BCC (Holy Fark I got a Q-Talk post)

[brdbbq]

I noticed on a lot of the jpegs that Beer Can Chicken has crispy skin. What is your secret ? Also anyone have a decent Chicken Salad recipe ? Something that will really knock your dick in the dirt ? I'm no Jonny Holmes so I mean exceptional.

[BBQchef33]

The last dozen or so BCC's I made had crispy skin, but not quite edible. It was more like something that molts off the bird intact. Its crispy, to the point of hard, but not at all burned, just nice brown, but along the lines of leather. But the chicken inside is gret. Think that leathery skin holds in the juices. Cant eat it though... Even the dogs spit it out the figure its rawhide and really chow down. I peel it off the bird, usually 90% intact, and it will hold its shape.

makes for a nice centerpiece.


Chicken salad..

uhh.. chicken, celery, mayo. Ta-Daaaaaaa...... :oops:

[brdbbq]

Chicken salad..

uhh.. chicken, celery, mayo. Ta-Daaaaaaa...... :oops:

Looking for something out of the ordinary smarta$$. Use to deer hunt with a guy who's mom made it with sliced apples good stuff. Bow hunting chicken salad Pringles and beer. Ah the good life. :lol:

[Jorge]

Looking for something out of the ordinary smarta$$. Use to deer hunt with a guy who's mom made it with sliced apples good stuff. Bow hunting chicken salad Pringles and beer. Ah the good life.

Hmmmm, chicken, mayo, , chopped celery, chopped apple, chopped pecans, chopped sweet and dill pickle, mebbe a little salt depending on how the chicken is seasoned?

BTW, who are you and what did you do with Brian?

[chad]

Chicken, mayo, pecans, grapes, and curry powder. Maybe a little celery, too.

[brdbbq]

Looking for something out of the ordinary smarta$$. Use to deer hunt with a guy who's mom made it with sliced apples good stuff. Bow hunting chicken salad Pringles and beer. Ah the good life.

Hmmmm, chicken, mayo, , chopped celery, chopped apple, chopped pecans, chopped sweet and dill pickle, mebbe a little salt depending on how the chicken is seasoned?

BTW, who are you and what did you do with Brian?

You drinking ? :roll:

[Jorge]

Not yet :cry:

[racer_81]

don't forget the southern flavor.....

[brdbbq]

Did SF on some pork loin the other night. The wife couldn't get over it. Hell I thought we was going to have $ex for a minute there. Thought is the "key" word. :evil:

[BigAl]

Did SF on some pork loin the other night. The wife couldn't get over it. Hell I thought we was going to have $ex for a minute there. Thought is the "key" word. :evil:

Some times, thinking about $ex is better that doing it.....no disapointements :!: :D

Ah, the dream master :!:

[brdbbq]

Most times at my age taking a dump is better than $ex to unless you pull a stomach muscle. :oops:

[Saiko]

I noticed on a lot of the jpegs that Beer Can Chicken has crispy skin. What is your secret ? Also anyone have a decent Chicken Salad recipe ? Something that will really knock your dick in the dirt ? I'm no Jonny Holmes so I mean exceptional.

I think keeping your temps in the 325 range is the key. Cooking it longer at lower temps results in your usual mushy skin, while cooking it hotter (direct heating) won't do it either. Put a oven thermeter next to your bird, or shove one of those long thermometers down your vent and watch your temps. Any time I can keep it between 325 and 350 the skin comes out perfect. I stick a foil pan in the middle of the grill and pour half a chimney of charcoal on each side (with a chuck of fruit wood on top) and grill via indirect for about 90 min.