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Appreciating AR, and all who make it what it is - or don't look, Meathead!

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    Appreciating AR, and all who make it what it is - or don't look, Meathead!

    A while ago I saw Omaha Steaks sponsor a short cooking segment on a morning infotainment show teaching the wrong way to cook a steak.

    Today, this shows up on my FB news feed from McCormick Grill Mates: http://www.mccormick.com/Grill-Mates...er-Can-Chicken

    So glad we have good accurate information, great mods and a great group who share, learn and teach.

    Thanks, all!!
    Last edited by richinlbrg; July 3, 2015, 08:19 AM.

    #2
    This is my idea of beer can chicken:
    Take a can of beer out of the fridge. Take out the dry brined chicken and coat it in S&G. Cook it at 325 until correct internal temps. Sip can of beer while cooking - or two or three. Voila - perfect beer can chicken... No need to leave the beer can out of the recipe - just change the recipe a bit....

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      #3
      I do a lot of beer can chicken -- I don't brine mine because it's extraordinarily juicy. I coat the chicken in olive oil and add some cajun seasonings, cook at 350. I will use beer or sprite. It's a family favorite

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      • DWCowles
        DWCowles commented
        Editing a comment
        Oh my, can't believe you waste a beer on a chicken Lynn_B

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