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Old 05-07-2008, 06:04 AM   #21
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Here Adillo this is the one I use.
Made it again last night. No leftovers tho, all I could find was a dinky 3 1/2 lb bird yesterday. :(
The recipe for the rub makes enough for a few chickens and stores easily.

Beer Can Chicken Recipe at Epicurious.com

You can also make it in the oven... 350 for an hour and a half or so. Still just as yummy!

Oh and thank you for all the nice anniversary wishes everyone!

Not that there's anything wrong with that.....
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Old 05-07-2008, 06:46 AM   #22
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Good morining Suzi and thank you. I was going to ask about the oven. My BBQ is charcoal fired and not big, so I was thinking that it might not have the endurance, the smoker sounds interesting, if I start early, I suppose what, about 3 or four hours in the smoker?

I hear you about liking nice crispy skin. Around here it's getting hard to fing chicken breast with the skin on. After reading the threead on economizing, I am seriously thinking of buying only whole birds, cutting them myself and save all the off parts for chicken soup, they are the best soup flavor anyway. There are only tow of us, and, "The Boys" of course, and we often throw a breast and a couple theighs in the oven for a fairly quick dinner.Couple days of that and I's have what to make soup.

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