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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Spun up Chicken cook

BabyBoomBBQBabyBoomBBQ Posts: 702
edited 4:51PM in EggHead Forum
<p />Egged a 4.5 lb free-range chicken for lunch yesterday. I rubbed it with Dizzy Pig Tsunami Spin Thursday morning but didn’t cook it until Friday due to accepting a dinner invite. (Turned out to be a big mistake, bland food and very inappropriate remarks from the host to the GF.) My setup was inverted plate setter with grid on top. I used my Weber “beer can” roaster with a Coors Beer someone left in the refrigerator and about a teaspoon of rub. Added a piece of wood that was sitting out from my last cook. Turned out to be Hickory. [p]Cooked at a grid temperature of 250-260 (290-300 dome) until the breast was about 150, then bumped up the temperature about 20 degrees for 30 minutes to crisp up the skin a little. Got distracted so the breast was 175+ when I pulled it off. I normally cook to a breast temp of 160 – 165. Total cook time was about two hours. Result was a great tasting, moist bird. [p]Next time, I’m going to use apple or alder wood for smoke.

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