Monday, May 10, 2010

Tall Boy meets Big Bird

Labon brined a 7lb chicken overnight in water with some salt, honey, cinnamon sticks and brown sugar.  The rub consisted of paprika, cayenne pepper, salt, pepper and brown sugar.  The big bird perched upon the tall boy Bud Light and set inside Labon's gas grill for just over 90 minutes on indirect medium heat.

Here I must confess that my role was primarily that of photographer.



Oh and I did have a couple of beers.  Camera work has been known to give a powerful thirst.



This was some of the juiciest chicken I've ever eaten.  I'd never brined a bird before.  I must say I was skeptical that it would make things taste too salty, but that was not the case here.  This really was delicious, juicy and sweet.  The brown sugar in the rub had caramelized in a way that made the skin really tasty--but it wasn't too sweet.  All in all I give Labon kudos and thank him for hosting me for this enjoyable afternoon on the grill. 

4 comments:

  1. The chicken looks great, the beer can chicken is one of my favorites. Speaking of favorites I wish I could get my hands on some fat tire. Closest place to Birmingham, AL to get it is the short 3/4 hour drive to Atlanta. I am jealous of both chicken and beer. Thanks.

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  2. Yeah, there's a total novelty factor with sticking beer cans in your food, isn't there? Ah yes. Fat Tire is good stuff. Sorry you can't get it in Birmingham. I'll think of you next time I have one. Cheers!

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  3. Is there beer in the can, or empty?

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    1. Hi! I always leave the can about half full of beer. Sometimes I also use a church key to open the top of the can so that it has more than one hole in the top of it. I'm not certain that really adds all that much when all is said and done. Thanks for reading. Let me know if you try it and how it comes out!

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