Completly cover them inside and out with paprika and Tony Chachere's...stand em up on the can and make sure to fold the little flap of skin from the neck over the neck hole to seal it off...they'll steam up nice and juicy that way.
Main thing is...don't mess with them till they're done. The best way to tell is when you can twist a leg bone right out of the meat with no effort....they're ready to eat. Takes a couple of hours at least at 350-375 on the pit.
Oh yea....wood or charcoal only please...they just don't come out os good when you cook em on gas.
thats funny, i just had some tonight. the meat falls off the bone its soo tender, open a can, drink half and shove it where the sun dont shine. toss it on the grill and wait about an hour twenty or so and its done. im sure theres a recipe somewhere on the web.
Take equal parts of Garlic powder, salt, and pepper. Put the rub on the bird and cook how you want to. Cooking with charcoal or hardwood is the best way.
If you like a sweet & savory rub
1 tsp of ground cumin
1/2 tsp of ground mustard
1 tsp of paprika
1/4 cup of kosher salt
1/4 cup of white sugar
2-3 tbs of black pepper
couple shakes of cayenne pepper...depends on how much fire you want
Combine all the ingredients and rub on the bird. You don't have to use a beer for the bird. Sure it sounds good and all. But unless your using a really dark or hoppy beer, you will not notice the difference regardless of what you stick up its butt. Stick some slices of apple, pineapple, or anything else that you want to try in the cavity, followed by your beverage of choice. I have tried just about everything, even sprite works great for cooking them. I like to cook them indirectly at about 260-280 for about 2 hrs or so. I usually use wood chips ie... mesquite or hickory when doing them also. Just enough smoke for some flavor.. Happy cooking
Ended up taking a McCormick chicken spice rub & coated the inside and outsidew really nicely with the rub. Stuck a 1/2 lemon in each bear can and slow cook the chickens for almost 3 hours at 300*
Let em sit for 30 min and the meat was falling off the bone super juicy and tender.
I found beer stands for the drunk chicken at Wal-Mart. I swear that place has just about everything.
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