DanHoo
TVWBB Olympian
My kiddo wanted beer can chicken for a change. We've gone a bit overboard lately on rotisserie chicken so it was a nice change.
Air dryed in the chill box for 36 hours, dry brined for another 12 with a generous dose of Montreal chicken.
Marinated some thighs since my older son likes dark meat as much as me. The marinade was soy sauce, worchestershire, olive oil and balsamic salad dressing, lots of garlic, chopped green onions and a shake or two of Montreal chicken seasoning. This went about 30 hours.
Beer can style cook with campfire stout and red onion in the vertical roaster.
JD XL lump, no added smoke chips. Started about 450F, and over time brought the temp down to 375.
Thighs went on about an hour after the whole chicken.
Some broccoli and pasta for sides.
My son can't decide if he likes beer can or roti chicken better.
Air dryed in the chill box for 36 hours, dry brined for another 12 with a generous dose of Montreal chicken.
Marinated some thighs since my older son likes dark meat as much as me. The marinade was soy sauce, worchestershire, olive oil and balsamic salad dressing, lots of garlic, chopped green onions and a shake or two of Montreal chicken seasoning. This went about 30 hours.
Beer can style cook with campfire stout and red onion in the vertical roaster.
JD XL lump, no added smoke chips. Started about 450F, and over time brought the temp down to 375.
Thighs went on about an hour after the whole chicken.
Some broccoli and pasta for sides.
My son can't decide if he likes beer can or roti chicken better.
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