(AW) Beer Can Chicken

The Virgin looses its cherry

Well, after reading the instructions (I know, but this was alien territory for me), we realised we couldn't do a high temperature cook for a few sessions.

We therefore set our sights on Beer Can Chicken.

Well, it was like no chicken I had ever tasted before. It was sooooo moist. We mis-judged how long the veg and spuds would take, so they were not perfect, but the bird was great....

And the duel probes worked a treat! Cheers MN!!!!

OK, so it wasn't perfect, but we could clearly see the potential. 

What we Did

Covered the bird in a rub and put a nob of butter under the skin on the breasts. 

Set the egg up with a full firebox, plate setter legs up, steel grill. We stuck an open can of cheap larger up the arse backside of the bird (took a swig of beer first. Chef's perk) and put it in a drip pan.

Cooked at 350f for about 1 1/2 hours to 2 hours and until the meat probe, which we stuck in the thigh, hit 165f.