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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-31-2011, 02:15 PM   #1
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Default Double Drunken Chickens (Quick Pron)

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!
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Old 03-31-2011, 02:21 PM   #2
somebody shut me the fark up.

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Old 03-31-2011, 02:26 PM   #3
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Beautiful, and good idea using the tail to cover the neck.
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Old 03-31-2011, 02:28 PM   #4
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Beautiful set of twins ya got right there. Cheers!!!
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Old 03-31-2011, 02:56 PM   #5
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They looks fabulous
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Old 03-31-2011, 02:56 PM   #6
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Originally Posted by J3 View Post
Beautiful, and good idea using the tail to cover the neck.
You beat me to it. Never thought about cutting the tailflap off let alone covering the hole where the neck used to be. Learn something new everytime I browse the Brethern forum.
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Old 03-31-2011, 03:08 PM   #7
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Old 03-31-2011, 03:38 PM   #8
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Looks like I'll be building a double beer can chicken cooker when I get home
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Old 03-31-2011, 03:41 PM   #9
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They look awesome. I just did a pair up the other week as well. I like to use an onion or a lemon for the hole at the top, but I like your idea as well.
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Old 03-31-2011, 03:42 PM   #10
somebody shut me the fark up.

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Looks I want chicken for supper.

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Old 03-31-2011, 04:00 PM   #11
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Great looking chix there.
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Old 03-31-2011, 04:02 PM   #12
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Not to hijack the good Brethren's thread but could I brine drunk chicken before I got it....well.... drunk? Would brining the chicken BEFORE putting it on the can make it turn out mushy?
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Old 03-31-2011, 04:08 PM   #13
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Those chix look perfect!
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Old 03-31-2011, 04:11 PM   #14
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Best way to give the FIL the bird and not get him mad.

Great looking birds. Have you tried putting veggies in the cavity? IE onions, garlic, celery?
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Old 03-31-2011, 05:20 PM   #15
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Good looking birds!
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