beer butt chicken

Bordello

Just put a beer butt chicken on the grill, it's sitting in a small drip pan on top of a 10 inch (upright) plate setter. Does this sound O.K. for the setup. Smoking with a little pecan and cherry.
Thanks,
New Bob

Big Murth

New Bob,
Well, how was it? That good, huh? It sounded like you were ready to rock with that setup, and of course as I'm writing this, you're already past dessert perhaps, as well.
I liked the woods you were using, too. What did you put in the beer mixture? I guess I'm kind of boring just putting in a 1/4 to 1/2 an onion chopped and a few cloves of garlic chopped up too. Bet it was yummy!
Big Murth

Bordello

Big Murth,
O.K. Big Guy,
You caught me a jolly mood. ÜÜÜ
The chicken was nice and moist, I had brined it for 3 hours in a mixture of 3 quarts water, 3/4 cups kosher salt, some pepper,red wine vinegar and Forest Glen Merlot. Rinsed and patted dry, a little more pepper, oregano and rosemary under the skin. Heated some leftover brussels sprouts and had a glass of Merlot to boot.[p]I also cranked up the egg to 600° and did two breast that I had brined the day before. What I really love is the smell of the charred breast that was done after the beer butt. All of the eats were great, wish I there to sample the great food on New Mexico.
ÜÜÜ
New Bob

Big Murth

New Bob,
Glad to hear you had such success!! Stay tuned here (I know you do), as I am formulating a variation on Mr. Toad's Pork Loin...ala Nuevo Mexicana!
Big Murth
p.s. Will post ideas and results as soon as they are in!

Bordello

Big Murth,
My post below (I hope) should have said:
sample the great food "of" (not, on) New Mexico.
Sorry about that.
New Bob