Labor Day beer butt chicken - first try

Unknown

<p />Had my first try at a beer butt chicken. Did 2 on a rack that I got at the hardware store. I faced the birds together so they could look at each other while they smoked. It was my first shot at both whole chicken and the BBQ Guru. Sprinkled Arthur Bryant's poultry rub, then cranked the egg up to about 350, cooked until meat was 175. It took only about an hour and a half. Chicken was awesome! [p]I learned a few things. Next time I think I'll put the rub under the skin. Possibly even took at a lower temperature for more time. Everything was great, the guru is the best.

Lucky Duck

OlatheMike,
Good looking birds! Bet they were talking trash... YOU were the topic of all the gossip! Are your feelings hurt?[p]Phil, D' (compassionate) Duck

Unknown

OlatheMike,
Nice job on those beer butt chickens and a good looking picture. I also enjoy cooking them. The last time I slid lemon slices, rosemary, and some fresh smashed garlic cloves under the skin. I used a half filled beer can and shoved some onion and lemon slices in the cavity for good measure. I could really taste the flavor in the meat. Definitely worth putting under the skin, just be careful not to tear it.
GaryJ

Unknown

OlatheMike,
You can squeeze a couple of fingers under the skin on the breasts and even down the sides into the thigh area if you are careful. Throw some rub in there and rub it in really well, and it will work wonders. [p]Cheers,
Adrian

Unknown

Good looking birds. Beer can chicken is one of my favorites to do. Haven't tried seasoning under the skin, to afraid I'd tear it. I've used either McCormick Montreal Chicken seasoning or my recipe for all purpose rub on outside and inside cavity. I sometimes sprinkle a handful of mesquite chips in the fire to give it additional flavor. I usually cook around 325. Takes a little bit longer but skin comes out golden brown.

EddieMac

Dang! Those look TASTY! Congrats![p]Ed McLean
Ft. Pierce, FL