I was originally going to document our BBQ cooking class in only two posts, but getting all the tips down is going to require three (or four) posts.
“Big Guy” took the lead with the chicken. He prepared whole chickens using the beer can method. I wish we had been sitting closer and I apologize for the pictures throughout this series.
He French-dressed the legs saying, “Don’t laugh.” I assume he thought it was a bit dainty for BBQers. He then separated the skin from the bird and rubbed in seasoned oil (see last post) and Head Country BBQ Spice. “Big Guy” also said that you can use any liquid for beer can chicken—coke, Dr. Pepper (which his wife loves), wine, or his favorite, Old Style beer. He also trimmed the wings a bit and tucked them in. Place whole chicken on can about half full of liquid and sit up in a smoker at 210 degrees for 2 1/2 hours. This bird was delicious.
The printed recipe they shared with us was a winning marinade. I have to say that I am not much on making dishes with pre-packaged ingredients like powdered Italian dressing and onion soup mixes, but we were inspired to do a beer can chicken after this class on our own. We decided to use “Big Guy’s” tips and try out this recipe.
3 Guys Smokin’ Poultry Marinade
This recipe finished 5th in 1998 out of 300+ professional BBQ teams at the American Royal Open BBQ Championship in KCMO (the world’s largest BBQ competition).
1 pkg. Italian (Herbed Garlic) dressing mix (I used Zesty Italian.)
1 pkg. onion soup mix
8 oz. vinegar (I used apple cider vinegar.)
8 oz. oil (I used canola oil.)
poultry of choice (I used a “natural” whole chicken.)
Mix all ingredients in a 1-gallon size zip-lock bag and thoroughly mix together. Add poultry and seal bag. Let marinate for 2 hours at room temperature, turning frequently (if marinating overnight, store in refrigerator and do not exceed 8 hours. [I am always fearful of poisoning someone, so I definitely marinated this overnight in the fridge. I would not advocate letting poultry set out for two hours. Just sayin'.]
This mixture makes enough to cover approximately 10-12 boneless breasts or one whole bird.
Remove and drain marinade from poultry. Discard liquid. Place poultry on smoker and smoke at 225 degrees. Smoke for approximately 20-25 minutes per pound or until done (length of time depends on temperature, level of in-direct heat, poundage and whether or not cut is boneless). Avoid direct heat, preference is a lower temperature (do not drop below 200-degrees), and in-direct heat with plenty of smoke. Loosely wrap in aluminum foil when skin reaches desired color to finish cooking (juices will be clear, contain no blood, and bones will pull apart when lightly tugged.)
It is delicious. This was the best chicken we ever made. I bought the cheapest store-brand onion soup mix and mixed this up. OMG!
Can you see the color on this bird? We threw a few hickory chips in the last thirty minutes of cooking on our rusty orange retro smoker.
We ate well for a couple of days. This bird was so good that I devoured the legs and I don’t eat chicken legs. :) We sliced the rest of it for salads, wraps, and one leftover dinner. This marinade is a keeper.
Abigail, today I present to you a yellow Knock-Out rose. We have these planted at each end of our “vineyard.” They smell wonderful and bloom all summer long. (Please send hugs and kisses and good thoughts to Abigail today.)