Beer Can Chook

[GlenM]

So i did an overnight brine on a Chicken and then sat her on a soup can they are just so much stronger than beer cans


Put garlic,tarragon and lemon pepper in the can along with this beer


Fired up the WSM with lump and did a minion



Rubbed the Chook with a mix of garlic, tumeric, tarragon, lemon pepper & salt - sat some spuds on the lower shelf to catch some of the fat drippings which turned them a great colour



I have read some people are having trouble getting high temps i am having no such trouble


This Chicken was so tender it was falling apart as i tried to take it off the can....(that sounds wrong!





Plated.....tuck in!

 

[Mike Coffman]

Fantastic looking plate of food!

 

[Kurt]

Gad lookin bird!

 

[Levi M]

Nice job, looks good. That soup can looks like it has a plastic liner inside? I wouldn't use a can like that. Take a torch and burn it out at least. I had a heck of a time finding a can without a liner and some looked galvanized when I made a cheap cold smoker with a soldering iron.

 

[Paul Kastner]

That chicken looked moist. Great job and love how you cooked the potatoes.

 

[Mike Cosgrove]

Thats a great looking bird.

 

[Tony R]

Nice cook and good looking plated pic.

 

[S Riddell]

Nice cook! It looks like you got those high temps with the water pan in place? I am going to do a chicken cook in the next couple weeks and noticed that lately for higher heat in the WSM it is better to leave the water pan out

 

[Bob Mann]

It looks great Glen!

 

[Mildo]

Super looking bird. I also like how you cooked the potatoes.

 

[George L]

Great looking BCC! Man, that soup can really perched the birdie up good!

 

[GlenM]

Nice job, looks good. That soup can looks like it has a plastic liner inside? I wouldn't use a can like that. Take a torch and burn it out at least. I had a heck of a time finding a can without a liner and some looked galvanized when I made a cheap cold smoker with a soldering iron.

Thank you for pointing this out Levi i never gave this a second thought but will now!

Thanks for the kind words guys

Glen

 

[GlenM]

Nice cook! It looks like you got those high temps with the water pan in place? I am going to do a chicken cook in the next couple weeks and noticed that lately for higher heat in the WSM it is better to leave the water pan out

Hi S Riddell yes water pan was full i think cooking with lump beats briquettes hands down, i can hold the temp down with vents or in this case open em and let her rip!

That lump is called Redgum an Aussie hardwood tree and it burns very hot and efficient

 

[Jim Lampe]

Dig In and Dive In head first!

EXCELLENT GLEN!

 

[JimmyE]

Your plated pic says it all, and I also like the way you did those spuds. Nice cook!

 

[Miguel M]

Looks moist and tender. I have to try cooking one of these on my WSM!

 

[Tim McCann]

Good color!

 

[Andy Beers]

great lookin cook