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Gather your spices. I used a combination of salt, pepper, paprika, rosemary, thyme, garlic powder, and a special rub called "Aw Sh*t".
This is a spice I use a lot. It has a little kick and tastes good. It's also fun to use because of the name.
First I wash the bird inside and out. I pat dry the bird, drizzle olive oil outside and put rub inside and out. Then I use this syringe to inject the bird with good stuff
This is the garlic sauce I inject the chicken breasts, legs, thighs, etc.
It looks like this before I cook it. I drink half a can of beer. Then I drink the other half. Then I need a new can of beer for the chicken. Repeat. Eventually shove half full can up chicken butt
The bird can "stand" on its own with a half full can of beer up its butt. I put it on a pie pan and put it in the Big Green Egg. You can put it in the oven if you want. I preheat it at 350-375.
After about an hour and a half of cooking at 350-375 the chicken's breast internal temp is at 165-170. This is how it looks when done.
I put it in a glass dish and drenched it with more Versailles garlic sauce. Then we start eating. The skin is crispy. My is impressed. Mission accomplished.