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Just prepping for tomorrow. Got her in the brine with the nector of the Gods... courtesy of Rich!
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Yum, goin to be delicious!
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Oooo, I like!! Keep us posted!Ken
I Should Have Been Rich Instead Of Being So Good LookingComment
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I'll be back tomorrow...And I'll be hungry...Craig
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Very Interesting....
Get it done
Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
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Alright... let's get her on
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Rock n Roll
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Done Deal
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Now THAT looks great!
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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That just might be aight!
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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Looks good and I'll bet it ate real good.
I tried cooking several beer can chickens but never really saw any advantage to cooking them like that. I tried using beer, water w/herbs, wine, and plain water. I couldn't tell any difference in the final taste. I usually just cut them in half, brine them, season them, and cook them at a higher temp. Just as juicy, crisper skin, and less time to cook. JWWFM-YMMVJim
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Agree with Jim yet there is just something cool about the presentation of a whole bird sitting on his rump waiting to be cut...
Craig
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Originally posted by BYBBQ View PostLooks good and I'll bet it ate real good.
I tried cooking several beer can chickens but never really saw any advantage to cooking them like that. I tried using beer, water w/herbs, wine, and plain water. I couldn't tell any difference in the final taste. I usually just cut them in half, brine them, season them, and cook them at a higher temp. Just as juicy, crisper skin, and less time to cook. JWWFM-YMMVBird looks beautiful! You had better luck than I have had in the past!Originally posted by SMOKE FREAK View PostAgree with Jim yet there is just something cool about the presentation of a whole bird sitting on his rump waiting to be cut...
I'm with these two guys on this style of cooking a bird. I've tried it several thymes, and had better luck splitting them in half, or spatchcocking. Brine. Seasoned well inside and oot, then cook indirect around 300-350.
Drinks well with others
~ P4 ~
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Nice looking yard bird.
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Never argue with a Moron. They'll just drag you down to their level and beat you with experience.
If the women don't find you handsome, they should at least find you handy.Comment
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Who’s a pretty birdie? You are!
Nice cook!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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