Beer Can Chicken with Q-View

[hotsauce]

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• hotsauce
• Aug 10, 2013

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!!

 

[bama bbq]

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.

 

[hotsauce]

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• hotsauce
• Aug 10, 2013

Here we go!!

 

[hotsauce]

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• hotsauce
• Aug 10, 2013

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

 

[sabato domenica]

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!!!

 

[sabato domenica]

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• hotsauce
• Aug 10, 2013

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

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

 

[JckDanls 07]

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

 

[hotsauce]

Roger that..Dont want dry meat.
 

 

[pgsmoker64]

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

Bill

 

[flash]

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

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

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• flash
• Mar 19, 2013

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• flash
• Sep 3, 2012

 

[themule69]

Looken good!

Happy smoken.

David

 

[sabato domenica]

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

 

[hotsauce]

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• hotsauce
• Aug 10, 2013

The one withe Bone Suckin' Sauce

 

[hotsauce]

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• hotsauce
• Aug 10, 2013

The one with Cavender's Greek Seasoning...

Pulled them both at 168. Thanks for the advice guys..

 

[JckDanls 07]

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

 

[sabato domenica]

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• hotsauce
• Aug 10, 2013

The one with Cavender's Greek Seasoning...

Pulled them both at 168. Thanks for the advice guys..

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

 

[hotsauce]

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• hotsauce
• Aug 10, 2013

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

 

[hotsauce]

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!

 

[hotsauce]

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• hotsauce
• Aug 10, 2013

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

 

[sabato domenica]

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• hotsauce
• Aug 10, 2013

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

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.