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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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09-10-2007, 01:27 AM
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#1 |
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On the road to being a farker
Join Date: 08-28-07
Location: Tazewell Virginia
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*BCC* Beer Can Chicken [PICS] w/Bonus Rub Recipe!
 *BCC* Beer Can Chicken [PICS] w/Bonus Rub Recipe! 2 natural whole fryers seasoned with my chicken rub 1 cup Salt ½ cup Ground Black Pepper ¼ cup Original Mrs. Dash Seasoning ¼ cup Off the Shelf BBQ Spice (I use Stubbs) -- I use a shot glass instead of a cup to mix small batches. --Can add ¼ cup Red Pepper Flakes for heat if desired. Impaled on a ½  can of Miller “The Champagne of Beers”. On the plain old kettle set up for indirect heat and no water pan. 25 briquettes piled on one side. Hickory chips added the first 30 minutes. Cooked at 250-300 F to an internal temperature of 185 F. I burned the corn  still tasty  30 minutes into the cook…  1 BCC down, 1 BCC to go, mashed potatoes, burnt corn , butter biscuits, and Dr Pepper… THANKS .
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a plain old kettle |
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09-10-2007, 12:41 PM
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#2 |
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is Blowin Smoke!
  
Join Date: 07-21-06
Location: Valley, Nebraska
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I don't know about you but I love the corn when it's alittle over done the carmelizetion[spell mod] makes it taste that much better.
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Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ |
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