• Maidelitala September 10, 2008  

    Ummm…since when did chicken gristle clinging to a defunct can of bud light rise to the level of an 80 proof “artsy” photo. I find that first photo utterly revolting.

  • 80 Proof September 10, 2008  

    Well my intention of an “artsy” photo was always to be sort of tongue and cheek. I am not professional, I have no training whatsoever, and I would never claim to be a real artist. Admittedly, that first pic is rather gross, but cooking often is, especially when grease and meat is involved.

    Beyond that, this was our first attempt at beer can chicken. I can let Gansie and Very Very Good Girl explain more of the details of the rub they used. But we forgot to buy a nice dark beer, so we just used Bud Light. And even with a cheapo beer, the chicken was just incredible. So juicy, falling off the bone, filled with taste (less filling?). I can’t wait to try it again with a darker, more flavorful beer.

  • Maidelitala September 10, 2008  

    My point is 80, I usually enjoy your photos (whether or not you would claim artistic ability I think you’re a rad photographer dude). But that photo launched me into nausea faster than you can put lipstick on a pig.

  • gansie September 10, 2008  

    as much as i enjoyed your *lipstick on a pig* reference, i do have to say that i think the first photo is hysterical. like 80 said, its supposed to be ironic and all that other crap. its food and its messy and its delicious.

  • Jeb September 10, 2008  

    Hey Maidelitala…You want to hear something even more disgusting? That beer can and chicken juice/beer sat on my grill for 3 days after the actual grilling of the chicken.

    The chicken was phenomenal. We had some chicken leg left over and made chicken Nachos with it on Monday night.

  • Food Fan September 10, 2008  

    I think someone should have dared someone to drink the chicken juice/grease/muck out of the beer can

  • gansie September 10, 2008  

    brilliant idea, food fan. will have to remember that for next time. or at least we could have simmered down for use as a gravy. shame it went to waste.

  • Jeb September 11, 2008  

    I’m pretty confident someone would have taken that bet.

  • Jeb September 12, 2008  

    Gansie, what spices did you use on the chicken?

  • gansie September 12, 2008  

    christ, almost everything in your spice drawer:
    paprika, ground mustard, kansas city seasoning salt, sea salt, freshly ground black pepper, oregano, chili powder, um, maybe garlic or onion powder. i forget. i was just dumping shit into a bowl. but it ended up tasting pretty swell.

  • Norm Schoen September 17, 2008  

    I have found that the cheaper the beer, the better the chicken

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