Joined: Wed Feb 22, 2006 1:37 am Posts: 2465 Location: A dark place
darth_vedder wrote:
turned2black wrote:
Veggies on the grill are fantastic.
What are your favorites?
I've used onions, pineapple (I know, it's a fruit), mushrooms, peppers (bell, jalepeno, habenero) and zucchini. Haven't ventured much past those though.
I like all the ones you listed, but my 2 favorites are tomatoes and asparagus.
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Joined: Mon Oct 18, 2004 4:52 pm Posts: 10620 Location: Chicago, IL Gender: Male
Doug RR wrote:
I'm going to attempt my first beer can chicken this saturday..I have a giant ribeye incase things go wrong..if anyone has done this I'd appreciate the feedback
The best tip I ever got was to be careful to use the right amount of charcoal. If you use too much, it will get too hot and the outside will burn while the inside stays pretty raw. If you use too little, your cooking time jumps way up. 3-4 quarts is about the right amount (about one full chimney, or about 3/4 of a Weber chimney). You want the temperature to be about 375 when you start (and it will drop to about 300 by the time you finish).
Also, when it's done (thigh meat will be 175), let it rest on the can for about 15 minutes before removing it.
Beer can chicken is pretty freakin good when it comes out right. It might come out right more often if I didn't have a beer can shoved in my face when I cook it.
Joined: Sat Sep 22, 2007 6:21 am Posts: 23078 Location: Buenos Aires, Argentina Gender: Male
Self Polluted wrote:
Beer can chicken is pretty freakin good when it comes out right. It might come out right more often if I didn't have a beer can shoved in my face when I cook it.
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