I began by preparing the coffee can (alternatively you can use a number 10 can). This particular coffee can had a wide flange on the top so I trimmed if off so that there was no restriction for inserting the chicken and would allow for air flow around the sides. An inch from the bottom I punched 1/4″ holes using a very large nail. I placed a few blocks of wood inside the can for support for this process. I chose to make 6 holes but more would be okay. Be careful of the jagged edges inside when removing the blocks of wood. To fashion a handle I pierced two holes on opposite sides of the can just beneath the top rim through which I fastened coat hanger wire. I used extra wire to suspend this apparatus from a beam on my porch.

Next I placed 16 briquets into the bottom of the can. When doused with charcoal lighter fluid it should take about 20 minutes to become ready with a white coating of ash on each briquet. I didn’t have charcoal starter fluid so I used some pieces of newspaper and a hair dryer that I used as a bellows to get it started. This process should be performed on a surface that won’t be damaged by the heat, for instance, a grill or rock.

While the coals were getting ready I prepared the chicken by adding a dry rub to it then placed it head-end down on two large sheets of heavy duty aluminum foil. I tightly wrapped each sheet separately, folding the edges so that it was sealed to prevent any juices produced during the cooking process from leaking that could potentially extinguish the coals.

My wife suggested that I put veggies like onions, garlic and celery inside the chicken body which I did, but it may have extended the cooking time a little. Most recipes call for a 3 lb. chicken that cooks for 3 hours, but I could only find a 4 3/4 lb. chicken which extended the cooking time by another 1 1/2 hours which pushed the limits of the coals but was still successful.

When the coals were ready, I placed the foil wrapped chicken into the can with the feet side up. Because of my chickens’ large size, I decided to ensure air flow along the sides of the chicken by sliding the handle of a butter knife down between the foil and the inside of the can to create air channels. A smaller chicken would not require this extra step.

The beauty of this cooking method is that once the chicken is placed into the can, it can be unattended so that you can go on a hike or go fishing while it cooks by itself. The can gets hot on the bottom and can potentially damage any surface that the can might be placed on so I like to hang the can high enough to avoid critters yet low enough from the supporting structure above it to avoid any damage. While it cooks you can feel the heat at the top of the bundle that lets you know that cooking is under way.

When the meat has finished cooking it will be so tender that you can just pull it apart by hand. The basic rule of cooking time is 1 hour per pound of meat, but with the meat being sealed I wouldn’t worry about over cooking if you return a little later from fishing than expected.

Carbonizing is accomplished by charring or a partial burning process. Typically small pieces of cotton (perhaps 2″ square) are placed in a covered metal container and placed over heat such as a fire or coals. The metal container must have seams or holes to release the pressure that builds up due to the gasification that occurs while the material bakes. The container prevents the material from igniting so that it is not “spent” or consumed. Different materials are popular for making charcloth: jeans, underwear, cheesecloth and gauze – all made of 100 percent cotton.

You can use small empty paint cans with a nail hole punched into the lid. The can should be turned occasionally during the baking process to evenly expose the contents inside. A very popular and portable container is an “Altoids” mint canister that is compact and requires less bake time for a finished product. I used to stack cloth squares inside these containers but battled uneven results. More recently I’ve learned to roll the cloth squares into small rolls and lay them side-by-side with very excellent results.

The general rule for cook time is to watch the emission of smoke out of the canister which should be fairly steady and when it diminishes, take the container off the heat, let cool, then open for inspection. The charred cloth should be black, not brown, and when handled should be velvety and light weight.

There is a method of making charcloth that does not require a container – it’s called “quick char” where a piece of cloth is lit directly then snuffed out once the piece turns black. There is usually enough suitable char to make a flame with tinder but baked char is thoroughly treated and even in carbon content and performs better providing that it is stored in a moisture-tight container.

One of the wonderful properties of water is that it holds a steady temperature at 212 degrees Fahrenheit which is lower than the combustion point of it’s container. This amazing property has the effect of protecting the vessel that contains it so fire will not burn through the barrier that holds it. In modern terms, it acts like a heat-sink that draws heat away.

While being heated, containers like a cabbage leaf or a paper cup may burn down to the level of the water so it becomes a one-use container. A tougher container like a bamboo node or coconut shell can be used to boil water as well and may be used more than once.

There are some guidelines that should be observed: the vessel should not leak fluids that would extinguish the flame or coal: if the vessel is flexible or fragile, it will need to be supported in the process. The best way to support the cabbage leaf is to place it on live coals that you have prepared in a cup-shaped mound. Immediately fill it with water to protect the leaf and and hold it in place. Once the water comes to a boil, the challenge will be to extract it from the vessel. In this case a smaller vessel like a spoon or small cup can be used to draw out the hot water for use.

An alternate method of boiling water would be to put dry rocks into a fire and heat them until very hot, then using a pair of tongs, transfer them into the water to heat it. It may take several rocks, but eventually it can be made to boil.

So, whether to heat from the outside, or from the inside, you now know how to boil water in a cabbage leaf. Have fun!

In North Carolina the Tulip Poplar blossoms begin to appear in May. Each region is different, so if you don’t see the blossoms in the trees, look on the ground as they may have finished their bloom. The most distinctive identifier of this tree is the four lobed leaves. So, get cookin’ and have fun!

Cooking starts with a bed of coals and a clean hoe. When you add water to the corn meal, make a fairly wet dough and gently form a patty with your hands. Place the dough patty on the hoe blade and cook on both sides until each side is slightly browned or golden.

So now you know 1 more method of cooking beyond pots, pans, or foil. Give it try… you’ll be surprised!