Beer Can Chicken Fans
Well, I decided that the roaster I had was too big to do the tea smoked chicken discussed elsewhere. But it's the perfect size for a big beer can chicken! Is anybody else a fan of this fun and flavorful cooking technique? We were discussing it with some friends the other night and they told us that they tried it and it turned out "awful"... I'm still trying to figure out how they screwed it up!
Anyway, I made a wet rub/paste with some hot pepper sauce, some hoisin, ground black pepper and minced ginger. I loosened the skin of the chicken and rubbed it between the skin and breasts and all over the outside of the skin. I've got two big cans of Saporo in the fridge... one for cooking and one for drinking.
What do you folks like to use for a liquid and seasoning??