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Old 05-02-2011, 09:10 PM   #15
BlueHowler
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Join Date: 07-28-10
Location: Centennial, Colorado
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I've tried the beer can chicken thing a few times and I found that a good brine works way better to get good flavor into the chicken. I also like to splatchcock the bird and cook at around 250 until done then put it on the gas grill at around 350 to crisp up the skin.

That technique has produced some very good chicken that is much better than what the beer can chicken does.
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