- Jun 5, 2009
- 67
- 11
Hey everyone. Ive been making this recipe in the oven since I was in college. I cant remeber where I got it from but it is by FAR the best chicken Ive ever had. What makes it different is that you cook it at 450 degrees at 20 mins per pound. The skin is to die for!!! Crispy, crispy, crispy!!! Beer can chicken was unknown back then (am I dating myself LOL) but for this smoke Im using the beer can rack. So here goes.
The ingredients....
After food processing, I rubbed the chicken down with the marinate both under and over the skin. I then bagged it up and put it in the refrigerator for 24 hours.
Im using my NBBD smoker for this cook since i need to get the heat up so high
With the thin blue smoke going and the temp up to par I put in the chicken.
while I was waiting I made some fresh out of the garden southern style green beens and some very tasty chervil mashed potatos.
The chicken came out darker then usual with the smoke but the skin was crisp and meat was very moist and as always VERY tasty.
And dinner is served.
As always, thanks for checking out my post.
Reek
The ingredients....
After food processing, I rubbed the chicken down with the marinate both under and over the skin. I then bagged it up and put it in the refrigerator for 24 hours.
Im using my NBBD smoker for this cook since i need to get the heat up so high
With the thin blue smoke going and the temp up to par I put in the chicken.
while I was waiting I made some fresh out of the garden southern style green beens and some very tasty chervil mashed potatos.
The chicken came out darker then usual with the smoke but the skin was crisp and meat was very moist and as always VERY tasty.
And dinner is served.
As always, thanks for checking out my post.
Reek
