Wanted a chance to do a little beer can chicken Oktoberfest style, and to try out a couple of new rubs courtesy of
@jamesnomore First up - beer can chicken rubbed with a honey rub and placed over some German Oktoberfest brew:
A couple of turkey legs; one rubbed with "O'Brien's Green Chilie Magic" (thats what I call it), and the other with "O'Brien's WKC blend". To make sure the flavor got into the meat, i lifted the skin and put rub directly on the meat. I then replaced the skin and sprinkled more on the outside:
Sierralita doing what it does best. Legs on one level, chicken on the other, smoked at 250 until internal temp hits 160:
The payoff:
The turkey legs got eaten cave-man style for lunch and washed down with a cold beer. The rub permeated into the meat and provided great flavor. Chicken will be served civilized (carved up and plated) with Mrs Winz.
The whole house smells like Oak wood smoke.
"Is this heaven?"
Winz