Mad Max
is One Chatty Farker
- Joined
- Mar 17, 2008
- Location
- Fort Mill, SC
With all the cold weather, we have been having, I couldn't help, but fire up the kettle and do some beer can chicken and spam. Temperature was in the mid to upper 60's. The chickens were marinated with Ken's Teriyaki and Honey, for about 3 hours.
Broke out the holders and the "King of Beers".
Fired up the chimney, with Stubbs Natural Briquettes.
Used indirect heat to cook the chickens and threw on a chuck of Spam, rubbed with Pecan Rub.
Here is the finished chix, the marinade crusted up a bit, but it was very moist and juicy. It cooked for about an hour and hit am internal temp. of 180 on the thighs and 172 on the breast.
and of course, the SPAM.
Hopefully, good weather this weekend and the UDS will be out, in full force.
Broke out the holders and the "King of Beers".
Fired up the chimney, with Stubbs Natural Briquettes.
Used indirect heat to cook the chickens and threw on a chuck of Spam, rubbed with Pecan Rub.
Here is the finished chix, the marinade crusted up a bit, but it was very moist and juicy. It cooked for about an hour and hit am internal temp. of 180 on the thighs and 172 on the breast.
and of course, the SPAM.
Hopefully, good weather this weekend and the UDS will be out, in full force.