Beer-Marinated Chicken in the PBC-style


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
As the weather gets cooler, heavier and higher alcohol beers brewed earlier in the year and conditioned a few months are tapped to warm the soul. Stout is one of those Ales built for the cold: a substantial gravity for cold weather, malty but not too sweet, just enough bitterness to balance. I brewed a great Milk Stout a while back so no better time to tap the keg than last night's first freeze.

Interestingly, I found a Beer-Marinated Chicken recipe by Jamie Purviance that calls for 12 oz of Stout so I figured what better time to tap this homebrew and use it in this recipe. I removed the water pan from the 22.5" WSM and set it aside, installed the Expandable Smoking Rack, inserted the hooks and smoke-roasted this bird over hardwood lump and a chunk of Pecan in the Pit Barrel Cooker - style.

I've never had a bad recipe from Weber or Jamie and this one is no different. Zum Wohl!

006_zpsms8b9wgn.jpg~original


007_zpseahbnmyn.jpg~original


009_zpspirh1g9c.jpg~original


010_zpsuufsxth7.jpg~original


012_zpsbcxrsdrs.jpg~original
 
Last edited:
It just kills me to see that delicious looking, my favorite beer, Stout go into the recipe. Sure looks great Dwain. Chicken is gorgeous and plate is fantastic.
 
Dwain Pannell said:
I couldn't agree more Glen. High heat poultry or brisket or low heat sausage, jerky, and bacon - the WSM does it all.
Click to expand...

I also agree, that is one of the things I use my 18.5 WSM for is HH chicken, wonderful every time. Great looking bird and plate Dwain, with that stout that had to make that chicken perfect.
 
WOW!!! That is one fantastic looking bird and your plated pic tells the story. Outstanding Dwain as always.
 
It's cool you have one of those magical beer glasses, Dwayne - the ones that never seem to empty :confused:
Your chicken looks really good!
 
Congrats on the terrific beer and wonderful meal. The chicken looks gorgeous. I really like your method of hanging the chicken on a hook over the open fire. Kind of reminds me of cooking over a campfire.
 
This looks so delicious! I do have a couple of questions. I know on the site Chris has a recipe for hh chicken on the wsm; I'm guessing he's cooking it on an 18". Your's is on a 22", how much charcoal did you use? I would guess that it would need more based on the size of the unit? More than 1.5 chimneys? I see it's without the waterpan as well.

<would love it if one of our members posted a YouTube video on how to do this on a 22">

Thank you in advance.
 
Jo Torez said:
This looks so delicious! I do have a couple of questions. I know on the site Chris has a recipe for hh chicken on the wsm; I'm guessing he's cooking it on an 18". Your's is on a 22", how much charcoal did you use? I would guess that it would need more based on the size of the unit? More than 1.5 chimneys? I see it's without the waterpan as well.

<would love it if one of our members posted a YouTube video on how to do this on a 22">

Thank you in advance.
Click to expand...

For this cook I had about half a ring of unused lump and added a full chimney of lit lump. If I didn't have the unused lump in the ring I would have nearly filled it and dumped a full chimney of lit on it. I don't try to guess how much I'll need - that'll get you in trouble - I start full and shut it down when the cook is over and reuse the unused next cook.

I hope this makes sense and helps.
 
Dwain Pannell said:
For this cook I had about half a ring of unused lump and added a full chimney of lit lump. If I didn't have the unused lump in the ring I would have nearly filled it and dumped a full chimney of lit on it. I don't try to guess how much I'll need - that'll get you in trouble - I start full and shut it down when the cook is over and reuse the unused next cook.

I hope this makes sense and helps.
Click to expand...

Yes it does!! Thank you so much!
 
You must log in or register to reply here.

 

Back
Top