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Ross in Ventura 04-13-2010 10:01 AM

Brined Dr Pepper Can Chicken on the Egg
Brined this bird for 3-hrs.
Rub with melted butter, a rub I made, and Simply Marvelous Sweet and spicy
Platesetter with leg up with three 1/2-in. copper elbows for spacers
Then the pizza stone.
Chicken on can-stand. Egg @ 325*-350*
Done in two hours
Served with smashed potatoes. The chicken was real moist and full of flavor
Recipe: Rub 2t chili powder, 2t salt, 2t brown sugar, 1t freshly ground black pepper, 1t Ground cumin, 1/2t garlic powder, 1/4t cayenne pepper.

Recipe: Potatoes 2 russets, 3 white rose boiled with 6 cloves garlic, Smashed with butter, salt, white pepper and Greek yogurt.

Thanks for looking.


Phubar 04-13-2010 10:03 AM

Nice looking chick Rossz!

deguerre 04-13-2010 10:06 AM

Gorgeous Ross! :clap2::thumb:
Was that a roasting hen? It looks like a fairly good sized bird.

wlh3 04-13-2010 10:12 AM

You can't beat simple! Nicely done:clap2:

bigabyte 04-13-2010 10:13 AM

Very nice!:cool:

dannypat21 04-13-2010 10:27 AM

Great lookin bird!

Smokey Al Gold 04-13-2010 10:39 AM

An hour to lunch and my sandwich isn't going to cut it now. Looks great Ross!

Mark Stanton 04-13-2010 12:32 PM

Another great meal Ross. Nice job!

Derek 04-13-2010 12:37 PM


Ross in Ventura 04-13-2010 12:38 PM


Originally Posted by deguerre (Post 1248611)
Gorgeous Ross! :clap2::thumb:
Was that a roasting hen? It looks like a fairly good sized bird.

Yes it was


cowgirl 04-13-2010 12:43 PM

It all looks wonderful Ross! Love the sound of your smashed tatoes too. Thanks for the reicpe. :thumb:

big brother smoke 04-13-2010 01:00 PM

Looks Simply Marvelous, Ross!

Paulmark 04-13-2010 01:14 PM

Looks great Ross, thanks for the pron:clap2:

f308gt4 04-13-2010 01:14 PM

Looks good!!!

Quick Question: Why the plate setter and pizza stone??

When I do beer can chicken, or even spatchcocked chicken, I just use an aluminum foil drip pan on the bottom grill, and cook the chicken on a raised grid. No plate setter, no pizza stone. Comes out really good.

I'm wondering if the same technique could be applied to ribs, pork butt, etc.


Capt ron 04-13-2010 01:19 PM

Looks Awesome
Looks awesome!!! Great job and thanks for the recipes...

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