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beer can chicken


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Got bored with quarantining so decided to do a beer can chicken.  Cooked direct at 350* for about 2 hours.  Probably should have put a probe in it to monitor or should have done it on a raised grid it because it was a little dry in spots.  Skin was super crispy!  Coated in a Soul Food seasoning blend about an hour prior to cook time.  Used a half miller light up the rear for moisture.  Not as good as a spatchcock but a nice change of pace.  Served with some corn I cut off the cob last season and froze as well as some taters wrapped in foil and thrown over the coals.




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