SwampassJ
Well-Known Member
Beer can chicken with 6oz of my Imperial Espresso Brown ale. Strangely enough the only flavor that carried over was the Willamette hops. The chicken is seriously minty to the initial taste. (Recipe had 1oz at60, 20, 10 and flameout and even the beer isn't this minty.)
And a Jimmy Dean sausge stuffed with Anaheim chiles, green onions and Mexican cheese then wrapped in a bacon net. Smoked at 300 (I know too hot for smoking temps but it's not like I'm trying to break down a tough piece of meat) and then finished on the grill at 500 to crisp the bacon. I walked away for 2 minutes and came back to flames shooting out from under the lid of the grill. Killed the gas and threw on my Fire gloves and puled it off.
And a Jimmy Dean sausge stuffed with Anaheim chiles, green onions and Mexican cheese then wrapped in a bacon net. Smoked at 300 (I know too hot for smoking temps but it's not like I'm trying to break down a tough piece of meat) and then finished on the grill at 500 to crisp the bacon. I walked away for 2 minutes and came back to flames shooting out from under the lid of the grill. Killed the gas and threw on my Fire gloves and puled it off.
