By Derrick Riches. Barbecues & Grilling Expert
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Derrick Riches is really a technical author, industry consultant, and enthusiastic backyard chef. Derrick has offered as About.com's Expert to Barbecue and Grilling since 1997. Through the years he's traveled all over the world and also to the greatest enclaves of barbecue. Derrick has judged world championship barbecue competitions, cooked on countless grills and smokers, given to and reported around the outside cooking industry.
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Updated The month of january 11, 2016.
Double how big the can with this big bird and you may smoke a poultry on the beer can. A great method to keep your poultry moist by putting steam within the poultry although it cooks. Should you've attempted beer can chicken you already know this will probably be one great poultry.
- 1 whole poultry, about 15 pounds/7 kg
- 12 ounces beer plus two tablespoonsOr30 mL
- 6 bay leaves
- 2 teaspoons/10 mL thyme
- 1/4 cup/60 mL brown sugar
- two tablespoonsOr30 mL ketchup
- two tablespoonsOr30 mL white-colored vinegar
- 2 teaspoons/10 mL hot sauce
- two tablespoonsOr30 mL paprika
- 1 tablespoon/15 mL pepper
- 1 tablespoon/15 mL salt
- 1 teaspoon/5 mL red pepper cayenne
- 1 24 ounce beer can
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