Uploader Comments (timespublishing)
All Comments (19)
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sounds like an old cowboy bounty hunter.... wanna draw? lols
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Dancing birds...........lol.
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yumm!!!
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Hard to go wrong, but I like to use a can holder for stability, then an injector with the italian dressing, werchester, lime juice, red pepper and crushed garlic.
if you don't want beer use a dr p, root beer, or sprite ... water alone will leave your bird bland tasting.
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Wow, It Looks GREAT!!!
Your video is inspiring me for my next BBQ!
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Definitely livin' the high life!
One of the best things to learn from these videos is heat control. Having the hot coals on one side allows real precise control, that chicken looks absolutely perfect.
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=0---------[drool] lol Very cool.
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drool
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LOL - Chicken and beer? Hmm...don't really suits, chicken and...fruit smoothies, mmm YUM!
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Hey man I love youre videos. But im sorry youre gonna have to throw away that salt,pepper grinder and the dressing. Cross contamination dude. Next time you touch that pepper or dressing you or someone else will be sick. And as for the salt after 24 hours there is gonna be so much bacteria its gonna be dancin! Great recipe though, looks very good!
-got a few similar comments such as yours. Actually, we used soapy and hot water cleaned boards, hands and utensils throughout the demo, but the final video edit didn't include the shots. we figured it was a given that most people know to handle chicken with care. thanks for the input anyway, mom!
Is the beer supposed to completely evaporate? Mine didn't. I cooked at 350 for an hour and a half and a lot of the beer was left in the can (cans were put into the chicken full). Any suggestions?
-the goal is to steam the chicken throughout the BBQ, so left over beer or whatever liquid you're using is what you want. I usually start with a half can of beer for this recipe because i can't resist sampling the brew before it hits the fire!