Sheeken LUMPectomy

[OldUsedParts]

Did a beer butted chicken today on the ECB using Red Oak Lump Charcoal. I injected it with Tony's Cajun Butter and covered it with Hootchie Mama. Over all the taste was good BUT, even after 2 hours at 275 to 325 I was disappointed in the bark. It's probably my inexperience with the Lump but I'm going back to Kingsford Charcoal because I'm too old to change what ain't broke. Sorry W V, I really tried

Wiffy only likes the breast meat and that suits me and the flippers just fine. Slipped some nuked yeller crooknecked and creamed spinach in next to them and can't wait until I do my favorite from the breast leftovers "Sheeken Deeablows"

Also discovered that my Digital Pen (that I dropped last month) doesn't work any longer so Academy here I come. Always nice to go to the Toy Store anyhow.

[bondobill]

Hey bud .Looks yummy to me

Bill

[woodenvisions]

Bark or crispy skin ?
I crank up the temp to 400/450 for a few minutes at the end ( last 5/10 ) minutes for perfect skin.

No need to say sorry, it's not for everyone ya know.

[mrxlh]

Very nice OUP, I like you have come to the same conclusion on RO, to inconsistent to fool with when KB works so well.

[OldUsedParts]

Bark or crispy skin ?

neither - -- probably my fault but I decided to surender

[Williep]

Looks pretty dang good to me.

[Txdragon]

So you clucked it?! Looks great to me. I find I need to go higher than 350 during the crisp phase though. 325 for the full cook generally nets me leathery skin. 250 will net softer but a tad rubbery.

[Sailor Kenshin]

Looks fine to me, OUP. And the plate's just .

We usually finish Beer Bird on the gas. Seems to work for getting the crunchy skin.

[OldUsedParts]

Call me weird but, unless I'm frying chicken, a crispy skin doesn't mean that much to me - - - when I'm grill'n birds it's all about the moisture and flavor.

[OldUsedParts]

as I've mentioned before, one of the best things about Beer Can Chicken is the leftovers and today's entree was Sour Cream Rojo y Verde Chicken Enchiladas
in a couple of days it will be Diablos

[CaptJack]

i do stand up chickens
2-sided indirect on my OldSmokey all the time
I don't even season them anymore
because i strip the meat from the bones for the meat
for other meals in the future

and then i roast the bones to make stock

[OldUsedParts]

10-4 Capt'n I just recently snapped to the fact that those chickens are not for eating right then, they're for future meals - - - of course the wings never make it to room temperature around me.

[CaptJack]

wings are the cook's tip

[OldUsedParts]

Last of the Leftovers, except the ground up drumstick Cat Food.

Any time I do a beer can bird I always do some Chicken Diablos or beer butted bird bombs as one blogger called them. These came out pretty good EXCEPT I almost over cooked the already cooked chicken trying to get the bacon near done before putting in the oven and finishing. Next time will be oven only until bacon is done.

ONE - cooked chicken pieces

TWO - add pepper jack chez

THREE - add jalapeno

FOUR - wrap with bacon

FIVE - cook in oven until bacon is done, plate, drizzle with Suckle Busters Chipotle Sauce and top with Pico de G. I always put a puddle of SB sauce handy for dipping.

[Bobcat]

I bet those have a ton of flavor , I could make a meal off those for sure !!