I love hearing from other entrepreneurs that have decided to pursue tasty passions. One such entrepreneur, Tom Simon, emailed us the other day. We did a little horse trading, and we ended up with something called the Poultry Pal, which bills itself as a safer, better way to cook beer can chicken. Their website, appropriately enough, is www.beercanchicken.com. And we thought we got a cool domain!

This weekend, we put the Poultry Pal to the test. I cured the chicken overnight with Hickory Bacon Salt rubbed generously into and under the skin and on the inside of the bird. Brining might have been an even better choice, but this worked well. In the base of the Poultry Pal, I put beer (Bud Light is what I had in the fridge), onions, garlic and Hickory Bacon Salt.

The end result? A chicken that was fall off the bone moist and infused with the smoky taste of Hickory Bacon Salt. In short, we’ll be using the product again and again, and we recommend you go out and get yourself one. Here are some pics from our Poultry Pal adventures. The wife, the kids and the cat all liked it – a cooking trifecta in my house!