Carving Beer Can Chicken
Other than the alternative alliteration of the title, and stating that the Brinkman gas smoker does an equally good job(or better because of the controlled heat), my first, finished beer can chicken was a disaster: Soggy hot mitts, spilled beer, slippery chicken, etc. How do I get this bird off the can, carved, and onto a serving dish? The answer? A good pair (not cheap) of poultry shears!
With the bird still in place -- even still on the grill or smoker -- first, snip off the wings, then the legs and thighs. The next cut is through the middle of the breast, and the rest is history. For larger breasts, used the shears to cut them in half. An easy job! The skin stays in place, and, with the help of tongs, a much better presentation on the serving plate.
With the bird still in place -- even still on the grill or smoker -- first, snip off the wings, then the legs and thighs. The next cut is through the middle of the breast, and the rest is history. For larger breasts, used the shears to cut them in half. An easy job! The skin stays in place, and, with the help of tongs, a much better presentation on the serving plate.
