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Beer Butt Chicken

post #1 of 11
Thread Starter 
I accidentally posted this in the wrong section earlier (I think) so mods...please handle if necessary! Anyway... I tried a couple over the weekend on the Holland grill. Had never used this method on the Holland before. Was absolutely great and it was TOO easy. Just put the bird on the can check back in 50-60 mins and it's done! I will never cook chicken halves again!

Also cooked a wild turkey breast which was even more moist just as tasty as the chicken. Filled the Holland's drip pan with water which prevents drying out the meat and cooked it at 300-325. Added a few slices of apple for fun.

Also did another BBC with more butter for a skin that was more crispy...this one was custom cooked to "order"...I aim to please!

post #2 of 11
looking good dude.......looking good..........POINTS! ! !
post #3 of 11
Thread Starter 
Thanks Dude! Tasted better than it looks!!
post #4 of 11
Looks ain't evertything. Nice job.
post #5 of 11
i thought it looked great........the second bird, looked like the skin crisped up nicely, which is hard for some to get me.........LOLOLOL
post #6 of 11
EZ$ that is some good lookin bird.
post #7 of 11
Nice job there.PDT_Armataz_01_37.gif
post #8 of 11
Thread Starter 
Dude, the last couple of times I've had people ask for a crispy skin I've just hit it with a few shots of parkay spray butter. That crisps up the skin nicely. The application of spray butter is the only difference between those two birds. It even works well on my wood smoker too! wink.gif
post #9 of 11
Looking good AND tasting good is always a plus!PDT_Armataz_01_37.gif
post #10 of 11
Fine looking birds Ez! I gotta try that spray parkay idea. Thanks!
post #11 of 11
looks tasty..wheres the plates with the sides ? PDT_Armataz_01_36.gif
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