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stevew
07-02-2006, 05:31 PM
Anyone made this ever? Was thinking about doing a couple of birds on the 4th this way. Saw it on the food network and it looked absolutely amazing.
timmynausea
07-02-2006, 05:33 PM
My girlfriend has made this a few times. It's a tender delight. Seriously, it's probably the best chicken I've ever had.
bulletsponge
07-02-2006, 06:56 PM
if had it once, was good for chicken
Joe
07-02-2006, 07:15 PM
how do you fit a chicken in a beer can?
Pumpy Tudors
07-02-2006, 07:17 PM
how do you fit a chicken in a beer can?
Very carefully.
Groundhog
07-02-2006, 07:22 PM
I am fascinated by this, and have never heard of it before. But yes, how in hell do you fit a chicken in a beer can??
CraigSca
07-02-2006, 07:26 PM
You put the chick in the can at birth and raise them directly in the can.
Radii
07-02-2006, 07:54 PM
I have a recipe for this in a grilling book Oliegirl got me for Christmas, I haven't tried it yet but it sounds great, its definitely on the list of things to try at some point.
Schmidty
07-02-2006, 08:14 PM
In my Paula Dean cookbook, she calls it "Beer-in-the-Rear Chicken".

I'll probably try it sometime.
jbmagic
07-02-2006, 09:15 PM
I am fascinated by this, and have never heard of it before. But yes, how in hell do you fit a chicken in a beer can??


You Don't.

You put the beer can up the chicken ass and place the can on the grill.
Joe
07-02-2006, 09:16 PM
what if its just a chicken breast?
jbmagic
07-02-2006, 09:19 PM
what if its just a chicken breast?


It has to be a whole chicken.
Raiders Army
07-02-2006, 09:24 PM
FWIW, I think it's vastly overrated. I believe I got a recipe here boiling chicken breasts in beer and then grilling them. That was much better.
QuikSand
07-02-2006, 09:33 PM
You put the beer can up the chicken ass and place the can on the grill.

what if its just a chicken breast?

It has to be a whole chicken.



GOLD.
MizzouRah
07-02-2006, 09:36 PM
I like it without the chicken.
Joe
07-02-2006, 09:52 PM
I like it without the beer.
MizzouRah
07-02-2006, 11:31 PM
I like it without the beer.

Try cool aid then.
duckman
07-02-2006, 11:35 PM
I like it without the beer.

Does not compute.
flere-imsaho
07-03-2006, 09:10 AM
I've done it before and I'll be doing it again on the 4th. If done correctly, it makes very tender and very juicy chicken. It's also good fun as well. :)

As always, I recommend Steve Raichlen: http://www.bbqu.net/season3/304_4.html#beer_can_chicken
INDalltheway
07-03-2006, 03:33 PM
In my Paula Dean cookbook, she calls it "Beer-in-the-Rear Chicken".

I'll probably try it sometime.
Good stuff.. We call it "Beer-in-the-Butt Chicken" here though. :)
stevew
07-13-2006, 12:09 AM
I made 3 chickens this way today, and they were pretty tasty. My only real complaint is that it took way too long to get them to fully cook. Next time I will probably start them in the Oven, cook them for an hour or so, and then move them onto the grill. I had a hard time getting the temperature right, so that they wouldn't burn/would actually get cooked.
stevew
04-05-2009, 12:46 AM
2 birds now sit in my fridge, seasoned to the point of no return. Tomorrow they shall PREPARE FOR GLORY.

If I don't run out of propane for the grill midway through.
JimboJ
04-05-2009, 08:12 AM
I made 3 chickens this way today, and they were pretty tasty. My only real complaint is that it took way too long to get them to fully cook. Next time I will probably start them in the Oven, cook them for an hour or so, and then move them onto the grill. I had a hard time getting the temperature right, so that they wouldn't burn/would actually get cooked.

How often do you open the grill? I have a two burner Weber grill. I light one of the burners, and put the chicken on the other side to cook it indirectly, and shut the lid. If I don't open the lid, it gets to about 400 degrees and cooks in about 1.5 hours for an average size chicken.

Don't forget to add wood chips for a smokey flavor. I soak them in water and wrap in foil and placed them on the lit side.
MizzouRah
04-05-2009, 10:43 AM
Pffft... gas grills... ;)
flere-imsaho
04-06-2009, 09:00 AM
If you're using gas, then I don't understand how you aren't getting the temperature correct, unless you're opening the top very often (which you shouldn't need to, using this technique).

If you're using charcoal (as I do), make sure to use the indirect technique, and make sure to let the charcoal come up to blazing hot, and then allow it to ash over and back off a bit before putting the birds on. That way you'll get a good sear on the meat (but not a burn) and then a full cook as the temp comes slowly down over the course of 1.5 - 2 hours.
stevew
04-06-2009, 11:30 AM
My grill is a POS. Ovened them 75 percent of the way yesterday and they turned out pretty good
Pumpy Tudors
04-06-2009, 01:34 PM
It has to be a whole chicken.
Two and a half years later, this still cracks me up.
johnnyshaka
04-06-2009, 01:38 PM
Ditto.
flere-imsaho
04-07-2009, 08:33 AM
My grill is a POS. Ovened them 75 percent of the way yesterday and they turned out pretty good

Yay! :D

No reason why this wouldn't work. One of the chief complaints of chicken in the oven is that it dries out, and using the beer can method helps with that. If you're then "finishing" it with the grill, so much the better.