View Full Version : 1st Attempt at Beer Can Chicken

06-07-2009, 10:28 PM
Decided to try a couple of chickens. One with beer, lemon juice and Kickin Chicken rub. The other was with Coke and a Cajun Citrus marinade. They both turned out pretty good but need to work on getting the skin a little crisper. Did them in the CG since i don't have my kettle lid finished yet for the drum. Filled a grilling basket with some oiled potatoes and dusted with a herb mixture. My wife put some kabobs together with ham, sweet potatoes, pineapple, squash, and granny smith apples. The drum worked great for those.

06-07-2009, 10:35 PM
It all looks good!

Never would have thought of that combination for the Kabobs.
Might have to give that a try:thumbs up:

06-07-2009, 11:27 PM
Gotta get the temp up to the 300-350 range for beer butt chix, I like about 350.
Those kabobs sure look good! We make them with smoked SPAM cut into chunks. Smoke it first, it eats pretty good.

06-08-2009, 04:59 AM
Chicken and kabobs look excellent.:thumbs up: I agree need that temp up around 350 for them cluckers.

06-08-2009, 08:13 AM
Chicken and kabobs look excellent.:thumbs up: I agree need that temp up around 350 for them cluckers.

Great lookin pics and dinner there buddy!!:thumbs up: What these guys are saying about temps is what I also look for, but I have not come close to mastering BCC. I ran temps around 300 to 315 and still didnt like the skin. The legs and wings were ok the I had to strip the skin off the other parts and it went to rubber.

06-08-2009, 09:30 AM
Nice looking Kabobs! I could go for a couple of those right now!
Keep at the chix...you won't be disappointed. Ya gotta get those temps up though.

06-08-2009, 12:15 PM
Nice!!! Gotta give the k-bobs a try. Nice looking drum too. Thanks for sharing.