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beer can chicken!

 
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big_jake
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Joined: 30 Dec 2005
Posts: 534
Location: bakersfield ca

PostPosted: Mon Feb 06 06 6:56 am    Post subject: beer can chicken! Reply with quote

so here are the pics form yesterdays "beer can chicken"




i started out with some "big jakes dang ol' rub"
i used a fair amount on the out side skin and then tucked some in underneath the skin as well.(this was done the night before)

then the next morning i picked up the skin in the same places i put the rub and did some injecting that consisted of:
12oz can of beer
1/4 veg. oil
1/4 white wine vinegar
1 tsp. rub

i then opened a can of beer,and drank half.i cut open the whole in the top of the can so it would be a bit wider and threw in:
2 chopped cloves or garlic
1/4 of an onion (chopped as well.)

i then sat the chicken down on its thrown.








i put the chicken into the smoker when the temp was around 225.i proceeded to add apple woodchips to the fire every hour and the whole proces took about 4 hours.

here is the bird before cooking, about half way through the smoking,and the last pic is just before i pulled it apart to serve it.(thats right,no knife was needed!)







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big_jake
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Location: bakersfield ca

PostPosted: Mon Feb 06 06 9:56 am    Post subject: what the? Reply with quote

im having major problems with image station....hopefully the pics will stay up now....
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Doc1680
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PostPosted: Tue Feb 07 06 12:22 am    Post subject: Reply with quote

Regardless of the pics. I'm glad it came out good for you Big Jake
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big_jake
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PostPosted: Tue Feb 07 06 12:46 pm    Post subject: yup Reply with quote

Doc1680 wrote:
Regardless of the pics. I'm glad it came out good for you Big Jake


thanks man. Very Happy
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Roy
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PostPosted: Tue Feb 07 06 9:28 pm    Post subject: Reply with quote

Looks really good Jake. I want to try this beer can effect. What temp did you take it to and how was the skin? It seems that everyone complains about the skin at smokin temps.
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Joined: 05 Jan 2006
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Location: Anderson, SC

PostPosted: Tue Feb 07 06 10:13 pm    Post subject: Reply with quote

That could be the problem Roy. I do mine on indirect grilling and have to tell my son "leave some skin for the rest of us" Laughing The higher temps help to get the skin done, but the olive oil in the basting spray add a little moisture back to it.
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Steve-O
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PostPosted: Tue Feb 07 06 10:38 pm    Post subject: Reply with quote

Roy: I cook mine at 225 for an hour then 300 till the internal temp is 165. Great smokey taste and nice tasting skin.
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mding38926
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Joined: 24 Jun 2005
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PostPosted: Tue Feb 07 06 11:06 pm    Post subject: Reply with quote

Roy wrote:
Looks really good Jake. I want to try this beer can effect. What temp did you take it to and how was the skin? It seems that everyone complains about the skin at smokin temps.


Roy....I have done the beer can chicken thing quite a bit as my wife and the baby LOVE it. I do it between 225-250 until 170 degrees. About 75% of the time the skin has actually come out tasting great.......like a rotisserie chicken........while about 25% of the time the skin has just not tasted good at all.
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Roy
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PostPosted: Wed Feb 08 06 1:15 am    Post subject: Reply with quote

Thanks guys. Chicken coming right up. Laughing
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big_jake
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PostPosted: Wed Feb 08 06 12:01 pm    Post subject: pic1? Reply with quote


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big_jake
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PostPosted: Wed Feb 08 06 12:02 pm    Post subject: pic-2 (halfway through) Reply with quote


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big_jake
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PostPosted: Wed Feb 08 06 12:03 pm    Post subject: the finished product! Reply with quote




here we go!i knew i could count on photobucket to get these pics up!
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big_jake
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PostPosted: Wed Feb 08 06 12:09 pm    Post subject: questions? Reply with quote

well as far as temp i stuck the probe in one of the breasts and it was 172.now the skin was a little "tough" but full of flavor,and my guests kept asking for more skin with every helping of of the meat so thats a good sign i think.
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Steve-O
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PostPosted: Wed Feb 08 06 12:20 pm    Post subject: Reply with quote

Congrats Big Jake! That's the true sign of success when company raves about it and asks for more.
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kewdah



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PostPosted: Wed Aug 12 09 7:51 am    Post subject: RE : beer can chicken! Reply with quote

OK...not being the biggest chicken fan in the world I decided to try this recipe. The day just didnt seem to go my way as I just couldnt seem to locate any apple chips locally, so I loaded up the trusty UDS with some hickory, let her burn down to temp and set the bird I had just brined overnight on her and let her smoke at 225 - 250 for bout 5 1/2 hrs.
Pulled it at 170, wrapped in foil and set it aside to rest while I threw some whole corn and baked potatoes above the leftover coals.

Just finished eating dinner and our usually noisy supper table was dead silent....couldnt even get the 9yr old to hardly answer me as to how he like the "Beer butt Chicken" his mouth was so full Shocked Shocked Shocked ....we all loved it....only problem is I think I will have to do 2 birds next time....9yr old ate half a chicken by himself...

Great recipe...very juicy and tender....definately doing this one again.
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big_jake
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PostPosted: Wed Aug 12 09 8:49 am    Post subject: Reply with quote

nice!

wow that was like one of my first posts here.....
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