| Name: |
Jim Dandy
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 11:36:38 AM
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Probably/maybe a dumb question - I've heard folks talk about beer can chicken. Sounds like an easy and good way to cook, so here is the Q: do you use a real beer can? What about the paint on the can - is it an issue when cooking?
Since I always seem to have plenty of available cans, thought this might be a way to put them to good use.
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| Name: |
roswellric
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 12:09:39 PM
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Too many cans? You need to go to the chicken auction
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| Name: |
Jim Dandy
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 1:27:25 PM
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May be a business opportunity for me. Beer can chicken cans for $4.95 a pop.
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| Name: |
Mack
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 1:46:50 PM
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Yep, a real beer can that is about half full of beer. Serious, or are you jpoking?
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| Name: |
Tall Cotton
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 2:06:02 PM (updated 4/1/2011 2:09:21 PM)
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Don't take a beer and pour half into empty can to make a double batch. You MUST drink half the beer to make sure it is of a quality worthy of your chicken!
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| Name: |
Jim Dandy
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 2:40:10 PM
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Serious Q. Wondered if the heat would cause the paint to taint the meat, therefore calling for a non-painted can.
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| Name: |
Jim Dandy
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 2:41:03 PM
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Cotton, I agree with your recommendation 100%!
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| Name: |
Pontoonfisher
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 2:56:12 PM
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I use a beer can. Cut the top off with a knige or can opener. Coat the chicken heavily with Tony Chachere's. I line up three on a gas grill. Make sure you cover the grilling surface with a layer of tin foil so the chickens get indirect heat. Create a lip on the foil so the chicken fat will not burn on the grill. If you don't use the tin foil you will have black chickens from the flare ups. It takes me about 1.5 hours to cook three. Cook until internal temp is 165 degrees. Let the chickens rest in a pan that catches all the juices. We use the drippings and the beer as a dipping sauce. This will be the best chicken you have ever had. Using Tony Chachere's is the key
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| Name: |
Jim Dandy
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 3:32:02 PM
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Thanks for the tip Pontoon. I use Tony's on everything from meat to oatmeal, so got that one covered.
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| Name: |
Little Talisi
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 4:18:41 PM
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Forget the beer can, use a mason jar. Fill the mason jar about half way with a vinegar base marinade or sauce, place fresh herbs under the skin. Generously coat each chicken with olive oil and then with what ever dry seasoning (Tony's, Cavendars, Lawrys, etc) that you want. Cook with indirect heat @ 275 - 300 for about three hours. Pull skin and bones out and serve. It will be so moist you will think it is not done but it is. Before you ask, NO the mason jar will not break.
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| Name: |
Mack
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 4:38:22 PM
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A Quart Mason jar? Gotta' be an XXL size chicken for it to fit, right?
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| Name: |
Mack
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 4:39:56 PM
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In simple terms, chug half the beer and insert. Seriously, if you use a full beer, it won't work.
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| Name: |
Tall Cotton
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 5:10:17 PM
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Do you get to fill the jar with beer and drink it before you put the other liquid mixture in?
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| Name: |
Summer Lover
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 5:26:34 PM
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You must have a LOT of practice putting a big thing into a small thing.
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| Name: |
Little Talisi
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 5:30:21 PM
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Mack, pint jars do just fine..
Tall Cotton, never considered beer, they are left over from the evening before. Contained a little sippin whiskey then. Thats how they come from the supplier in Tallapoosa County.
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| Name: |
Little Talisi
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| Subject: |
Beer Can Chicken
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Date:
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4/1/2011 5:33:27 PM
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No such thing as a small one. They all fit to size the can, jar, whatever you use.
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| Name: |
Mack
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| Subject: |
Anybody Ever Noticed How>>>
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Date:
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4/1/2011 8:01:42 PM
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several properly positioned Beer Can Chickens (aka,Butt Chickens), sitting perched on a grill, looks like,,,, well,,,,
Strange. Really strange? Maybe just me.
Maybe something connected to military training? (Parade Rest!) (Latrine Hours end in 5 Minutes!)
Cannot knock the results though. Consistent juicy, tender chicken, and easy.
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| Name: |
roswellric
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| Subject: |
That...
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Date:
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4/1/2011 10:06:10 PM
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applies to many situations.
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Never had a problem with cans....I usually use the 16oz Coors Light cans (after a couple of good swigs). I have can racks (from academy sports) that hold 2 cans/chickens. You can do 4 chickens at once on the XL. Coat the chicken inside and out with spices (Canadian steak seasoning works great) and cook for about 3 hours at 220. Pull off the Egg when internal temp is still about 5-10 degrees under the poultry temp (I use about 160) and wrap in foil. Let stand at least 30 minutes before eating. After cooling, you can also refrigerate and it will be great for a later meal.
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| Name: |
Maverick
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| Subject: |
Beer Can Chicken NOT
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Date:
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4/2/2011 3:21:01 PM
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Its called DRUNK CHICKEN as if done properly you are drunk by the time the chicken is done and you think it is great.
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| Name: |
Jim Dandy
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| Subject: |
Beer Can Chicken NOT
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Date:
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4/4/2011 11:39:31 AM
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Now that's what I'm talking about!
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| Name: |
roswellric
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| Subject: |
Anybody Ever Noticed How>>>
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Date:
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4/4/2011 11:39:55 AM
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Maybe you could put a carrot in one hand and get him to salute with the other. Imagine the expressions when you raised the lid.
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