07-02-2006, 05:31 PM | #1 | ||
Hall Of Famer
Join Date: Dec 2003
Location: the yo'
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Beer Can Chicken
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.
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07-02-2006, 05:33 PM | #2 |
College Starter
Join Date: Dec 2002
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My girlfriend has made this a few times. It's a tender delight. Seriously, it's probably the best chicken I've ever had.
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07-02-2006, 06:56 PM | #3 |
Pro Starter
Join Date: Sep 2005
Location: TX
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if had it once, was good for chicken
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07-02-2006, 07:15 PM | #4 |
Pro Starter
Join Date: Jun 2004
Location: Minneapolis
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how do you fit a chicken in a beer can?
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07-02-2006, 07:17 PM | #5 | |
Bounty Hunter
Join Date: Oct 2000
Location: Pittsburgh, PA
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Quote:
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07-02-2006, 07:22 PM | #6 |
Coordinator
Join Date: Dec 2003
Location: Sydney, Australia
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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??
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07-02-2006, 07:26 PM | #7 |
Pro Starter
Join Date: Jul 2001
Location: Not Delaware - hurray!
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You put the chick in the can at birth and raise them directly in the can.
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07-02-2006, 07:54 PM | #8 |
Head Coach
Join Date: Jul 2001
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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.
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07-02-2006, 08:14 PM | #9 |
Coordinator
Join Date: Apr 2001
Location: Early, TX
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In my Paula Dean cookbook, she calls it "Beer-in-the-Rear Chicken".
I'll probably try it sometime. |
07-02-2006, 09:15 PM | #10 | |
Pro Starter
Join Date: Apr 2004
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Quote:
You Don't. You put the beer can up the chicken ass and place the can on the grill. |
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07-02-2006, 09:16 PM | #11 |
Pro Starter
Join Date: Jun 2004
Location: Minneapolis
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what if its just a chicken breast?
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07-02-2006, 09:19 PM | #12 | |
Pro Starter
Join Date: Apr 2004
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Quote:
It has to be a whole chicken. |
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07-02-2006, 09:24 PM | #13 |
Coordinator
Join Date: Oct 2000
Location: The Black Hole
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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.
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07-02-2006, 09:33 PM | #14 | |||
lolzcat
Join Date: Oct 2000
Location: Annapolis, Md
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Quote:
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GOLD. |
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07-02-2006, 09:36 PM | #15 |
Hall Of Famer
Join Date: Sep 2002
Location: Troy, Mo
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I like it without the chicken.
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07-02-2006, 09:52 PM | #16 |
Pro Starter
Join Date: Jun 2004
Location: Minneapolis
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I like it without the beer.
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07-02-2006, 11:31 PM | #17 | |
Hall Of Famer
Join Date: Sep 2002
Location: Troy, Mo
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Try cool aid then. |
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07-02-2006, 11:35 PM | #18 | |||
Pro Starter
Join Date: Oct 2000
Location: Muskogee, OK USA
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Quote:
Does not compute.
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07-03-2006, 09:10 AM | #19 |
Coordinator
Join Date: Sep 2004
Location: Chicagoland
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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 |
07-03-2006, 03:33 PM | #20 | |
College Benchwarmer
Join Date: Jan 2001
Location: Chicago
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Quote:
Last edited by INDalltheway : 07-03-2006 at 03:33 PM. |
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07-13-2006, 12:09 AM | #21 |
Hall Of Famer
Join Date: Dec 2003
Location: the yo'
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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.
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04-05-2009, 12:46 AM | #22 |
Hall Of Famer
Join Date: Dec 2003
Location: the yo'
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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. |
04-05-2009, 08:12 AM | #23 | |
High School Varsity
Join Date: Aug 2003
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Quote:
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. |
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04-05-2009, 10:43 AM | #24 |
Hall Of Famer
Join Date: Sep 2002
Location: Troy, Mo
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Pffft... gas grills...
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04-06-2009, 09:00 AM | #25 |
Coordinator
Join Date: Sep 2004
Location: Chicagoland
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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. |
04-06-2009, 11:30 AM | #26 |
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Join Date: Dec 2003
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My grill is a POS. Ovened them 75 percent of the way yesterday and they turned out pretty good
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04-06-2009, 01:34 PM | #27 |
Bounty Hunter
Join Date: Oct 2000
Location: Pittsburgh, PA
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Two and a half years later, this still cracks me up.
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04-06-2009, 01:38 PM | #28 |
College Benchwarmer
Join Date: Oct 2002
Location: Edmonton, AB
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Ditto.
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04-07-2009, 08:33 AM | #29 | |
Coordinator
Join Date: Sep 2004
Location: Chicagoland
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Quote:
Yay! 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. |
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