View Full Version : Sunday Beer Can Chicken

03-02-2009, 11:12 AM
Here's an after shot of the beer can chickens that Kelli made yesterday.
She made a nice brine and let them soak in it overnight, rinsed, shoved a can of beer up their butts, then smeared butter all over them and under their skins, and finally dusted them with some Tony C's Creole seasoning.
They went into the mini UDS @ about 300 until they reached 165 IT. We pulled them out and let them rest in the oven as we were a little off on our time estimate....we still had 2 hrs before company came over. We crisped them back up in a 350 oven just before serving.
I gotta say, these were the juiciest chickens I've ever eaten. I think she did a great job on our first beer butt chix.
Cut up....
She also made up a batch of Baked Beans (Dutch's) Not nearly hot enough, I think we'll add a Habenaro next time.
Finished pic...
Plated pic.....
Sorry there was a bite gone...I got a little hungry :blushing:
I also did a little ring bologna. (my first of MANY)
This stuff was really good on crackers with a little American cheese.
Dusted it with a little Boss Hog rub, into the smoker for about an hour...

Thanks for checking out our Chix Pix...

Bbq Bubba
03-02-2009, 11:39 AM
Great lookin birds brother! :thumbs up:

03-02-2009, 12:40 PM
Very nice.:thumbs up: Them birds look real tasty.:drooling:

03-02-2009, 06:12 PM
I 'd Eat that for sure!

03-02-2009, 06:56 PM
:thumbs up:awsome! the birds DO look xtra juicy! ive never seen a link or ring of bologna before. it looks delicious! where can i get that?

03-02-2009, 07:36 PM
:thumbs up:awsome! the birds DO look xtra juicy! ive never seen a link or ring of bologna before. it looks delicious! where can i get that?
I got it at Wal-Mart....I was looking for a chub, but that's all they had unless I wanted to buy a deli chub and I didn't want to commit to that without knowing if we would like it or not.

Buzzards Roost
03-02-2009, 07:52 PM
Chixs look good.:thumbs up: I lovem straight off the smoker that way.

Butt Lover's
03-02-2009, 08:32 PM
Looks great!
I've never seen ring bologna either, but I gotta find some:munching_out:

Florida Bill
03-02-2009, 08:43 PM
Outstanding looking eats! Congrats on a very successful smoke! I'd love to have some of that bologna on some hot bisquits (perhaps with a little gravy) for breakfast tomorrow morning. Thanks for the post.

Burnin' britches
03-02-2009, 09:33 PM
"I also did a little ring bologna." Looks great! Does your bologna have a first name?

03-02-2009, 09:50 PM
Good lookin smoke buster! I keep ring bologna around for snacker material. I usually get the Fanestil blue stem brand. Either way good snack stuff.

03-02-2009, 10:09 PM
Ijust went to their website to get a link for the ring bologna and hot links as well and didn't see either one.

You don't spose they quit making them do you? I emailed them about it.

03-03-2009, 08:36 AM
Not sure....maybe it's a regional thing. Dunno.

03-03-2009, 10:46 AM
Here's the Frick's (rhymes with "Likes") site link -
Poultry free.


It's what I use.

03-03-2009, 12:08 PM
Not the same, but I do stand corrected on the pronunciation. I'll prolly just keep on saying Frick's though, just cuz I think it sounds better.