...it's the sheekn.
We used to make fantastic beer can yard bird, or leg quarters. Now we can't cook a chicken fer beans.
This is the latest phail: store brand, small enough to handle, spatched. When we cut it open, the insides were full of un-cleaned guts, but nevertheless we used a light rub of SB Competition and ran it on the gas, low.
Unluckily PB flipped it to 'crisp up' the skin. Did it ever. The only thing we did wrong. The rest is the fault of the bird quality.
Once the carbon was scraped off it tasted merely all right. I miss the good old days.
It ain't us...
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It ain't us...
Moink!
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Re: It ain't us...
OUCH - - - I don't understand what problem y'all are having with the Beer Can Bird???
If you put it on a can and then in a small aluminum pan it's almost a sit and forget ???
I'm not being a smarty pants just asking and maybe we can help ???
If you put it on a can and then in a small aluminum pan it's almost a sit and forget ???
I'm not being a smarty pants just asking and maybe we can help ???
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: It ain't us...
Like OUP, I don’t understand what happened. Based on black skin I would say reduce the temperature
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Re: It ain't us...
The black skin was when I switched from indirect to direct to crisp up the skin a little, and didn't catch a major flareup quickly enough.
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Re: It ain't us...
Not sure what to say about it. I too have been getting some fairly tough chicken lately.
There is one brand that is consistently tough so won’t even buy it anymore.
I’ve not cooked chicken on gas in such a long time, so no guess there.
There is one brand that is consistently tough so won’t even buy it anymore.
I’ve not cooked chicken on gas in such a long time, so no guess there.
Mike
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Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
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Re: It ain't us...
ya know, take it from someone who has been all over the place on cooking (been there done that), the charred acrid tasing skin, goes to the trashcan,
The chicken makes one meal and the leftovers make chicken salad with some mayo, celery, and onion...
Not a lot goes to waste round my place then I take good notes so as to prevent a reoccurrence..
The chicken makes one meal and the leftovers make chicken salad with some mayo, celery, and onion...
Not a lot goes to waste round my place then I take good notes so as to prevent a reoccurrence..
Don't count every day, Make every day Count
Good Cue to ya..
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Good Cue to ya..
Vernon
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