I smoked a couple of beer can chickens on last Thursday and I've been dying to get the Qview up. I'm attempting to perfect a technique to bring to a cook off against my dad this labor day. I did two beer can chickens and some ABTs. I also did a small Boston butt for a short time and served it sliced. The birds and butt were on 4 and a half hours at around 290 or so. The ABTs went on for two hours.
I just rubbed the birds down under the skin and outside, put a couple of garlic cloves and onion slices in the can, and put an onion on the neck (all at the advice of the good people here at SMF).
Birds before the cook.
With the ABTs I tried saving the seeds to mix with the cheese filling so they could have a little more heat. Results were not so great, as some of the ABTs ended up REALLY hot and others not hot at all. I also didn't use gloves. Two lessons learned there.
Here are the birds in their final moments on this earth. They were pretty danged good.
Here are the ABTs. They were good, but as I said before, pretty inconsistent with regard to heat level.
The slicing of the butt.
So I'll end this with a couple of questions for the BBQ masters out there:
-Anything else I should experiment with the chicken? I think I'm going to try brining it just to see how it goes, but what else can I try before labor day?
-How can I make consistently hot ABTs? It was really entertaining to watch my friends take a huge bite out of the hot ones and run for the milk, but I should probably try for a more consistent heat level. Any tips?
I just rubbed the birds down under the skin and outside, put a couple of garlic cloves and onion slices in the can, and put an onion on the neck (all at the advice of the good people here at SMF).
Birds before the cook.
With the ABTs I tried saving the seeds to mix with the cheese filling so they could have a little more heat. Results were not so great, as some of the ABTs ended up REALLY hot and others not hot at all. I also didn't use gloves. Two lessons learned there.
Here are the birds in their final moments on this earth. They were pretty danged good.
Here are the ABTs. They were good, but as I said before, pretty inconsistent with regard to heat level.
The slicing of the butt.
So I'll end this with a couple of questions for the BBQ masters out there:
-Anything else I should experiment with the chicken? I think I'm going to try brining it just to see how it goes, but what else can I try before labor day?
-How can I make consistently hot ABTs? It was really entertaining to watch my friends take a huge bite out of the hot ones and run for the milk, but I should probably try for a more consistent heat level. Any tips?
