Our latest letter carrier has gone out her way to deliver packages past our gated drive so I owe her. So out with a batch of B.C.C. The biggest trick is to make sure your beverage is at room temp and to use the fat trimming to plug to gullet hole so your steaming beverage stays inside. My method is a little unorthodox from the norm. I put the seasoned birds in the smoker for 2 hrs on the lowest setting. Then I place them over Royal Oak coal in my Char Griller COS. Love the flavor of chicken fat dripping on the coals. I've tried just about every method of cooking yard birds and this is my most satisfying method.
