Skillet (beer can) Chicken

I decided to roast a 3.6 lb bird today. I am using my new cast iron beer can chicken roaster for the first time. I hope it turns out well along with the grilled sweet potatoes. I have a chip box on the indirect coals. The well of the skillet has Miller Chill in it. Onions, carrots and celerey in the bottom with Mesquite sesoning which is also on the bird.



It turned out great. I took it off the grill when the internal temp reached 180. It took about 3. 5 hours plus sitting under foil off the grill for about 45 minutes. The meat fell off the bone and you could cut the breast meat with a spoon. The taters where tender and smokey and even better with butter and cinnamon on them. A succsessful meal.

That's the coolest thing I ever saw. I just did Google search on that roaster you can see hear http://www.cabelas.com/prod-1/0065986519088a.shtml Was that the first time you used that thing. Sure looks like it does a good job!

It was the first time I used it. The veggies soaked up the chicken juices and they were really good.
It was my daughters birthday dinner. Along with the dishes already mentioned we had three bean salad (homemade of course) A good bottle of Chateau St Michelle Rose (sitting in an electric wine chiller). Dessert was fresh baked Cinebon cookies topped with cookies and cream ice cream and spritzed with chocolate syrup.

Our dog had roasted chicken giblets. I think he was happy as well.

-Gramps- wrote:

Along with the dishes already mentioned we had three bean salad (homemade of course) A good bottle of Chateau St Michelle Rose (sitting in an electric wine chiller). Dessert was fresh baked Cinebon cookies topped with cookies and cream ice cream and spritzed with chocolate syrup.

Sounds great, but I am having trouble seeing the pics!

Did the Miller Chill impart any hint of lime flavor to the chicken?

Brad

Brad_Olson wrote:

Did the Miller Chill impart any hint of lime flavor to the chicken?

Brad

I belive it did, to the breast meat the most, especially since I added a bit of extra juice from the skillet over the meat when serving.