I did beer-can chicken again today. I used a different rub, Roasted Red Pepper and Garlic. It turned out great. I dropped the cooking temperature this time, to around 300F. This made the meat even more tender this time.
I did the foil-packet-roasted veggies with this meal, with diced potatoes, carrots, and turnips.
The leftovers are simmering away in a chicken soup now.
