It was pretty tough keeping the temperature up, but tonight was the warmest out of the last few (a balmy -5C) so the cooking worked out.
The meat was tender as ever:
Thursday, January 7, 2010
Some More Beer-Can Chicken
After a long break from barbecuing, I did a beer-can chicken. I used the cajun rub, but I only put garlic, black pepper and salt in the beer.
It was pretty tough keeping the temperature up, but tonight was the warmest out of the last few (a balmy -5C) so the cooking worked out.
The meat was tender as ever:
It was pretty tough keeping the temperature up, but tonight was the warmest out of the last few (a balmy -5C) so the cooking worked out.
The meat was tender as ever:
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