Well my wife has had enough of the smoking in the MES 30, so pulling a fast one by cooking a beer butt chicken in my trusty Weber Grill. I had bought a bunch of chips before I got the amazing AMZNPS so I need to use those up. So, I have a foil chip pouch with apple and cherry back on the heat. You can see that in QV3
Using the Maverick ET-73 to keep an eye on the temp of the grill. About an hour in I will insert the meat probe to keep track of the IT which I will bring up to 165-170.
OK, had to use one of the wife's diet coke can since my beer of
choice (for this recipe) came in a bottle. The rub was a basic rub, but then added
a little Magic Seasoning Blend. That stuff is amazing BTW. Brined
the chicken overnight Thursday and them put the rub on last night.
Once the B&T's are done, I will move on to Duck Rabbit Milk Stout and
Highlands Brewery's (Asheville, NC) Black Mocha Stout (Yumm!) Rather
not use one of those for the Cerveza Pollo Culata!
Trusty Weber over 15 years old. Have replaced the "guts" only once.
Ready to go. Currently at 285 and trying to settle on 300 or
so and IT of 170.
Using the Maverick ET-73 to keep an eye on the temp of the grill. About an hour in I will insert the meat probe to keep track of the IT which I will bring up to 165-170.
OK, had to use one of the wife's diet coke can since my beer of
choice (for this recipe) came in a bottle. The rub was a basic rub, but then added
a little Magic Seasoning Blend. That stuff is amazing BTW. Brined
the chicken overnight Thursday and them put the rub on last night.
Once the B&T's are done, I will move on to Duck Rabbit Milk Stout and
Highlands Brewery's (Asheville, NC) Black Mocha Stout (Yumm!) Rather
not use one of those for the Cerveza Pollo Culata!
Trusty Weber over 15 years old. Have replaced the "guts" only once.
Ready to go. Currently at 285 and trying to settle on 300 or
so and IT of 170.
