provide enough leftovers for a second meal.
I don’t know how it’s done, but a spicy rub goes on the chickens before the birds are perched on tall cans full of beer. Smoking wood chips are also involved. Danica has the recipe. If you have her email address, it’s worth asking for.
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So pretty and talented!
The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.:
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