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- May 5, 2007
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I'd never tried the "beer can" approach to cooking a chicken, so today I thought I'd give it a try. First step was to rub the bird down inside and out with generous amounts of Lynchburg Jack Daniels dry rub, which my girlfriend brought me from a recent business trip to Kentucky. Then I snipped the top off the beer can (okay, soda can) and filled it 2/3 with my brown ale and a few garlic cloves. Finally the can got real...intimate with the chicken, and the whole assembly was placed within my cheap Brinkmann smoker. I used no-name lump charcoal from Smart & Final, along with a few good sized chunks of mesquite.
Six hours later, here's the final results. Real decent chicken, very moist and tender. The skin got a bit tough, but the chicken itself was wonderful.
So long as the smoker was chugging away, I figured I may as well throw some baby backs in as well. I'm so glad I did, they came out AMAZING! Possibly the best ribs I've had, and I've eaten a ton in my lifetime. They also got the dry rub treatment. After 3 hours in the smoker, I wrapped them with foil for the remaining 3 hours...they came out incredibly tender, you could practically shake the meat off the bone. Just before serving I brushed on a little KC Masterpiece sauce, mixed with some 16 year old Spanish balsamic vinegar. These went FAST, I was lucky to snap this picture of the last half-rack. Oh man...smoked ribs & chicken, a nice mixed salad, all washed down with copius amounts of Kolsch and brown ale!
Six hours later, here's the final results. Real decent chicken, very moist and tender. The skin got a bit tough, but the chicken itself was wonderful.
So long as the smoker was chugging away, I figured I may as well throw some baby backs in as well. I'm so glad I did, they came out AMAZING! Possibly the best ribs I've had, and I've eaten a ton in my lifetime. They also got the dry rub treatment. After 3 hours in the smoker, I wrapped them with foil for the remaining 3 hours...they came out incredibly tender, you could practically shake the meat off the bone. Just before serving I brushed on a little KC Masterpiece sauce, mixed with some 16 year old Spanish balsamic vinegar. These went FAST, I was lucky to snap this picture of the last half-rack. Oh man...smoked ribs & chicken, a nice mixed salad, all washed down with copius amounts of Kolsch and brown ale!