BuffaloBillsForever

Roscoe's Beer Can Chicken 1 Whole Chicken (any size) 1 "tall boy" can of beer of your choice. Pour or drink half of the beer, leaving the remaining half inside the can. Herb Butter (see below) Dry Rub (see below) (tweak to your preferences) Optional: 1 smoke pouch to be placed on the heated side of the grill half way through the cooking process to give a subtle smoke flavor to the chicken. Prepping the Chicken Take hold of the edges of the skin and on each side of the chicken gently lift the skin (without ripping or poking holes into it) and gently push the herb butter underneath each side of the chickens breastbone and anywhere else on the chicken that you can access the underneath of the skin. If any herb butter is remaining, rub the rest of the butter on the outside of the legs and wings. Sprinkle the dry rub liberally on the outside of the bird, covering all of the skin on both sides and the cavity. Grab a baking sheet and place the half full open can of beer on it. Grab the chicken and insert the chicken onto the can through the cavity of the chicken. The chicken should be stable to place right on the BBQ (without the baking sheet) at this point (you might need to make slight adjustments). Cooking the Chicken Turn on half the grill on medium heat (300-350 degrees) while leaving the other half off. Place the beer chicken on the side that is off and close the lid. Cook until the temperature between the leg and the breast reads about 350-360 on a meat thermometer. Take it off the grill and let it rest covered in tin foil for about 10-15 minutes on a cutting board. Carve and serve. Herb Butter: 1/2 cup of butter 1 tablespoon of thyme 1/4 teaspoon of rosemary 1 tablespoon of basil 1 teaspoon of honey salt and pepper to taste Dry Rub: 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Teaspoon Mustard Powder 1 Teaspoon Paprika 1 Tablespoon Oregano Pinch of Cayenne Salt and pepper to taste Enjoy! And go Bills!

You can buy devices to place the chicken on but all you really need is a "tall boy" can of your beer of choice ( half full) and the bird will remain stable. What I like to do to prep the chicken before the grill is to first make a compound butter (room temperature butter mixed with different fresh herbs - thyme, parsley, basil rosemary,) and stuff it under the skin and then do a homemade dry rub on top of the skin (oregano, paprika, garlic powder, salt, pepper etc). The bird is then placed on top of the tall boy can and then onto the BBQ using indirect heat. If anyone is interested in the complete recipe I can post it later. Go Bills!

I meant the Titans. Watch out for the Texans having a good year though. They are an up and coming team.

Sounds good. Throw some fennel seed and a pinch of dry oregano in with those peppers and onions.

I like that type of optimism. While we are proven at running back, and Spiller is an excellent addition, until our offensive line becomes more consistent and have some type of throwing threat, I don't think our running game can compete with the likes of the Texans, Jaguars and Vikings etc. They have more balance which helps open up their run game.

The San Diego Chargers.

This would be a bad move IMO. Stacking the WR corps with veterans is not where we should be heading with this team. I am happy to be moving on from old(er) WR's like Reed and Owens. Signing someone like Holt would be counter-productive.

Pretty much. Also Jauron did not play Parrish for several weeks after the fumble. Jaurons personnel decisions last year did not benefit the youth on this football team that is for sure.

Our rebuilding of the WR position(s) starts with Johnson. He has shown glimpses of the ability to play in the NFL in the very minimal amount of time on the field. If he can just become a solid 3 this year I would be happy. The combination of Evans, Parrish and Johnson have a lot of speed. IMO, he has the ability to be a dark horse for this team. Hopefully the coaching staff let this kid play.