Barbecue Beer Can Chicken – Keto – LCHF

Beer Can Chciken
Beer Can Chciken

Barbecue Beer Can Chicken - Keto - LCHF

This recipe is easy and uses a championship rub (Plowboys, Yardbird Rub) that has actually won championships. If you are using a grill it is very important to use a remote thermometer. Opening the cover to check temperature will make a long cook even longer and might stop food from reaching a safe to eat temperature.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbeer can chicken, chicken, plowboy, yardbird
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings4
Calories864kcal
AuthorWiley

Ingredients

Ingredients

Instructions

Pre Cook Preperation

  • Place chicken on at least half full beer cans. If they are large chickens then I would recommend beer can chicken stands that will hold both the chicken and the beer in place.
    beer can naked
  • Then spray the oil on the skin of the chicken. The oil will do two things. First, it will hold the rub in place but even more important it will allow the skin to crisp and brown for no one wants rubbery chicken skin. Now it is time to add the rub and I use Plowboy Yardbird rub and I make sure the bird is fully covered. I then bring the smoker or grill up to 350F as I finish the rub.
    beer can rub

Insert Remote Thermometer

  • Insert the remote thermometer probe in the thickest part of the thigh without touch the bone. If you are cooking two chickens then you need a probe in each one for they will not cook the same and you will need to pull one chicken before the other.
    beer can chicken on grill

The Cook

  • Here is where the remote thermometer makes a huge difference. Because you do not need to open the lid you can keep a constant 350F around the chickens. When one reaches 165F to 170F then it is time to take them off the grill. I leave them on the can or rack for about 5 to 10 minutes before I serve them. The keys to success are oil on the skin so it crisps and browns, the remote thermometer so you do not have to open the lid and the thermometer will let you cook to temperature and not guess using time.
    beer can chicken finished

Controversy

  • Now there are some very good websites (Amazing Ribs) that actually say the beer can cause more harm than good for it slows down the cooking on the inside due to the fact that it takes the liquid longer to get warm and the outside can overcook. Also that it does not really add much moister to the chicken. That might be true for it does take longer to cook the chicken at 350F than if I just cooked the chicken without the beer can. But I have a smoker that actually works like a convection oven. I also always cook large chickens (more than 6 pounds). So the reason I have such good luck with beer can chicken is that the heat is evenly distributed and also I believe that the breast (next to the beer can) cooks a little slower than the legs and thighs that are further away from the can. I also pull the chicken the moment it is 165F to 170F in the thickest part of the thigh. I like doing beer can chicken for it is always consistent and I like the idea of giving someone a half of a whole chicken to eat than a bunch of chicken parts.

Video

Nutrition

Calories: 864kcal

Myron Mixon’s World Famous Cupcake Chicken

Myron Mixon's World Famous Cupcake Chicken

Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack's Old South Barbecue Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordcupcake chicken, myron mixon
Prep Time1 hour
Cook Time2 hours 30 minutes
Total Time3 hours 30 minutes
Servings6
Calories260kcal

Instructions

Preperation

  • Preheat a smoker to 300˚F. Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.

The Cook

  • In the cupcake mold, place each thigh, skin side down, in an individual cup. Set the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours. Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.

The Sauce

  • Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.

Finishing

  • Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin. Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

Video

Nutrition

Calories: 260kcal

Tex-Mex Chicken – Keto – LCHF

Tex-Mex Chicken - Keto - LCHF

Tex Mex Chicken is a very easy and very tasty way to grill chicken. Very important to make sure that the chicken marinates for 24 hours. You can also just do quarters if you like dark meat or breasts if you like white meat but if you just cook breasts you might need to pull earlier so they do not dry out.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken, el pollo loco, tex mex
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings2
Calories655kcal
AuthorWiley

Instructions

Pre Cook Preperation

  • Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in the refrigerator for 24 hours.

The Cook

  • Place the chicken halves, skin-side up, 4-5 inches from mesquite coals or if using a smoker then cook at 325 degrees. Cover and grill for 20 minutes, turn and grill another 20 minutes. Repeat till chicken reaches 165 degrees in the thickest part of the chicken. If using a smoker, no need to turn but check temperature every 20 to 30 minutes. Total cooking time is about 1 1/2 hours

Video

Nutrition

Calories: 655kcal

How to Smoke a Turkey on a Pellet Smoker – Keto – LCHF

How to Smoke a Turkey on a Pellet Smoker – Keto – LCHF

To brine or not to brine. Then if you decide to brine is it a wet brine or a dry brine. Having cooked Turkey all three ways I now do a dry brine. Here is a great article “The Quick and Dirty Guide to Brining Chicken or Turkey” that will explain the whole subject. https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html I have done Turkey on my pellet smoker for the last four years. It always turns out perfect. Only a couple of things to remember when buying a Turkey. Buy fresh if you can but more importantly try to buy one that has not had salt added to it. When looking at the label at the bottom you might see ” Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness”. If you see this on the label move on. Just know it is not easy to find a Turkey that has not been enhanced. I had to order mine from Whole Foods for they were the only one that had a fresh, unsalted bird.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue turkey, turkey, whole turkey
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings18
Calories680kcal

Instructions

Dry Brine Turkey

  • Combine 6 tablespoons Morton’s kosher salt with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels.
  • Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers, holding it six to ten inches above the bird and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well-coated with salt, though not completely encrusted. Leave in refrigerator for 24 hours.

The Cook

  • Prepare the smoker loading it up with either Apple or Cherry wood pellets but use whatever you think will work for you.
  • Make sure you have a water pan full of water the whole time you are smoking the Turkey. Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking. Do not stuff your turkey. Brush the skin with olive oil and insert an oven-safe meat thermometer deep into the lower thigh.
  • Preheat the smoker to 275F degrees. Place the turkey breast side up on the grill. Place an oven thermometer alongside the turkey to monitor its temperature. I use a remote thermometer so you can monitor the temperature and also set an alarm when it hits 165 degrees (done). Try to plan for about 15-18 minutes per pound when you smoke at around 275F-300F degrees. If you like the skin to be crispy raise temperature to 300F.
  • Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40F to 140F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. When done, remove the turkey from the smoker, protecting your hands with BBQ Gloves, and let stand for 15 minutes before carving.
  • If you want to speed things up and actually have a better-cooked turkey watch the video below on how to Spatchcock a turkey. Also here is the Blog recipe – https://learntobbq.com/spatchcock-turkey-on-a-pellet-grill-using-a-almazan-knife/

Video

Nutrition

Serving: 1g | Calories: 680kcal | Protein: 84g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 260mg | Sodium: 800mg | Potassium: 1072mg | Iron: 7.2mg

Traeger Competition Style BBQ Chicken Thighs

Traeger Competition Style BBQ Chicken Thighs

Cover the dutch oven with the lid, close the lid of the grill and cook for 45 minutes. Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300.

This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, competition style, traeger
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Servings8
Calories260kcal

Instructions

  • Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours. 
  • When ready to cook, start the pellet smoker at 180F to maximize smoke. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350F and allow the smoker and dutch oven to preheat, lid closed, for 10 - 15 minutes.
  • Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down. Season the top of each thigh with Plowboy Yardbird Rub. Cover the dutch oven with the lid, close the lid of the smoker and cook for 45 minutes. 
  • Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300F. Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels. Season liberally with more Plowboy Yardbird Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.
  •  In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly.
  •  Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce. Transfer the thighs to a prepared platter and serve immediately.

Nutrition

Calories: 260kcal

This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.

Secret Recipe for Disney Turkey Legs – Keto – LCHF

Turkey Leg with Corn

Turkey Leg with Corn

Secret Recipe for Disney Turkey Legs - Keto - LCHF

Secret Recipe for Disney Turkey Legs. If you go to Disneyland or Disney World and go to Frontierland you will find a long line where they sell turkey legs. There are actually people that only go to the Magic Kingdom for the turkey legs. This is a simple recipe but does take 24 hours to properly cure the turkey drumsticks before cooking.
Print Recipe
CourseMain Course
CuisineAmerican
Keyworddisney turkey leg
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings4
Calories1174kcal

Instructions

Make Marinate

  • In a container add two cups of distilled water with kosher salt, Prague powder, and dark brown sugar. Stir till fully dissolved. Place two turkey legs into each 1 gallon Ziploc bag and then add one cup of marinating to each bag. Remove air from the bag by folding bad around turkey leg. Put both bags into a large just in case the bags leak and put into the refrigerator for 24 hours.

Prepare for Grill or Smoker

  • Remove turkey legs from bags and wash ALL of marinating off of turkey legs. This is very important due to getting all of the Prague powder off the skin. Using a paper towel pat dry the turkey legs. Spray the turkey legs with cooking oil so rub can stick to the skin. Apply rub so every inch is covered. I usually do this in a casserole dish so clean up is easy. Preheat grill or smoker to 325F.

The Cook

  • Place turkey legs on the grill away from direct heat. That means using an indirect heat source like a smoke or on the grill away from the flame. Cook till turkey leg hit 175F internal temperature. Should take around an hour but always cook to temperature and not by time.
  • When done they will be very juicy and will have the color and texture of a perfectly cooked ham. Now you know why Disney sells 1.6 million turkey legs each year.

Video

Nutrition

Calories: 1174kcal