My sister was having easter dinner and switched it up from the traditional Turkey/Ham dinner and went with Lasagna.
Most ogf my family do not like lasagna and my one daughter can't get near red sauce. So I decided to make a couple Ber Can Chix to bring over. (gives me an excuse to play with the pit)
Now for all the folks wondering if the skin is crispy, let me say this, its about as crispy as I have had out of an oven, personally the only way I like the skin is deep fried, grilling over direct heat or removing the skin and pan frying.
The skin is rendered of all fat and was sort of papery in texture, that's the only way I know how to explain it. I don't care too much for the flavor of the skin coming off the pit. I prefer the flavor of one coming from an oven.
I don't worry about the skin my focus when doing the chix is the breast.
I always cook my Beer Can Chix by time, 2 hours at 250° 275° the breasts come out at 180° almost every time, this is the way my family likes it, the breast is incredibly tender it looses it's firmness after about 170° and some may think its borderline mushy, but the same can be said for Pork and Ribs.
The only way I can convey the texture is by comparing it to a rotisserie chicken....
Too many folks get hung up on 165° I say let it ride you wont be sorry. When I do chicken breasts alone I cook the chicken breasts to 165°.
The gravy was dressed up with a can of Cream of Chicken soup and a jar of Turkey Gravy, the gravy came out wonderful, the vermouth peeked through just enough as did the smoke flavor.
The chicken had almost no smoke flavor (which is what I want) the gravy when added to the chicken gave a nice subtle smokey flavor that was noticeable on the exhale after a bite.
Everyone that tried this chicken complimented it on its flavor and texture.
The skin was not rubbed or spiced.
I noticed many of my family, after they were done eating kept picking at the chicken and dipping in the gravy.
HAPPY EASTER!!
Most ogf my family do not like lasagna and my one daughter can't get near red sauce. So I decided to make a couple Ber Can Chix to bring over. (gives me an excuse to play with the pit)
- Chix were trimmed, pricked and I poured boiling water over the skin.
- The beer can ingredients were V-8, orange juice, bay leaves, rosemary, parsley and oregano.
- Some sad looking veggies were cut up and added to the drip pan for gravy The trimmed fat also went into the drip pan.
- Some spices were added.
- Then about a quart of water and half a cup of Dry Vermouth.
- Threw on some Kielbasa a friend dropped off, left is raw, right is smoked. This is going to be dinner this week with my homemade sauerkraut that's been fermenting 4 or 5 weeks.
- Kielbasa is done I sampled the kielbasa and was very happy. Raw on the left Smoked on the right.
- Nice Smoke ring on the raw.
- Drip pans are removed gravy is strained and placed in a pot for tweaking.
- Chix are washed with boiling water and cleaned up with a brush.
- Although there is hardly any smoke at all when I do Chix, they still get a sooty appearance that I find unappealing, however it does not affect the flavor. It's only noticeable when doing chix like this.
- After the wash I spray real good with apple juice mop, then they are cooked another 20 minutes or so.
- This is after 20 minutes.
- The chix are covered loosely in foil, about an hour later they are uncovered and sliced, they are still piping hot.
Now for all the folks wondering if the skin is crispy, let me say this, its about as crispy as I have had out of an oven, personally the only way I like the skin is deep fried, grilling over direct heat or removing the skin and pan frying.
The skin is rendered of all fat and was sort of papery in texture, that's the only way I know how to explain it. I don't care too much for the flavor of the skin coming off the pit. I prefer the flavor of one coming from an oven.
I don't worry about the skin my focus when doing the chix is the breast.
I always cook my Beer Can Chix by time, 2 hours at 250° 275° the breasts come out at 180° almost every time, this is the way my family likes it, the breast is incredibly tender it looses it's firmness after about 170° and some may think its borderline mushy, but the same can be said for Pork and Ribs.
The only way I can convey the texture is by comparing it to a rotisserie chicken....
Too many folks get hung up on 165° I say let it ride you wont be sorry. When I do chicken breasts alone I cook the chicken breasts to 165°.
The gravy was dressed up with a can of Cream of Chicken soup and a jar of Turkey Gravy, the gravy came out wonderful, the vermouth peeked through just enough as did the smoke flavor.
The chicken had almost no smoke flavor (which is what I want) the gravy when added to the chicken gave a nice subtle smokey flavor that was noticeable on the exhale after a bite.
Everyone that tried this chicken complimented it on its flavor and texture.
The skin was not rubbed or spiced.
I noticed many of my family, after they were done eating kept picking at the chicken and dipping in the gravy.
- We also celebrated my Sons Birthday.
HAPPY EASTER!!
