Beer Can Chicken with Q-View

Discussion in 'Poultry' started by hotsauce, Aug 10, 2013.

  1. hotsauce

    hotsauce Newbie

    One is rubbed down with olive oil, then Bone Suckin' Sauce, and then put on a miller lite

    The other is first rubbed with a whole lemon cut in half and squeezed over, then olive oil rub down.... Then rubbed with Cavender's Greek seasoning.. I put a tablespoon of rub and a little butter in the miller lite and stuck'er on there...... On to the cooker they go!!
     
  2. You gotta love beer can chicken! I am sure Meathead is rolling his eyes, but I love the stuff! It'll be interesting to see which one you like the best.
     
  3. hotsauce

    hotsauce Newbie


    Here we go!!
     
  4. hotsauce

    hotsauce Newbie


    After an hour... I basted the first one with Bone Suck'n Sauce, the second one was basted with butter mixed with Greek seasoning.....
    I'd say about one more hour then it's eating time!! Gonna bring it to 185-it
     
  5. sabato domenica

    sabato domenica Fire Starter

    I'm doing two tomorrow, brined, injected, buttered under the skin with some herbs, dry rubbed, lemons and onions inside, beercan with 1/2 beer, dry rub and vinegar, can't wait.

    I think I'll run the Big Green Egg at 300*. Last week I did a 14 pound turkey at 350* and I would have liked it to take longer to get to the done temperatures. I was a bit shy with the apple wood chunks too, so I'll use more but I may try the oak or maple. I'll have a drip pan with apple juice underneath. 

    This is the most fun way to get to good food!!!
     
  6. sabato domenica

    sabato domenica Fire Starter

    I'll be looking for 165* breast, 170* thigh...  Looks Great!!!
     
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looking good... although 185` is a little high.. be careful they'll get dry on ya unless ya brined... 165`-170` would be better
     
  8. hotsauce

    hotsauce Newbie

    Roger that..Dont want dry meat.
     
     
  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Lookin good!  165 IT is all you need for poultry...it'll be juicy and delicious.

    Bill
     
  10. flash

    flash Smoking Guru OTBS Member

     Not for my wife. Even leg quarters go to 180º. No blood allowed. She wants it DONE. Still nice and moist. No brine.


     
    Last edited: Aug 10, 2013
  11. Looken good!

    Happy smoken.

    David
     
  12. sabato domenica

    sabato domenica Fire Starter

    'Tis a thing of beauty, bet it tastes good too!  
     
  13. hotsauce

    hotsauce Newbie


    The one withe Bone Suckin' Sauce
     
  14. hotsauce

    hotsauce Newbie

    The one with Cavender's Greek Seasoning...

    Pulled them both at 168. Thanks for the advice guys..
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    drooling all over my keyboard... I love a good beer can chicken... thems be looking good
     
  16. sabato domenica

    sabato domenica Fire Starter

    They both look fantastic. Which one wins the taste test?  Did you make or use any type of sauce to serve them with?
     
  17. hotsauce

    hotsauce Newbie

    The wife made the meal with a red velvet bunt cake... Wholly cats what a good meal!!!!
     
  18. hotsauce

    hotsauce Newbie

    Well... The Greek seasoning one was my favorite... Everyone else liked the bone Suck'n sauce.... And I must say I did to.. The kids shredded theirs up and put it on buns with bone Suck'n sauce on them..... I had one of those too, lol

    Thanks for all the great comments!
     
  19. hotsauce

    hotsauce Newbie

    Such a good moppin and dipping sauce... Hard to beat it!!
     
  20. sabato domenica

    sabato domenica Fire Starter

    I like to attempt to discern all of the ingredients in something that I buy that I like and see if I can't replicate it on my own. If you don't count the value of your time, the end product can be pretty inexpensive. I always say, why would anyone start a BBQ sauce with ketchup when if you have a good tomato sauce and vinegar, you're already there and in a better way.
     

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