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Beer-Can Chicken Is Summer Barbecue at Its Best
yumsugar ^
| 07/24/2009
| partysugar
Posted on 07/24/2009 5:13:37 PM PDT by JoeProBono
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To: JoeProBono
165 internal temp is appropriate. It will continue to cook after removing it from the heat. 165F is the safe temp. If you cook it to 180, and then remove it, it peaks around 193 or so, and gets tough and stringy.
Just my professional opinion as a commercial chef.
/johnny
21
posted on
07/24/2009 6:05:39 PM PDT
by
JRandomFreeper
(God Bless us all, each, and every one.)
To: JoeProBono
Pottery teacher calls it
BEAR BUTT CHICKEN
22
posted on
07/24/2009 6:07:07 PM PDT
by
Quix
(POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
To: Quix
23
posted on
07/24/2009 6:09:24 PM PDT
by
JoeProBono
(A closed mouth gathers no feet)
To: JoeProBono
you sure you don’t want to drink the half of the beer that goes into the wood chips?
24
posted on
07/24/2009 6:22:21 PM PDT
by
machogirl
(If Obama's handing out Pie, I like Lemon Meringue.)
To: JoeProBono
What if I'm not a beer drinker...
..will soda do?...:)
To: JoeProBono
It’s the plastic liner inside the can that gives the chicken that special polymer flavor.
26
posted on
07/24/2009 6:25:43 PM PDT
by
Deaf Smith
(I spent all my money on women & booze, the other rest I just plain blew.)
To: JoeProBono
I should have expected an image! LOL.
27
posted on
07/24/2009 6:34:41 PM PDT
by
Quix
(POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
To: Guenevere
Orange-Soda
28
posted on
07/24/2009 6:46:20 PM PDT
by
JoeProBono
(A closed mouth gathers no feet)
To: JoeProBono
To: JoeProBono
Harry and Barney shoot the breeze over some beers.
To: Upstate NY Guy
To: JoeProBono
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