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Bear can chicken smokey style
Chicken on tin vans free-range chicken with bbq herbs, rosemary and lemon.
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Ingredients
Directions
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Prepare the barbecue for indirect grilling and bring the temperature to 170 ° C. Open the cans of beer and take a big sip from each can.
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Dab the chickens dry with paper towels and season around evenly with the chick mix BBQ spices.
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Place the beer cans upright on the hottest part of the barbecue and preheat them.
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As soon as the beer starts to evaporate in the cans, sprinkle the smoked wood chips and the rosemary on the hot coals.
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Take the cans with tongs from the fire and put on a (wooden) cutting board. Gently push the chickens over the beer cans.
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Note, the cans are hot. With both chickens pull the two legs apart, so that the beer can and the legs together form a tripod.
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Put the chicken with beer can back on the grill, on the coolest part of the barbecue.
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Turn the chest to the warmest part of the barbecue and place the lid on the barbecue.
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Keep the temperature of the barbecue as constant as possible at 170 ° C and cook the chicken in approx. 50-60 min., Until it has a core temperature of 70 ° C in the breast and 75 ° C in the thighs.
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Remove the chickens from the barbecue, place them with tin and upright on a chopping board and leave to rest for 5 minutes.
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In the meantime, cut the lemon into pieces and grill it. Serve the chicken on the cutting board, with the lemon slices and the rest of the rosemary twigs.
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Nutrition
695Calories
Sodium0% DV1.600mg
Fat65% DV42g
Protein100% DV50g
Carbs9% DV27g
Fiber20% DV5g
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