Redemption!

Kelly Keefe · May 2003

<p />Failures are rarely mentioned, but I admit it. I made the most gawd awful pork butts Sunday that it has ever been my sorry misfortune to make. I place the blame squarely on my thermometers. (Been a bad weekend for those, hasn't it?) I KNEW the batteries were low but I hoped to squeeze one last cook out of them...[p]OK. So last night was my shot at making up for the pork butts. Beer can chicken. 3 Hours at 350° degrees and this was the result. Absolutely the best chicken I've ever cooked.

MickeyT · May 2003

Kelly Keefe,[p]I knew you had it in ya Kelly.[p]3 hours huh?[p]Good lookin bird. That is my favorite as well.[p]Way to go.[p]Mick

MAC · May 2003

Kelly Keefe,
Not bad if you like PERFECT! Great bird

Earl · May 2003

Kelly Keefe,[p] That is one nice looking bird, how did you do it & what spices did you put on.[p]Earl

WessB · May 2003

Earl,
Damn glad to see ya back on the forum...Best to you and Barb, man did you miss an Eggfest....Hope to see you in here more often...[p]Wess & Sally

Kelly Keefe · May 2003

Earl,
Simplicity itself. Just granulated garlic and season salt. What suprised the heck out of me was how crispy the skin came out, without using olive oil or butter. Go figure.[p]Kelly

Redemption!

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