Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Chicken

Beer Can Chicken - How To Get Crispy Skin?

Share:

Home Cooking 16

Beer Can Chicken - How To Get Crispy Skin?

Moose | Sep 28, 2008 11:43 AM

My been can chicken always turns out great, except for one problem - the skin is always rubbery. I've tried oiling the skin before I put the rub on, but still the same rubbery skin. I'm wondering if it has something to do with the drip pan I use on the charcoal grate...?

Suggestions appreciated!

Want to stay up to date with this post?

Feedback