My Beer Butt Chicken

Bordello

Cooked a beer butt bird yesterday, I usually like to do Brant's Beer Butt Bird but I didn't have the time. I use a standard soda can with water and some Dizzy Pig Tsunami Spin mixed in with it and some rub under the skin of the bird plus a small piece of onion in the neck cavity. I also rubbed the skin with olive oil. Fired up the large, put the plate setter in legs up, waited for it to burn clean and come up to about 375 to 400. In went the bird on a sheet of foil, cooked for about an hour and a half and was at a higher temp then I wanted. I was looking for 165 but it was more like 185, still it was moist and tender, the wings and legs just pulled off with ease. Next time I will air dry for 24 hours in the fridge and cook on the grid in a pie tin for a better looking skin. It was still great eating.[p]Cheers,
New Bob

mollyshark

New Bob,[p]The skin from these does have a tendency to come out a little rubbery looking. I always take some of my spice, like Grilla Shaker or something with red in it and mix it with the olive oil before rubbing the skin. It will cook to a more pleasant appearance.[p]mShark

Bordello

Thanks Molly,
Sounds like a great idea. The first one I ever did came out a very nice golden brown but it's been about 2 years. I think I did Brant's beer butt bird and had done the air dry thing plus the olive oil or (heaven forbid) butter thing. I will try as you suggested.
Cheers,
New Bob

Midnight Smoker

New Bob,[p]For really crispy skin you should run your fingers under the skin and pull away from the meat......take a straw and blow into it (not kidding) It works best if you don't pull the skin away from the meat at the edges. This is how they get crispy skin in Chinatown....

bigarms

Midnight Smoker,[p]Where do you insert the straw??