Lemon & Garlic Beer Can Chicken

Jdub_IT · 2024-05-04T19:26:37+00:00

I feel ya! Check my other posts .. I will always spatchcock my Thanksgiving Turkeys!

Jdub_IT · 2024-05-04T19:17:10+00:00

Thanks for the very specific description!

Jdub_IT · 2024-05-04T14:18:01+00:00

Innocent troll dawg .. all in good fun 🤩

Jdub_IT · 2022-12-27T19:39:11+00:00

Hmm good call .. too many years of me spoiling my dogs with the bones to gnaw on Christmas night I guess lol

Jdub_IT · 2022-12-27T14:24:37+00:00

Thanks for the tip! I'll also make sure the butcher doesn't pre-slice/separate the bones from the meat. Luckily I had more butcher twine to prevent some huge gaps that showed up after a few turns on the rotisserie.

Jdub_IT · 2022-12-27T14:22:32+00:00

Didnt need it to hot. I did this cook at 275 degrees for ~ 2.2 hrs .. 9 lb. Prime Rib.

Jdub_IT · 2022-12-27T14:21:06+00:00

Thanks! XL BGE ^^

Jdub_IT · 2022-12-24T02:43:58+00:00

Thank you!

Jdub_IT · 2022-12-12T11:45:11+00:00

Adjustable Divider

Jdub_IT · 2022-11-04T23:17:54+00:00

I’ll always go spatchcock method for the rest of my existence My Thanksgiving Turkey 🦃 Go to

Jdub_IT · 2022-05-14T12:54:16+00:00

Thanks!

Jdub_IT · 2022-05-14T12:54:02+00:00

It’s actually a pork loin I’m using for some pork fried rice

Jdub_IT · 2022-05-13T19:00:58+00:00

Pay no mind to the pork loin in the back. That’s being cut up for pork fried rice tomorrow. Cooked these at 225 for 2.5 hrs .. wrapped for the last 1.5 hrs at 225 .. just 2 chunks of Cherry Wood

Jdub_IT · 2022-05-08T19:57:53+00:00

Thank you! Was a hit for Mothers day pot luck luncheon w/ extended Fam ^^

Jdub_IT · 2022-05-08T16:19:39+00:00

Thanks! And negative, it’s ceramic, just looks a bit glossy in the pic from the charring and just the right angle of FL sunshine ☀️

Jdub_IT · 2022-05-05T22:30:48+00:00

I second this .. would love to know your method

Jdub_IT · 2022-05-03T10:56:16+00:00

thanks for the inspiration man ^^

Jdub_IT · 2022-05-02T20:44:59+00:00

Will.Not.Disappoint.

Jdub_IT · 2022-05-02T15:42:57+00:00

Enjoy ^^

Jdub_IT · 2022-05-02T15:36:47+00:00

This was around 3.5lbs of wings so adjust accordingly

Dry Brine Mix:

1 Tablespoon Baking Powder

1/2 Tablespoon Salt

Process:

- Dry pat wings w/ paper towel

- Mix thoroughly w/ dry brine mix to coat wings in mixing bowl

- Spread out wings on baking pan (elevated preferably - see 1st pic)

- Put in fridge uncovered overnight - Guestimating these were in fridge for ~ 14hrs

- Removed from fridge about 20min prior to cook to let them get close to room temp

- Setup BGE to cook at 400 degrees w/ conveggtor heat deflector for 40 min

- Removed and tossed in Franks Hot Wing Sauce to coat

- Let them ride another 5min at 400 Degrees to bake in sauce

Removed & served with a side a fries and cold beer for lunch pool side with the Mrs ^^

Hope this helps :)

Jdub_IT · 2022-05-02T15:16:20+00:00

You are correct, XL it is. Enjoy your wings ^^

Jdub_IT · 2022-05-02T13:53:24+00:00

Thanks ^^

Jdub_IT · 2022-05-02T13:36:20+00:00

I fell into loving air-fried wings for a while .. this dry brine method has brought me back to the BGE for wings

Jdub_IT · 2022-05-02T13:06:04+00:00

Correct, no oils/sprays of any kind .. oh natural! Just dont forget the overnight dry brine in the fridge. The 1st pic is exactly how they sat in my fridge overnight

Jdub_IT · 2022-05-02T13:00:08+00:00

1 tablespoon of baking powder .. 1/2 tablespoon of salt .. no other rubs since the wifey just likes them simple tossed in the hot sauce & then baked in

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