- 18 Posts. Joined 4/2014
- Location: San Tan Valley (Phoenix), Arizona
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Whole Chicken -First Try
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Hello , Carbonfiber. Glad you found us and hope our knowledgable 'Crew' will give you advice , hints , shortcuts and such. If you have any input , please post them. We all learn from each other
Now your Chicken. First choose your method - Beer can , Spatch cock , whole on the grill or any way you like . The easiest is a beer can up it's rear and set-up in the cooker.
WE need some more info. on the type of Smoker/Grill you have and how you are going to cook it ( having a good Thermometer is essential for beginning Smokers ). And send some Q-view (pics) of your set-up. This helps us get good reliable info.
If you have a problem , PM a Moderator like myself , and we will guide you through , if needed .
Have fun and as always . . .
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Quick question, I read somwhere about stuffing the chicken with onion, lemon, garlic and olive oil. Any thoughts?