On Apr 18, 7:34*pm, Janet Wilder > wrote:

> I think that most of the flavor comes from the rub that you put on the
> outside of the chicken

Right.

Hey, if that method helps you make a good chicken, more power to you.
Just don't ascribe things to the method that aren't usable in others
is all.

To put it plainly, some people seem to think there's something special
with this method which experienced cooks have found to be bogus. Which
just make this another method, nothing wrong with that. Unless you're
trying to sell something, which there was a lot of.

There are three goals when grilling chicken: doneness, edible skin and
"not overdone" or juicy.


There's a few methods that'll get ya there, beer can chicken is just
one.