can up the arse chicken q-view

Discussion in 'Poultry' started by yount, Oct 3, 2009.

  1. yount

    yount Meat Mopper

    well since i got hurt i havent smoked anything latley but after reading this post i had to do a chicken so i jammed a can of dr pepper up his arse it was rubbed down with grill mates chicken rub put in to smoke at 300 till internal temp was 165 smoked with hickory dosent look as good as the above post but sure tastes good
  2. chefrob

    chefrob Master of the Pit OTBS Member

    isn't that what matters the most!
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks good to me. Taste is what really matters isn't it? [​IMG]
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with them two. It looks fine to me but is it the skin that you don't like? If thats the case just turn up the heat or throw them on a regular grill for a few minutes and crisp it rite up.
  5. yount

    yount Meat Mopper

    i loved the skin it was crispy his just looked i was happy with everything but it didnt last long enough
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Next time you should do 2, that way you will have plenty AND you will have some for leftovers, soups, sandwiches, quesadillas, pastas, so many great things to do with leftover smoked chicken.
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. Glad it taste great. The best part about it not lasting long enough is that it gives you a reason to do more. [​IMG][​IMG]
  8. smoke_it_up

    smoke_it_up Smoke Blower

    i've learned looks aren't everything, its whats inside that counts, obviously if it tasteds good you done it right, and thats all that matters isn't it.
  9. rw willy

    rw willy Smoking Fanatic OTBS Member

    The only things that looks bad about it, is. It looks a little lonely!
    You know the old saying? Two in the smoker is worth one.. well whatever.
    Smoke on
  10. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    You could sign me up for some of that! [​IMG][​IMG]

    Usually it is a beer up the backside...Since you used Dr. Pepper, how was it different once you got it to your plate?
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Good to me...

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