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Old 01-13-2008, 04:40 AM   #1
John Beere
Deep Six Brewing Co.
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May 2006
Valdosta, GA
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I did Drunken Chicken for the second time on my BGE (Big Green Egg) today - turned out great! I don't have any beer in cans so I just washed some soda cans and filled each half full with beer. I decided to use Sweetwater 420 Pale Ale this time, which worked really well.

To prepare the chicken I put on a light coating of vegetable oil and then a heathy dose of McCormick's Poultry rub. Set the egg to 300 degrees and let them cook for two hours until the internal temperature was 185. After pulling them off the grill and removing the cans, I let them sit for 15~20 minutes before carving.


 
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Old 01-13-2008, 12:38 PM   #2
Melana
Up to no good....
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Looks very yummy.

 
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Old 01-13-2008, 05:11 PM   #3
bobjenkins79
 
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Nov 2007
Jefferson City, MO
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'Round here we call that "beer-butt chicken" I could eat it at least twice a week.

Good call on coating it oil before seasoning, I hadn't heard of doing that before. If you haven't tried it, Blues Hog makes a really good seasoning for smoking chicken/turkey.
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Old 01-13-2008, 05:16 PM   #4
talleymonster
 
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Dec 2005
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Drunk Chicken on my Brinkmann.

Coors Light in the "Culo" and Apfelwein in the water bowl beneath.
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