MonkeyLoo Posted November 30, 2015 Share Posted November 30, 2015 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. wickedcajun, danielc, ckreef and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Cgriller64 Posted November 30, 2015 Share Posted November 30, 2015 Very nice. Quote Link to comment Share on other sites More sharing options...
dwilkie Posted November 30, 2015 Share Posted November 30, 2015 Those look amazing Quote Link to comment Share on other sites More sharing options...
IkeKey Posted November 30, 2015 Share Posted November 30, 2015 NICE Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 30, 2015 Share Posted November 30, 2015 Nice chicken cook. Quote Link to comment Share on other sites More sharing options...
wickedcajun Posted November 30, 2015 Share Posted November 30, 2015 Very nice chook cook!!! Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted December 1, 2015 Share Posted December 1, 2015 Nice looking birds Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 1, 2015 Share Posted December 1, 2015 Nice birds and nice grill. Quote Link to comment Share on other sites More sharing options...
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