Beer can chicken

shiizzo

Newbie

Original poster

Dec 28, 2011

18

10

Cape Town, South Africa

• May 9, 2012

• #1

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:

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

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• May 10, 2012

• #2

Looks delicious!

 

jrod62

Smoking Guru

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Group Lead

Jun 13, 2011

5,010

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New Athens IL

• May 10, 2012

• #3

Good looking birds :drool

 

greenrn

Fire Starter

Apr 19, 2012

72

10

Pawnee, Oklahoma

• May 10, 2012

• #4

Great looking birds. What rub did u use? :grilling_smilie:

 

qbranch

Newbie

Apr 9, 2012

11

10

Lexington, KY

• May 10, 2012

• #5

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!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• May 10, 2012

• #6

 

 

P

pat king

Fire Starter

Aug 10, 2011

74

11

• May 10, 2012

• #7

Shiizzo , first a

to the SMF . Our African membership is growing ,

.

Keep up the good work as your Chicken and Short Ribs look great

.

Practice "Patience" when doing your Ribs , and don't give-up

, soon you'll find your rhythm and there will be no stopping you .

Have fun and...

 

shiizzo

Newbie

Original poster

Thread starter

Dec 28, 2011

18

10

Cape Town, South Africa

• May 10, 2012

• #8

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...
 

 

dreegle1

Fire Starter

Dec 5, 2011

66

10

South West Slopes, New South Wales, Australia.

• Jul 17, 2012

• #9

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...

 

shiizzo

Newbie

Original poster

Thread starter

Dec 28, 2011

18

10

Cape Town, South Africa

• Jul 18, 2012

• #10

Dreegle1 said:

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...

Click to expand...

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.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jul 18, 2012

• #11

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

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jul 18, 2012

• #12