I don’t watch a lot of TV – I just don’t have time for it, but the other day I happened on “Swamp People” and saw a guy hanging a chicken from a tree in order to make what he called “swinging chicken”.
I was intrigued, and a basic internet search did not come up with much, so I pondered on what he was actually doing, what the benefits were, and per my usual alternative search terms.
Well after a little study, and the term “coffee can chicken” I figured out what was going on.
Basically, if you take a number 10 can, poke some holes (4-6) about 1 inch from the bottom of the can, place about 10 burning charcoal briquettes in the bottom, and then insert a small whole chicken double rapped in heavy duty aluminum foil, in 3 hours you have a very tender roasted chicken with very little work.
All the warnings from the sites mentioning coffee can chicken revolved around the hot can burning up the grass it sits on, so the tv personality improvised a solution by attaching a loop of bailing wire to the top and hanging the chicken from a tree.
Obviously, if you wire a can of coals and chicken to a tree limb, you have to stay nearby – I would hate for neightborhood dogs to try to get agt the chicken, upset the coals, and burn down your house…
Use some uncommon sense when trying this, but I will tell you – it is worth it, and when mixed with my cooler cooked corn on the cob, you can have a great meal without doing a lot of work…
THE SCOUT’S OUTDOOR COOKBOOK
Christine & Tim Conners
In this book of delicious outdoor cooking classics, authors Tim and Christine Conners bring together over three hundred of the favorite recipes of leaders from the Boy Scouts of America and the Girl Scouts of the USA. Sometimes wacky, always practical, this book will help the new camp cookie to develop a thorough foundation of basic skills, while providing the experienced chef with plenty of new recipes and techniques to add additional dimension and enjoyment to their outdoor cooking.
The Scout's Outdoor Cookbook emphasizes the best food preparation and techniques currently used in scouting. Thoroughly covered are recipes employing time-tested cooking methods using Dutch ovens, pots and pans, grills, and open fire. Many outstanding no-cook dishes are also provided.
Every recipe was thoroughly tested by the authors, and each is presented using clear and reliable instructions that eliminate guesswork and variability. Preparation steps are sequentially numbered for smooth workflow and for objectively delegating tasks. Equipment lists are provided to ensure that the cook isn’t caught short in the field. The use of challenge levels and icons allow the reader to quickly identify recipes ideal to their unique situation.
Breakfast, lunch, and dinner are all thoroughly covered. And what would scouting be without snacks and desserts? Our large collection will keep your group’s sweet tooth satisfied for years! A wide assortment of bread and drink recipes round out the list. Award winners, historical favorites, and many surprises are sure to please you and your scouts.
Scout cooking produces a lot of food, making the scalable recipes in this cookbook a perfect companion for those challenged with feeding any large group outdoors. If you’ve been tasked with organizing trail maintenance activities, outdoor club events, base camp operations, festivals, fund-raisers, or even backyard parties, you’ll find plenty of options for pleasing the palettes of large crowds.
So indulge your group in camp-tested favorites such as: Flying Pigs in Sleeping Bags, Buckeye Biscuits and Gravy, Scoutcraft Meatloaf, Worm Burgers, Johnny Appleseed Pork Chops, Black Swamp Pasta, Oooey Gooey Extwa Toowy Bwownies, Black Bart’s Salmagundi, Chicken and Varmints, Teenage Sugar Addict Orange Rolls, Barracuda Stroganoff, Jeepers Creepers Dirt Parfait, the World’s Largest S’mores, and hundreds more!
Over coals and campfires, in any locale and in all kinds of weather, scouts gather together to create something special through a shared meal outdoors. With this book, we’re confident you’ll do the same.
About the Authors
Christine and Tim Conners are the authors of Lipsmackin’ Backpackin’ and Lipsmackin’ Vegetarian Backpackin’, two of the most popular trail cooking books of the past decade.
Christine is a former Girl Scout from her home state of Hawaii. Tim was a Cub Scout during his youth in Ohio, and as an adult, served as Den Leader and Assistant Cubmaster in Georgia’s Coastal Empire Council. At the invitation of the Boy Scouts of America, the Conners recently served as judges for Scouting magazine’s prestigious national camp food cooking contest, a watershed moment that ultimately led to the creation of this book.
Tim and Christine have been testing outdoor foods practically nonstop for over ten years. They are grateful that their four children are wonderfully accustomed to, and generally entertained by, the enormous range of outdoor culinary eccentricities that their parents have brought into the kitchen from the backyard! The Conners family lives in Georgia, where a Dutch oven can often be found warming over coals in the fire pit.
Visit www.booksbyconners.com to find out more about this and other writing projects by Christine and Tim.