Beer Can Chicken

~patches~ said:

time. It is a novel way to cook a chicken on the bbq. It had nice eye
appeal.

That's about all it has. Just a novel gimmick to keep the drunk
bbq'ers off the street.

nb

~patches~ said:

I finally made the beer can chicken served with potatoes* and boiled
corn on the cob. The beer can chicken was disappointing. I followed
the instructions complete with garlic cloves, rosemary, lemon, and beer
in the tray. More lemon, rosemary, and butter in the neck of the bird.
I put a sprig of fresh rosemary in the beer can. The bird was lightly
salted and peppered. The end result was a juicy bird with nicely bbq
skin but it was nothing special.

That's kind of been the consensus over on alt.food.barbecue, that
beer-canning doesn't do much for you. I find that besides the flavor,
it doesn't really do anything for the meat itself and is a significant
pain to deal with. Besides, the upright position makes it impossible to
cook on a Weber kettle.

I just go with a brined bird on its back, with the charcoal off to each
side (the Weber charcoal holders help). I run it pretty hot, the skin
gets reasonably crispy, very nice.

Brian

Default User said:

~patches~ said:

I finally made the beer can chicken served with potatoes* and boiled
corn on the cob. The beer can chicken was disappointing. I followed
the instructions complete with garlic cloves, rosemary, lemon, and beer
in the tray. More lemon, rosemary, and butter in the neck of the bird.
I put a sprig of fresh rosemary in the beer can. The bird was lightly
salted and peppered. The end result was a juicy bird with nicely bbq
skin but it was nothing special.

That's kind of been the consensus over on alt.food.barbecue, that
beer-canning doesn't do much for you. I find that besides the flavor,
it doesn't really do anything for the meat itself and is a significant
pain to deal with. Besides, the upright position makes it impossible to
cook on a Weber kettle.

DH said getting it off that gadget was a pain. He put the gadget under
the bbq to cool only to be cleaned by neighbourhood cats. He doesn't
want the cats hanging around. I offered to catch them to sell to the
local Chinese restaurant but he said no. This is an on going local joke
since that particular restaurant got caught using cat meat in place of
chicken. We don't eat there ever!

Quoted message said:

I just go with a brined bird on its back, with the charcoal off to each
side (the Weber charcoal holders help). I run it pretty hot, the skin
gets reasonably crispy, very nice.

Do you put the bird right on the grill? I've done it roast syle on the
bbq and on the rotisserie but not a whole chicken right on the grate.

Quoted message said:

Brian

"notbob" <[email hidden]> wrote in message
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Quoted message said:

~patches~ said:

time. It is a novel way to cook a chicken on the bbq. It had nice eye
appeal.

That's about all it has. Just a novel gimmick to keep the drunk
bbq'ers off the street.

....and at home, working with highly flammable materials and
matches, where they should be.

Bob M.

Bob Myers said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

time. It is a novel way to cook a chicken on the bbq. It had nice eye
appeal.

That's about all it has. Just a novel gimmick to keep the drunk
bbq'ers off the street.

....and at home, working with highly flammable materials and
matches, where they should be.

Nope, still managed to start a campfire. Not sure whether I was quite
sober but the end effect was good 😉

PS. I'm kidding. I was quite sober and we had a wonderful campfire. I
didn't manage to burn any neighouring houses down, at least I don't
think I did. We might not have to cut the grass for a month or so in
the general area of the campfire. The corn tasted good though so that's
all what matters. You give your neighbour a nice roasted corn of cob
drizzling in butter while his house is burning and nothing matters not
even the house!

PPS. I'm kidding 🙂

Quoted message said:

Bob M.

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I finally made the beer can chicken served with potatoes* and boiled corn
on the cob. The beer can chicken was disappointing.

I don't like the taste of the beer in the chicken, so I've modified it using
several approaches.

1. First drink the can of beer... best use of the product.

2. Take empty can & rinse it out & put in 1/2 orange juice & 1/2 wine of
your choice & add a couple of bay leaves.

3. Use your favorite rub on the bird.

4. Indirect heat.

5. Leave on grill until temp is at 190F

6. Used a sauce at the end of the cooking about 20 minutes before it was
finished

7. Let the bird sit for 20 minutes before cutting into it.

Harriet & critters (J J the world famous jack russell terrior & P K the lady
manx who rules the house)

In article <[email hidden]>,

~patches~ said:

Default User said:

~patches~ said:

I finally made the beer can chicken served with potatoes* and boiled
corn on the cob. The beer can chicken was disappointing. I followed
the instructions complete with garlic cloves, rosemary, lemon, and beer
in the tray. More lemon, rosemary, and butter in the neck of the bird.
I put a sprig of fresh rosemary in the beer can. The bird was lightly
salted and peppered. The end result was a juicy bird with nicely bbq
skin but it was nothing special.

That's kind of been the consensus over on alt.food.barbecue, that
beer-canning doesn't do much for you. I find that besides the flavor,
it doesn't really do anything for the meat itself and is a significant
pain to deal with. Besides, the upright position makes it impossible to
cook on a Weber kettle.

DH said getting it off that gadget was a pain. He put the gadget under
the bbq to cool only to be cleaned by neighbourhood cats. He doesn't
want the cats hanging around. I offered to catch them to sell to the
local Chinese restaurant but he said no. This is an on going local joke
since that particular restaurant got caught using cat meat in place of
chicken. We don't eat there ever!

Quoted message said:

I just go with a brined bird on its back, with the charcoal off to each
side (the Weber charcoal holders help). I run it pretty hot, the skin
gets reasonably crispy, very nice.

Do you put the bird right on the grill? I've done it roast syle on the
bbq and on the rotisserie but not a whole chicken right on the grate.

I have done beer can chicken on a Webber grill. I used to do that when I
lived in an apartment on the first floor with a patio. I haven't done it
in years because a 14th floor apartment with no balcony makes barbecuing
a pain in the neck. When I used to cook beer can chicken, I would get
the charcoal white hot in the Weber and I would form a circle of
charcoal and put the chicken in the circle without the grill. By putting
the chicken right on the bottom of the grill with the charcoal, it would
allow for enough room the put the lid on the grill. The result was no
more flavorful than if the can was empty, but the beer would help to
moisten the meat, and the result was chicken that would all but fall off
the bone when it was done.

~patches~ said:

I finally made the beer can chicken served with potatoes* and boiled
corn on the cob. The beer can chicken was disappointing.

I've heard raves about this method and tried it, it was no big deal.
Not worth doing again IMO.

~patches~ said:

Bob Myers said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On 2005-07-29, ~patches~ <[email hidden]> wrote:

> time. It is a novel way to cook a chicken on the bbq. It had
> nice eye appeal.

That's about all it has. Just a novel gimmick to keep the drunk
bbq'ers off the street.

....and at home, working with highly flammable materials and
matches, where they should be.

Nope, still managed to start a campfire. Not sure whether I was quite
sober but the end effect was good 😉

PS. I'm kidding. I was quite sober and we had a wonderful campfire.
I didn't manage to burn any neighouring houses down, at least I don't
think I did. We might not have to cut the grass for a month or so in
the general area of the campfire. The corn tasted good though so
that's all what matters. You give your neighbour a nice roasted corn
of cob drizzling in butter while his house is burning and nothing
matters not even the house!

PPS. I'm kidding 🙂

Where on earth are you that you could stand to have a campfire? We're
having a "cold spell"; it's only been around 85F the last few days. Doesn't
make me want to light a fire in the fireplace, though!

Jill

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

nina said:

~patches~ said:

I finally made the beer can chicken served with potatoes* and boiled
corn on the cob. The beer can chicken was disappointing.

I've heard raves about this method and tried it, it was no big deal.
Not worth doing again IMO.

I'll use this method again when bbq'ing because it it a little easier than
the rotisserie. I just won't expect as much from it.

Exactly. It's a gimmick. Makes fine chicken but no better than standard
methods.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Default User said:

~patches~ wrote:

<snip>

Quoted message said:

That's kind of been the consensus over on alt.food.barbecue, that
beer-canning doesn't do much for you. I find that besides the flavor,
it doesn't really do anything for the meat itself and is a significant
pain to deal with. Besides, the upright position makes it impossible to
cook on a Weber kettle.

I just go with a brined bird on its back, with the charcoal off to each
side (the Weber charcoal holders help). I run it pretty hot, the skin
gets reasonably crispy, very nice.

Brian

What Brian said, but not everybody cooks on a Weber kettle. Some
cook in a barrel smoker where the upright postion is not a problem.
I've never actually cooked a beer can chicken, having discounted that
method from the outset. however, I have done a few using an upright
rack with excellent results. Since the DW and I don't eat the skin,
I don't want to get into a pissin' contest about how the skin comes
out. I like grilled spatchcocked chicken also, but ain't going to join
a pissfest about whether to roast or grill.

--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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"Apsyrtes" <[email hidden]> wrote in message
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Quoted message said:

Peter Aitken said:

Exactly. It's a gimmick. Makes fine chicken but no better than standard
methods.

They call it "entertaining company" for a reason -- gimmicks make for
great entertainment.

(just happen to be making this right now, actually -- first time
trying it in the oven)

Might be more entertaining to not open the beer can...

',;~}~

Shaun aRe

~patches~ said:

Default User wrote:

Quoted message said:

Quoted message said:

I just go with a brined bird on its back, with the charcoal off to
each side (the Weber charcoal holders help). I run it pretty hot,
the skin gets reasonably crispy, very nice.

Do you put the bird right on the grill? I've done it roast syle on
the bbq and on the rotisserie but not a whole chicken right on the
grate.

Yes, in the center of the grill. The coals are off to either side and a
drip pan is underneath. Easy as can be. I install a probe thermometer
and run the lead up through the top vent so I can just stroll out and
check to see how it's doing.

Brian