Tonight I will be cooking our second roaster chicken according to the receipe posted here. The first attempt was darn good (a 4 pounder) and made a believer out of me, but I had a slight concern. As far as order I merely placed a pan on the grill, poured in a full can of beer and added 1/4 cup of apple vinegar and then rested the chicken sitter in the pan. While the bird was never in the liquid it was darn close.I used a probe and while the dome temp remained a constant 260-270 during nearly three hours the highest the internal temp ever got was 152 instead of 180 as per receipe. Was there too much liquid, or was it too close?
Seeing that chicken was consumed two weeks ago and we're still alive I guess it was ok...health wise, but were we merely lucky not to have been visited by those "country cousins" Sam & Ella????