AZ Barbeque.com

Beer up the keister chicken

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dkhhuey

  • Karma: 0
Greetings all

I can see I need to be very careful on this site for two reasons:

Becoming incredibly obese eating all of food recipes I want to try from this site.

Getting chided relentlessly by all of the other posters if I fail to chose my words carefully.

I believe my first attempt at smoking meat this weekend will be the pulled chicken recipe that entails shoving a 1/2 full can of beer (the other half of contents of beer consumed prior to cooking) up its backside.  I read the other posts so I'm not even going to bother caring about the skin!

I can only hope that this first attempt will at least render something edible - any advice on how to increase the probability of that would be greatly appreciated!
#1 - September 14, 2010, 02:33:33 pm
« Last Edit: September 14, 2010, 03:02:11 pm by dkhhuey »

Harpo

  • Karma: 2
And be careful when you start to smoke Pork Butts, I went to the Dr. and had blood work done and it came back Pork Positive.
#2 - September 14, 2010, 07:04:29 pm
I don't eat vegetables. The meat I eat, eats vegetables.
Grill Dome Ceramic Smoker/Grill
FEC 100

n2dabluebbq

  • Karma: 2
hey diug, realy would help a lo to know what you re cooking on. is it a upright?offset? or pellet ugh pooper cough cough

knowing that and some other bits would help tremendously in getting advise.
#3 - September 14, 2010, 08:02:39 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

dkhhuey

  • Karma: 0
hey diug, realy would help a lo to know what you re cooking on. is it a upright?offset? or pellet ugh pooper cough cough

knowing that and some other bits would help tremendously in getting advise.

I am picking up a Braunfels Smoker - I will attempt to post a pic of it but since I'm a bit new on the forum it make take me a bit to figure it out.  It has a separate firebox.

[attachment deleted by admin]
#4 - September 14, 2010, 08:25:23 pm

Mike (AZBarbeque)

  • Karma: 92
Welcome to the site/club Doug, great to have you here.

Look forward to seeing your posts and meeting you out at some of our great events.

WELCOME!!

Mike
#5 - September 24, 2010, 07:49:51 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

n2dabluebbq

  • Karma: 2
well doug is that smoking chamber large(tall) enough to stand a chicken up in? if not, then maybe you might want to do a spatchcock chicken. which is basically a split in two chicken. i have pulled chicken that way myself. also cooked them on a NBBD too.








#6 - September 24, 2010, 09:28:28 am
« Last Edit: September 24, 2010, 09:34:05 am by n2dabluebbq »
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Gizzy's Smokin Crew

  • Karma: 1
Welcome Doug. Enjoy the site
#7 - September 24, 2010, 09:40:27 am
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

Quiggs

  • Karma: 3
OK if ya do the up the backside ya need proper hats!!!



#8 - September 24, 2010, 07:43:02 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

studglove

  • Karma: 0
Dave, where in the world did you get those chicken heads? Those are awesome.
#9 - September 26, 2010, 10:21:15 am

Quiggs

  • Karma: 3
Sorry so late with the reply, a guy here in Havasu had thses at  cook we did.  He had a small Green Egg store here and they sold them.  Cool idea but they were somewhere around 18 bucks each...
#10 - October 01, 2010, 08:04:17 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

dkhhuey

  • Karma: 0
Quiggs - Absolutely HYSTERICAL picture!!! Thanks for the chuckles. 
#11 - October 02, 2010, 10:14:28 pm

Crash

  • Karma: 19
Welcome Doug, great to have you here.
#12 - October 02, 2010, 10:22:38 pm
I love animals.  They're delicious!
VRM Pit Crew

JenHopkines21

  • Karma: 0
Cool chicken heads, are they edible? ;D
#13 - March 20, 2011, 04:18:15 pm
The most disease I hate is toenail fungus, solution?
toenailfungusremedies

azkitch

  • Karma: 9
Welcome, Doug. Glen, the chamber on a NBBD should be tall enough. I cooked BC chicken in my BrinkSnPP--basically the same cooker, only lighter without the cool cast iron grate. Good luck on them, Doug. Once you get the temps inside up to around 300, the chicken will take about 1 1/2 hours for a standard 4-5 pounder. Longer lower, obviously.
#14 - March 20, 2011, 06:50:12 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Atlas

  • Karma: 1
I've done beer can chickens, 3 at once, in my ECB that came out great.  Placed a mixture of diced shallots, diced portabello 'shrumes and olive oil under the skin, then lightly sprinkled the skin with paprika just for color.  Closed the neck with small onions to keep the steam inside the bird.  Was so pleased with the results I never thought of doing them on the offset.  You may want to add a water pan just to keep the skin from drying out.
#15 - March 21, 2011, 05:16:34 pm
Fire Magic Charcoal Grill, ECB, NBBD with 20 Lb tuning plate, Pro Q Frontier.

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