Steaming/cooking a yardbird in an SRG

[TMB]

After reading the thread where Daze823 talks about using a water pan in the SRG
http://www.letstalkbbq.com/index.php?topic=16275.msg217225#msg217225

I decided to repost this one just for info for those who might want to see what happens to meat when steaming happens in an SRG.

This was a chicken I did back a few years ago where I poured a bottle of beer into a cast pot and brought it to a slight boil then added a yardbird to steam away (breast down)



Here it is cooking with the beer under the basket



After the beer ran out I flipped the bird in the basket (breast up) then cooked till the skin crisp up a little.  Beer/moister kept the skin rubbery
so I had to cook it past the 165 IT just to finish the skin.


Had to say it was better than a beer can chicken, just the skin was not as good.  Meat was some of the best chicken I have had!

[Smokin Don]

It did look good Tommy!!! When I get skin that's not great it gets nuked until crisp for the cooks treat! Don

[Pam Gould]

It did look good Tommy!!! When I get skin that's not great it gets nuked until crisp for the cooks treat! Don

Yeah, what Don said.  .☆´¯`•.¸¸. ི♥ྀ.

[tomcrete1]

Gonna try that! Looks great

[tlg4942]

  It looks good, Maybe  Stand the chicken up like beer can chicken and cook it to 140 then remove water and finish to 165. That should give a nice crispy skin.
I think I may have to give this a try.   

[TMB]

Even after the "steaming" and and temp above 165 the meat was very moist.  I don't recall the temp where I pulled it but i believe it was near 180.    I'm like Terry, pull at 140 or so then try to crisp the skin