Each episode of Cooking at 65mph features a touring musician cooking their signature dish that they prepare while on tour. In this episode, the rock band, Charm City Devils, demonstrates how you might cook a beer can chicken on the road, while on tour supporting Hinder.
Alright.
You got your cold spot too.
Got your what?
Your cold spot.
What's the cold spot?
You gotta do a side and keep a cold spot too.
Really?
Yeah.
Whee!
That way if it gets too hot on one side you can kinda take control.
Slide it over?
Yeah.
Take control of the temperature.
Alright.
Who got the gasoline?
Where the gasoline at?
Old gasoline.
Hey Charlie go get the gasoline.
Go get it.
Who got the t-shirt?
Go roll up your t-shirt.
Now what I'm gonna do is light this fire and then leave it.
Unattended.
Run away.
Unattended.
Very responsible.
You see the glamorous rock and roll life right here.
Only you had smell-o-vision.
You could smell what this van smells like.
So I just was going for a beer.
This beer can chicken.
Open this up.
Look what's in there.
Oh yummy.
I'll find the rest of that in about a month when I go clean out the van.
There'll be some pizza in there.
So this is a Perdue chicken.
An oven stuffer.
Perdue's from Maryland where we're from.
We're keeping it local Frank.
It's buying your chicken.
Gotta get my chef's hat on here.
If I can find it.
Here you go man.
The official chef hat.
So what you gotta do with beer can chicken right is not that.
Pop it open.
And you gotta stick that beer can right in there.
Small children turn away now.
There we go.
Alright.
Woo!
Sit this guy up here.
You get him to sing and dance.
Hello my baby.
Hello my honey.
Hello my ragtime gal.
Say you'll be mine for a while.
So if we were home I would put a nice rub on here.
It's like one cup sugar, one cup black pepper, and one cup salt.
Rub that all over.
You cook this thing for about 45 minutes.
Put the lid over top of it.
We don't have a lid because we're on the road.
Maybe by the end of our show tonight this thing, this little popper, will pop out.
And we'll have an after show snack that we can share with everybody.
It's usually what's ever available but we would prefer to have Natty Bo.
National Bohemian.
That's the Baltimore beer.
It's no longer brewed in Baltimore, unfortunately.
But yeah, we do what we can to support the hometown that supports us.
So I haven't cooked it in about a year.
But when I get home I think I will do it again.
It's a good recipe actually.
You can find it online.
Not on charmcitydevils.com.
But yeah, I'm gonna go wash the chicken guts off my hands.
And do sound check.
So see you soon.
Dude.
I like it.
Oh yeah, that's good.
That's good.
Let's put some more cold on it.
Oh yeah.
Chicken you gotta cook at a high flame, right?
Get a fire extinguisher, Ken.
Get your chicken and get the hell out of here.
Here's 70 bucks to leave, okay?
Thank you.
You need more coals, dude.
You think so?
Pat, pile them up right here on the rack, right?
You're doing great, man.
Thank you.
If you had a brass bowl, it could be a stripper chicken.
You know, stripper beer can chicken.
Yeah, on tour we don't really have a chance to most of the time.
Most of the time it's truck stop food.
Like the radio station today actually just did barbecue.
It was awesome.
And you can have a Florida home cooked meal like that.
It's really a great thing.
You just get tired of eating burgers and the same truck stop sort of fare day after day.
Years ago, one of my first bands who played the promoter actually took us to his parents' house.
And cooked us a big Italian meal.
It was really, really awesome.
You think it kind of feels like being at home.
It's a nice respite.
I think the acid of the chicken is going to be real nice and well done.
So for those uninitiated, when the chicken is fully cooked,
this little popper will pop out and let you know that it's safe to eat.
It's all done.
I hope we're ever going to get there.
Because we don't have a lid for the grill.
But if we keep building this fire up real nice and get the flames up this high,
maybe it'll happen.
Almost. Working on it.
Trying to use it all up.
That was dumb.
Thanks for visiting with us on this episode of Digital Tour Bus.
Cooking at 65.
Unfortunately we're cooking at zero miles per hour in the parking lot behind the club.
Here in Arlington Heights, Illinois with Charm City Devils.
I'm John.
Please call your radio stations and request Karma.
Karma's a bitch.
And hit us up on Facebook.
I know. Slash Charm City Devils.
We'll be right back, man.
Take care. Peace.
