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Beer can chicken

post #1 of 12
Thread Starter 

So this is my third time doing beer can chicken... Took a couple broilers, rubbed them with olive oil, then dusted with some bbq spice. The "beer" cans are half full with beer, chopped onions, salt/pepper, and oreganum. Went into the smoker at about 220 till IT of 180. Didn't time it, as I have a CDN digital probe thermometer to monitor IT...

 

On to the pics:

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I had some beef short ribs in the smoker as well... came out as usual: meh. I can do chicken, I can do beef cuts, I just can't do ribs icon_rolleyes.gif

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post #2 of 12

Looks delicious!

post #3 of 12
Good looking birds drool.gif
post #4 of 12
Great looking birds. What rub did u use? grilling_smilie.gif
post #5 of 12

Beautiful result!  I tried melted butter instead of oil the last time I did chicken, and that turned out pretty well too.

 

My wife bought me one of those ceramic beer can chicken things -- it has a reservoir in the center for the liquid and the bird sits in a bowl that collects the juices.  It has a built-in spout for easy pouring afterwards.  Haven't tried it in the smoker yet but it did a nice job when bad weather drove me inside to cook it in the oven.  The idea is that the ceramic saves you from VOCs or other toxins being driven off the cans while cooking.  I wasn't that worried, but OK.  I suspect the other idea is that the potters get to sell more products!

post #6 of 12

 Looks-Great.gif

post #7 of 12

Shiizzo , first a welcome1.gifto the SMF . Our African membership is growing , yahoo.gif.

 

Keep up the good work as your Chicken and Short Ribs look greaticon_exclaim.gifdrool.gif.

 

Practice "Patience" when doing your Ribs , and don't give-up icon_eek.gif, soon you'll find your rhythm and there will be no stopping you .

 

Have fun and...

post #8 of 12
Thread Starter 

Thanks for the compliments, guys!

 

I just use a store bought bbq spice for the rub... There isn't much variety around here when it comes to rubs. I still need to get into making my own.

 

I usually use cilantro in the beer, but I ran out, which is why I used oreganum. I prefer it with cilantro, but it still tastes great with oreganum...
 

post #9 of 12

Looks great. I am going going to smoke some beer can chicken today...With your ribs, try the 3, 2, 1 method i/e 3 hours in smoker uncovered, 2 hours foiled (with little bit of au jaux, juice, stock...something liquid) then an hour out of foil to firm up again...

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Dreegle1 View Post

Looks great. I am going going to smoke some beer can chicken today...With your ribs, try the 3, 2, 1 method i/e 3 hours in smoker uncovered, 2 hours foiled (with little bit of au jaux, juice, stock...something liquid) then an hour out of foil to firm up again...


Thanks!

 

I used the 3-2-1 method before... I think the problem might be that my thermometer is too short, so I'm not getting the proper temp of the center of the smoker. Also, I did do some ribs a while after starting this thread, but I added foil trays underneath the grill to block the meat from the direct heat of the coals. Those ribs came out much better, but still not perfect.

post #11 of 12

Good job on the Ladies... only thing , I would separate the "other meat" a bit more just to be safe, (just a prophylactic). biggrin.gif

post #12 of 12

Looks-Great.gif

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