by bbqbob » 29 Apr 2012, 16:17
Well I was expecting that to be a complete disaster and almost wished I hadn't bothered. It was windy and raining just starting the charcoal chimney was a task lol. I soon realised that more charcoal was needed to bring the temp up to around 350f. And needed to make a makeshift cover using a piece of drainpipe with an umbrella in the top. I banked the coals on both sides. The chicken had been brining for 4 hours, Budweiser can inserted a quick baste using butter, thyme, onion powder and garlic powder.
Then disaster lol I placed the chicken on the grill and found I couldn't get the lid on my first instinct was to try and push the chicken further onto the can but only succeeded in crushing the can meaning chicken wouldn't stand and most of beer poured into chicken and drip tray, should have just placed it on the charcoal grate. So ended up cooking chicken, beer can still inserted but laying down breast side up. At this point was gutted, continued basting about every 30 mins. 1 hour 45 mins later chicken was at 180f. Rested for 15 mins and to my surprise it was the best most succulent chicken I've tasted daughter and wife thought so too. I can only assume the brining saved be day. Wish I had taken a pic it must have looked laughable to any neighbours.