hova1914
Smoke Blower
Decided to smoke a beer can chicken. Didn't have any cans of beer, so I just used what I had (a bottle if heiny) and emptied a soda can and used that. I did a mix of 3 different store rubs because I was too lazy to make my own. I used the Cajun seasoning as my primary. You'll see why later when I stuff it.
I melted some butter and put some rub under the skin of the chicken. Buttoned it up using toothpicks
I poke 4 holes in my can so the beer will have more exit points than just the top. Also helps distribute the beer better through the chicken
Set the chicken on top of the can and then on to the grill
After 2 hours on the grill (185, hickory, indirect heat, minion method). It's nice, slow roasted, and brown. Time to turn the heat up for the last 30-60 mins to get the crispy skin
The finished result
Removed the can and stuffed the bird with some pre-heated red beans & rice with andouille. Put it in the oven for a bit to broil and get the skin a little crispier (I precook and preheat the stuffing because I won't be leaving it in the oven long enough to cook there).
I didn't get a chance to get a pic of the finished result because the second it was out of the oven SWMBO was all over it. But it was delicious and moist and crispy. The Cajun rub gave it the right amount of kick and blended nicely with the red beans & rice stuffing.
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