Poultry: October 2010 Archives

You might have heard about it from a local or seen it on television, now you can make and taste it for yourself! A guest favorite at our Wine Bar & Smokin' BBQ haunt in Downtown Napa, it's not the only draw - sidle up to the bar, or sit on an actual saddle and experience over 40 wines by-the-glass and the best BBQ around.  975 First St., Napa CA www.bountyhunterwinebar.com

Serves 4

Ingredients

• 4 lb. whole chicken
• 1 can of Tecate beer
• 1 lime, cut in half


• 5 lb. pre-mixed Cajun spice
• 1 C fennel seed
• 1 C coriander seed
• 1 C white sesame seeds
• ½ C dried thyme
• ½ C dried oregano
• ½ C smoked paprika
• 1 tsp. Coleman's dry mustard powder
• 1 tsp. tumeric

And a few of our own secret spices.  Feel free to add any of your own favorites!
This will make enough spice rub for twelve chickens - store what you don't use in an air-tight container for up to one month in a cool dry place.