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Found 4 results

  1. Over this past weekend I did my first beer can chicken on the kamado. I pretty much followed the recipe posted here in one of the forums, with a few variations. I think it turned out ok for my first attempt, although I think I left it on a few minutes more than i should have. Internal temperature at the breast got to 170-ish and the white meat turned out just a tad on the dry side. Not inedible dry, just that kind of dry where you can kind of tell it was on just a bit too long...dark meat was fine. Either way the kids and wife liked it - it was very flavorful. I'll definitely try again until I get it perfect!
  2. First attempt at Beer Can Chicken on the Dragon Egg Kamado....... Turned out beautifully moist with crisp skin and infused with an interesting flavor, using Thai Beer Chang and Thai herbs and spices, Garlic, Lemon Grass, Ginger, sweet Basil & chilies.... Directions: - Open beer and drink half - Chop herbs & Spices and push into can - Make small holes just below rim of can - Insert can into chicken cavity - Place upright on grill at approx. 200 Degrees for 50 mins - Increase to 250 degrees for last 10 min to crisp up skin - Serve with Thai sticky rice and sweet chilly dipping sauce. I bought one ready made. Not sure if the heat deflector should ne used but it turned out nice anyway without.
  3. Well can you say beer can chicken! This is what I decided to cook today for supper on my Kamado Joe BBQ. This one is pretty easy to make and it's pretty famous among backyard BBQers! Ingredients · 1 good size fresh chicken · 3 TBSP fresh parsley · 1 1/2 TBSP black pepper or pepper blend · 2 cloves garlic · 1 can of your favorite beer · 1 cup apple juice · 1 foil pan · Some Dizzy Pig Raging River rub or your favorite rub · some cherry wood chips · Punk Gourmet Mild Sauce Directions 1. Pre-heat your BBQ to 350 degrees Fahrenheit. 2. Pre soak your cherry wood chips in some water. 3. Rub your chicken with Dizzy Pig Raging River Rub or favorite rub and apply some of the pepper and parsley as well. Also make sure to rub in-between the skin as well! Ensure you have a generous amount of rub applied! 4. Drink half of the beer and open lid of the beer can with can opener. 5. Put some of the rub in the beer and also put parsley and pepper in the beer. 6. Now place beer on beer can and in bee can stand inside of foil pan. 7. Remove water from wood chip and empty wood chips on top of hot coals then place BBQ rack and put chicken on the BBQ and close lid and let it smoke and cook! Also put one cup of apple juice in pan. (for propane BBQers you can use a smoke box for your wood chips for smoking) http://2.bp.blogspot.com/-PTWbSmble5Y/T2O0LvUd0XI/AAAAAAAAAqc/kg5PPeZdWa8/s400/IMG_0492.JPG 8. Cook for approximately one hour or until internal chicken temp reaches 165 degree Fahrenheit. http://2.bp.blogspot.com/-TPLi3Pu1b90/T2O0a1X59GI/AAAAAAAAAqk/VNWQg1LumP8/s400/IMG_0494.JPG 9. The last few minutes of the cook mop the chicken with The Punk Gourmet Sauce. TIP: You can tent your chicken with foil near the end of the cook to keep a nice even golden colour! Here's were to find Punk's Gourmet Pepper Sauces products: You can find this sauce in your local Piggly Wiggly grocery stores or Piggly Wiggly , BBQ haunts, butcher shops as well as Birmingham Fire House Subs. You can also order it directly from there website: PunkThisNow (there website is still under construction) There fan Facebook Page: PunkThisNow Facebook Page There blog can be found here: Blog Company contact info: Punk's Gourmet Pepper Sauces 139 Turkey Hollow Ln Ashville, AL35953 United States Tel: (205) 594-4388 Email: marty@punkthisnow.com To find a dealer near you click on link here: Dizzy Pig Dealer Locater Dizzy Pig Rubs is available here in Nova Scotia: Sparkling Pools and Spas 515 Main Street Dartmouth (NS) B2W 4K1 (902) 462-1646 Web address: Sparkling pools and spas Happy Grilling! Lots of these recipes can be found on my blog: http://hrmcreativebbq.blogspot.com/2012/03/punked-beer-can-chicken.html :D
  4. Last night I cleaned 3 chicken and then coated them in a paste rub. 1/2 cup dark brown sugar 1/2 cup kosher salt 1/2 cup paprika 1/4 cup ground black pepper 1 teaspoon cayenne pepper 1/2 cup Olive oil Mixed the above into a paste and then rubbed the mixture on the outside and inside of chicken. Chicken placed in gallon bags and vacuum sealed and placed in fridge over night. I grilled all three chickens this morning and they turned out very good. I sampled one of wings and I could taste the rub and hint of cayenne and smoke (pecan wood chunks , dragon breath charcoal). Just a bit a heat, low enough so my other half doesn't complain. She like the taste as well. I have attached a pic of finished product before I cut them in pieces. She will be taking for her works pot luck at a local park.
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