Beer can chicken advice
Hey people. I did my first beer can chicken last night, I really enjoyed the way the chicken came out, real tender and juicy with a nice skin, but the meat did not taste much like beer. When I took the can out it was just about full (I put it into the chicken full), should I have emptied some beer out first to get it to penetrate the chicken faster, or am I just missing something all together, haha. I used Tony Chachere's on the chicken. The other photo is of some boneless skinless thighs, they were gifted to me otherwise they would've been bone in, regardless they made tasty little snacks.
Thanks for any input.
30 Gal. UDS, 18.5" 70's Redhead