Beer Can Chicken
Posted 07 April 2011 - 01:34 PM
Do you baste while cooking? or just dry rub?
What temp/time are you typically looking at?
I've got one in the BBQ right now, only the second one i've attempted and it's fighting me the entire way.. not making it easy that's for sure!
I believe my first seemed much easier.. but I had a heck of a time w/ cook time/temp.
Any help is appriciated!
Posted 07 April 2011 - 01:40 PM
Now I just spatchcock my chicken and drink the beer.
For me it cooks more evenly, turns out as moist as ever, and I get a nice buzz too.
The only advantage I every found from beer can chicken is the "Wow" factor for guests. It looks impressive and delicious, but doesn't necessarily taste any better.
I honestly think the beer doesn't matter and you could put any liquid in the can. You won't some how get beer flavor into the chicken. Same thing goes for adding other juices, herbs or spices to the can or a water pan. The smoke will smell better, but the flavor doesn't get inside the meat. When I added sand to the water pan of my WSM instead of water, my food didn't taste like the beach!
Posted 07 April 2011 - 02:48 PM
The key with beer can chicken is to roast the bird at a high enough temp to get the beer (or whatever liquid you choose) to steam, which means 300F+. This will allow for even and moist cooking, which seems to be the biggest advantage to the system. I do get pretty good beer flavor too, but that is mostly from tipping the bird over when it is resting/cooling.
No need to baste, as chickin skin in impermiable to water.
Various places like amazon.com do sell contraptions to hold the beer and chicken upright.
Posted 07 April 2011 - 03:35 PM
so your basically just butterflying it and laying it flat on the grill?... hmm... does this reduce cook time? do you flip it at all or just keep skin side up?
Yes, I have a set of tin snips I bought specifically for the task. I cut along each side of the bird's backbone and completely remove it (it is great for making stock!). Then I press down on the bird to get it flat...you will hear some bones crunching. Then I just lay it out flat on the grates. I cook indirect and I don't flip, but you could to get some crispier skin.
Posted 07 April 2011 - 05:55 PM
If you pull out the keel bone it will be even better.
Posted 14 May 2011 - 11:11 AM
That said, I used Steven Raichlen's basic recipe for the rub and the process (http://www.barbecueb...c_beercan_c.php). The rub is great!
I picked up a beer can chicken accessory from Amazon. The thing works quite well.
I think I sacrificed half a Sam Adams Boston Lager to the experiment. The other half I sacrificed to myself...
I just picked up a Weber kettle grill, so I might try this again (I hear the shape of the kettle allows more heat to the top of the dome...but I also grabbed the rotisserie attachment...so I think I'll try that first.
Posted 14 May 2011 - 09:34 PM
Agreed...that's why I use this thing...
Posted 21 May 2011 - 08:30 AM
I make 12 chickens on 3 Weber kettles. It's always a big hit and people are excited when the "chicken butt lady" arrives.
I use Steven Raichlen's instructions/recipe as my basic guide.
I get the Kingsford coals nice and hot, push them to the sides so chickens get cooked with indirect heat, and add some wood for smoke.
Chickens get rub on the outside and the inside.
Budweiser beer cans get half emptied, punched open with many holes at the top with a church key, and rub added to the beer; then shoved up the chicken's butts and set upright on the grills. Chickens get steamed on the inside and BBQed on the outside creating a very tasty and moist product.
Sauce is ketchup+rub+maple syrup.
Then when chickens are done, some of the beer gets poured into the sauce making it pretty runny. Chickens get cut up into pieces, placed in aluminum pans and sauce poured over.
It's pretty darn easy to serve a crowd.
Edited by Anna Stockel, 21 May 2011 - 08:39 AM.
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