Chicken on the grill
- Thread starter Darton
- Start date
Aggie
Adventurer
D
Deleted member 9101
Guest
yes..beer butt chicken. When he raises his arms and surrenders... the chicken is done.
Cabrito
I come in Peace
Yup,
I wasn't the one cooking them :chef: and boy did they get crispy, but they were really really juicy and really really good. Yum yum..
adventureduo
Dave Druck [KI6LBB]
^^ Yeah those looks a tad burnt. They should be golden. The big part of it is leaving the door closed and stop looking... use the BBQ like an oven. Low heat around 350. Should take like 2 hours per bird. New castle or a REAL beer works good.. to me bud light or any light beer doesn't have enough flavor to be worth doing.
Whatever you do, don't try Whiskey butt chicken... it's gross... take my word for it
Whatever you do, don't try Whiskey butt chicken... it's gross... take my word for it
Darton
Adventurer
Whatever you do, don't try Whiskey butt chicken... it's gross... take my word for it
Yeah I could imagine. I know what whiskey does to my butt. Noway I'd want it doin that to my dinner.
Beer can chicken it is.
off-roader
Expedition Leader
Are you saying beer in your butt was better?:Wow1:
Sorry it's been a long day so I couldn't resist.:sombrero:
Darton
Adventurer
LOL more like beer going out of my butt is better. EWWW Anyway......
So it piss poured rain lastnight. I ended up making beer can chicken in the oven which was still awesome. I used a chili lime rub I got at William Sanoma awhile back. It turned out really good. I also used a remote thermometer and pull the chicke at 182 degrees and let it rest for a few minutes so the temp would hit 185. Thanks for all the suggestions.
So it piss poured rain lastnight. I ended up making beer can chicken in the oven which was still awesome. I used a chili lime rub I got at William Sanoma awhile back. It turned out really good. I also used a remote thermometer and pull the chicke at 182 degrees and let it rest for a few minutes so the temp would hit 185. Thanks for all the suggestions.
zukrider
Explorer
ive got a grill book that this recipe. you make up a butter "spread" to your liking. they used garlic and chives and some other stuff. anyway, you use a spoon to put the "spread" in under the skin. then use your fingers to move it around underneath and spread it out.
this process basically puts the spread into the meat as the natural juices leave. i havent tried it yet, but it looked great.
there is anotherone too, called spatchcocked chicken. basically, you take a pair of shears and cut along both sides of the backbone removing the bone. then you butter, salt, and pepper the inside and out. put it on the grill inside down first, then flip.
unfortunately the book is on loan to a friend so i cant give you heats or times or anything.
happy bbq!
this process basically puts the spread into the meat as the natural juices leave. i havent tried it yet, but it looked great.
there is anotherone too, called spatchcocked chicken. basically, you take a pair of shears and cut along both sides of the backbone removing the bone. then you butter, salt, and pepper the inside and out. put it on the grill inside down first, then flip.
unfortunately the book is on loan to a friend so i cant give you heats or times or anything.
happy bbq!
adventureduo
Dave Druck [KI6LBB]
Next time inject it... it will come out even better