I started by washing the chook, and patting it dry with some paper towel, turned out this particular chook was a freak of nature, it had 6 legs!
No matter, everyone loves a drumstick or 6.
I then grabbed my sacrificial beer, in this case I chose XXXX, I'm not a 4 X fan by any stretch of the imagination, but it was the only thing I could think of that came in a came when I went through the drive-thru.
It was soon time to violate the chicken in a way no chicken should be violated, I emptied half the beer into a glass (for a taste test, that failed by the way, but any port in a storm I guess) and then inserted the can in to the cavity of the chicken.
I had earlier poured a teaspoon of "season all" into the beer can.
I decided it needed a head, and well raf is always up for a photo shoot!
Lisa decided it also needed dressing up, so it was Melbourne Cup day all over again, nice facinator chicken boy!
Then it was time to really spice things up. I gave the chook a slight spray with some vegetable oil in a can, then rubbed in some "season all" for flavour. I'll experiment with some other things further down the track, keeping this one simple as I learn how this whole thing works.
Adjusting Pictures
Earlier before prepping the chicken I had got the Weber started, a quick check revealed it was almost ready.
Adjusting Pictures
Time to take the sacrifice to alter to break in the Weber, it put up no real fight, coming along quietly.
Adjusting Pictures]
It was time to put the lid on and let this sucker cook., Unfortunately I had a wee bit of trouble with the chicken being taller than I had expected and the lid wouldn't go on properly. A few minor adjustments, and bingo.
Adjusting Pictures
Well, it's been on for about an hour now, about half an hour in I opened the lid to put the veges in, only to discover it had fallen over and the contents of the can had flowed into the juice container.
With no weight in the can it wouldn't stand up, so I left it lying down.
I'm about to put the corn in and check on it again, should be ready soonish, will keep you posted.
