Brined Dr Pepper Can Chicken on the Egg

Ross in Ventura · Apr 13, 2010

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
:clap2:
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.

Ross

Phubar · Apr 13, 2010

Nice looking chick Rossz!

deguerre · Apr 13, 2010

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

wlh3 · Apr 13, 2010

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

bigabyte · Apr 13, 2010

Very nice!

dannypat21 · Apr 13, 2010

Great lookin bird!

Smokey Al Gold · Apr 13, 2010

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

Mark Stanton · Apr 13, 2010

Another great meal Ross. Nice job!

Derek · Apr 13, 2010

Nice!

Ross in Ventura · Apr 13, 2010

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

Yes it was

Ross

cowgirl · Apr 13, 2010

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

big brother smoke · Apr 13, 2010

Looks Simply Marvelous, Ross!

Paulmark · Apr 13, 2010

Looks great Ross, thanks for the pron:clap2:

f308gt4 · Apr 13, 2010

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.

Thanks!

Capt ron · Apr 13, 2010

Looks Awesome

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

chambersuac · Apr 13, 2010

Once again, Ross, you have done a wonderful job. I am noticing that your BGE does not seem to operate without either a nice beer or glass of wine nearby. Nice touch

Thanks for sharing your cook!

Big George's BBQ · Apr 13, 2010

Looks and sounds awesme Ross Thanks

Markbb · Apr 13, 2010

As usual Ross good looking meal........

Ross in Ventura · Apr 13, 2010

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

Thanks Jeanie, the white pepper and Greek yogurt take it to another dimension

Ross

big brother smoke said:
Looks Simply Marvelous, Ross!

Thanks Stef

Ross

Paulmark said:
Looks great Ross, thanks for the pron:clap2:

Thanks Paul

Ross

f308gt4 said:
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.

Thanks!

it just works out for me, I do ribs and butte indirect as well

Ross

I'M OFF · Apr 13, 2010

Scuse me , but what was the brine? Dr Pepper?
That looks sooo good.

Brined Dr Pepper Can Chicken on the Egg

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