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Old 06-01-2009, 09:08 AM   #1
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Beer Can Chicken

Another great weekend and some time to cook. We had beer can chicken (on a rack). I cooked a little hot and fast but besides the skin being a bit dark came out pretty good. I wish you could smell it as it is a keeper combination. The recipes are below.

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Chicken: Room Temperature

Marinade: I began to marinate the bird in the early afternoon flipping it in the bowl whenever I walked by.

Table spoon or so each chopped Sage, Rosemary and Thyme. The more the merrier.
About 4 Tablespoons Honey
About 1/4 cup Lemon Juice
2 or so Tablespoons Olive Oil
Salt
Fresh ground pepper wouldn't hurt

Beer Can Spices:
Stick of Cinnamon
8 or so cloves
4 or 6 whole Allsice
Water

Chicken was cooked at about 325 degrees (indirect) for about 45 or so minutes until the internal temperature was 170 degrees. You may want to cook it a little slower.

Enjoy,
Bryan
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Old 06-01-2009, 09:27 AM   #2
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Great lookin bird & fine video too. I'll bet that combo of spices n herbs did smell fantastic
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Old 06-01-2009, 01:34 PM   #3
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Is that a custom Char-Griller with a custom flame paint job with a bag of Cowboy natural lump coal?
Indeed Dat’ be one fine lookin’ bird
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Old 06-01-2009, 01:47 PM   #4
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that looks to be a killer recipe. Nice...
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Old 06-01-2009, 01:52 PM   #5
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Q-Dawg. The Chargriller was a gift and came that way except for the flames. I did that.

Lump indeed. The bag was not as lumpy as the last. I think it was on the bottom of the pile.
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Old 06-01-2009, 07:43 PM   #6
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Great looking chicken Bryan and nice job on the tunes. My first show was back in 1974...love the Dead.
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Old 06-01-2009, 08:31 PM   #7
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Toby, Me too. I was introduced through "Old and in the way" as I was raised on Bluegrass. Didn't see them live until 85 at Riverbend and saw a bunch of shows until 95 (Nashville). Now I get shows on CD from a buddy in Cincy but they are few and far between anymore. Luckily my tape deck still works and about 300 tapes to listen to. I need to figure out how to burn them to disc.

Take it easy,
Bryan
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Old 06-01-2009, 10:35 PM   #8
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Bryan, where did you get the ulu you used to chop the herbs?
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Old 06-02-2009, 08:45 AM   #9
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Griff, I was not aware it was called a ulu. I bought it about 15 years ago at the Berea Crafts Fair in Berea KY when I lived in Lexington. I am pretty sure the knife part of it was purchased but the bowl base was made by the craftsman I bought it from.

Berea Crafts Fair:http://www.bereacraftfestival.com/

Did a quick search to see if I could get a link to an artist or a store but there is little info except addresses etc. If you make it to Berea bring deep pockets as I thought it was expensive but there is the coolest crafts I have seen compared to any other fair or festival I attended.
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Old 06-02-2009, 10:34 AM   #10
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Yep, it's an ulu alright. They are sometimes also called a "woman's knife" because traditionally the native women used them to prepare fish for drying and smoking. I call it a "pizza knive".
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Old 06-02-2009, 12:20 PM   #11
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Nice video Bryan. Keep them coming...
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Old 06-02-2009, 04:19 PM   #12
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Right nice loking bird there Brian.
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Old 06-02-2009, 09:14 PM   #13
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Nice video and bird
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