BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
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- Age
- 44
- Location
- Northwestern Wisconsin
Yes, I get cravings not only for pork but, chicken as well. Specifically, whole chickens. There has been a drought lately of affordable whole birds at the store and, none of the yard birds are up for slaughter. Fate was kind to me and finally put them on sale at the grocery store for $1/lb the other day. I picked up two and had to cook them that night. Why two? Well; I got a Double Beer Can Chicken Cooker for Christmas that I was itching to try out; the FIL had just done an oil change and some other work on my car so, I figured inviting them over for dinner was the least I could do; and, I wanted some chicken leftovers for at work.
One of the birds was set on a can of straight up Old Style and the other one was put on a can of Apple Juice w/ Cherry Doctors. I mixed up a spice blend to throw on them that my wife said reminded her of bloody marries. The tail flaps were cut off the birds. They were dried off with paper towel and then left to air dry for another 10 minutes. I then sprayed them down with some Pam, placed one of the tail flaps over the neck hole, and then dusted them down with the spice blend. From there they went onto the UDS cruising at around 300 with some cherry wood chips in it.
Each of these birds was around 4lbs so I let them cook for around 2 hours.
They were pulled when a probe red 185 in the legs and 170 in the breast. I then brought them in and set them in the oven to rest for about 20 minutes. We made up some Smashed Klondike Rose Potatoes and some homemade chicken, milk-style, gravy seasoned with the same spices as was on the birds.
I apologize for lack of pictures beyond this point but, these were some fantastic birds. Juicy and moist all the way around. The skin was just a hair off of bite through but still tasted fabulous. My FIL and MIL loved the meal and both had seconds of everything. I even got a "so good!" out of my wife! :becky:
One of the birds was set on a can of straight up Old Style and the other one was put on a can of Apple Juice w/ Cherry Doctors. I mixed up a spice blend to throw on them that my wife said reminded her of bloody marries. The tail flaps were cut off the birds. They were dried off with paper towel and then left to air dry for another 10 minutes. I then sprayed them down with some Pam, placed one of the tail flaps over the neck hole, and then dusted them down with the spice blend. From there they went onto the UDS cruising at around 300 with some cherry wood chips in it.
Each of these birds was around 4lbs so I let them cook for around 2 hours.
They were pulled when a probe red 185 in the legs and 170 in the breast. I then brought them in and set them in the oven to rest for about 20 minutes. We made up some Smashed Klondike Rose Potatoes and some homemade chicken, milk-style, gravy seasoned with the same spices as was on the birds.
I apologize for lack of pictures beyond this point but, these were some fantastic birds. Juicy and moist all the way around. The skin was just a hair off of bite through but still tasted fabulous. My FIL and MIL loved the meal and both had seconds of everything. I even got a "so good!" out of my wife! :becky:
