Beer Steamed Yardbird- Not beer can chicken

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TMB

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I took the idea of beer can chicken and went another route with it. Instead of the can of beer in the chicken I cooked the chicken with a cast iron pot full of beer on the bottom of my Big Easy. Again you could pull this off with a grill or smoker/grill.
If you look at the 3rd picture I cook it first breast down before I finished it.


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The skin turns out very good, not crisp but very close. Different from beer can chicken for sure.
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If you look close you can see the pot under the chicken.
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Like the iron pot pizza it rolled around 425, but since most people have a water pan in their smoker and they can reach 350 to 400 in them this should work without any problem.

Just cook breast down for 30 mins then flip over to finish. I wanted the breat to get the steam full force, then flip to crisp the skin up.
 
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