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Old 02-10-2016, 08:43 AM   #11
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Did my first beer can chicken. Had to do it on the gas grill as my Weber charcoal is too short (found this out after I bought the BCC rack). It was so cold and windy I had a hard time controlling the heat. I was disappointed in the flavor. I used a butter and Italian spice mixture under the skin. I also brinned for about 3 hours.
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Old 02-10-2016, 10:20 AM   #12
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Left over Buffalo chicken legs.

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Old 02-10-2016, 12:38 PM   #13
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Originally Posted by GA Home Cook View Post
Did my first beer can chicken. Had to do it on the gas grill as my Weber charcoal is too short (found this out after I bought the BCC rack). It was so cold and windy I had a hard time controlling the heat. I was disappointed in the flavor. I used a butter and Italian spice mixture under the skin. I also brinned for about 3 hours.
I personally prefer them done in the oven at 400f. Give it another try GA.
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Old 02-10-2016, 07:14 PM   #14
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A little too well done for my tastes, but it was still good. Hopefully the thicker part of that lovely cut of beef is a little more rare. Fixin' to slice some up for sandwiches for the next couple of days, and vacuum seal the rest for the freezer.
Attachment 24308
That is one beautiful meal.
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Old 02-10-2016, 07:55 PM   #15
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Thanks so much, Joey and Kay.
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Old 02-11-2016, 07:33 AM   #16
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Yum!!! Looks tasty!!!!!
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