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Found 6 results

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  1. Hey fellas I picked up 2 whole chickens this afternoon and I'd like to do them in the smoker on Thursday. I figured I would stop by and see if anyone had any suggestions for dry rubs or injection marinades.
  2. I told ya, I was doing three this weekend. I have two beer butt chickens and one stuffed with mandarin oranges. Seasoning is the same. Lemon pepper, Lawarys salt, Creole, Cumin, garlic and onion powder, chicken rub, Celery salt, and to lock in the rub, I but a honey glaze over them. For the beer butts, Take a 10 oz beer and pop the top and slide it right up the butt( Dont get all hot and bothered by doing this...lol) the Chickens will stand up in the smoker. Once they are don, the chicken will fall. I had to do something a little different since i drink liquor and not beer. So I
  3. Looks like great minds think alike. I'm doing two beer can chickens today myself. I rubbed one with a Dizzy Pig rub called Shakin' the Tree and the other with Rendezvous (dry rub from Memphis). I'm using a Busch Light for one and a Select 55 for the other. Both have 5-6 cloves of garlic in them. I'll put them on the BGE for approximately 2 hours at 350°-375° and I'll spritz them every 15 minutes with a beer, evoo, apple cider vinegar, and lemon juice mix. I'm using hickory wood chunks for the smoke. Here's the before picture. I'll post during and after pictures as they pro
  4. So me and my Dad go to get food for everyone cuz we just got back from baseball. We are in the drive threw of pollo loco we get up to the order box, we ask for a 6 piece they tell us that they don't have chicken I immediately started dying from laughing, how the hell does El Pollo Loco run out of chicken.
  5. I don't know so you tell me and back your answer up with an explanation please!
  6. A Cow, Pig, or Chicken. In real life. Not a dead one. Live and in person.