|Smoke Rising from Grill on a Saturday Night|
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- 1 tablespoon sea salt or kosher salt
The rub smelled and looked good. I applied it directly to the chicken inside and out. I then used a Boulevard beer as it was the only beer we had in the house that was actually a can. Cooked from 6:06 pm to about 7:30 getting the temperature to target temp of 165. I used two different probes to get an accurate temperature. The probe in the breast reached the target temperature before the second probe, so the probe in the breast got up as high as 177 before it was complete.
|Whole Chicken Early in the Cook|
Left the lid closed for the first 30 minutes before opening to see what it was doing. Had a nice color happening on the skin and it was dripping a great deal into the lump. This would be the only reason that I would think about doing indirect and have a drip pan to try and catch some of that before it gets into the lump. But, I made the decision to cook without using indirect heat. I think the next time we try beer can chicken, I will do indirect as I had a few comments on BGE Forum and on the Reddit BGE sub that indirect is best and high in the dome works wonders for a crispy skin. Obviously, I did not do either of these as cooked direct and not high in the dome. So, ended up with skin that was not ideal but the meat was moist and good flavor.
|Finished and Off of the Grill|
If you have a technique you like to use on your grill, BGE, or other, I would be interested to hear your technique. Feel free to post a comment.
|Oliver Protecting the Yard and Grill|
Until next time, have a wonderful rest of your weekend and hopefully I will post more cooks that I do in the future.