Bec reminded me of another--there is a recipe for "drunken chicken" that involves about 1/3 of a can of beer, a barbecue pit, and said chicken. The idea is to um, insert the remainders of the can of beer into the chicken...and stand it up on the pit, and the beer bubbles and boils, both flavoring and tenderizing the boid. sigh...my bright idea, was to use a home-brewed, heavy "wheat/raspberry" beer...ugh, I forgot that the alcohol content of this particular brew was almost triple the average.
So, yes, after a few of these homebrews, and the chicken was just bubbling almost as happily as the cook? That's right, Bec...CHICKEN GO BOOM.
Serenity's Helpful Hints for the success of this dish?
--the beer should go into the chicken, and NOT the chef.
--if you are using a smoker/style, barbecue pit? open the vents. (DUH)
--wear appropriate safey gear, including hardhat and protective eyewear.
--DON'T TRY THIS AT HOME!
--don't try this ANYWHERE. sigh.
<---it could have been ugly...