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New York, New York

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Reviewed Pat's Beer Can Grilled Chicken

Jul 8, 2011 in Food Network Community Toolbox on

Great recipe/technique overall, just remember the instant-read thermometer needs to read 165 or so in the dark meat or 175-178 in the white meat. Also, sometimes we'll tinker with this and other beer-can chicken recipes with Worcestershire, soy and/or dark beers vs. paler ales. And a nice touch here and there is tossing in some fresh-minced garlic"

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