Beer Can Chicken with Q-View

hotsauce

Newbie

Original poster

Jun 28, 2013

19

10

• Aug 10, 2013

• #1

image.jpg

• hotsauce
• Aug 10, 2013

One is rubbed down with olive oil, then Bone Suckin' Sauce, and then put on a miller lite

The other is first rubbed with a whole lemon cut in half and squeezed over, then olive oil rub down.... Then rubbed with Cavender's Greek seasoning.. I put a tablespoon of rub and a little butter in the miller lite and stuck'er on there...... On to the cooker they go!!

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Aug 10, 2013

• #2

You gotta love beer can chicken! I am sure Meathead is rolling his eyes, but I love the stuff! It'll be interesting to see which one you like the best.

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #3

image.jpg

• hotsauce
• Aug 10, 2013

Here we go!!

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #4

image.jpg

• hotsauce
• Aug 10, 2013

After an hour... I basted the first one with Bone Suck'n Sauce, the second one was basted with butter mixed with Greek seasoning.....
I'd say about one more hour then it's eating time!! Gonna bring it to 185-it

 

sabato domenica

Fire Starter

Jul 28, 2013

47

12

• Aug 10, 2013

• #5

I'm doing two tomorrow, brined, injected, buttered under the skin with some herbs, dry rubbed, lemons and onions inside, beercan with 1/2 beer, dry rub and vinegar, can't wait.

I think I'll run the Big Green Egg at 300*. Last week I did a 14 pound turkey at 350* and I would have liked it to take longer to get to the done temperatures. I was a bit shy with the apple wood chunks too, so I'll use more but I may try the oak or maple. I'll have a drip pan with apple juice underneath. 

This is the most fun way to get to good food!!!

 

sabato domenica

Fire Starter

Jul 28, 2013

47

12

• Aug 10, 2013

• #6

Hotsauce said:

image.jpg

• hotsauce
• Aug 10, 2013

After an hour... I basted the first one with Bone Suck'n Sauce, the second one was basted with butter mixed with Greek seasoning.....
I'd say about one more hour then it's eating time!! Gonna bring it to 185-it

Click to expand...

I'll be looking for 165* breast, 170* thigh...  Looks Great!!!

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,021

2,656

Tampa area, Florida.

• Aug 10, 2013

• #7

looking good... although 185` is a little high.. be careful they'll get dry on ya unless ya brined... 165`-170` would be better

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #8

Roger that..Dont want dry meat.
 

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Aug 10, 2013

• #9

Lookin good!  165 IT is all you need for poultry...it'll be juicy and delicious.

Bill

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Aug 10, 2013

• #10

JckDanls 07 said:

looking good... although 185` is a little high.. be careful they'll get dry on ya unless ya brined... 165`-170` would be better

Click to expand...

 Not for my wife. Even leg quarters go to 180º. No blood allowed. She wants it DONE. Still nice and moist. No brine.

ChickenGrill0010.jpg

• flash
• Mar 19, 2013

Chickenmoist019.jpg

• flash
• Sep 3, 2012

 

Last edited: Aug 10, 2013

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 10, 2013

• #11

Looken good!

Happy smoken.

David

 

sabato domenica

Fire Starter

Jul 28, 2013

47

12

• Aug 10, 2013

• #12

'Tis a thing of beauty, bet it tastes good too!  

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #13

image.jpg

• hotsauce
• Aug 10, 2013

The one withe Bone Suckin' Sauce

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #14

image.jpg

• hotsauce
• Aug 10, 2013

The one with Cavender's Greek Seasoning...

Pulled them both at 168. Thanks for the advice guys..

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,021

2,656

Tampa area, Florida.

• Aug 10, 2013

• #15

drooling all over my keyboard... I love a good beer can chicken... thems be looking good

 

sabato domenica

Fire Starter

Jul 28, 2013

47

12

• Aug 10, 2013

• #16

Hotsauce said:

image.jpg

• hotsauce
• Aug 10, 2013

The one with Cavender's Greek Seasoning...

Pulled them both at 168. Thanks for the advice guys..

Click to expand...

They both look fantastic. Which one wins the taste test?  Did you make or use any type of sauce to serve them with?

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #17

image.jpg

• hotsauce
• Aug 10, 2013

The wife made the meal with a red velvet bunt cake... Wholly cats what a good meal!!!!

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #18

Well... The Greek seasoning one was my favorite... Everyone else liked the bone Suck'n sauce.... And I must say I did to.. The kids shredded theirs up and put it on buns with bone Suck'n sauce on them..... I had one of those too, lol

Thanks for all the great comments!

 

hotsauce

Newbie

Original poster

Thread starter

Jun 28, 2013

19

10

• Aug 10, 2013

• #19

image.jpg

• hotsauce
• Aug 10, 2013

Such a good moppin and dipping sauce... Hard to beat it!!

 

sabato domenica

Fire Starter

Jul 28, 2013

47

12

• Aug 10, 2013

• #20

Hotsauce said:

image.jpg

• hotsauce
• Aug 10, 2013

Such a good moppin and dipping sauce... Hard to beat it!!

Click to expand...

I like to attempt to discern all of the ingredients in something that I buy that I like and see if I can't replicate it on my own. If you don't count the value of your time, the end product can be pretty inexpensive. I always say, why would anyone start a BBQ sauce with ketchup when if you have a good tomato sauce and vinegar, you're already there and in a better way.