Bru Grill and Market Features Drunken Masters

Edwin Goei • OC Weekly • February 2, 2012
I'm willing to bet that most people have never met beer-can chicken in the flesh. You may have seen the dish on a recent episode of Top Chef: Texas; you may have had every intention of someday shoving a can up a bird's tochis while it roasts. But...
The full article can be read on the OC Weekly website.

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