Beer Can Chicken w Orange Marmalade Glaze PRON

[Shiz-Nit]

Beer Can Chicken

Smoked this Bird over some peach wood and poured a Sam Adams Boston Lager in a Mt. Dew can along with some spices. Finished her off with a homemade orange marmalade glaze with fresh herbs.

Thanks for looking
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[Ron_L]

Wow! that looks very good! How about some more info on the seasonings and glaze?

 

[gtr]

Looks nice! :clap2:

I did one of those from the APL Serious BBQ book & it turned out great.

 

[Phubar]

It sure looks marmelade-ish to me!:becky:
Looking good Shizzle....you got me hungry for a late night snack!

 

[bluetang]

That looks really good! That glaze is certainly intriguing.

 

[Dallas Dan]

Very tasty lookin' :clap2:

 

[inv3ctiv3]

Looks delicious, I'd like to hear more about the glaze as well!

 

[Shiz-Nit]

Wow! that looks very good! How about some more info on the seasonings and glaze?

Glaze
½ cup orange marmalade
¼ cup honey
2 tbl sp cider vinegar
1 tbl sp fresh lemon juice
Dash of hot sauce
Fresh basil – chopped
Fresh rosemary – chopped
Fresh chives

Heat 1st 5 ingredients until smooth then add the fresh herbs. Let cool until ready to use it.

Seasoning in the beer can was;
Kosher salt, pepper, ancho chili powder, lemon zest with 1 fresh garlic clove and a bit of chopped sweet onion

 

[ozlites]

sweet

 

[jagardn]

Great job on the Yardbird!!:thumb:

 

[Shiz-Nit]

Thanks for the kind word's

 

[Will32Rod]

Awsome looking chicken, and a great photo as well. Thanks for the glaze info, will have to give that a try.

 

[NorcalBBQer]

What temp/time did you smoke at? Looks awesome by the way!

 

[swibirun]

Um.....I think your chicken's water just broke :biggrin1:

Seriously, sweet looking bird. I normally just spatchcock my birds but that glaze sounds just about perfect. Nice job!

 

[40xb]

wow that looks awesome. thanks for sharing.

 

[Old Smoke]

Orange marmalade glaze is great on chix.
Nice job :clap2:
Thanks for sharing.

 

[Shiz-Nit]

What temp/time did you smoke at? Looks awesome by the way!

Smoked on the BGE – indirect heat by adding the plate setter at 300 deg until the thighs were 175 and the breast at 165. Total time was around 2 hours or a little less.

 

[SmokinGuitarPlayer]

I gotta try that glaze.

 

[Big Bears BBQ]

Looks good.............

 

[frognot]

Great looking yardbird! Thanks for sharing your recipe.